Recipe by Todd Hunt
"The cumin's the king here. I used to make this stuff during college because there is enough of it to last me a long time. This recipe is VERY hot."
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2 (10 ounce) cans
chunk chicken, undrained
2 (16 ounce) cans
chili beans, drained
3 (14.5 ounce) cans
Mexican-style stewed tomatoes
1 (12 ounce) jar
sliced jalapeno peppers
green bell peppers, seeded and chopped
1 1/2 tablespoons
water, or as needed
1 (14.5 ounce) can
salt to taste
Here's how to make it a five star:
As it was, this recipe was likely about a four star, but with a few improvements, it's easily a five. Canned chicken creeps me out too (as one other reviewer stated), so I used 3 real chicken breasts. While boiling the breasts, I sauteed the onions and peppers for about 5 minutes prior to adding them to 2 cans Mex stewed tomatoes (which I had chopped), 2 can of chili beans, and a half jar of jalapenos (which I had chopped). After the chicken was cooked through, I melted about 1 T of butter and sauteed 2 cloves of garlic, then added the shredded/cubed chicken and seasoned it with about 2 T of Frank's Red Hot. I then added it to the pot along with 1T of cumin and 1T of chili powder. Then added 1 can of chicken broth and 1 can of water. About 20 minutes into simmering, I noted the soupiness, so I mixed about 3T of cornstarch and 3-4 T of water together, and then added it to the pot and mixed well.
It turned out amazing... thick, healthy, delicious, and just the right amount of spiciness not to interfere with the flavor.
I also served it over a slice of wheat bread w/ a piece of fat free cheese on top... outstanding :)
I made this chili but it came out more like a soup. I only used 5 cups of water and it was still too soupy. I ended up mixing cornstarch and water, then I added it to the chili. It really thickened it up nicely.
I did not really like this recipe.
This chili was a little more soupy than what I'm used to, but it tastes GREAT!!
This was amazing! I added an extra onion, lots of garlic, used less jalapeno and cumin and real chicken cut up into tiny little bites and prepared it in the slow cooker, amazing, spicy, flavorful! Definitely more like a soup. I put it over brown rice for a healthier option, Incredible!
I took a chance on this recipe because it sounded spicy and I'm glad I did! It was WONDERFUL! I used real cubed chicken breast(something about meat from a can doesn't sound appealing) and halved the recipe. I used 2 1/2 cans of Rotel tomatoes instead of the stewed(too slimey). I used black beans instead of chili beans, a whole can of sliced jalapenos,1 tablespoon of chili powder, and 1 tablespoon of cumin and the can of chicken broth. I only needed to add about 1/2 cup of water after it had been cooking a while. Although this dish was too spicy for the rest of my family to eat I really enjoyed it! Thanks!
Very easy and flavorful- but I generally like spicy things, and this one was a little too spicy, even for me! I will make it again, but will use less jalapeños next time. Also- it did store very well, I made the whole 15 servings, and froze half. A month later I put that half in the crock pot for about 8 hours and it tasted just as good as the first time around!
It was delicious but definitely way too hot.
This was excellent very easy to make. It was more of a soup than a chili but it is a great and very filling soup. I didn't add any water just 5 cups of chicken broth. I only added 1tbsp of cumin because it is so powerful. I also added basil, bay leaves, and thyme. A really great and easy recipe, everyone liked it a lot.
* Percent Daily Values are based on a 2,000 calorie diet.
Amateur's Light Breeze Chicken Chili
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
** Calories: 149
** Calories from Fat: 36
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