Roasted Red Pepper Chicken Chili Recipe
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
3 hrs
-
Total Time
3 hrs 15 mins
-
Servings
10
-
Calories
272 kcal
-
Course
Main Course
-
Cuisine
American
Roasted Red Pepper Chicken Chili Recipe
Description
This chili recipe begins by sautéing diced onions, chopped red bell pepper, celery, and minced garlic in olive oil to soften and develop flavor. These cooked vegetables and drained kidney beans are added to a slow cooker along with raw chicken breasts and seasoned with chili powder, cumin, and sea salt.
Jarred roasted red peppers are pureed and mixed with chicken broth before being poured over the ingredients in the slow cooker. The mixture is cooked on low or high heat for several hours to tenderize the chicken. The chicken is then shredded and stirred back into the chili, creating a rich, thick texture with soft vegetables and beans interspersed.
The chili is described as well-seasoned but not spicy, with suggestions to add cayenne pepper or hot sauce for heat if desired. The dish can be served warm as a satisfying comfort meal.
Leftovers store well in the refrigerator for up to three days when cooled and sealed. This chili also freezes effectively for up to three months when wrapped for protection against freezer burn.
Ingredients
- 2 pounds chicken breast boneless skinless; or tenders
- 1 onion peeled and chopped, large
- 1 red bell pepper seeded and chopped, large
- 1 cup celery chopped
- 4 cloves garlic minced
- 2 tablespoons olive oil
- 24 ounces roasted red pepper jarred, in juices
- 30 ounces red kidney beans drained
- 3 tablespoons chili powder
- 1 1/2 tablespoons cumin ground
- 2 1/2 teaspoons salt sea salt
- 2 cups chicken broth
Instructions
- Preheat a large skillet over medium heat. Add the oil, followed by the chopped onions, peppers, celery, and garlic. Sauté for 3-5 minutes to soften.
- Pour the sautéed veggies and the drained kidney beans in a large slow cooker. Place the chicken over the top, then sprinkle the chili powder, cumin, and salt in the slow cooker.
- Pour the jarred roasted red peppers and their juices in a blender. Puree until very smooth. Pour the pureed red pepper and chicken broth in the slow cooker. Cover and turn on low for 6-8 hours, or high for 3-4 hours.
- When the chicken is cooked through. Remove it with tongs, and shred the chicken with a fork. Stir the shredded chicken back into the crockpot. Serve warm!
Notes
- This chili is moderately seasoned but mild; add cayenne pepper or hot sauce to increase spiciness if preferred.
- Store leftovers in an airtight container in the refrigerator for up to 3 days after cooling completely.
- Freeze the chili in airtight containers with extra protection to avoid freezer burn for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 26g | 9% |
| Protein | 28g | 56% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 58mg | 19% |
| Sodium | 1842mg | 77% |
| Potassium | 950mg | 20% |
| Fiber | 9g | 36% |
| Sugar | 2g | 4% |
| Vitamin A | 1520IU | 30% |
| Vitamin C | 53.7mg | 60% |
| Calcium | 84mg | 8% |
| Iron | 4.6mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
