Recipe By 2doulas
Rating
Published Jul 14th
Prep - Cook - Additional - Ready In -
Servings 4 servings Calories 308.1

This is a nice way to have the flavour of chili without always using red meat. This can also be served as a filling for tacos!

Recipe Ingredients

  • 3 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 onion, chopped
  • 1 stalk celery, sliced
  • ¼ pound mushrooms, chopped
  • 1 pound skinless, boneless chicken breast halves - cut into bite size pieces
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • ½ teaspoon paprika
  • ½ teaspoon cocoa powder
  • ¼ teaspoon salt
  • 1 pinch crushed red pepper flakes
  • 1 pinch ground black pepper
  • 1 (14.5 ounce) can whole peeled tomatoes with juice
  • 1 (19 ounce) can kidney beans, drained and rinsed

Cooking Directions

  1. 1 In a large skillet heat 2 tablespoons of the oil over medium heat. Saute the garlic, bell pepper, onion, celery and mushrooms for 5 minutes. Set aside.
  2. 2 Add the remaining 1 tablespoon of oil to the skillet and brown the chicken over high heat until it is golden brown and firm on the outside. Return the vegetable mixture to the skillet.
  3. 3 Add the chili powder, cumin, oregano, paprika, cocoa powder, salt, hot pepper flakes and ground black pepper to the skillet. Stir for a few minutes to prevent burning. Add the tomatoes and beans, bring all to a boil and reduce heat to low. Cover the skillet and simmer for 15 minutes, then remove cover and simmer for 15 more minutes.

Nutrition Facts

  • Calories 308.1
  • Carbohydrate 25.9 g
  • Cholesterol 52.7 mg
  • Fat 10.5 g
  • Fiber 9.5 g
  • Protein 29 g
  • Saturated Fat 1.5 g
  • Sodium 547 mg
  • Sugar 4.1 g

Reviews

  1. I did not care for this recipe.
  2. A great meal. My only comment would be that it is SO good that what is suppose to be 5 servings was devoured by two of us. This is a keeper!!!!!!
  3. We made this at a cooking circle yesterday. We used chicken thighs (about 1 1/2 lbs) and a 28 oz can of diced tomatoes. I added a tsp of sugar to cut the acidity and a little extra garlic salt chili powder and cumin. I also had it with shredded cheddar over top. It was - Read more ...
  4. This was so good! I used two chicken breasts which i boiled and then shredded by hand. I used a 28 oz can of chunky tomatos and a small can of tomato paste. I also added a can of sweet corn. Instead of chili powder i used chili sauce which may be the reason i - Read more ...
  5. This was a very good recipe - it lasted me for lunch and dinner (2 bowls each time). It struck me as a little unusual, since without the tomato sauce/paste so common to other chili recipes, it was a little more like a chicken-vegetable stew than a soup/chili. The extra minutes spent in sauteing the - Read more ...
  6. Nice tasting recipe. I used TVP instead of chicken and it was really good. Red pepper tasted better than green used a little less onion on second recipe little better that way. Didn't like crunch of celery so added carrots second try little smoother. Spices were a good combo could not taste cocoa powder maybe - Read more ...
  7. AWESOME CHILI! I made this chili with allrecipe's Dr. Michael's Yeasted Cornbread. The whole family loved it. It was definately a hit. I know I'll be making this meal again. Thank you!
  8. I threw everything in the crockpot and it was great!
  9. I also cooked this in my crockpot. However, I omitted the mushrooms and celery because I was pressed for time and found those 2 ingredients unnecessary anyway. I doubled the amount of kidney beans and added one small can of tomato sauce so that the crock pot would at least be 2/3 full... The chicken - Read more ...
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