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Quick Chicken Chili

Quick Chicken Chili Recipe

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Prep/Cook Time: 20 Minutes
Servings: 4
Average Rating: Star Star Star Star Star

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1 package
   Alternate Perdue Products:
1 can (15-1/4 ounces) red kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes
1/2 cup water
1 teaspoon chili powder
Cornbread (optional)


  1. In medium saucepan, combine all ingredients and bring to a boil over medium-high heat.
  2. Reduce heat to medium, cover and cook, stirring occasionally, 10 minutes.
  3. Uncover and cook an additional 3 minutes. Serve, if desired, with cornbread.

  • Serving Size 305g

  • Servings Per Recipe 4

  • Amount Per Serving (* % of Daily Value)

  • Calories 200

  • Total Fat 2.5g (4%)

  • Saturated Fat 0.5g (3%)

  • Trans Fat 0g

  • Cholesterol 50mg (17%)

  • Sodium 970mg (0%)

  • Total Carbohydrate 24g (8%)

  • Dietary Fiber 9g

  • Sugars 4g

  • Protein 22g

  • Vitamin A %

  • Vitamin C %

  • Calcium %

  • Iron %

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.



Katie Gordon - Baltimore, MD 5/10/2010 4:44:39 PM
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Kim - North Babylon, NY 2/12/2010 11:10:44 AM
This was a great meal that gets done so fast. I highly recommend it. The only alteration I made to this was to add 1 tablespoon of cornstarch with the water to thicken the sauce. It was too juicy without it. That one little change make it a thick hearty chili. I am definately making this again and again!!
Cheryl - NJ 11/3/2009 6:37:19 PM
Great easy dinner. I make it even easier and more flavorful by using a can of chili ready tomatoes (I get them at Aldi). Then I don't have to add any spices at all or dirty the measuring spoons.
Wendy - MA 1/24/2009 6:21:32 PM
So easy and quick. A perfect meal when you're short on time and want something healthy and satisfying. I used black beans (that is what we had) and didn't drain them first. I added only a small amount of water (abt 1/4 cup). I also added some onion powder and red pepper flakes and corn. Really tasty!
Barbara - Bloomfield, NJ 8/27/2008 6:32:01 PM
I love this recipe, but I agree that it tastes better with the grilled or roasted short cuts. The Southwestern are too salty for my taste. I add a little cumin and red pepper flakes for a little more heat. Serve w/ pasta or baked potato if your points allow (WW).
Gina - Boston, MA 7/3/2008 10:58:55 PM
I love this recipe! Very tasty and healthy enough for my weight watchers plan. I use Ro-Tel 10 oz diced tomatos with green chilis to liven it up! I also use a 14oz diced tomato. Fabulous! I've made it twice and will bring along to a barbeque next week. Make sure you cut up the chicken first...a must!
Peter Goodman - Daytona Beach, FL 4/28/2008 8:37:11 PM
Very Tasty !!!....I added habanero chili pepper to enhance the flavor. You'll love it.
allie - odessa, FL 8/13/2007 9:12:02 PM
it good. just don't use the sothest style chicken it's better if you use regular chicken.
p.s.
add more spice

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