Category: Recipes, Frugal, Dinner, Chicken
Prep Time: 20 minutes
Yield: 4-6 servings
This has been a requested favorite from my teenagers. It's lower in sodium and fat, and is quick and easy too. The addition of coconut milk makes this chili creamy and delicious!
1 T. olive oil
1/2 onion, chopped
1 clove of garlic, minced
3 uncooked chicken breast, cubed
1 pkg chili seasoning
1 T. Mrs. Dash original seasoning
2 cans white cannellini beans, drained
4.5 oz. can chopped green chilies
1 can fire roasted chopped tomatoes
1/2 carton unsalted chicken stock (or to desired consistency)
1 T. cornstarch
1/2 c. cold water
1 can coconut milk
Begin by heating olive oil in dutch oven over medium low heat. Add chopped onion and cook until translucent. Add minced garlic clove, cook for a minute being careful not to burn garlic and then put in cubed chicken. Cook chicken until almost cooked through. Now go ahead and sprinkle in your seasonings including chili seasoning packet. Stir and cook for a minute until you can smell the seasoning becoming fragrant.
Next, add in chicken stock, beans, chilies and tomatoes and combine. Cook over medium-low heat for 15-20 minutes. At this point you can mix the cornstarch and water, then stir into chili and simmer for 5 more minutes (if you want a thicker chili.) Turn off heat and add in coconut milk. Serve with rice and/or corn bread.
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