This easy one-pot chili is perfect for a couple or a crowd. Chili is always a family pleaser. Using chicken and mushrooms gives a light, tasty result. All of the ingredients cook in a large skillet. It's a meal on its own, or serve quick-cooking rice and a ready-to-eat salad on the side.
Mushrooms give texture and flavor to the dish. This recipe is mildly hot. Serve hot pepper sauce on the side for those who want to turn up the heat.
The chili keeps well and can be frozen. Make extra and save for another quick meal.
This meal contains 567 calories per serving with 24 percent of calories from fat.
Wine suggestion: An earthy pinot noir would be a good match for the mushrooms in this dish.
Helpful hints
Any type of mushroom can be used. Buy them sliced or slice them in a food processor fitted with a thick slicing blade.
Chicken breast or turkey can be substituted for chicken thighs.
Two crushed garlic cloves can be substituted for minced garlic.
Countdown
Prepare and assemble ingredients.
Make chili.
Toast bread.
Shopping list
To buy: 3/4 pound boneless, skinless chicken thighs; 1 large can diced tomatoes; 1 can red kidney beans; 1/2 pound sliced button mushrooms; 1 loaf multi-grain bread; 1 jalapeno pepper; 1 small bunch cilantro (optional); 1 small package frozen corn.
Staples: Canola oil, chili powder, ground cumin, minced garlic, salt, black peppercorns.
