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Football Chicken Chili
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Description
A hearty chicken (or turkey) chili with lots of beans and veggies. This recipe is mild but can easily be made spicy. This is our go-to meal when the weather cools down and we have the boys over for football watch parties.
Ingredients
- 1 pound Ground Chicken Or Turkey
- 1 whole Onion, Diced
- ½ whole Green Bell Pepper, Diced
- ½ whole Red Bell Pepper, Diced
- 3 cloves Garlic, Minced
- 15-½ ounces, weight Canned Great Northern Beans, Rinsed
- 15-½ ounces, weight Canned Kidney Beans, Rinsed
- 28 ounces, weight Canned Diced Tomatoes
- 2-½ Tablespoons Chili Powder
- 3 teaspoons Cumin
- 1-½ teaspoon Salt
- 1-½ teaspoon Pepper
- 1 cup Low Sodium Chicken Broth Or More As Needed
- 1-½ Tablespoon Tomato Paste Or More As Needed
- ½ teaspoons Cayenne Pepper Or More As Needed
Preparation
Heat a large sauce pot on medium high heat. Brown ground chicken. Halfway through cooking, add onion, peppers, and garlic. Put the lid on the pot and continue cooking the chicken and veggies. Once chicken is cooked through (about 10-15 minutes), drain fat from mixture. Add the rest of the ingredients to the pot. Bring to a slight boil and then turn the temperature down to medium low heat. Cover and let simmer for 4 hours, stirring occasionally.
If the chili gets too thick add 1/2 cup more of chicken broth. If it’s too thin after 3.5 hours, add half a tablespoon more of tomato paste. If you like your chili spicy then add more cayenne pepper but be careful, a little goes a long way.
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