Easy 5-Ingredient Skillet Chicken Chili

Easy 5 Ingredient Chicken Chili My husband is the real cook in our family. It’s not that I can’t cook — I’m actually pretty good at it, if I do say so myself. But when it comes to enjoying it and liking to try complicated recipes and spend a lot of time in the kitchen, on a scale of Sandra Lee to Ina Garten, he’s closer to Ina’s end of the spectrum, wheras I’m a LOT closer to Sandra Lee. I usually go for relatively simple dishes that can be made in a single pot or pan and don’t involve a lot of chopping or dicing. If I can just throw together a lot of canned ingredients, so much the better.

This is that type of recipe. I was originally going for a skillet chicken taco casserole when I first started making it, but the consistency is more like chili, so I’ve taken to calling it that instead. It’s ridiculously easy and can be thrown together quickly. It’s also flexible, with a lot of room for customization (it actually can be made entirely with canned goods, which makes it an ideal recipe for your prepper pantry). It’s affordable, and best of all, it’s pretty darn delicious. 

5-Ingredient Skillet Chicken Chili

5 ingredient chicken chili

1 pound ground chicken, or one large can of chicken meat
1 packet taco or chili seasoning
1 can of black beans
1 can of Ro-tel, or 1 and 1/2 cups of chunky salsa
1/2 cup reduced fat shredded cheese (your favorite Mexican variety; cheddar also works)

In a large skillet, cook the chicken meat until done, and drain off the fat (if you’re using canned chicken, just put it in the pan and go straight to the next step). Add the taco or chili seasoning, prepared according to the package directions. Once it thickens, add the beans and Ro-tel or salsa, and allow to simmer, stirring occasionally until everything is heated through. Finally, stir in the cheese until it melts, and serve.

Time: Using canned chicken – about 15 minutes. With ground chicken, about 25 minutes.

Servings: About 4

This is actually a pretty healthy recipe as is — it’s low-glycemic and nutritious, without a lot of unhealthy fat. Of course, it’s also highly adjustable. You can swap the chicken out for ground turkey or ground beef, try a different variety of beans, use full-fat cheese, etc. Since we like things spicy in our house, I also stir in a generous amount of Tapatio hot sauce. And if you’re not concerned about the low-glycemic factor, then it’s especially yummy topped with Fritos or tortilla chips. I make this recipe all the time, because it’s so easy and budget-friendly, and I haven’t gotten sick of it yet.

Plan to give it a try? Let me know how it works out in the comments!

 

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