Chicken Bacon Chili

Serves 2 heartily, 4 side dishily

Cook time: 20 minutes

Cost: $1.65

(chicken: .40, bacon: .30, beans: .20, tomatoes: .75)

1 14 oz. can diced tomatoes with juice (or about 2 C fresh diced tomatoes)

1 14 oz. can Great Northern white beans with a little juice (or 2 C white beans that you've rehydrated)

3 strips bacon

1/3-1/2 C shredded chicken (I used leftover from freezer--to make from scratch, you're looking at a just a bit of meat--like a leg or 1/4-1/2 of a breast, cubed)

2 dashes onion powder (or 1/4 C onion--Kip doesn't like onion and I was already so pushing my luck, so I stuck with powder)

dash chili powder

Salt and Pepper to taste

small handful fresh cilantro, parsley, chives or green onion, optional

Options to drive your family bonkers: 1 C chopped kale, 1/2 C chopped bell pepper, 1/4 C salsa, 1/2 C cooked macaroni--or use 1/4 C and be sure to let it simmer long enough to soften. You'd add the vegetables into the oil with or just after the onion, and the macaroni with the wet ingredients.

In sauce pan or Dutch oven, cook bacon. Remove from pan and drain on a plate lined with paper towels. Crumble when cool enough.

In bacon grease, cook chicken (if using already cooked chicken leftovers, throw them in anyway to flavor them) and add onion (if not using powder). Cook till chicken has no pink and onion is transluscent.

Add tomatoes with juice and beans. Stir and let simmer for a few minutes. Add bacon. (Alternately--if you like your bacon crispier, you can save it and garnish the chili with it--that might have improved my picture above--alas, didn't think of it in time.) Add herbs. Taste. Add salt and pepper if needed.

Garnish with cheese or sour cream if desired.
Posted by The Tasty Cheapskate