Tasty Thursday

With the busy holiday season fast approaching, everyone needs some quick dinners that are easy and delicious. This recipe from Faster! I'm Starving! by Kevin Mills and Nancy Mills is ready to eat in 20 minutes!

Chicken Chili

Prep time: 10 minutes

Cook time: 10 minutes

Time-saving tip: Use frozen chopped onions.

1 large onion

1 (15-ounce) can black beans

1 pound ground chicken or turkey

1/2 cup beer or chicken broth

1/2 cup ketchup

1 tablespoon ground chili powder

1 teaspoon bottled crushed garlic

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon hot pepper sauce, plus more if needed

Peel the onion and cut into 1/2-inch pieces; set aside. Drain the beans and rinse under cold running water; set aside.

Without adding oil, brown the chicken in a medium-size pot over medium heat, stirring frequently to break the meat into small clumps. After the meat has browned, drain off and discard the fat.

Add the onion, beans, beer or broth, ketchup, chili powder, garlic, salt, pepper, and pepper sauce and bring to a boil over high heat. Turn heat to low and cook, covered, for 10 minutes. Taste to see if the chili is spicy enough. If not, add a few more drops pepper sauce. Serve immediately, or set aside until ready to eat, and then reheat briefly.

Serves 4

Tip: Chicken Chili makes a good filling for tortillas. Sprinkle grated cheddar or Monterey Jack cheese over the filling, if desired, and roll up burrito style.