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Chicken Chili

SUBMITTED BY: 2doulas  PHOTO BY: Margaret 

"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!"

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 3 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 onion, chopped
  • 1 stalk celery, sliced
  • 1/4 pound mushrooms, chopped
  • 1 pound skinless, boneless chicken breast halves - cut into bite size pieces
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cocoa powder
  • 1/4 teaspoon salt
  • 1 pinch crushed red pepper flakes
  • 1 pinch ground black pepper
  • 1 (14.5 ounce) can whole peeled tomatoes with juice
  • 1 (19 ounce) can kidney beans, drained and rinsed

What to Drink?
Wine Zinfandel

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

The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed on jan. 9, 2004 by Mr. Marco Salmon 
I also cooked this in my crockpot. However, I omitted the mushrooms and celery because I was... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed on mar. 30, 2005 by SPOOTY 
This was a very good recipe - it lasted me for lunch and dinner (2 bowls each time). It struck... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed on apr. 15, 2005 by Julie 
Great alternative to beef chili and you really can't even tell the difference. I made it with... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed on dec. 18, 2004 by CHOCOLATEFANTASIES 
Nice tasting recipe. I used TVP instead of chicken and it was really good. Red pepper tasted... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed on jan. 9, 2004 by DRUCIN 
I threw everything in the crockpot and it was great! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed on apr. 18, 2007 by DENA 
We made this at a cooking circle yesterday. We used chicken thighs (about 1 1/2 lbs) and a 28... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.31 star rating.
Reviewed on feb. 27, 2005 by ILIKEFOOD1 
too much beans for me I'm a carnivore so i needed more meat MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed on sep. 7, 2003 by STEPHIE97 
This is so good. It was such a hit! A nice change from the traditional beef. Even my picky... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.31 star rating.
Reviewed on aug. 7, 2006 by MADISONLIBERTY 
This was good but it was way too spicy for our family. Probably won't make again. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed on feb. 11, 2006 by BABIDOLL02 
Incredibly good! I sprinkled some shredded cheddar on top. Yum! Will make this again for sure! MORE

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Nutritional Information
Chicken Chili

Servings Per Recipe: 5

Amount Per Serving

Calories: 308

  • Total Fat: 10.5g
  • Cholesterol: 53mg
  • Sodium: 547mg
  • Total Carbs: 25.9g
  •     Dietary Fiber: 9.5g
  • Protein: 29g

VIEW DETAILED NUTRITION

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