Chunky Chicken Chili Recipe
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Contributor: |
Contributor: Marcia Roberts Added: Friday, March 18, 2005
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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)
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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 |
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Number Of
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Number Of
Servings:Yield: 9 cups |
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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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