Chicken Chili – A Cheap Meal You Can Make on a Budget
This chili costs less than $3. To save even more dough, you can use dried beans instead of canned. Chili is also a winter staple for our family because it’s hearty, nutritious, and, most importantly, warm! It’s is a great meal to make ahead and freeze for a quick, high-protein lunch or dinner when you’re too busy to cook. And even better on a cold winter night. We’ve had some cold ones here lately. This recipe calls for two cans of kidney beans, but you can use any beans you like, or try two different colors of beans, like in this recipe.
Total Time: 8-10 hours
Prep Time: 10 min.
Cooking Time: 8-10 hours
Yield: 6 servings
- 1 large onion, chopped
- 1 medium green bell pepper, chopped
- 2 lbs. chicken breasts, pre-baked and shredded
- 1 (28-oz.) can chopped tomatoes
- 2 cans (15-oz. each) kidney beans, rinsed, drained
- 2 cans (15-oz. each) white beans
- 1 tsp. chili powder
- ½ tsp. sea salt
- Crushed red peppers (to taste; optional)
- Preheat oven to 350 degrees and bake chicken for 45 minutes or until cooked. Set aside to cool.
- Drain and rinse beans. Add to crock pot.
- Shred chicken and add to crock pot.
- Add remaining ingredients and cook on low for 8-10 hours or on high 4 to 6 hours.
- Divide chili into 6 serving bowls and garnish if desired.
Note: This is a thick chili recipe, so you may want to add a cup of water or two if you want a little chili broth.
If your a 21 day fixer, this equals to 1 green, 1 yellow and 1 red container.
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