SWEET & SPICY CHICKEN CHILI

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Sweet & Spicy Chicken Chili image

I was inspired by Recipe #76861, but went crazy while making it again and changed it up quite a bit. For best flavor, make this the night before serving, so it can marinate. Note that we are not big meat-eaters, so if you like more meat, you should certainly add some. I also left this at a mild-spicy level, since I figured it would be easier for you heat-lovers to taste it as-is and add more as needed.

Provided by Starrynews

Categories     < 4 Hours

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 15

4 chicken tenderloins
2 garlic cloves, minced
1 large onion, chopped
1 large bell pepper, chopped
1 (20 ounce) can no-sugar-added pineapple tidbits, in 100% juice, no sugar added
2 (15 ounce) cans kidney beans, rinsed and drained
28 ounces tomatoes, chopped
6 tablespoons tomato sauce
6 ounces tomato paste
12 ounces chicken broth (or 12 ounces water with 1 chicken bouillon cubes)
1/2 ounce chili seasoning mix
chili powder, to taste
cumin, to taste
cayenne pepper, to taste
1/2 teaspoon cinnamon

Steps:

  • Prepare a large pot with nonstick cooking spray.
  • Saute the chicken, and when almost cooked through, add garlic, onion, and bell pepper.
  • Once chicken is cooked through, pull it out and shred it before returning it to the pot.
  • Pour in the pineapple juice from the can of pineapple, reserving the tidbits for later use.
  • Add kidney beans, tomatoes, tomato sauce, tomato paste, broth, chili seasoning, chili powder, cumin, and cayenne pepper.
  • Mix well and bring to a boil.
  • Reduce heat and simmer for 45 minutes, covered, stirring occasionally. Remove from heat and let cool. Refrigerate overnight.
  • When ready, reheat on stovetop over medium low.
  • Stir in cinnamon.
  • Serve with pineapple tidbits on the side.

Nutrition Facts : Calories 148, Fat 1.3, SaturatedFat 0.3, Sodium 689.5, Carbohydrate 27.2, Fiber 8.7, Sugar 9.1, Protein 8.9

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