Chicken Chili
Nutritional Info
- Servings Per Recipe: 1
- 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
View full nutritional breakdown of Chicken Chili calories by ingredient
Introduction
Low Sodium, High Heat Low Sodium, High HeatNumber of Servings: 1
Ingredients
-
3 Chicken Breast
16 oz can Kidney Beans
1 14.5oz can of Canned Tomatoes
1 Medium Onion; chopped
2 Medium Green Peppers; chopped
1 Can of Canned Potatoes
2 TBSP Chili Powder
2 TBSP Ground Cumin
1 TBSP Cayenne
1/2 TBSP Crushed Red Pepper
2 Cups Homemade Chicken Broth
1.5 Cans of V8 Vegetable Juice
Dash of Salt
Dash of Black Pepper
Tips
If you don't like Spicy Food, simply skip the cayenne and red pepper!
Directions
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.