Go Back
Spicy Chicken Chili
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

Spicy Chicken Chili for a chilly Fall/Winter night. 

Course: Dinner, Lunch
Cuisine: American
Servings: 4 people
Calories: 200 kcal
Author: morganicmind
Ingredients
Homemade Broth (this will make a LOT extra - you only need one cup broth)
  • Carrot Scraps
  • Celery Scraps & Stalks
  • 1/4 cup Parsley or less
  • 2 Onion ends cut off both sides of the onion
  • Onion Skins
  • 1 Clove Garlic
  • 1 Tbsp Garlic minced
  • 3 Tbsp Olive Oil
  • 1 Tbsp Butter
  • Salt & Pepper to taste
  • 8 + cups of water
  • Garlic Salt to taste
Chili
  • 1 14.5 oz can Fire Roasted Diced Tomatoes in juice
  • 1 14.5 oz can Tomato Puree
  • 1 14.5 oz can Garbanzo Beans low sodium & rinsed
  • 1 14.5 oz can Dark Red Kidney Beans low sodium & rinsed
  • 2 lbs Chicken baked & shreaded
  • 1 Sweet Onion finely chopped
  • 2 Green Bell Peppers chopped
  • 1.5 Tbsp Garlic
  • 1 tsp Cumin
  • 1 tsp Cayenne Pepper
  • 1 tsp Onion Powder
  • 1/2 tsp Garlic Powder
  • Salt & Pepper to taste
Instructions
Broth
  1. Throw all of the ingredients into a large pot.
  2. Add in the water (enough to cover the ingredients) & stir.
  3. Allow to simmer for 30-40 minutes.
  4. Use a strainer to drain the broth into a container.
Chicken
  1. Throw chicken strips in the oven at 375 degrees for 16-17 minutes.
  2. Remove and shred with fork or hand mixer.
Chili
  1. In a large pot, saute the onions, garlic, and green bell pepper until onions are translucent.
  2. Toss in the seasonings and rest of the ingredients (including one cup of broth) & stir.
  3. At about 30 minutes, add the chicken in and simmer for another 10 minutes.
  4. Remove and top with cheese, yogurt (or sour cream), and oyster crackers!