Red, White and Blue Chili Recipe

5 1 1
Red, White and Blue Chili Recipe
Red, White and Blue Chili Recipe photo by Taste of Home
Publisher Photo

Red, White and Blue Chili Recipe

Read Reviews
5 1 1
Publisher Photo
Instead of the usual picnic fare, I surprised family and guests with this mild-flavored dish one Independence Day. They were delighted with the blue tortilla chips and colorful chili. —Dotty Parker, Christmas Valley, Oregon
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 55 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 55 min.

Ingredients

  • 1 medium green pepper, diced
  • 1/4 cup diced onion
  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) Mexican diced tomatoes, undrained
  • 2 cans (14-1/2 ounces each) chicken broth
  • 2 cups shredded cooked chicken
  • 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 envelope chili seasoning
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Blue tortilla chips

Directions

In a Dutch oven, saute green pepper and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth, chicken, beans, chili seasoning, brown sugar, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Serve with tortilla chips. Yield: 8 servings (about 2 quarts).
Originally published as Red, White and Blue Chili in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p221

Nutritional Facts

1 cup: 216 calories, 5g fat (1g saturated fat), 31mg cholesterol, 1260mg sodium, 26g carbohydrate (7g sugars, 7g fiber), 18g protein.

  • 1 medium green pepper, diced
  • 1/4 cup diced onion
  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) Mexican diced tomatoes, undrained
  • 2 cans (14-1/2 ounces each) chicken broth
  • 2 cups shredded cooked chicken
  • 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 envelope chili seasoning
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Blue tortilla chips
  1. In a Dutch oven, saute green pepper and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth, chicken, beans, chili seasoning, brown sugar, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Serve with tortilla chips. Yield: 8 servings (about 2 quarts).
Originally published as Red, White and Blue Chili in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p221

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forRed, White and Blue Chili

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
turtledaisy User ID: 3675355 52138
Reviewed Nov. 15, 2010

"I have been making this chili for years! It is delicious and a nice change from traditional chili."

Loading Image