Some say you can have your cake and eat it, too...I say eat your chili and the bowl, too! I work the "graveyard shift" at the post office in Portland. During those hours, there is no place to buy meals, so I often bring in dishes like this chili to share with co-workers.
Our Test Kitchen created this satisfying stew that’s colorful, full-flavored and family-friendly. Chicken thighs are slowly simmered with stewed tomatoes, butternut squash, green peppers and onion for meal-in-one convenience.
Chicken breasts are treated to a bevy of black beans, red peppers and tomatoes in this Southwestern supper from Piper Spiwak. "We love this colorful dish over rice cooked in chicken broth," pens the Vienna, Virginia cook.
Seven ingredients makes this mild version of a Southwestern chicken chili. I like to add a dash of hot sauce and some sour cream on top, and serve it with tortilla chips. It's a great alternative to traditional chili.—mamesmom, Taste of Home Online Community
During chilly months, I fix this jambalaya at least once a month. It’s so easy…just chop the vegetables, dump everything in the slow cooker and forget it! Even my sons, who are picky about spicy things, like this dish.—Cindi Coss, Coppell, Texas
My sister shared this chili recipe with me. I usually double it and add one extra can of beans, then serve with cheddar biscuits or warmed tortillas. The jalapeno adds just enough heat to notice but not too much for my children. —Kristine Bowles, Albuquerque, New Mexico
Lime adds zest to this easy filling for tortillas, and leftovers would be a refreshing topping to any taco salad as well. “This fun recipe is great and simple for a casual dinner with friends or family." —Tracy Gunter, Boise, Idaho