Healthy, tasty, and quick – That’s how we like our Red Chicken Chili! If you’ve been looking for a fast chili recipe, without having to scroll down forever just look at it, you’ve arrived!
This easy Red Chicken Chili can be put together in the time it takes to open a few cans, stir it together, and heat it through.
Without further ado, here’s my quick Red Chicken Chili recipe (a more compact, printable version appears below):
Table of Contents
- Quick Red Chicken Chili: Ingredients
- How to Make Quick Red Chicken Chili
- Quick Red Chicken Chili Printable Recipe
- Quick Red Chicken Chili Tips for Success
Quick Red Chicken Chili: Ingredients
- 1t. dried onion
- 1T. oil
- 1 can condensed tomato soup, family size
- 1 can of water
- 1t. chicken bouillon powder
- 1T. chili powder
- 1T. cumin
- 1 bay leaf
- 1 can chicken
- 1 can red kidney beans, drained and rinsed, 19 oz. size
How to Make Quick Red Chicken Chili
- Hydrate onion by placing it in a small heatproof cup, barely covering with water, and heating very briefly in the microwave. It will bubble up suddenly, after just a few seconds, so be ready to shut it off. Give it a few minutes to absorb the water, while you gather the rest of your ingredients.
- Add the onion to a soup pot with the oil. Heat gently on low, while you open cans. Do not cook it beyond a golden color.
- Stir in the rest of the ingredients, EXCEPT for the beans.
- Bring to a boil, and turn to low. At this point, you can either move on to the next step, or let it simmer on very low for up to 30 minutes.
- Add beans, and return pot to boiling.
- Remove from heat, and serve.
Quick Red Chicken Chili Printable Recipe
Red Chicken Chili
This easy Red Chicken Chili can be put together in the time it takes to open a few cans, stir it together, and heat it through.
Servings: 6
Calories: 125kcal
Cost: $6
Ingredients
- 1 t. dried onion
- 1 T. oil
- 1 can condensed tomato soup family size
- 1 can water
- 1 t. chicken bouillon powder 1
- 1 T. chili powder
- 1 T. cumin
- 1 bay leaf
- 1 can chicken
- 1 can red kidney beans drained and rinsed, 19 oz. size
Instructions
- Hydrate onion by placing it in a small heatproof cup, barely covering with water, and heating very briefly in the microwave. It will bubble up suddenly, after just a few seconds, so be ready to shut it off. Give it a few minutes to absorb the water, while you gather the rest of your ingredients.
- Add the onion to a soup pot with the oil. Heat gently on low, while you open cans. Do not cook it beyond a golden color.
- Stir in the rest of the ingredients, EXCEPT for the beans.
- Bring to a boil, and turn to low. At this point, you can either move on to the next step, or let it simmer on very low for up to 30 minutes.
- Add beans, and return pot to boiling.
- Remove from heat, and serve.
Quick Red Chicken Chili Tips for Success
- A quality soup pot will cook this chili with even results. I like this heirloom quality pot (view here).
- Progresso sells beans in the 19 oz. size. If you can’t find them, use 1 or 2 smaller cans, or to taste.
- To make in the Crockpot, skip browning the hydrated onion. Simply add it in with the pat of oil and all the other ingredients and cook it on HIGH for 1 hour or LOW for 3 hours. If you want the pot to cook longer, hold off on adding the beans until the last hour, so they don’t get mushy.
- Bacon fat may be used in place of the oil.
- Skim off any foam that forms on the chili’s surface, for a more digestible food. These are impurities which can cause unpleasant digestive issues.
- A great way to increase this easily is to add 1 can of a good-quality canned chili. Each time you do this, it adds two more servings. It will also add more depth of flavor to your chili.
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