Recipe

Chunky Chicken Chili Recipe


Chunky Chicken Chili Recipe
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This is a hearty, flavorful twist on the everyday chili. Perfect for the non-red meat eater. Serve it with a little sour cream and some cornbread muffins for a great, quick dinner.

Melanie

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Ingredients
  • 1 lb. chopped boneless chicken breast
  • 1 tablespoon extra-virgin olive oil
  • 2 14 oz. cans diced tomatoes (with green chilies to make it spicier)
  • 2 14oz. cans red kidney beans, only one can drained
  • 1 14oz. can whole kernel corn, drained
  • 1 packet mild or hot chili seasoning
  • 2 tablespoons chili powder, to taste
  • 2-3 teaspoons cumin, to taste
  • 1 teaspoon cinnamon
  • salt and pepper

Directions
  1. Heat a large saucepan over medium heat, add olive oil.
  2. Chop the chicken into bite-size pieces and add to the saucepan.
  3. Brown the chicken till done, about 10-12 minutes.
  4. Add all canned ingredients, then all the spices. Stir well.
  5. Bring to a boil, then reduce heat and simmer 20-30 minutes, stirring occasionally.
  6. Add salt and pepper to taste.
  7. Serve with sour cream, cheese, chives or anything you would put on chili.

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Comments


Melanie that was amazing. I pick a few recipes every week to make and tonight I made this. It was very, very good. I actually prefer chicken chili over steak.

Thanks!


I used slightly different vegetables and made up my own seasoning, but this is the best base recipe for chili i've ever encountered!


I tried this and loved it exactly the way you have it listed here. Thanks for sharing.


My sweetie tried your recipe tonight. :) We both enjoyed it. :)


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Alterations


instead of corn:
1/2 jar cocktail onions
1/2 red bell pepper
instead of chili seasoning, powder & cumin:
2 tsp ground ginger
1/2 tsp cayenne pepper
1 tsp curry powder


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