"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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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.
Contributor:  
Contributor:  
Marcia Roberts
Category:
Category:
Ingredients:  
Ingredients:  
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)
Directions:
Directions:
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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