Jesse's Chicken Chili
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 347.5
- Total Fat: 4.8 g
- Cholesterol: 57.0 mg
- Sodium: 702.9 mg
- Total Carbs: 30.1 g
- Dietary Fiber: 7.8 g
- Protein: 30.9 g
View full nutritional breakdown of Jesse's Chicken Chili calories by ingredient
Introduction
This is the favorite chili variant in this household. Be careful about the Chili Powder... stronger varieties make a very spicy dish! This is the favorite chili variant in this household. Be careful about the Chili Powder... stronger varieties make a very spicy dish!Number of Servings: 6
Ingredients
-
2 1/2 lbs (or 2 1/2 breasts) Boneless, Skinless, Organic and Free Range Chicken Breast, cubed
2 onions, chopped
1 large bell pepper, any color, chopped (I tend to use green.)
2 (14 oz) cans Great Northern Beans/White Beans
1 (28 oz) can Diced Tomatoes
1 can (6 oz) Tomato Paste
15 Cherry Tomatoes, sliced in half
2 Stalks Celery, chopped
6 Garlic Cloves, chopped
3 tablespoons Chili Powder
1 tablespoon Cumin
1 tablespoon Oregano
4 teaspoons Sugar
1 teaspoon Cayenne Pepper
Tips
Have ingredients prepped in bowls and ready to go!
Directions
1. Heat oil in a large saucepan and add onions, peppers, celery, and garlic, and cook over med heat until softened, about five minutes.
2. Make a hole in the center of the veggies. Add the cherry tomatoes, and cook for another minute on med heat.
3. Add in the chicken and cook until no pink is visible. Usually 8 minutes.
4. Add spices and tomato paste; cook and stir another two minutes until chicken is well-coated.
5. Add beans with their juices and tomatoes. Let reach a boil, then reduce heat and simmer for forty minutes.
6. Voila! Chili!
Serving Size: Makes around 6 Average servings, 4 large servings
Number of Servings: 6
Recipe submitted by SparkPeople user JESSELLTELLEM.
2. Make a hole in the center of the veggies. Add the cherry tomatoes, and cook for another minute on med heat.
3. Add in the chicken and cook until no pink is visible. Usually 8 minutes.
4. Add spices and tomato paste; cook and stir another two minutes until chicken is well-coated.
5. Add beans with their juices and tomatoes. Let reach a boil, then reduce heat and simmer for forty minutes.
6. Voila! Chili!
Serving Size: Makes around 6 Average servings, 4 large servings
Number of Servings: 6
Recipe submitted by SparkPeople user JESSELLTELLEM.