Name: Chunky Chicken Chili
Ingredients: vegetable cooking spray; 1 c. chopped green pepper; 3 jalapeño peppers, chopped; 1 c. water; 1/2 tsp. ground red pepper; 1 Tbsp. Dijon mustard; 2 c. bite size cooked chicken breasts; 2 c. bite size cooked chicken thigh; 1 (14 1/2 oz.) can no-salt stewed tomatoes; 1 (13 3/4 oz.) can no-salt chicken broth; 1 (12 oz.) bottle reduced-calorie chili sauce; 1 (16 oz.) can Great Northern beans, drained; 1 1/4 c. peeled diced avocado; 1 1/4 c. chopped purple onion; 1/2 c. plus 2 Tbsp. plain nonfat yogurt (optional); 1 1/2 c. chopped onion; 3 cloves garlic, minced; 2 Tbsp. chili powder; 1/4 tsp. black pepper; 1 Tbsp. Worcestershire sauce; 2 tsp. cumin; 1/2 tsp. oregano

Chunky Chicken Chili

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Chunky Chicken Chili is an impressive dinner. Made with vegetable cooking spray, 1 c. chopped green pepper, 3 jalapeño peppers, chopped, 1 c. water and 1/2 tsp. ground red pepper, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.

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🔗 Recipe adapted from RecipeNLG-Full

👨‍🍳 Instructions

Coat Dutch oven with cooking spray; place over medium heat until hot.

Add onion, green pepper, jalapeño peppers and saute 5 minutes.

Add chili powder, cumin and oregano; cook 2 minutes. Add chicken, 1 cup water, red pepper, black pepper, Worcestershire sauce, mustard, stewed tomatoes, chicken broth, and chili sauce and bring to a boil.

Cover, reduce heat and simmer 20 minutes. Add beans and cook 5 minutes.

Ladle chili into soup bowls; top each with avocado, onion and yogurt.

Yield 9 cups.

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