Chicken Chili Recipe



1 3/4 pounds chicken breast meat shredded
2 green bell peppers, diced
2 red bell peppers, diced
1 onion, diced
1/2 cup frozen corn kernels
4 (15 ounce) cans kidney beans with liquid
2 (14.5 ounces) cans diced tomatoes
1 (15 ounces) can tomato sauce
2 cups water
2 teaspoons chili powder
1 tablespoon dried parsley
1 teaspoon garlic powder
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin

Coat a large pot with cooking spray and place over medium-high heat. Cook and stir chicken, bell peppers and onion until chicken is brown and peppers are just tender. Stir in corn, beans, tomatoes, tomato sauce, and water. Season with chili powder, parsley, garlic powder, cayenne, and cumin. Reduce heat, cover and simmer 30 minutes.

Serve with cornbread if desired.

Nutritional Information

Amount Per Serving Calories: 160 | Total Fat: 1.1g | Cholesterol: 26mg

Photographer Bill Brady
Food Stylist Brian Preston Campbell
Recipe Provided by