Chicken Chili Recipe

Name: Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. vegetable oil; 1 c. chopped green pepper; 1 chicken, cut up; 1 (15 oz.) can pinto beans, drained; 1 tsp. chili powder; 1 tsp. ground cumin; 1 c. chopped onion; 2 garlic cloves, minced; 2 (14 1/2 oz.) cans stewed tomatoes; 3/4 c. mild or medium picante sauce; 1/2 tsp. salt; shredded Cheddar cheese, diced avocado and sour cream (optional toppings)

Servings: persons

2 Tbsp. vegetable oil
1 c. chopped green pepper
1 chicken, cut up
1 (15 oz.) can pinto beans, drained
1 tsp. chili powder
1 tsp. ground cumin
1 c. chopped onion
2 garlic cloves, minced
2 (14 1/2 oz.) cans stewed tomatoes
3/4 c. mild or medium picante sauce
1/2 tsp. salt
shredded Cheddar cheese, diced avocado and sour cream (optional toppings)

1
In a Dutch oven, boil chicken 30 to 45 minutes.
2
Remove chicken.
3
Bone and cube.
4
In Dutch oven, heat oil on medium. Saute onion, green pepper and garlic until tender.
5
Add chicken, tomatoes, beans, picante sauce and seasonings; bring to boil. Reduce heat; simmer for 20 minutes.
6
Ladle into soup bowls.
7
Top with cheese, avocado and sour cream, if desired.

270

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 Tbsp. vegetable oil, 1 c. chopped green pepper, 1 chicken, cut up, 1 (15 oz.) can pinto beans, drained, and more.

Yes, Chicken Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Chili

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