Chunky Chicken Chili
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A mexican take on chunky chicken chili, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- vegetable cooking spray
- 1 c. chopped green pepper
- 3 jalapeno peppers, chopped
- 1 c. water
- 1/2 tsp. ground red pepper
- 1 Tbsp. Dijon mustard
- 2 c. bite size cooked chicken breasts
- 2 c. bite size cooked chicken thigh
- 1 (14 1/2 oz.) can no-salt stewed tomatoes
- 1 (13 3/4 oz.) can no-salt chicken broth
- 1 (12 oz.) bottle reduced-calorie chili sauce
- 1 (16 oz.) can Great Northern beans, drained
- 1 1/4 c. peeled diced avocado
- 1 1/4 c. chopped purple onion
- 1/2 c. plus 2 Tbsp. plain nonfat yogurt (optional)
- 1 1/2 c. chopped onion
- 3 cloves garlic, minced
- 2 Tbsp. chili powder
- 1/4 tsp. black pepper
- 1 Tbsp. Worcestershire sauce
- 2 tsp. cumin
- 1/2 tsp. oregano
Method
Coat Dutch oven with cooking spray; place over medium heat until hot.
Add onion, green pepper, jalapeno peppers and saute 5 minutes.
Add chili powder, cumin and oregano; cook 2 minutes. Add chicken, 1 cup water, red pepper, black pepper, Worcestershire sauce, mustard, stewed tomatoes, chicken broth, and chili sauce and bring to a boil.
Cover, reduce heat and simmer 20 minutes. Add beans and cook 5 minutes.
Ladle chili into soup bowls; top each with avocado, onion and yogurt.
Yield 9 cups.
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