Chicken Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
3 Chicken Breast16 oz can Kidney Beans1 14.5oz can of Canned Tomatoes1 Medium Onion; chopped2 Medium Green Peppers; chopped1 Can of Canned Potatoes2 TBSP Chili Powder2 TBSP Ground Cumin1 TBSP Cayenne1/2 TBSP Crushed Red Pepper2 Cups Homemade Chicken Broth1.5 Cans of V8 Vegetable JuiceDash of SaltDash of Black Pepper
Homemade Broth:
In a crockpot, sprinkle some olive oil on the bottom. Add the chicken directly on top of the oil (in this case, I used 3 chicken breast). Add seasonings of your choice. In this case, I used a dash of salt and a dash of black pepper and a tsp of garlic powder. Cover with 4 cups of water. Set on low and cook overnight.
For the Chili:
1. Remove the chicken breast from the crockpot and place on a plate. DO NOT DRAIN.
2. Drain the broth from the crockpot into a large mixing bowl and set aside.
3. Strip the chicken into pieces with a fork. The chicken should be tender and fall apart easily.
4. Return the chicken to the crockpot and add kidney beans, tomatoes, onion, and peppers.
5. Mix together and add the chili powder, cumin, cayenne, red pepper, salt, and black pepper.
6. Add the vegetable juice and 2 cups of the homemade chicken broth. I usually store the remainder of the chicken broth in a jar for later use. You can also add more broth if you like your chili thinner.
7. Stir and set on low and cook for 3 hours. Add the potatoes in (you can add them earlier, but I work longer hours, so this gets put in 3 hours before we actually eat the chili). Cook for another 3 hours or until desired thickness.
Serving Size: About 15 Servings
Number of Servings: 1
Recipe submitted by SparkPeople user EPYKINS.
In a crockpot, sprinkle some olive oil on the bottom. Add the chicken directly on top of the oil (in this case, I used 3 chicken breast). Add seasonings of your choice. In this case, I used a dash of salt and a dash of black pepper and a tsp of garlic powder. Cover with 4 cups of water. Set on low and cook overnight.
For the Chili:
1. Remove the chicken breast from the crockpot and place on a plate. DO NOT DRAIN.
2. Drain the broth from the crockpot into a large mixing bowl and set aside.
3. Strip the chicken into pieces with a fork. The chicken should be tender and fall apart easily.
4. Return the chicken to the crockpot and add kidney beans, tomatoes, onion, and peppers.
5. Mix together and add the chili powder, cumin, cayenne, red pepper, salt, and black pepper.
6. Add the vegetable juice and 2 cups of the homemade chicken broth. I usually store the remainder of the chicken broth in a jar for later use. You can also add more broth if you like your chili thinner.
7. Stir and set on low and cook for 3 hours. Add the potatoes in (you can add them earlier, but I work longer hours, so this gets put in 3 hours before we actually eat the chili). Cook for another 3 hours or until desired thickness.
Serving Size: About 15 Servings
Number of Servings: 1
Recipe submitted by SparkPeople user EPYKINS.
Nutritional Info Amount Per Serving
- Calories: 1,936.3
- Total Fat: 28.5 g
- Cholesterol: 438.7 mg
- Sodium: 4,225.2 mg
- Total Carbs: 207.2 g
- Dietary Fiber: 69.0 g
- Protein: 216.6 g
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