Chicken & Black Bean Chili – Guest Post

As a mom I’m always looking for fast and easy dinner ideas that my family will love.  Today Meredith from Ready Set Eat is here to share with us a perfect recipe that accomplishes just that.

Every season is known for certain ingredients flavors and meals. When you think of summer you probably think grilled burgers and juicy peaches, while you probably associate winter with your favorite holiday cookies and casseroles. Now that it’s fall, it’s time for pumpkin everything, tailgating dips and snacks for football games, and everyone’s favorite cool-weather food: chili.

If you don’t know how to make chili or aren’t too confident in your cooking skills, don’t be intimidated; chili is one of the easiest meals to make. The only skills required to make chili are turning on the stove, browning some meat and stirring everything together, meaning it couldn’t be much simpler to get a hot and hearty meal on the table. And if you have picky eaters in your household, chili is a great, versatile option that can be tweaked to fit everyone’s tastes. You can make it with just about any protein, decide whether or not you want beans and corn and adjust the amount of spices depending on your preferences. No matter what you do to it, chili will always be filling, quick and absolutely delicious.

Try this chicken and black bean chili the next time you’re looking for a quick meal to serve while you watch football or for dinner on a busy fall evening. It freezes well too, so it’s easy to store leftovers for fast, filling lunches later on in the week. Add this one to your list of favorite easy chili recipes and warm yourself up this fall!

Chicken and Black Bean Chili 

Prep Time: 20 min

Total Time: 30 min

Serves 6

·       PAM® Original No-Stick Cooking Spray

·       1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces

·       3/4 cup chopped onion

·       2 8 oz. cans Hunt’s® Tomato Sauce-No Salt Added

·       1 15 oz. can Rosarita® Premium Whole Black Beans, drained, rinsed

·       1 15 oz. can Van Camp’s® Pork and Beans

·       2 tablespoons (1/2 of 1.25-oz package) 30% less sodium taco seasoning mix

Spray a large nonstick saucepan or Dutch oven with cooking spray; heat over medium-high heat. Add chicken and onion; cook 5-7 minutes or until chicken is no longer pink, stirring occasionally. Add the remaining ingredients and cook for 10 minutes or until hot and bubbly, stirring occasionally.

Author Bio: This is a guest post by Meredith K. on behalf of ReadySetEat. Find other easy fall dinner ideas at www.readyseteat.com.