chicken chili

Recipe by
sylvia bourque
Moncton, NB

This is a low fat recipe from looneyspoons and can be low in sodium by using no-salt added tomatoes and reduced sodium chili sauce. You can also use sodium reduced beans and make sure you rinse them well to remove more salt. You can also substitute the red kidney beans for black beans as well.

yield 6 servings
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For chicken chili

  • 1 1/2 c
    chopped red onions
  • 3 clove
    garlic, minced
  • 1 1/2 c
    chopped sweet green pepper
  • 3
    jalapeno peppers, seeded and minced
  • 3 c
    chopped cooked chicken breast
  • 1 can
    tomatoes, undrained, cut up
  • 1 c
    tomato based chili sauce
  • 1 1/2 c
    low sodium reduced fat chicken broth
  • 1 1/2 Tbsp
    chili powder
  • 1 Tbsp
    each dijon mustard and lite worcestershire sauce
  • 2 tsp
    ground cumin
  • 1 tsp
    dried oregano
  • 1/4 tsp
    each cayenne pepper and black pepper
  • 1 can
    red kidney beans, drained and rinsed
  • 1 can
    white kidney beans, drained and rinsed
  • 1 1/3 c
    shredded reduced fat cheddar cheese

How To Make chicken chili

  • 1
    Spray a large saucepan with non stick spray. Add onions, garlic, green peppers, and jalapenos. Cook over medium heat until tender, about 7 minutes.
  • 2
    Add remaining ingredients, except kidney beans and cheese. Bring to a boil. Reduce heat to medium low. Cover and simmer for 20 minutes, stirring occasionally. Add kidney beans and cook 5 more minutes. Ladle chili into individual bowls and top each with a sprinkle of cheese.
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