RED, WHITE AND BLUE CHILI

Red, White and Blue Chili image

Instead of the usual picnic fare, I surprised family and guests with this mild-flavored dish one Independence Day. They were delighted with the blue tortilla chips and colorful chili. -Dotty Parker, Christmas Valley, Oregon

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 14

Ingredients

1 medium green pepper, diced
1/4 cup diced onion
1 tablespoon canola oil
2 garlic cloves, minced
2 cans (14-1/2 ounces each) Mexican diced tomatoes, undrained
2 cans (14-1/2 ounces each) chicken broth
2 cups shredded cooked chicken
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1 can (16 ounces) kidney beans, rinsed and drained
1 envelope chili seasoning
1 tablespoon brown sugar
1 teaspoon salt
1/4 teaspoon pepper
Blue tortilla chips

Steps:

In a Dutch oven, saute green pepper and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth, chicken, beans, chili seasoning, brown sugar, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Serve with tortilla chips.

Nutrition Facts : Calories 216 calories, Fat 5g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 1260mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 7g fiber), Protein 18g protein.