Spicy Chicken Chili
TOTAL TIME: Prep: 30 min. Cook: 30 min.
YIELD: 12 servings (4 quarts).
My recipe was inspired by me being on a low-calorie, low-fat, high fiber diet. I entered it in a chili cook off and had several people say that it was the best chili they'd ever had! —Natalie Hughes, Yukon, Oklahoma
Ingredients
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1 small onion, chopped
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1 small green pepper, chopped
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1 small sweet red pepper, chopped
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2 jalapeno peppers, seeded and chopped
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1 tablespoon olive oil
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1 serrano pepper, seeded and chopped
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3 garlic cloves, minced
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1 can (28 ounces) crushed tomatoes
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1 can (14-1/2 ounces) stewed tomatoes, cut up
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1 can (14-1/2 ounces) diced tomatoes with mild green chiles
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1 can (16 ounces) kidney beans, rinsed and drained
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1 can (15 ounces) black beans, rinsed and drained
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1 carton (32 ounces) reduced-sodium chicken broth
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3 tablespoons chili powder
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1 tablespoon ground cumin
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1 to 2 teaspoons crushed red pepper flakes
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2 to 4 tablespoons Louisiana-style hot sauce
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2-1/2 cups cubed cooked chicken breast
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2 cups frozen corn
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3/4 cup reduced-fat sour cream
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3/4 cup shredded reduced-fat cheddar cheese
Directions
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1.
In a Dutch oven, saute the first 6 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.
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2.
Stir in chicken and corn; heat through. Garnish each serving with 1 tablespoon each of sour cream and cheese.
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