Chunky Chicken Chili

Recipe Description

Makes 6 servings.


  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 jalapeño pepper|jalapeno pepper, seeded and minced
  • 1½ pounds boneless, skinless chicken breasts cut into bite-size pieces
  • 1 x 6-ounce can no-salt added tomato paste
  • 1 tablespoon chili powder
  • 1½ teaspoons ground cumin
  • 2 x 14½-ounce cans no-salt added whole or stewed tomatoes, undrained
  • 1 x 15-ounce can kidney beans, drained and rinsed
  • 1 x 14½-ounce can low sodium chicken broth
  • 1 teaspoon ground black pepper
  • ½ teaspoon salt
  • 3 cups cooked rice (cooked without salt or fat)
  • 1 x 11-ounce can no-salt added yellow corn, drained
  • Grated cheese (optional)


  1. Heat oil in Dutch oven over medium-high heat; add Onion, garlic and jalapeño pepper|jalapeno pepper; cook 3 to 5 minutes until onion is tender.
  2. Add chicken; cook 4 to 5 minutes, until no longer pink.
  3. Stir in tomato paste, chili powder and cumin; cook 1 minute.
  4. Add tomatoes, kidney bean|beans, chicken broth, pepper and salt. Bring to a boil; reduce heat, cover and simmer over low heat 45 to 55 minutes; stirring occasionally.
  5. Combine rice and corn.
  6. Serve chili over rice and top with cheese, if desired.
This article uses material from the "Chunky Chicken Chili" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License