Chicken Chili (1)

Recipe

Soup, Chili & Stew
Chicken Chili

Primary Media

Bowl of Chicken Chili garnished with Cilantro, Cheese and Sour Cream

User Rating

3 out of 5 stars
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18 ratings

Recipe Data

6
Servings

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    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    1 tbsp.Hy-Vee canola oil
    1medium yellow onion, chopped
    2jalapeño peppers, seeds and ribs removed, chopped
    2cloves garlic, minced
    1 lbs.boneless, skinless chicken breasts, cut into small cubes
    1 tbsp.Hy-Vee chili powder
    1 tbsp.ground cumin
    1 tsp.Hy-Vee Italian seasoning
    1(14.5 oz) can Hy-Vee petite diced tomatoes, undrained
    1(14.5 oz) can Hy-Vee reduced-sodium chicken broth
    1(15 oz) can Hy-Vee pinto beans, drained and rinsed
    1(15 oz) can Hy-Vee black beans, drained and rinsed
    Hy-Vee shredded cheddar cheese, for serving

    Directions

    1. Heat oil in a large saucepan over medium heat. Add onion, jalapeno peppers and garlic and cook until they start to soften, about 3 minutes.
    2. Stir in chicken. Cook until it is no longer pink, about 5 minutes. Stir in chili powder, cumin and Italian seasoning. Add tomatoes and chicken broth. Bring to a boil, reduce heat to low and simmer, covered, for 15 minutes.
    3. Stir in beans. Simmer until chili is thickened, about 10 minutes longer. If desired, serve topped with shredded cheddar cheese.

    Nutrition facts

    Servings

    270 Calories per serving

    Amounts Per Serving

    • Total Fat: 6g
    • Cholesterol: 50mg
    • Sodium: 830mg
    • Total Carbohydrates: 29g
    • Protein: 24g

    Daily Values

    0%
    Vitamin A 20%
    0%
    Vitamin C 20%
    0%
    Iron 15%
    0%
    Calcium 10%

    Recipe Source:

    Hy! Magazine