Chicken Chili
This chili will keep you warm on cold winter nights!
I created this basic recipe that can be altered in many ways. You could replace the chicken with ground beef, pork, turkey, or even boneless skinless chicken breasts. You can also add different beans and different vegetables. I love to top my bowl of chili with a dollop or sour cream and shredded sharp cheddar cheese. I hope you enjoy!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- salt and pepper to taste
- 1 cup frozen corn
- 1 28 oz can diced tomatoes
- 2 tsp chili powder
- 3 carrots chopped
- 2-3 onions chopped
- 3 celery stalks copped
- 1 green jalapeno pepper finely diced
- 1 pound ground chicken/turkey/beef/pork browned
- 1 6 oz can tomato paste
- 1 15 oz can diced tomatoes with italian seasoning
- 2 15 oz cans white northern beans (or any bean if your choice) drained and rinsed
- 1 15 oz can swanson low-sodium chicken broth
- 1 tbs cumin
- Carbohydrate 43.2348257821131 g
- Cholesterol 48.760925 mg
- Fat 5.81958450017791 g
- Fiber 10.1829776898001 g
- Protein 21.4100730208034 g
- Saturated Fat 1.61189175001226 g
- Serving Size 1 1 Serving (475g)
- Sodium 447.149021615925 mg
- Sugar 33.051848092313 g
- Trans Fat 0.588216912527289 g
- Calories 307 calories
Brown the ground chicken in a skillet. Set aside. Discard any accumulated liquid. Chop the jalapeño, onions, carrots, and celery. Using a dutch oven or large soup pot, heat oil then add vegetables, salt, and cook until softened, about 5-7 minutes. Add cumin and chili powder. Stir in tomato paste once vegetables are softened. Then add diced tomatoes, beans, chicken broth, and frozen corn. Bring to nearly a boil and then reduce to a simmer. Let cook for approximately 25-30 minutes, until desired consistency.
