Chicken Chili

Chicken Chili

34
2doulas 0

"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!"
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Ingredients

servings 308 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 308 kcal
  • 15%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 25.9g
  • 8%
  • Protein:
  • 29 g
  • 58%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 547 mg
  • 22%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

34
  1. 45 Ratings

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Most helpful positive review

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 be...

Most helpful critical review

I did not care for this recipe.

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 be...

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 ...

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 ...

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....

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 sal...

I did not care for this recipe.

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!

Great!! I left out the cocoa and used diced tomatoes instead of the whole... added an additional can of them, as it seemed a bit dry without. I also used canned mushrooms as I had them on hand ...