Chunky Chicken Chili

Enjoy this chicken chili dinner packed with garbanzo beans and veggies – a flavorful dinner.

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  • prep time 45 min
  • total time 45 min
  • ingredients 12
  • servings 6
 

Ingredients

4
boneless, skinless chicken breast halves, cut into bite-sized pieces
1
cup chopped onions
1/2
cup chopped celery
1/2
cup chopped carrot
2
garlic cloves, minced
1
cup purchased salsa
1
(28-oz.) can whole tomatoes, undrained, cut up
1
(8-oz.) can tomato sauce
3
teaspoons chili powder
1/2
teaspoon cumin
1
(15-oz.) can garbanzo beans, drained
1
medium green bell pepper, chopped

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Spray large nonstick saucepan with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken, onions, celery, carrot and garlic; cook and stir until chicken is no longer pink.
  • 2 Stir in salsa, tomatoes, tomato sauce, chili powder and cumin. Bring to a boil; reduce heat. Cover; simmer 30 minutes, stirring occasionally. Stir in garbanzo beans and bell pepper; simmer until thoroughly heated.
  • 1 Spray large nonstick saucepan with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken, onions, celery, carrot and garlic; cook and stir until chicken is no longer pink.
  • 2 Stir in salsa, tomatoes, tomato sauce, chili powder and cumin. Bring to a boil; reduce heat. Cover; simmer 30 minutes, stirring occasionally. Stir in garbanzo beans and bell pepper; simmer until thoroughly heated.

EXPERT TIPS

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Expert Tips

Garbanzo beans, also known as chickpeas or ceci peas, have 6 grams of protein, 5 grams of fiber and only 1 gram of fat per 1/2 cup. They combine well with tomatoes and can be used as a substitute for other dried beans.

Make the chili up to two days in advance and refrigerate it. The flavors will blend and intensify as the chili sits. Reheat it over low heat.

For a party, set out the chili with bowls of add-your-own toppings, such as grated Jack cheese, minced onion, chopped jalapeños, sour cream (or yogurt), chopped fresh cilantro, hot pepper sauce and diced tomatoes.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
240
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1g,
1%
),
Cholesterol
45mg
45%;
Sodium
1020mg
1020%;
Total Carbohydrate
26g
26%
(Dietary Fiber
7g
7%
  Sugars
8g
8%
),
Protein
23g
23%
;
% Daily Value*:
Vitamin A
90%;
Vitamin C
50%;
Calcium
10%;
Iron
15%;
Exchanges:
1 Starch; 1 Other Carbohydrate; 2 Vegetable; 2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.