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Spicy Chicken Chili

Spicy Chicken Chili
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
12 ServingsPrep: 30 min. Cook: 30 min.

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,
© Taste of Home 2013

2 of 2

Spicy Chicken Chili (continued)

Directions (continued)

  • 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).
Nutrition 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.
© Taste of Home 2013