Chunky Chicken Chili

A delicious rendition of Chili with chicken and spice! One of our family favorites.

1 1/2 c chopped onion
1 c. chopped green bell pepper
3  jalapeno peppers, chopped (I use 2 small)
3 cloves garlic, minced
2 T chili powder
2 t. ground cumin
1/2 t. dried whole oregano
2 c. bite size cooked chicken breast (about 1# skinned boned chicken breasts)
2 c. bite size cooked chicken thigh (about 1# skinned, boned chicken thighs)
1 c. water
1/2 t. ground red pepper (I use 1/8t.)
1/4 t. black pepper
1 T. Worcestershire sauce
1 T. Dijon mustard
1 (14 1/2 oz) can no salt added stewed tomates
1 (13 1/4 oz) can no salt added chicken broth
1 (12 oz.) bottle reduced calorie chili sauce
1 (16 oz) can Great Northern beans, drained
1 1/4 c. peeled, diced avocado
1 1/4 c. chopped purple onion
1/2 c. plain nonfat yogurt

Coat a Dutch oven with cooking spray; place over medium heat until hot. Add onion and next 3 ingredients; saute 5 minutes. Add chili powder, cumin and oregano; cook 2 min. Add chicken, 1 c. water and next 8 ingredients; bring to a boil. Cover, reuce heat and simmer 20 minutes. Add beans and cook 5 min. Ladle chili into individual soup bowls and top each with avocado, onion and yogurt. Yield 9 cups.

Chunky Chicken Chili, 5.0 out of 5 based on 1 rating

One Response to Chunky Chicken Chili

  1. Jen Meyer says:

    Thanks for having this on your site Josh. I couldn't find my recipe. You saved the night! :)

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