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TOTAL TIME: Prep: 20 min. Cook: 45 min.
MAKES: 7 servings

Ingredients

  • 4-1/2 cups chicken broth
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1/2 cup each chopped green, yellow and sweet red pepper
  • 1/4 cup chopped onion
  • 1 tablespoon chili powder
  • 1-1/2 teaspoons paprika
  • 1 to 1-1/2 teaspoons pepper
  • 1 to 1-1/2 teaspoons crushed red pepper flakes
  • 1 to 1-1/2 teaspoons ground cumin
  • 1/2 teaspoon salt, optional
  • Dash cayenne pepper
  • 2 cups cubed cooked chicken
  • Shredded cheddar cheese, optional

Nutritional Facts

Diabetic Exchanges: One 1-cup serving (prepared with low-sodium chicken broth, chicken breast and without salt and cheese) equals 1-1/2 starch, 1-1/2 lean meat, 1 vegetable; also, 183 calories, 68 mg sodium, 25 mg cholesterol, 28 gm carbohydrate, 17 gm protein, 2 gm fat.

Directions

  1. In a 3-qt. saucepan, bring broth to a boil. Reduce heat; add beans, peppers, onion and seasonings. Cover and simmer 15 minutes. Add chicken; simmer for 30 minutes. Garnish with cheese if desired. Yield: 7 servings.
Originally published as Chicken Chili in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p8

Nutritional Facts

Diabetic Exchanges: One 1-cup serving (prepared with low-sodium chicken broth, chicken breast and without salt and cheese) equals 1-1/2 starch, 1-1/2 lean meat, 1 vegetable; also, 183 calories, 68 mg sodium, 25 mg cholesterol, 28 gm carbohydrate, 17 gm protein, 2 gm fat.

Reviews for Zippy Chicken Chili

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Mar. 22, 2012

"There was no photo and going by the name of chili I expected this to be a chili consistency. It was a soup. It should be called chicken chili soup. Its a little spicy and i went with the smaller amounts of all ingredients. not bad but not what i was expecting."

MY REVIEW
Reviewed Nov. 5, 2009

"With modifidied changes I will make this recipe again. The ingredients are what caught my eye. I doubled the recipe, including the red pepper flakes (don't unless you enjoy hot & spicy). Flavor with the extra peppers is still a bit too bland, so I added 1-2 cans diced tomatoes and possibly some picante sauce (maybe to tone down the red pepper flakes)."

MY REVIEW
Reviewed Jan. 15, 2009

"This chili recipe is soooo good, and healthy I don't think I will ever make regular chili again. I made it for a baby shower, doubling the batch, (although I cooked mine in a slow cooker for about 5 hours). It was gobbled up so fast and as they were eating it made comments about how good it was and everyone requested the recipe. Very quick to make. I served mine with quiche. I did not put the crushed red pepper in ... I thought it tasted perfect without it."

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