Rating: 4 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 2
  • 4 star values: 0
  • 5 star values: 4

Chili can be cheaper when you make it with ground chicken instead of ground beef. And this chili is great for a last-minute supper because all the ingredients are items that you can keep on hand in either the freezer or pantry.

Recipe by MyRecipes November 2005

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Recipe Summary

prep:
5 mins
cook:
40 mins
total:
45 mins
Yield:
8 Servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1/2 Tbsp. oil in a large saucepan over medium heat; add chicken and salt to pan. Cook chicken, stirring to break up meat, until it is crumbly and no longer pink, about 5 minutes. Using a slotted spoon, transfer chicken to a plate.

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  • Add remaining oil, garlic, onion, chili powder and cumin. Cook, stirring often until onion is tender, about 7 minutes. Stir in broth, tomatoes and tomato paste and bring to a boil. Reduce heat and simmer for 15 minutes. Stir in pepper strips and beans and simmer, stirring occasionally, until sauce is thick, about 10 minutes. Return chicken and any of its juices to saucepan and cook for 1 minute to heat through.

  • Serve with cheese, scallions and tortilla chips, if desired.

Nutrition Facts

221 calories; fat 4g; saturated fat 1g; protein 28g; carbohydrates 17g; fiber 6g; cholesterol 58mg; sodium 881mg.
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