Chicken Chili

Chicken Chili

34
2doulas 0

"This is a nice way to have the flavour of chili without always using red meat. This can also be served as a filling for tacos!"

Ingredients

servings 308 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 308 kcal
  • 15%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 25.9g
  • 8%
  • Protein:
  • 29 g
  • 58%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 547 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

  1. In a large skillet heat 2 tablespoons of the oil over medium heat. Saute the garlic, bell pepper, onion, celery and mushrooms for 5 minutes. Set aside.
  2. Add the remaining 1 tablespoon of oil to the skillet and brown the chicken over high heat until it is golden brown and firm on the outside. Return the vegetable mixture to the skillet.
  3. Add the chili powder, cumin, oregano, paprika, cocoa powder, salt, hot pepper flakes and ground black pepper to the skillet. Stir for a few minutes to prevent burning. Add the tomatoes and beans, bring all to a boil and reduce heat to low. Cover the skillet and simmer for 15 minutes, then remove cover and simmer for 15 more minutes.
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Reviews

34
  1. 45 Ratings

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I also cooked this in my crockpot. However, I omitted the mushrooms and celery because I was pressed for time and found those 2 ingredients unnecessary anyway. I doubled the amount of kidney be...

This was a very good recipe - it lasted me for lunch and dinner (2 bowls each time). It struck me as a little unusual, since without the tomato sauce/paste so common to other chili recipes, it ...

I threw everything in the crockpot and it was great!