[X]

Home > Recipes > Spicy Chicken Chili

Spicy Chicken Chili Recipe

Spicy Chicken Chili Recipe photo by Taste of Home

Read reviews (6)

Rate recipe

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

This recipe is:

Contest Winning

Healthy

Diabetic Friendly

[X]

Rate Spicy Chicken Chili Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

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

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Spicy Chicken Chili

Spicy Chicken Chili

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-6) of 6 reviews

Sort Reviews:

Reviewed on Apr. 15, 2013 by s_pants

Very good, but I found it extremely hot even with the lower amounts of red pepper flakes and hot sauce (and I like spicy).

Reviewed on Mar. 04, 2013 by LauraRuiter

Hands down the BEST chili I have ever tasted in my life and I even enjoyed it after all of the time and energy I poured into making it! That's saying something to me! I was even missing a few ingredients and had to either substitute or leave them out - phenomenal!!!

Reviewed on Mar. 21, 2012 by LissieJ

I knocked out one of the cans of beans and some of the peppers and it was amazing! Great for a superbowl party! :)

Reviewed on Mar. 19, 2012 by Daisy4444

I have made this several times. We love this spicy chicken chili. I saute the veggies and cook the chicken then put it all in the Crockpot.

Reviewed on Feb. 20, 2012 by dfausnacht

It is a nice way to use up canned goods, and had lots of kick, yet was not exceedingly special. Good, but not outstanding.

Reviewed on Jan. 08, 2012 by teapotsue

Delicious!