Chicken Chili

Chicken Chili

This traditional chili recipe uses chicken instead of beef for a lighter flavour that holds up to the other ingredients. Serve with rice for a hearty meal, or spoon into tortillas for tasty soft tacos.

Ingredients

  • Serves: 4
  • Prep Time:
  • Cook Time:
  • 1 lb (0.5 kg) boneless, skinless chicken thighs, cube
  • or
  • 1 lb (0.5 kg) ground chicken
  • 2 tbsp (30 mL) oil
  • 2 cloves garlic, minced
  • 1 onion(s), chopped
  • 2 carrot(s), sliced
  • 1 stalk celery, sliced
  • 10 mushrooms, small, sliced
  • 1 tbsp (15 mL) chili powder
  • 1 tsp (5 mL) oregano
  • 1 tsp (5 mL) cumin, ground
  • 1/2 tsp (2.5 mL) paprika
  • 1/4 tsp (1.25 mL) salt
  • black pepper, to taste
  • or
  • hot pepper sauce, to taste
  • 1 can canned whole tomatoes, undrained
  • 1 can canned kidney beans, undrained
  • rice
  • or
  • taco shells
  • or
  • tortillas
  • sour cream
  • cheese, grated
  • avocado, diced
  1. In a large sauce pan, heat oil over medium heat and brown garlic and chicken for about 5 minutes or until chicken is firm.

  2. Add vegetables and cook as additional 5 minutes. Reduce heat to low and stir in seasonings.

  3. Cook, stirring often for another 5 minutes, Stir in tomatoes and beans; bring to a boil, breaking up tomatoes.

  4. Cover and simmer for 15 minutes.

  5. Serve on rice, taco shells or tortillas. Garnish with sour cream, cheese and avocado.

Nutrition Info

  • Per 530 g serving Amount
  • Calories 400
  • Protein 33 g
  • Fat 14 g
  • Saturated Fat 2 g
  • Carbohydrate 37 g
  • Fibre 13 g
  • Sugar 10 g
  • Cholesterol 95 mg
  • Sodium 900 mg
  • Per 530 g serving % Daily Value
  • Potassium 36
  • Calcium 15
  • Iron 30
  • Vitamin A 35
  • Vitamin C 50
  • Vitamin B6 48
  • Vitamin B12 21
  • Folate 40
  • Magnesium 40
  • Zinc 39

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