Chicken Chili Supper
Warm, hearty, and just spicy enough - this Chicken Chili Supper is bound to be a winter time staple!
Servings: 6 People
Calories: 416kcal
Ingredients
- 1 pound ground chicken
- 1 sweet onion diced
- 1 clove garlic minced
- 1 taplespoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper more or less to taste
- 1 tablespoon balsamic vinegar
- 31 ounces kidney beans 2 (15.5-ounce) cans, drained and rinsed
- 15.5 ounces black beans 1 can, drained and rinsed
- 1 cup salsa
- 1 cup V8 Juice optional tomato juice
- 2 cups chicken broth
Instructions
- In a large pot, break up the chicken with a fork and cook on medium heat until it begins to lose some of its pink color.
- Add diced onion and garlic and continue to cook until the chicken is no longer pink and the onion is tender.
- Drain the liquid and add all the other ingredients.
- Stir to combine ingredients and bring to a boil.
- Reduce heat to a low boil, cover with lid ajar, and continue cooking for approximately 30 minutes or until chili is desired consistency.
- Remove from heat and serve. Let’s eat ya’ll!
Notes
Garnish Ideas:
- Shredded Cheddar cheese
- Sour Cream
- Diced Jalapenos or Green Chilis
- Cilantro
- Pico De Gallo
- Lime Wedge
- Avocado
Nutrition
Serving: 1cup (approximately) | Calories: 416kcal | Carbohydrates: 56g | Protein: 33g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 65mg | Sodium: 1037mg | Potassium: 1566mg | Fiber: 18g | Sugar: 7g | Vitamin A: 519IU | Vitamin C: 15mg | Calcium: 110mg | Iron: 7mg |
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