Red Chicken Chili

A big dose of chili powder makes this dish spicy—and the chicken red.

Yield: 8 servings (serving size: 1 cup chili, 1 tablespoon cheese, and 1 tablespoon sour cream)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 280
  • Calories from fat: 30%
  • Fat: 9.2g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 1.6g
  • Protein: 24.5g
  • Carbohydrate: 26.6g
  • Fiber: 5.4g
  • Cholesterol: 54mg
  • Iron: 3.6mg
  • Sodium: 743mg
  • Calcium: 150mg

Ingredients

  • 2 teaspoons olive oil
  • 3 cups chopped onion
  • 1/4 cup chili powder
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons ground cumin
  • 3/4 teaspoon salt
  • 2 garlic cloves, minced
  • 3 cups Chicken Stock
  • 1 (16-ounce) can kidney beans, drained
  • 1 (15-ounce) can black beans, drained
  • 1 (14.5-ounce) can whole tomatoes, undrained and chopped
  • 3 cups diced cooked chicken
  • 1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese
  • 1/2 cup low-fat sour cream

Preparation

  1. Heat oil in a large Dutch oven over medium-high heat. Add onion; saute 5 minutes. Add chili powder and next 4 ingredients (powder through garlic); saute 30 seconds. Add Chicken Stock, beans, and tomatoes; bring to a boil. Reduce heat to medium-low; simmer 30 minutes. Stir in chicken; simmer 15 minutes. Serve with cheese and sour cream.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Red Chicken Chili Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy