This chili will keep you warm on cold winter nights!
I created this basic recipe that can be altered in many ways. You could replace the chicken with ground beef, pork, turkey, or even boneless skinless chicken breasts. You can also add different beans and different vegetables. I love to top my bowl of chili with a dollop or sour cream and shredded sharp cheddar cheese. I hope you enjoy!
Brown the ground chicken in a skillet. Set aside. Discard any accumulated liquid.
Chop the jalapeño, onions, carrots, and celery. Using a dutch oven or large soup pot, heat oil then add vegetables, salt, and cook until softened, about 5-7 minutes. Add cumin and chili powder.
Stir in tomato paste once vegetables are softened. Then add diced tomatoes, beans, chicken broth, and frozen corn.
Bring to nearly a boil and then reduce to a simmer. Let cook for approximately 25-30 minutes, until desired consistency.
You can also replace the diced jalapeño with about a 1/3 of a can of diced jalapeños. I do this frequently and just freeze my unused portions. I have made this with one can of beans as well, it is just as good. If you want your chili thicker, just let it simmer a little longer.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (475g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 52 (17%)|
|Amt Per Serving||% DV|
|Total Fat 5.8g||8 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 48.8mg||15 %|
|Sodium 447.1mg||15 %|
|Potassium 1364.2mg||36 %|
|Total Carbohydrate 43.2g||13 %|
|Dietary Fiber 10.2g||41 %|
|Sugars, other 33.1g|
|Protein 21.4g||31 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 307
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