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Because it looks different than traditional chili, my family was a little hesitant to try this dish at first. But thanks to full, hearty flavor, it's become a real favorite around our house. I like to serve it with warm corn bread. Jeanette Urbom, Louisburg, Kansas
This recipe is:
Contest Winning
Diabetic Friendly
Diabetic Exchanges: One serving (prepared with chicken broth) equals 1 meat, 1 vegetable, 1/2 starch; also, 149 calories, 172 mg sodium, 33 mg cholesterol, 12 gm carbohydrate, 16 gm protein, 4 gm fat.
Originally published as Chicken Chili with Black Beans in Taste of Home June/July 1993, p25
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Reviewed on Jan. 16, 2013 by Drewby267
This was a very good base however needed a extra spice,cayenne, lime, beans and corn. Guess I turned chili into mexican veggie soup!I used ground chicken and boneless thighs.thanks for sharing !
This was a very good base however needed a extra spice,cayenne, lime, beans and corn. Guess I turned chili into mexican veggie soup!
I used ground chicken and boneless thighs.
thanks for sharing !
Reviewed on Jun. 05, 2011 by Lynnette68
This chili has a very good flavor but, red meat lover that I am, I missed the beef. I will most likely use this recipe again, either substituting beef for the chicken, or leaving it as is for my husband, who prefers the chicken.
Reviewed on Sep. 21, 2010 by Luvorlando
Amazing! I prefer it with ground chicken breast and in a slow cooker so i skip the oil but it is still the best I've ever had and it's nothing but healthy.
Reviewed on Mar. 29, 2010 by lurky27
Yummy! We used green peppers instead of the red because that's what we had home. Definitely a keeper!~ Theresa
Yummy! We used green peppers instead of the red because that's what we had home. Definitely a keeper!
~ Theresa
Reviewed on Dec. 04, 2009 by qviking
One of our favorite chili recipes. For a hotter version, I add 1/4 teaspoon of white pepper.
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