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Chunky Chicken Chili Recipe

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This recipe for Chunky Chicken Chili, by , is from The Feldpausch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marcia Roberts
Added: Friday, March 18, 2005


Vegetable cooking spray
1 1/2 c. chopped onion
1 c. chopped green bell pepper
3 jalapeno peppers, chopped ( I only use one)
3 cloves garlic, minced
2 tbsp. chili powder
2 tsp. ground cumin
1/2 tsp. dried whole oregano
2 c. bite-sized cooked chicken breast
2 c. bite-sized cooked chicken thigh
1 c. water
1 1/2 tsp. ground red pepper
1/4 tsp. black pepper
1 tbsp. Worcestershire sauce
1 tbsp. Dijon mustard
1 (14 1/4 oz) stewed tomatoes
1 (13 1/4 oz) no-salt added chicken broth
1 (12 oz) bottle chili sauce
1 (16 oz) can Great Northern beans, drained
1 1/4 c. peeled, diced avocado (optional)
1 1/4 c. chopped purple onion (optional)
1/2 c. plus 2 tbsp. plain nonfat yogurt (optional)

Coat a dutch oven with cooking spray; place over medium heat until hot. Add onion and next 3 ingredients, saute 5 minutes. Add chili powder, cumin, and oregano, cook 2 minutes. Add chicken, 1 c. water, and next 7 ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add beans and cook 5 minutes. Ladle chili into individual soup bowls, top with avocado, onion and yogurt if desired

Number Of Servings:
Number Of Servings:
Yield: 9 cups
Personal Notes:
Personal Notes:
This chili is what I'm asked to bring to the Super Bowl party each year. Folks love it!




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