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Prep Time: 0 Minutes Cook Time: 32 Minutes |
Ready In: 32 Minutes Servings: 6 |
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This is my favorite chili recipe! It can be as spicy as you want it, and I like it spicy! It's really good served over tortilla chips. Ingredients:
1 medium red onion, chopped |
3 cloves garlic, minced |
2 green bell peppers chopped |
3 jalapeno peppers (seeded or not, depending on how spicy you like it) |
3 cups chopped cooked chicken breast |
1 14.5oz can diced tomatoes, undrained |
1 small can tomato sauce |
1 1/2 cups chicken broth |
2 1/2 tablespoons chili powder |
1 tablespoon dijon mustard |
1 tablespoon worcestershire sauce |
2 teaspoons ground cumin |
1 teaspoon dried oregano |
1/4 teaspoon cayenne pepper |
1/4 teaspoon black pepper |
1 15 oz can red kidney beans, drained and rinsed |
1 15oz can white kidney beans, drained and rinsed |
shredded cheddar cheese, sour cream for toppings |
Directions:
1. Spray a large saucepan with non-stick spray. Add onions, garlic, green peppers, and jalapenos. Cook over medium heat until tender, about 7 min.
2. Add remaining ingredients, except beans. Bring to a boil. Reduce heat and simmer for 20 min. stirring occasionally. Add beans and cook 5 more minutes.
3. Top with as much sour cream and cheese as you like!
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