Pantry Chicken Chili

Meal: 
Lunch
Dinner
Course: 
Soup
Main
Total Time: 
1 min
Prep Time: 
10 min

Pantry 1 Pot Chicken Chili - Everything from the pantry, nothing from the refrigerator.

Recipe Ingredients: 
  • 2 T olive oil
  • 1/4 cups onion, diced
  • 3 garlic cloves, chopped
  • 2 cans chicken breast
  • 2 cans vegetable broth
  • 1 can kidney beans
  • 1 can great northern beans
  • 1 can whole kernel corn
  • 1 can tomato sauce
  • 1/2 can chipotle, chopped
  • Chili seasoning, to taste
  • Salt and pepper
  • Cornstarch to thicken as necessary
Directions: 
  • Break out the camping stove and find a large pot and a variety of can openers. We even used a military P-38. Gather your ingredients.
  • After you remember how to light the stove, heat the olive oil and saute the onions and garlic for a few minutes.
  • Now comes the easy part.  Dump in chicken, and saute for a few minutes. Add Chili seasoning, to taste.  Stir and let cook for a few minutes.
  • Dump in the corn, tomato sauce, vegetable broth, beans, and chopped chipotle chilis.  Stir and cook on low for 30 minutes, or until hot.  
  • Taste and adjust flavor as necessary with additional seasoning, cider vinegar, and salt and pepper.
  • If necessary, create a slurry of corn starch and water to thicken.  Let cook additional 10 munutes.
  • Serve with a few crispy fried onions on top and crackers on the side.