Salsa and garbanzo beans add a southwestern flavor to chicken chili.
1 tablespoon Land O Lakes® Butter
1 (20-ounce) package boneless skinless chicken thighs, cut into 1-inch pieces
1/8 teaspoon garlic powder
1/2 cup salsa
1 (15-ounce) can black beans, rinsed, drained
1 (15-ounce) can garbanzo beans, rinsed, drained
1 (8-ounce) can tomato sauce
1 (14.5-ounce) can diced tomatoes
1 teaspoon chili powder
1/4 teaspoon ground cumin, if desired
Melt butter in deep 10-inch skillet until sizzling. Add chicken and garlic powder; cook over medium-high heat, stirring occasionally, 5-7 minutes or until chicken is lightly browned. Stir in all remaining ingredients. Continue cooking until mixture comes to a boil.
Reduce heat to low. Cover; cook 10-15 minutes until flavors are blended.
Rinsing canned beans helps eliminate excess sodium and starch.
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