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Chicken Chili

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“Ground chicken thighs offer a lighter alternative to beef chili, without sacrificing taste! This is a quick and easy recipe that can be easily doubled. Freezes well!”
READY IN:
40mins
SERVES:
4
YIELD:
1 Pot of chili
UNITS:
US

Ingredients Nutrition

Directions

  1. In a non-stick skillet brown ground chicken thighs. Dice white onion, green pepper, red pepper. Chop garlic cloves. Add to browning meat in skillet. Saute for 5 minutes until veggies just start to become tender. Add chili powder and stir well to coat. Cook 1-2 minutes. Add red pepper flakes to taste if you are using. Add stewed tomatoes, breaking up with wooden spoon. Add water, tomato paste and stir to combine. Add 1 can kidney beans, simmer 10-15 minutes to cook veggies and heat through. Chili can be frozen and reheated in the microwave. Even better the next day! Sometimes I add a little bit of frozen corn to the hot chili and wrap in a whole wheat tortilla. Top with low-fat cheddar cheese and non-fat sour cream and it's complete!

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