Red, White and Blue Chili

Name: Red, White and Blue Chili
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 8 servings (about 2 quarts).
Cuisine: North America, Mexican
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

1 review

Test Kitchen Approved

Total Time

Prep: 10 min. Cook: 55 min.

Makes

8 servings (about 2 quarts)

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

Red, White and Blue Chili Recipe photo by Taste of Home

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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.

Nutrition Facts

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

Red, White and Blue Chili

Total Time

Makes

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