Gun-Smokin' Chicken Chili

Recipe

Soup, Chili & Stew
Gun-Smokin' Chicken Chili

Primary Media

Mug filled with chicken chili with diced mixed vegetables

User Rating

0 out of 5 stars
Rate it:
0 ratings

Recipe Data

8
Servings

Recipe Wellness Badges

    Author

    Save Options

    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    3 tbsp.Hy-Vee Select olive oil
    4boneless skinless chicken breasts, cubed (about 1-1/2 pounds)
    1medium white onion, diced
    4large garlic cloves, minced
    1(14.5 oz) can Hy-Vee chicken broth
    2 tsp.ground cumin
    1 tsp.ground coriander
    1 tbsp.ground white pepper
    juice of 1 lime
    seeded and minced habanero peppers, to taste
    2(16 oz each) cans Great Northern beans, rinsed and drained
    1 c.Hy-Vee Select frozen white shoepeg corn, thawed
    1large yellow bell pepper, seeded and diced
    1large red bell pepper, seeded and diced
    1 ½ c.sliced fresh mushrooms
    ½ c.white wine
    ½ c.Hy-Vee sour cream
    Hy-Vee shredded Colby jack cheese, optional
    Crusty garlic bread, optional

    Directions

    1. Heat olive oil in large sauté pan over medium-heat. Add chicken, onions and garlic. Sauté for 10 to 15 minutes or until chicken is no longer pink.
    2. Meanwhile, bring chicken broth, cumin, coriander, ground white pepper, lime juice and habanero peppers, if using, to a boil in a large Dutch oven. Reduce heat to medium; cover and simmer for 10 to 15 minutes.
    3. Add the chicken mixture, beans, corn, yellow pepper, red pepper, mushrooms and white wine to the Dutch oven. Cover and simmer for 30 to 35 minutes or until vegetables are softened.
    4. Remove from heat; stir in sour cream. Garnish with shredded cheese and serve with garlic bread, if desired.

    Nutrition facts

    Servings

    260 Calories per serving

    Amounts Per Serving

    • Total Fat: 9g
    • Cholesterol: 45mg
    • Sodium: 700mg
    • Total Carbohydrates: 26g
    • Protein: 21g

    Daily Values

    0%
    Vitamin A 20%
    0%
    Vitamin C 110%
    0%
    Iron 10%
    0%
    Calcium 4%

    Recipe Source:

    Corporate Executive Chef Kim Burow, Hy-Vee Seasons Fall 2007.