Spicy Chicken Chili
Total TimePrep: 30 min. Cook: 30 min.
Makes12 servings (4 quarts)
- 1 small onion, chopped
- 1 small green pepper, chopped
- 1 small sweet red pepper, chopped
- 2 jalapeno peppers, seeded and chopped
- 1 tablespoon olive oil
- 1 serrano pepper, seeded and chopped
- 3 garlic cloves, minced
- 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
- In a Dutch oven, saute the first six ingredients in oil until tender. Add garlic; cook 1 minute longer. 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.
Editor's NoteWear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts1-1/3 cups: 242 calories, 6g fat (2g saturated fat), 32mg cholesterol, 694mg sodium, 31g carbohydrate (8g sugars, 7g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch, 1 fat.
Dec 2, 2015
I loved this chili but I used half of the suggested chicken broth amount. I think it would have been good with even 1/4 the amount. Other than that I followed the recipe as written and thought it was great!
Apr 15, 2013
Very good, but I found it extremely hot even with the lower amounts of red pepper flakes and hot sauce (and I like spicy).
Mar 4, 2013
Hands down the BEST chili I have ever tasted in my life and I even enjoyed it after all of the time and energy I poured into making it! That's saying something to me! I was even missing a few ingredients and had to either substitute or leave them out - phenomenal!!!
Mar 21, 2012
I knocked out one of the cans of beans and some of the peppers and it was amazing! Great for a superbowl party! :)
Mar 19, 2012
I have made this several times. We love this spicy chicken chili. I saute the veggies and cook the chicken then put it all in the Crockpot.
Feb 20, 2012
It is a nice way to use up canned goods, and had lots of kick, yet was not exceedingly special. Good, but not outstanding.
Jan 8, 2012
May 5, 2010
The flavor was okay; however, it is very acidic due to the tomato quantities. I omitted the green pepper, the serrano pepper, the black beans, and the broth. I used three large cans of crushed tomatoes as I was cooking for a large group. It took 3 hours to put this together due to a cranky can opener.
Oct 23, 2009
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!
Oct 21, 2009
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!!