Name: Warm-Me-Up Chicken Chili
Prep time: 35 min
Cook time: 40 min
Total time: 75 min
Ingredients: 2 tablespoon olive oil or vegetable oil; 2 pound skinless, boneless chicken breast halves or thighs, cut into 1-inch pieces*; 1 large onion, chopped (1 cup); 2 celery stalks, chopped (1 cup); 1 large green or red sweet pepper, seeded and chopped (1 cup); 2 medium yellow banana peppers or poblano chile peppers, seeded and chopped** (1 cup); 3 medium cloves garlic, minced; 2 tablespoon ground cumin; 1 tablespoon chili powder; 1 tablespoon dried oregano, crushed; ½ teaspoon crushed red pepper; ¼ teaspoon salt; 1 28 ounce can or two 15-ounce cans tomato puree; 2 14.5 ounce cans diced tomatoes; 1 15-16 ounce can black beans, rinsed and drained; 1 15-16 ounce can pinto beans or dark red kidney beans, rinsed and drained; Assorted toppings (such as snipped fresh cilantro or parsley, sour cream, corn chips, lime wedges, shredded cheddar and/or Monterey Jack cheese, finely chopped red onion, sliced green onions and/or bottled green salsa)

Directions

Step 1

In a 5- or 6-quart Dutch oven, heat the oil over medium-high heat. Add half of the chicken pieces; cook and stir for 4 to 5 minutes or until no longer pink. Remove with a slotted spoon. Repeat with remaining chicken.

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Step 2

To the Dutch oven, add onion, celery, sweet pepper, banana peppers and garlic. Cook for 5 to 6 minutes or until the onion is tender, stirring occasionally. Stir in cumin, chili powder, oregano, crushed red pepper and salt. Cook and stir for 2 minutes more. Return chicken to the Dutch oven.
Step 3

Add tomato puree and undrained tomatoes to Dutch oven; stir to combine. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes, stirring occasionally. Stir in the drained black and pinto beans. Simmer, covered, for 10 minutes more. Season to taste.
Step 4

To serve, ladle into soup bowls and sprinkle with assorted toppings. Makes 6 servings.

*

If you prefer, omit Step 1 and substitute 3-1/2 cups cubed cooked chicken or turkey for the 2 pounds skinless, boneless chicken breast halves or thighs.

**

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Chipotle Chicken Chili:

Prepare as above, except in Step 3 stir 1 to 2 finely chopped chipotle chile peppers in adobo sauce** and 1 to 2 teaspoons adobo sauce from canned chipotle chile peppers into the Dutch oven along with tomato puree and undrained tomatoes. Continue as directed. Makes 6 servings

Slow Cooker Chicken Chili:

Prepare and brown chicken and vegetables as above in Steps 1 and 2. In a 5- or 6-quart slow cooker, layer the chicken, vegetable mixture, tomato puree, undrained tomatoes and drained beans. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. Makes 6 servings.

Nutrition Facts

Per Serving:

449 calories; fat 8g; cholesterol 88mg; saturated fat 1g; carbohydrates 51g; mono fat 4g; poly fat 1g; insoluble fiber 16g; sugars 13g; protein 51g; vitamin a 1895IU; vitamin c 0.6mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 19.3mg; vitamin b6 1.2mg; folate 40.3mcg; vitamin b12 0.6mcg; sodium 1504mg; potassium 1690mg; calcium 171.6mg; iron 6.3mg.

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Ingredients

Directions

*

**

Chipotle Chicken Chili:

Slow Cooker Chicken Chili:

Nutrition Facts

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Ingredients

Directions

*

**

Chipotle Chicken Chili:

Slow Cooker Chicken Chili:

Nutrition Facts