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CHICKEN THIGH CHILI

3.5
(2)
2 Reviews
3 Photos

The basis of this came from a chicken-chili soup on this site. I altered it
enough (I didn't want a soup) that I couldn't rate the original and decided to
share this recipe. Top with sour cream, sliced green onion, and shredded cheese.

Recipe by jan
Updated on October 24, 2022
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Prep Time:
30 mins
Cook Time:
45 mins
Total Time:
1 hr 15 mins
Servings:
8
Yield:
8 servings
Jump to Nutrition Facts




INGREDIENTS

 * 3 tablespoons olive oil

 * 2 pounds boneless, skinless chicken thighs, trimmed and cut into 1/2-inch
   pieces

 * 1 large sweet onion, chopped

 * 2 tablespoons minced garlic

 * 2 (15 ounce) cans petite diced tomatoes

 * 1 (15 ounce) can black beans, rinsed and drained

 * 1 (15 ounce) can kidney beans, rinsed and drained

 * 1 (15 ounce) can pinto beans, rinsed and drained

 * 1 (8 ounce) can whole kernel corn, drained

 * 1 medium red bell pepper, diced

 * 1 medium yellow bell pepper, diced

 * 1 medium orange bell pepper, diced

 * ½ (6 ounce) can tomato paste, or more as needed

 * 2 tablespoons chili powder

 * 1 teaspoon ground cumin

 * 1 teaspoon cayenne pepper

 * salt and ground black pepper to taste


DIRECTIONS

    

 1. Heat oil in a large stockpot over medium-high heat. Add chicken and cook in
    the hot oil, stirring occasionally, until browned, about 10 minutes. Add
    onion and garlic; cook and stir until onion is translucent, 5 to 10 minutes.
    
    

 2. Add diced tomatoes, all beans, corn, bell peppers, 3 ounces tomato paste,
    chili powder, cumin, cayenne, salt, and pepper; mix well. Cover and reduce
    heat to medium-low. Cook, stirring occasionally and adding more tomato paste
    as needed to thicken, until peppers have softened, about 30 minutes.
    
    


COOK'S NOTES:

You can use smoked chipotle pepper in place of cayenne, if preferred.



Adjust the spiciness to suit your taste and don't be afraid to sub beans,
peppers, and tomatoes for what you have in your kitchen!

I Made It
Print


NUTRITION FACTS (PER SERVING)

401 Calories 14g Fat 40g Carbs 30g Protein

Show Full Nutrition Label Hide Full Nutrition Label

Nutrition Facts Servings Per Recipe 8 Calories 401 % Daily Value * Total Fat 14g
18% Saturated Fat 3g 15% Cholesterol 68mg 23% Sodium 842mg 37% Total
Carbohydrate 40g 14% Dietary Fiber 12g 43% Total Sugars 7g Protein 30g Vitamin C
89mg 445% Calcium 118mg 9% Iron 7mg 39% Potassium 843mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may
be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on
available nutrient data.

(-) Information is not currently available for this nutrient. If you are
following a medically restrictive diet, please consult your doctor or registered
dietitian before preparing this recipe for personal consumption.

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REVIEWS (2)

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My Hot Southern Mess

10/19/2022
I made this as written, using the entire can of tomato paste. It was not a huge
hit with my family. They complained it had too much bell pepper and tasted okay,
but not great. It was missing something. With a few tweaks I am sure this could
be a great recipe.
Read More
Helpful (0)
Karen Reyes

08/08/2022
Used Rotel tomatoes, added potatoes. Very good!!!
Read More
Helpful (0)

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