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Spicy Chicken Chili Recipe

Spicy Chicken Chili Recipe photo by Taste of Home

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My recipe was inspired by me being on a low-calorie, low-fat, high fiber diet. I entered it in a chili cook off and had several people say that it was the best chili they'd ever had! —Natalie Hughes, Yukon, Oklahoma

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Healthy

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Spicy Chicken Chili Recipe

Prep: 30 min. Cook: 30 min.

Yield: 12 Servings

30 30 60

Ingredients

1 small onion, chopped
1 small green pepper, chopped
1 small sweet red pepper, chopped
2 jalapeno peppers, seeded and chopped
1 serrano pepper, seeded and chopped
1 tablespoon olive oil
3 garlic cloves, minced
1 can (28 ounces) crushed tomatoes
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 can (14-1/2 ounces) diced tomatoes with mild green chilies
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 carton (32 ounces) reduced-sodium chicken broth
3 tablespoons chili powder
1 tablespoon ground cumin
1 to 2 teaspoons crushed red pepper flakes
2 to 4 tablespoons Louisiana-style hot sauce
2-1/2 cups cubed cooked chicken breast
2 cups frozen corn
3/4 cup reduced-fat sour cream
3/4 cup shredded reduced-fat cheddar cheese

Directions

In a Dutch oven, saute the first five ingredients in oil until tender. Add garlic, cook 1 minute longer. Add the tomatoes, beans, broth, seasonings and hot sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Stir in chicken and corn; heat through. Garnish each serving with 1 tablespoon each of sour cream and cheese. Yield: 12 servings (4 quarts).

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1-1/3 cups equals 242 calories, 6 g fat (2 g saturated fat), 32 mg cholesterol, 694 mg sodium, 31 g carbohydrate, 7 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch, 1 fat.

Originally published as Spicy Chicken Chili in Healthy Cooking April/May 2009, p33

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Spicy Chicken Chili

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Reviewed on May. 05, 2010 by mother of 3

The flavor was okay; however, it is very acidic due to the tomato quantities. I omitted the green pepper, the serrano pepper, the black beans, and the broth. I used three large cans of crushed tomatoes as I was cooking for a large group. It took 3 hours to put this together due to a cranky can opener.

Reviewed on Oct. 23, 2009 by mmartelle

Wonderful recipe! I left out a lot of what it calls for just because I didn't have it at the house. I left out all of the peppers, the stewed tomatoes, and used 2 cans of black beans instead of both types. It still came out really wonderful! My husband loves it! I would suggest with the recipe ingredients here, using less chicken broth, as the whole carton made it really soupy. I had to thicken it some with water and flour. Still a fantastic chili though!

Reviewed on Oct. 21, 2009 by jhurston

This is THE BEST chili I have ever made. Wonderful spicy flavor. I used the white meat from a deli rotisserie chicken. My guys (husband and teenage boys) ate until their eyes bulged and then wanted the left overs for dinner the next night! A keeper!!