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Chicken Chili

By: Janne Rowe

"This unique and delicious chicken chili is a much-requested meal around our house. I think you'll find it's a nice change of pace from the typical beef version."

Rate/Review | Read Reviews (32)

Prep Time:
10 Min

Cook Time:
1 Hr 20 Min

Ready In:
1 Hr 30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 14 servings

Ingredients

3 cups chopped onion
1 1/2 cups chopped green pepper
4 garlic cloves, minced
2 tablespoons cooking oil
1 1/2 pounds boneless, skinless chicken breast halves, cut into 1/2-inch cubes
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
2 (14.5 ounce) cans diced tomatoes, with liquid
2 (10.5 ounce) cans condensed chicken broth
2 cups water
1 (6 ounce) can tomato paste
1 bay leaf
2 (15 ounce) cans garbanzo beans, rinsed and drained

Directions

In a 5-qt. Dutch oven, cook onion, green pepper and garlic in oil over medium-high heat for 10 minutes or until onion is tender. Add chicken; cook and stir constantly for 4 minutes or until browned. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer, stirring occasionally, for 40 minutes. Add beans; cook, uncovered, for 20 minutes, stirring occasionally. Remove bay leaf.

Footnotes

Diabetic Exchanges: One 1-cup serving (prepared with low-sodium tomatoes and broth and without added salt) equals 2 lean meat, 1 starch, 1 vegetable; also, 222 calories, 230 mg sodium, 49 mg cholesterol, 26 gm carbohydrate, 18 gm protein, 6 gm fat.