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Grocery Cart Chicken Chili

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Grocery Cart Chicken Chili
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Makes: 6 servings adjust

Directions

 

Step 1

Spray a large saucepan with non-stick spray.

Ingredients

  • 1 12 cups Red Onion, Chopped
  • 3 cloves Garlic, Minced
  • 1 12 cups Green Bell Pepper, Chopped
  • 3 Jalapeno Peppers, Seeded and minced

Step 2

Add onions, garlic, green peppers and jalapenos. Cook over medium heat until tender, about 7 minutes.

Ingredients

  • 14 Black Pepper
  • 14 teaspoon Cayenne Pepper
  • 1 teaspoon Dried Oregano
  • 2 teaspoons Ground Cumin
  • 1 tablespoon Worcestershire Sauce, Lite
  • 1 tablespoon Dijon Mustard
  • 1 12 tablespoons Chili Powder
  • 1 12 cups Chicken Broth, low-sodium, reduced-fat
  • 1 cup Chili Sauce, Tomato-based
  • 1 can Tomatoes, (14-½ ounces) Undrained, cut up
  • 3 cups Cooked Chicken Breast, Chopped (about 1-¼ pounds)

Step 3

Add remaining ingredients, except kidney beans and cheese. Bring to a boil.
 

Step 4

Reduce heat to medium-low. Cover and simmer for 20 minutes, stirring occasionally.

Ingredients

  • 1 can Red Kidney Beans, (15 ounces) Drained and rinsed

Step 5

Add kidney beans and cook 5 more minutes.

Ingredients

  • 12 cup Cheddar Cheese, Shredded reduced-fat (2 ounces)

Step 6

Ladle chili into individual bowls and top each with a sprinkle of cheese. *Hint: Reduce the sodium content by using no-salt-added tomatoes and reduced-sodium chili sauce. Try canned black beans in place of the red kidney beans for a nice variation.
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