Spicy Chicken Chilli

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Friday is upon us which means so downtime for our family! Tonight we are having our friends and their kids over to do Valentine’s crafts and enjoy a meal together. I’ve made the kids a simple perogie bake and we adults will be having my Spicy Chicken Chilli.

See that word, Spicy? If you’re a follower of my Sober Julie Facebook Page you may be proud of me for spelling it correctly. Apparently I’ve been spelling it incorrectly for 41 years, I’ve been writing SPICEY. Funny how that happens…

This Spicy Chicken Chilli is a favourite here, we adore jalapeños and the kick they bring. I hope you enjoy it as much as we do.

Spicy Chicken Chilli

(Serves 4) 291 Calories, 36 Carbs, 2g Fat, 32g Protein

spicy chicken chilli

INGREDIENTS

  • 3 large chicken breasts
  • 5 cups chicken broth
  • 1 onion, minced
  • 3 cloves garlic, minced 
  • 1 jalapeño, minced (I removed the seeds)
  • 1 medium green pepper, diced
  • 1 medium yellow pepper, diced
  • 1 cup baby spinach, chopped finely
  • 1 cup frozen or fresh corn kernels
  • 2 tablespoons olive oil
  • 3 teaspoons chili powder
  • 1 teaspoons cumin
  • ½ teaspoon salt
  • 1 – 796ml ounce can diced tomatoes, undrained
  • 1 – 540ml ounce can kidney beans, drained

PREPARATION

  1. Pour chicken broth into a pot and bring to a boil.
  2. Add in the chicken breasts, cover and allow to cook on medium heat for 20 minutes.
  3. Remove chicken and keep the broth.
  4. Allow chicken to cool and shred with two forks.
  5. In a large pot, heat the olive oil and saute the peppers, onion, garlic and jalapeño until they are tender.
  6. Add the diced tomatoes, kidney beans, shredded chicken, cumin, chilli powder and broth. Stir, cover and simmer on low-medium heat for 1 hour.
  7. Once the hour is up, uncover, stir and add in any water if you’d prefer it runnier.

Spicy Chicken Chilli close

Check out these other wonderful Chilli recipes: Presidential ChilliNo Bean Hawaiian ChiliWhite Chicken ChiliClassic Chili Con CarneCrockpot ChiliJalapeno Popper Chili and Crockpot Lime Chicken Chilli.

4.8 from 5 reviews
Spicy Chicken Chilli
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 3 large chicken breasts
  • 5 cups chicken broth
  • 1 onion, minced
  • 3 cloves garlic, minced
  • 1 jalapeño, minced (I removed the seeds)
  • 1 medium green pepper, diced
  • 1 medium yellow pepper, diced
  • 1 cup baby spinach, chopped finely
  • 1 cup frozen or fresh corn kernels
  • 2 tablespoons olive oil
  • 3 teaspoons chili powder
  • 1 teaspoons cumin
  • ½ teaspoon salt
  • 2 large sweet potatoes, peeled and diced (about 4 cups)
  • 1 - 796ml ounce can diced tomatoes, undrained
  • 1 - 540ml ounce can kidney beans, drained
Instructions
  1. Pour chicken broth into a pot and bring to a boil.
  2. Add in the chicken breasts, cover and allow to cook on medium heat for 20 minutes.
  3. Remove chicken and keep the broth.
  4. Allow chicken to cool and shred with two forks.
  5. In a large pot, heat the olive oil and saute the peppers, onion, garlic and jalapeño until they are tender.
  6. Add the diced tomatoes, kidney beans, shredded chicken, cumin, chilli powder and broth. Stir, cover and simmer on low-medium heat for 1 hour.
  7. Once the hour is up, uncover, stir and add in any water if you'd prefer it runnier.
Nutrition Information
Serving size: 4 Calories: 291 Fat: 2 Carbohydrates: 36 Sugar: 5 Protein: 32

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