Chicken Chili

Chicken Chili

Chicken Chili


Makes 6 servings


1 tablespoon vegetable oil
1 pound ground chicken or turkey
1 medium onion, chopped
1 medium green bell pepper, chopped
2 fresh jalapeño peppers,* chopped
1 can (28 ounces) tomatoes, cut up, undrained
1 can (15-1/2 ounces) kidney beans, drained
1 can (8 ounces) tomato sauce
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon dried oregano leaves
1 teaspoon ground cumin
1/4 teaspoon ground red pepper
1/2 cup (2 ounces) shredded Cheddar cheese

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.


  1. Heat oil in 5-quart Dutch oven or large saucepan over medium-high heat. Cook chicken, onion and bell pepper until chicken is no longer pink and onion is crisp-tender, stirring frequently to break up chicken. Stir in jalapeño peppers, tomatoes with juice, beans, tomato sauce, chili powder, salt, oregano, cumin and red pepper. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 45 minutes to blend flavors. To serve, spoon into 6 bowls and top with cheese.

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