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Chunky Chicken Chili

1 1/2 cups onion -- chopped
1 cup green bell pepper -- chopped
3 jalapeno pepper -- chopped
3 cloves garlic -- minced
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon oregano
2 cups chicken breast, boneless, skinless -- cubed
2 cups chicken thigh, boneless, skinless -- cubed
1 cup water
1/2 teaspoon ground red pepper
1/4 teaspoon black pepper
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 can tomatoes, stewed
1 can chicken broth
1 bottle chili sauce
1 can Great northern beans -- drained
1 1/4 cups avocado -- peeled and diced
1 1/4 cups purple onions -- chopped
10 tablespoons plain nonfat yogurt


Coat a Dutch oven with cooking spray; place over medium heat until hot. Add onion and next 3 ingredients (bell pepper through garlic). Saute 5 minutes. Add chili powder, cumin, and oregano; cook 2 minutes. Add chicken, water, and next 7 ingredients (ground red pepper through chili sauce); bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add beans, and cook 5 minutes. Ladle chili into individual soup bowls; top each with avocado, onion, and yogurt.


Serving size: 1 1/2 cups chili and about 3 T avocado, 3 T onion, and 2 T yogurt.


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