"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!!!
AWESOME CHILI! I made this chili with allrecipe's Dr. Michael's Yeasted Cornbread. The whole family loved it. It was definately a hit. I know I'll be making this meal again. Thank you!
* 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
This zesty white-bean chili packs some heat!
A flavorful chili that’s a little lighter and less fatty.
The kick of herbs and spices gives this chili amazing flavor, with less fat.