Easy Chicken Chili

Macaroni Menu

By Jennifer Hill February 10, 2024
Please keep in mind that I cook for two adults, two teenagers and two preschoolers. I cook planning for leftovers… so plan to freeze your leftovers, or make a smaller pot of chili if you’d rather.

3 lbs skinless, boneless chicken breast*
5 15 oz cans kidney beans (rinsed and drained)
2 15 oz cans tomato sauce
3 packets Lawry’s Chili
Shredded cheddar cheese (optional)

Cook the chicken breast. (I LOVE the Ziploc Zip ‘n Steam bags – 11 minutes and I had 3 lbs of cooked, juicy chicken breasts.) Allow to cool a little and then begin shredding or cutting it into small pieces.

Put the cut chicken into a large pan or pot and add the Lawry’s sauce packets, tomato sauce, kidney beans and a little water. (Sorry, I don’t measure – I just add till it is the thickness we like for chili – probably about 2 cups with this large batch.) Mix well and heat on high for 3 or 4 minutes. Lower heat to low and cook for another 15 minutes or so. 

Serve over rice, if you’d like (we love it over brown rice). Top with shredded cheddar cheese, if desired.

*Other meat options: ground turkey or ground beef or cut up steak (brown meat and then add remaining ingredients).