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Spicy Chicken Chili Recipe

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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 cookoff and had several people say that it was the best chili they'd ever had!” Natalie Hughes - Yukon, Oklahoma

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12 Servings
Prep: 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
3 garlic cloves, minced
1 tablespoon Crisco® Pure Olive Oil
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 six ingredients in oil until tender; 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).

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 very lean meat, 2 vegetable, 1 starch, 1 fat.

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

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Reviews for Spicy Chicken Chili (2)

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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!!

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Spicy Chicken Chili Recipe

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Ingredients