Skillet Chicken Chili

With the crisp weather settling in it’s the perfect time to make  some chili.

The chicken makes for some great protein as well as having these veggies they are packed with antioxidants, soluble fiber for blood cholesterol and glucose levels and beneficial to regulate blood pressure and blood sugar levels.

 

So Lets get right to it shall we!

 

We want to get our chicken seasoned and cooked, so to start season it as desired. Now you can pan fry this on medium-low for about 8-12 minutes, (cooked in either olive oil or bacon grease) until no longer pink but not dry or you could also use a George foreman grill for about 8-10 minutes depending on how thawed the chicken is.

Once that is all cooked either chop into cubes or shred.

Next we want to get our big skillet out and add our water and bring to a medium boil then add our veggies, bring that down to a simmer till tender, about 20 minutes.

Next we will add our chicken to our veggies and our chicken along with our salsa.

Let that simmer again for about 10 minutes.

Serve and enjoy the deliciously warm meal!

 

Ingredients

8-12 boneless chicken thighs, thawed

1 16 ounce jar of salsa

1 16 ounce can of Italian diced tomatoes

1 medium yellow or red onion, chopped

1 large red peppier, chopped

2 tablespoons chili powder

3 cloves of garlic minced

Dash of pink salt if you have it