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Chicken Chili

Makes: 2 servings
Prep 25 mins Cook 5 hrs to 6 hrs  (low) or 2-1/2 to 3 hours (high)
Chicken Chili
  •  Nonstick cooking spray
  • 8  ounces  skinless, boneless chicken breast halves, cut into 1-inch pieces
  • 1 15  ounce can  white kidney beans (cannellini beans) or Great Northern beans, rinsed and drained
  • 1 1/4  cups  reduced-sodium chicken broth
  • 1/4  cup  chopped onion
  • 1/3  cup  chopped green sweet pepper
  • 1/2  of a small fresh jalapeno chile pepper, seeded and finely chopped*
  • 1/4  teaspoon  ground cumin
  • 1/4  teaspoon  dried oregano, crushed
  • 1/8  teaspoon  ground white pepper
  • 1  clove garlic, minced
  • 2  tablespoons  chopped tomato (optional)
  • 2  tablespoons  sliced green onion (optional)
  • 2  tablespoons  shredded Monterey Jack cheese (1 ounce) (optional)

1. Lightly coat an unheated medium skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Brown chicken in hot skillet; drain off fat.

2. In a 1-1/2-quart slow cooker, combine chicken, drained beans, broth, onion, sweet pepper, chile pepper, cumin, oregano, white pepper, and garlic.

3. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. If no heat setting is available, cook for 4 to 5 hours.

4. If desired, sprinkle individual servings with tomato, green onion, and cheese. Makes 2 servings.

From the Test Kitchen
  • Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition Facts (Chicken Chili)
  • Servings Per Recipe 2,
  • cal. (kcal) 275,
  • Fat, total (g) 2,
  • chol. (mg) 66,
  • sat. fat (g) 0,
  • carb. (g) 33,
  • fiber (g) 11,
  • pro. (g) 40,
  • sodium (mg) 750,
  • Percent Daily Values are based on a 2,000 calorie diet

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