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chicken chili by nor

(2 ratings)
Recipe by
Nor Mac
Northern, MA

I'm trying to eat a little healthier lately. I decided to create a chili with ground chicken breast. You may use regular ground chicken found in the grocery store. This chili is chunky and has just a hint of heat. Believe me! You will not miss the ground beef at all. My family and I loved it. Serve topped with Mexican cheese. Serve with Tortilla chips for dipping. Enjoy!

(2 ratings)
yield 12 serving(s)
prep time 20 Min
cook time 1 Hr
method Stove Top

Ingredients For chicken chili by nor

  • 1 1/2 lb
    ground chicken (I grind my own chicken breast in a food processor) you may use packaged from store.
  • 4 Tbsp
    oil for frying
  • 2 c
    chopped sweet onion sautéed
  • 2 clove
    medium cloves grated or minced fresh garlic
  • 1 can
    15.5 ounce black beans rinsed and drained
  • 1 can
    15.5 ounce white beans rinsed and drained
  • 1 can
    15.5 ounce pinto beans rinsed and drained
  • 1 can
    4.5 ounces green chiles drained
  • 1 can
    11 ounces yellow crisp corn drained
  • 1 can
    .28 ounces crushed tomatoes
  • 3 can
    14.5 ounces each diced tomatoes
  • 1 can
    6 ounces tomato paste
  • 1/2 c
    tomato ketchup
  • 1 tsp
  • 4 tsp
    chili powder
  • 1/2 tsp
    cayenne pepper
  • 1 1/2 tsp
  • 1 tsp
  • 1 tsp
    cilantro, dried
  • 1 Tbsp
    oregano, dried
  • 2 c
    shredded Mexican cheese for serving

How To Make chicken chili by nor

  • 1
    Place half of the oil in a fry pan. Cook chicken on medium high heat until cooked through. Chicken is done when no pinkness shows. Place chicken in a big Dutch oven kettle. Add remaining oil to fry pan. Cook the onion until lightly caramelized. Add in the garlic . Cook for one minute. Add cooked onions and garlic to the pot with the chicken.
  • 2
    Add in remaining ingredients. Stir thoroughly. Bring to a boil. Reduce heat to a very low boil. Continue cooking. Stir now and then. You may reduce heat to simmer after an hour. It is ready to serve. The longer it sits even after An hour. The better it will be. Serve in individual bowls and top with a sprinkle of Mexican cheese.