Red Chicken Chili with Tomatoes
Add a twist to your chili con carne by making it ‘chili con pollo’ instead which means chicken chili. Some chicken chilies are white or green but this one features tomatoes for a more typical flavor.
- Prep Time: 10 mins
- Cook Time: 1 hour
- Total Time: 1 hour 10 mins
- Yield: 2 1x
- Category: Entree
- Cuisine: Mexican
Ingredients
Scale
- 1/2 tablespoon vegetable oil
- 1/2 pound (225g) ground chicken or turkey
- 1/2 chopped bell pepper
- 1/2 chopped yellow onion
- 1 chopped jalapeno (optional)
- 14 oz (400g) chopped tomatoes in juice
- 7 oz (200g) kidney beans, drained and rinsed
- 4 oz (115g) corn kernels, drained and rinsed (optional)
- 4 oz (115g) tomato sauce or passata
- 1/2 teaspoon ground cumin
- 1/8 teaspoon ground red pepper
- 1/2 teaspoon dried oregano leaves
- 1 teaspoon chili powder (or, to taste)
- 1/2 teaspoon salt
Instructions
- Heat the oil in a skillet over a medium-high heat.
- Add the ground chicken, bell pepper and onion.
- Cook until the onion is crisp-tender and the chicken is no longer pink.
- Stir in all the other ingredients.
- Bring the mixture to a boil then turn the heat down and simmer for 45 minutes uncovered.
- Stir the chili every now and then.
Nutrition
- Calories: 250 per serving
Find it online: https://victoriahaneveer.com/red-chicken-chili-with-tomatoes/