Red, White and Blue Chili Recipe

Red, White and Blue Chili Recipe photo by Taste of Home

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Instead of the usual picnic fare, I surprised family and guests with this mild-flavored dish one Independence Day. They were delighted with the blue tortilla chips and colorful chili. —Dotty Parker, Christmas Valley, Oregon

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Red, White and Blue Chili Recipe

Prep: 10 min. Cook: 55 min.

Yield: 8 Servings

10 55 65

Ingredients

1 medium green pepper, diced
1/4 cup diced onion
1 tablespoon canola oil
2 garlic cloves, minced
2 cans (14-1/2 ounces each) Mexican diced tomatoes, undrained
2 cans (14-1/2 ounces each) chicken broth
2 cups shredded cooked chicken
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1 can (16 ounces) kidney beans, rinsed and drained
1 envelope chili seasoning
1 tablespoon brown sugar
1 teaspoon salt
1/4 teaspoon pepper
Blue tortilla chips

Directions

In a Dutch oven, saute green pepper and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth, chicken, beans, chili seasoning, brown sugar, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Serve with tortilla chips. Yield: 8 servings (about 2 quarts).

Nutritional Facts 1 serving (1 cup) equals 216 calories, 5 g fat (1 g saturated fat), 31 mg cholesterol, 1,260 mg sodium, 26 g carbohydrate, 7 g fiber, 18 g protein.

Originally published as Red, White and Blue Chili in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p221