red-chicken-chili

Red Chicken Chili

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  • Prep

    10 m
  • Cook

    6 h 20 m
  • Ready In

    6 h 30 m
marybcurlyq
Recipe by  marybcurlyq

“So tasty and filling, you won't miss the beef! It's a great dish for a crisp fall day or during a winter snow storm. This recipe is easy too, anyone can do this one!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Season chicken with salt and black pepper.
  2. Heat vegetable oil in a heavy skillet over medium-high heat. Cook and stir chicken until browned and no longer pink in the center, about 8 minutes per side. Transfer chicken to a slow cooker, draining any excess oil. Add tomatoes, chicken stock, kidney beans, onion, jalapeno pepper, and chili powder to slow cooker.
  3. Cook on Low for 6 to 8 hours or on High for 4 hours.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 395 cal
  • 20%
  • Fat
  • 19.9 g
  • 31%
  • Carbs
  • 21.6 g
  • 7%
  • Protein
  • 31 g
  • 62%
  • Cholesterol
  • 93 mg
  • 31%
  • Sodium
  • 1006 mg
  • 40%

Based on a 2,000 calorie diet

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Grilled Chicken Wings with Sweet Red Chili and Peach Glaze

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Zesty White Chicken Chili