Easy 10-Minute Chicken Chili

This is the chili you make on the worst kind of Tuesday, when dinner needs to happen 20 minutes ago and the freezer is mostly disappointment. Three ingredients (ground chicken, tomato sauce, packet seasoning) hit the pan, and you simmer it down to a respectable bowl while everything else falls apart.

Ready in well under 30 minutes from package to spoon. Brown the chicken hard, breaking it into crumbles as it goes. Pale meat tastes steamed; you want golden bits that grip the bottom of the pan and fond up the base.

The seasoning packet does heavy work. Use a brand you actually like, because there’s nowhere to hide here. Carroll Shelby’s, McCormick’s, or local-favorite mixes all bring different heat and smoke profiles, and that’s most of the dish’s character.

Two cans of water from the tomato sauce can keeps the consistency loose at first. As it simmers, the liquid reduces and the seasoning clings to every bit of meat. Stir occasionally so nothing scorches.

Kitchen Tips

• Drain the ground chicken once or twice if it releases a lot of water. Excess liquid dilutes the seasoning.
• Taste before serving and adjust salt or add a pinch of cumin if the packet falls flat.
• A splash of vinegar or hot sauce right at the end wakes up the whole pot.
• Doubles easily and freezes well in single-serving portions for future emergencies.

Variations

• Stir in a can of drained kidney or black beans for a more substantial bowl.
• Top with shredded cheddar, sour cream, sliced jalapeños, or chopped cilantro to dress it up.
• Swap ground chicken for ground turkey or even shredded rotisserie chicken for variation.