Recipe
Soup, Chili & Stew
Chicken Chili
Primary Media
Author
Hy-Vee Employee Cookbook
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 2 ½ lbs. boneless chicken breasts, in 1/2-inch cubes | ||
| 1 c. chopped celery | ||
| 1 ½ c. chopped onion | ||
| 4 clove(s) garlic, minced | ||
| 2 tbsp. cooking oil | ||
| 2 (15 oz each) cans tomato sauce | ||
| 2 (15 oz each) cans stewed tomatoes | ||
| 1 (14.5 oz) can chicken broth | ||
| 1 sweet red bell pepper, chopped | ||
| 1 bay leaf | ||
| 2 tbsp. chili powder | ||
| 1 tbsp. sugar | ||
| 1 tsp. crushed basil | ||
| ½ tsp. oregano | ||
| ½ tsp. cumin | ||
| 8 oz. mushrooms, sliced |
Directions
- Cook chicken, celery, onion and garlic in hot oil until chicken is brown and vegetables are tender.
- Place in Dutch oven.
- Stir in tomato sauce, stewed tomatoes and broth.
- Bring to a boil, reduce heat and simmer.
- Add red pepper, bay leaf, chili powder, sugar, basil, oregano and cumin. Simmer 30 minutes.
- Remove bay leaf. Stir in mushrooms.
Nutrition facts
Servings
280 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 80mg
- Sodium: 1050mg
- Total Carbohydrates: 21g
- Protein: 37g
Daily Values
0%
Vitamin A 40%
0%
Vitamin C 90%
0%
Iron 15%
0%
Calcium 8%