I used chicken I had leftover from our Chicken Teriyaki & Rice from the night before, which made it even more simple. All I had to do was cut the chicken into smaller pieces, add the seasoning, water, and beans as instructed and in just a few minutes, chili was born! We let it cook a few more minutes to thicken it and let the sauce mingle with everything else, and we had a great meal. We topped it with fresh avocado, grated cheese, and sour cream and it was good enough for the "Turkey" compliment which is that leftovers are good enough for her lunch!
It is a bit on the spicy side and cleared my sinuses just a bit, but the cheese and sour cream mitigated the effect somewhat. A chili purest would not think this was authentic. Beans? Chicken? Packaged seasoning? Maybe that why I like it. It is just what our household ordered. Simple, quick and tasty.—Shown is the leftover chicken breast, which I cut into spoon size pieces.
—I placed some olive oil in a large skillet and placed the breast in the oil to heat-up.
—Everything went so fast that I forgot to get a picture of the seasoning and beans added, and finally, our bowls of chili. My wife stirred hers all together. I left mine in layers, just happy to get a different taste in each spoonful.
Pick some of this up in the spice section in your market. I think you will like it if you like chili and chicken!
—I had a bit left over which I used as an ingredient for an awesome lunch which I will post soon. This recipe would work great with roast chicken leftovers or turkey leftovers too.
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