Recipe by USA WEEKEND columnist Jean Carper
"The foods in this easy recipe are powerhouses of nutrition. Why this recipe is good for you: High antioxidants in tomatoes, corn and beans; High fiber in beans; Low in fat (20% of calories from fat); Beans help suppress blood sugar rises and may help combat diabetes and heart disease."
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canola oil or extra virgin olive oil
boneless, skinless chicken breast, cut in bite-sized pieces
1 1/2 tablespoons
1 1/2 tablespoons
2 (14.5 ounce) cans
no-salt-added diced tomatoes
1 (15 ounce) can
no-salt-added black or red beans
1 (4.5 ounce) can
minced green chilies
yellow whole-kernel corn, frozen or canned
Salt and cayenne pepper, to taste
This was amazing! I used ground chicken, added one chopped onion and omitted the corn. But otherwise, I followed the directions to a T. A definite keeper -- my dh couldn't stop raving about it!
I've been trying to find "the" chili recipe over the past year or so and have tried several from this site. This is the best one (including both chicken and beef recipes) out of the whole bunch!
This recipe was bland and unexciting. I think chili gets most of its flavor from simmering and not being quick - this supports that opinion. My boyfriend liked it - so perhaps it's just not for everyone.
Good recipe. I used ground beef - thought I had chix, but didn't! - and I sauteed garlic and chopped onions w/ the meat. Used both kidney and black beans. Too much cumin for my taste, and I cut back! I did simmer for about 20 minutes. Next time I will try ground turkey instead of chicken, because my husband loved this with ground beef! Topped with mozzarella cheese and crushed tortilla chips. Don't be afriad of green ortega chilis - they are usually VERY mild.
Great, easy meal thats also very healthy! I took the advice of another reviewer and simmered it for a while to let the flavours fully develop. I also omitted the green chillies (scared it would be too hot) and used green beans for a bit of colour. It ended up really yummy, I do think it HAS to be simmered to let the cumin and chilli powder release their flavour. Great recipe!
This is exactly like a taco soup that I make, only with chicken. Done in 30 minutes - it's a nice, quick one-pot meal that you can spice up as much as you want. I used plain old taco seasoning, an extra can of beans and a pinch of dried chile peppers. Great with grated cheese and a dollop of sour cream over the top. We ate it with french bread but cornbread would have been better.
This was really good. I added one sliced carrot and one rib of celery after the spices were stirred into the chicken. I added about a teaspoon of cayenne toward the end and simmered about 10 minutes to ensure the chicken was fully cooked. Even with extra simmering, it was fast and easy, and we were absolutely satisfied with this dinner.
This Chili recipe is great and very healthy. It is a great change on the old fashioned chili with hamburger. The longest part of the whole process was cutting the chicken. I doubled the recipe but did not add as much cumin, I also used the salted canned vegetables and it was very good. The recipe was pleasently spicy.
It was very easy to make and tasted great. I like corn, so added extra corn.
* Percent Daily Values are based on a 2,000 calorie diet.
Fifteen Minute Chicken Chili
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 57
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