Recipe by PennPitstop
"I came up with recipe when I couldn't find a chicken chili that my family really liked. The first batch I made was gone in minutes! Garnish with cheese, sour cream, corn chips, etc."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 pounds
skinless, boneless chicken meat, cut into bite-size pieces
1 (15 ounce) can
kidney beans, drained (retain half the liquid)
1 (15 ounce) can
black beans, drained (retain half the liquid)
green bell pepper, chopped
1 (6 ounce) can
1 (14.5 ounce) can
smoked paprika, or to taste
ground black pepper to taste
Very good, and a very unique recipe. I already had cooked leftover chicken and was using freshly cooked beans, so I skipped the crockpot method and went stove top instead. Followed the recipe exactly in every other way and wouldn't change anything. I used home made mango salsa- 'Nicole's Mango Salsa' from this site. This recipe is not spicy hot though, so add in jalapeno's if you like it hot. Shredded Monterey Jack cheese, tortilla chips, green onions and sour cream to top finished it perfectly. Well done on your very original recipe, Mary. Thank you!
I would add jalapenos and possibly a little cayenne pepper to kick it up a notch
Delicious! Great flavor combinations and perfect blend of spicy and sweet. I didn't do the slow cooker version since I had left-over baked mango-marinated chicken breasts to use up. Substituted pinto beans for the kidney beans and skipped the rice vinegar. We both loved it.
Great chili. Not much kick to it, but I just add tobasco sauce after the fact since others in the family don't like things too spicy.
This recipe is so good! The best chicken chili I ever had! My hubby & son were very pleased!
I want to thank all of you for your wonderful comments.! It means alot to me! Stay hungry!!! XOXOXO
This was a great chili to come home to after sitting out watching soccer in the cold. I used a rotisserie cooked chicken from the store for ease of prep, Cuban black beans and Rotel diced tomatoes with green chilies. Garnished with pepper jack/cheddar cheese blend and avocado... I was in a rush and forgot to add the spices, but that turned out for the best since it was plenty spicy with the cheese, beans and tomato spices. Two adults, a 12 year old and an 8 year old rated this a 4-5 star recipe :)
Good chili. I used already cooked ground turkey, and much less, as there was plenty else going on in this chili. Very nice flavor with the mango salsa; it was a perfect addition and made me happy since I have leftover mango salsa! I added in a few more black beans since I had a little more than a can in the freezer. I also used the crockpot--left it on low all day and had dinner when we got home from work. Very easy and delicious. thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Main Line Chicken Chili
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 212
** Calories from Fat: 49
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a comfort food classic with black beans and chicken.
See how to make a simple and delicious white bean chili.
A flavorful chili that’s a little lighter with less fat.