Quick Chicken Picadillo Chili

For guests, chili makes a crowd pleasing presentation served buffet style, along with a selection of toppings such as grated cheese, scallions, cilantro, chopped avocado and sour cream. Tortilla chips and a simple green salad complete the meal.


  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 pound boneless, skinless chicken breasts cut into 1-inch chunks
  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 cans (14.5-ounces each) Mexican style diced tomatoes, undrained
  • 1/2 cup chipotle salsa or medium heat salsa
  • 3/4 cup Sun-Maid Natural Raisins
  • 1 can (16-ounces) red or black beans, drained
  • Optional toppings: chopped cilantro, shredded cheddar cheese, sour cream
  • Directions:

    COMBINE cumin, chili powder, salt and cinnamon.
    COAT chicken evenly with seasonings.
    HEAT oil in a large saucepan over medium heat.
    ADD onion and cook 5 minutes.
    ADD chicken and garlic.
    COOK 3 minutes stirring occasionally.
    STIR in tomatoes, salsa and raisins. Bring to a simmer.
    COVER and cook 10 minutes.
    STIR in beans. Cover and continue to simmer 5 minutes.
    LADLE into bowls and serve with desired toppings.

    Makes 6 servings.

You May Also Enjoy