Ground Chicken Chili

Ground Chicken Chili

After trying other white chili recipes, I created my own that full with ground chicken, beans, peppers, and savory herbs, hot-spicy yet sweet, and creamy for a change from tomato-based chili. My partner frequently takes my cooking to work for colleagues to sample, and they said this is not only some great chili with kick, it’s one of the best non-standard chilis they’ve eaten! Thick and robust, great for dinner on a cool evening. Up the ante with tortilla chips or corn muffins as a side–with kernel corn and diced chiles added to the muffin batter.

Prep Time:
20 mins
Cook Time:
60 mins
Total Time:
1 hr 20 mins
Yield:
12 servings
Servings:
12

Ingredients

  • 2 pounds ground chicken
  • 1 cup water
  • 1 medium onion, diced
  • 1 medium green bell pepper, diced
  • 6 small beef bouillon, crumbled, or more to taste
  • 4 cloves garlic, minced
  • 1 tablespoon chili powder
  • 2 teaspoons salt
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1 ½ teaspoons ground thyme
  • 1 ½ teaspoons ground black pepper
  • ¼ teaspoon cayenne pepper
  • 1 (15 ounce) can pinto beans, drained
  • 1 (15 ounce) can great northern beans, drained
  • 1 (15 ounce) can sweet corn, drained
  • ½ cup white sugar
  • 1 (8 ounce) tub whipped cream cheese
  • 1 (8 ounce) container sour cream
  • 1 (12 fluid ounce) can or bottle beer

Directions

Step 1
Combine chicken and water in a large Dutch oven over medium-high heat. Cook and stir, breaking up the chicken finely, about 5 minutes. Add onion, bell pepper, jalapenos, and garlic; continue to cook until vegetables are soft and liquid is nearly cooked off, about 5 minutes.

Step 2
Stir in chili powder, salt, basil, oregano, thyme, black pepper, and cayenne pepper; reduce heat to medium. Taste and adjust seasonings. Stir in pinto beans, great northern beans, corn, and sugar. Add cream cheese and sour cream; cook and stir until thoroughly blended. Stir in beer.

Step 3
Reduce heat to low, cover, and simmer, stirring occasionally, for 45 to 60 minutes.

Cook’s Notes:

You can leave seeds in the jalapenos as you dice to increase heat. To simplify the jalapeno peppers, use a container of widely available pre-chopped jalapeno peppers found in prepared produce.

Nutrition Facts (per serving)

349
Calories
14g
Fat
32g
Carbs
24g
Protein
Nutrition Facts
Servings Per Recipe 12
Calories 349
% Daily Value *
Total Fat14g 18%
Saturated Fat7g 37%
Cholesterol75mg 25%
Sodium681mg 30%
Total Carbohydrate32g 12%
Dietary Fiber5g 16%
Total Sugars10g
Protein24g
Vitamin C14mg 70%
Calcium98mg 8%
Iron3mg 15%
Potassium507mg 11%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved

source by allrecipe

Leave feedback about this

  • Rating