Description
This spicy chicken chili is packed with flavor and made with ground chicken, beans, and a variety of vegetables.
Ingredients
Scale
- 1 teaspoon olive oil
- 1/2 cup chopped onions
- 1/2 cup chopped green peppers
- 1/2 cup chopped red peppers
- 2–3 cloves garlic (minced)
- 1 pound ground chicken
- 15 oz canned chili beans (drained)
- 15 oz canned black beans (drained)
- 15 oz canned diced chilies and tomatoes
- 1/2 cup broth (chicken or vegetable)
- 6 oz canned tomato paste
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- salt and pepper to taste
- 1 teaspoon red cayenne pepper (optional for spicy)
Instructions
- Heat a Dutch oven or large stock pot on medium high heat. When hot, add the olive oil, chopped onions, green peppers, and red peppers.
- Sauté for a few minutes until the veggies are soft.
- Add in the minced garlic and stir.
- Add in the ground chicken. Use a meat chopper and break down the ground chicken.
- Season the chicken with the chili spices and seasoning. Stir until the chicken is fully cooked, about 5-6 minutes. If necessary, drain any excess fat.
- Add the broth, beans, diced tomatoes and chilies, and tomato paste to the pot. Stir.
- Adjust the heat to medium-low. Cover the pot and allow the chili to simmer for about 15-20 minutes until all ingredients are combined.
- Cool before serving.
Notes
- This chili can be made ahead of time and tastes even better the next day.
- Adjust the level of spice by adding more or less cayenne pepper to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: dinner
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg