Chicken. Tacos. Chili. Three little words to spice up your taco night! This is a different way to get your taco fix with zesty taco spices, tender strips of chicken and pinto beans involved in the making of this tasty chili.
Chicken is a nice change-up from the standard beef and pinto beans say tacos more to me than any other bean. Piled high with your favorite fixin’s every bite will trick you into thinking you’re eating a chicken taco.
You can throw in some corn or use a different bean. But I wouldn’t. It’s perfect just the way it is.
If your partial to those taco seasoning packages (I’m not) you can use one of those in place of the spices to save time. Although time isn’t an issue – this comes together fairly fast and is ready for the table in less than an hour.
A different way to get your taco fix with zesty taco spices, tender strips of chicken and pinto beans.
- In a large heavy duty saucepan heat 2 tablespoons oil over medium-low heat; add pepper and onion cook until tender about 5 minutes. Add garlic and season with salt and pepper; cook until fragrant.
- Season the raw chicken pieces with salt and pepper. Turn heat up to medium high and if the pan is dry add another tablespoon of oil along with the chicken. Cook, stirring often until chicken is browned on all sides. Add all the spices and mix well.
- Add the tomatoes, beans and 1/3 cup bottled water. Bring to a simmer and cook 30 minutes with the lid off. Taste and reseason as needed.
- Serve with your favorite taco fixin's.