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Chicken Chili Recipe
Chicken Chili Recipe photo by Taste of Home

Chicken Chili Recipe

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Cooking is one of my most enjoyable activities. This recipe came from trial and error, and now it's a family favorite. My husband loves taking the leftovers to work for lunch, and his co-workers always want him to share.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6-8 servings

Ingredients

  • 2 tablespoons vegetable oil
  • 1 cup chopped onion
  • 1 cup chopped green pepper
  • 2 garlic cloves, minced
  • 4-1/2 cups diced cooked chicken
  • 2 cans (14-1/2 ounces each) stewed tomatoes
  • 1 can (15 ounces) pinto beans, drained
  • 2/3 to 3/4 cup mild or medium picante sauce
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • Optional toppings: shredded cheddar cheese, diced avocado and sour cream

Nutritional Facts

1 serving (1 cup) equals 263 calories, 10 g fat (2 g saturated fat), 70 mg cholesterol, 470 mg sodium, 17 g carbohydrate, 3 g fiber, 26 g protein.

Directions

  1. In a Dutch oven, heat oil on medium. Saute onion, green pepper and garlic until tender. Add chicken, tomatoes, beans, picante sauce and seasonings; bring to a boil. Reduce heat; simmer for 20 minutes. Ladle into soup bowls. Top with cheese, avocado and sour cream if desired. Yield: 6-8 servings.
Originally published as Chicken Chili in Country Extra January 1992, p49

Nutritional Facts

1 serving (1 cup) equals 263 calories, 10 g fat (2 g saturated fat), 70 mg cholesterol, 470 mg sodium, 17 g carbohydrate, 3 g fiber, 26 g protein.

Reviews for Chicken Chili

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 20, 2012

Excellent!! Very flavorful. My kids even gobbled it up. And if anyone is counting weight watchers points plus...it is 5 points per serving! I served this with Low Fat Cornbread. Very filling meal.

MY REVIEW
Reviewed Oct. 18, 2010

Quick and easy recipe.

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