"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!" — 2doulas
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green bell pepper, chopped
skinless, boneless chicken breast halves - cut into bite size pieces
crushed red pepper flakes
ground black pepper
1 (14.5 ounce) can
whole peeled tomatoes with juice
1 (19 ounce) can
kidney beans, drained and rinsed
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 beans and added one small can of tomato sauce so that the crock pot would at least be 2/3 full... The chicken was grilled in the electric grilling machine - no plug here for brand of appliance used:)!!!! Then it was topped with sliced green onions and a dollop of sour cream. The piece de resistance: good ol' cornbread.... YES! Thanks for sharing this recipe.
I did not care for this recipe.
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 was a little more like a chicken-vegetable stew than a soup/chili. The extra minutes spent in sauteing the vegetables and browning the chicken paid off in enhancing the flavors, I think. I wasn't expecting there to be enough chicken in this recipe, but it was plenty, as it turned out. It wasn't very hot, but the spice mixture was very tasty.
I think I'll make this for The Woman I Love someday soon. Thanks for a great recipe.
I threw everything in the crockpot and it was great!
Nice tasting recipe. I used TVP instead of chicken and it was really good. Red pepper tasted better than green, used a little less onion on second recipe, little better that way. Didn't like crunch of celery, so added carrots second try, little smoother. Spices were a good combo, could not taste cocoa powder, maybe just deepens color a bit. Nice recipe to adjust spice on, just add more crushed red pepper or cayenne if you want it hotter.
We made this at a cooking circle yesterday. We used chicken thighs (about 1 1/2 lbs) and a 28 oz can of diced tomatoes. I added a tsp of sugar to cut the acidity, and a little extra garlic salt, chili powder and cumin. I also had it with shredded cheddar over top. It was great, and I will probably make it again.
This was so good! I used two chicken breasts, which i boiled and then shredded by hand. I used a 28 oz can of chunky tomatos and a small can of tomato paste. I also added a can of sweet corn. Instead of chili powder, i used chili sauce, which may be the reason i got a sweet sauce, can't think of what else caused it to be sweet, maybe the tomato paste?? ...but in any case, it was great! My Husband loved it!!!
Great alternative to beef chili and you really can't even tell the difference. I made it with ground chicken and mild chili beans instead of the kidney beans. It turned out great!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 95
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