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Red, White and Blue Chili

Red, White and Blue Chili
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
8 ServingsPrep: 10 min. Cook: 55 min.

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).
Nutrition Facts: 1 serving (1 cup) equals 216 calories,
© Taste of Home 2013

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Red, White and Blue Chili (continued)

Nutrition Facts: 5 g fat (1 g saturated fat), 31 mg cholesterol, 1,260 mg sodium, 26 g carbohydrate, 7 g fiber, 18 g protein.
© Taste of Home 2013