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Ingredients

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Directions

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  • In a Dutch oven, cook onion and garlic in hot olive oil until onion is tender.

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  • Stir in cumin, oregano, ground red pepper, and cloves. Cook for 2 to 3 minutes. Stir in the beans, chicken stock or broth and the 2 cans chili peppers. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in the chicken; heat the mixture through.

Instructions Checklist
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Instructions Checklist
  • Ladle the chili into 8 large, warm bowls. Top each serving with 1/4 cup cheese. Dollop with sour cream and sprinkle with additional chili peppers, if you like. Makes 8 servings.

Nutrition Facts

405 calories; 18 g total fat; 69 mg cholesterol; 674 mg sodium. 26 g carbohydrates;

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