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Red Chicken Chili with Tomatoes
Victoria Haneveer

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.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 2
Course: Entree
Cuisine: Mexican
Calories: 250
Ingredients Method

Ingredients
 

  • 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

Method
 

  1. Heat the oil in a skillet over a medium-high heat.
  2. Add the ground chicken, bell pepper and onion.
  3. Cook until the onion is crisp-tender and the chicken is no longer pink.
  4. Stir in all the other ingredients.
  5. Bring the mixture to a boil then turn the heat down and simmer for 45 minutes uncovered.
  6. Stir the chili every now and then.