Chunky Chicken Picadillo Chili

Are you in the mood for something warm and comforting for dinner?  I am absolutely in love with this super simple chili.  I’m telling you, try this recipe out.  It is delicious and perfect for a cold winter night.


2 tsp. ground cumen
2tsp. chili powder
1 tsp. salt
1/4 tsp. cinnamon
1 pound boneless, skinless chicken breast, cut into 1-inch chunks
1 T. vegetable oil
1 large onion, chopped
4 galric cloves, minced
2 14.5 oz cans diced tomatoes, undrained
1/2 cup salsa, mediun heat
3/4 cup Sun-Maid Golden Raisins
1 16 oz. can red or black beans, drained

Combine seasonings and coat chicken evenly (and liberally!).
Heat oil in a large saucepan over medium heat, add onion and cook 5 minutes stirring occassionally.
Add chicken and garlic, cook 3 minutes stirring occassionally.
Stir in tomatoes, salsa, and raisins. Bring to a simmer. Cover and simmer for 10 minutes.
Stir in beans. Cover and continue to simmer for 5 minutes.
Serve in bowls topped with a dallop of sour cream, a sprinkling of cheese, and cilantro. Enjoy!

2 thoughts on “Chunky Chicken Picadillo Chili

Comments are closed.