chicken | main course

Chicken Chili

Prep Time: 10 minutes Cooking Time: 30 minutes 6 servings

Products Included In Recipe


1 lb | 450 g Granny's ground chicken
1 tsp | 5 ml ground cumin
2 tsp | 10 ml vegetable oil
1 onion, minced
2 cloves garlic, minced
1 sweet red pepper, chopped
2 stalks celery, sliced
5 tsp | 25 ml chili powder
3/4 tsp | 3.75 ml salt
1/2 tsp | 2.5 ml oregano
1/4 tsp | 1.25 ml hot pepper flakes
1/4 tsp | 1.25 ml black pepper flakes
1 (769 ml) can crushed tomatoes
1 (570 ml) can black beans, drained
2 cups | 475 ml kernel corn
1/4 cup | 60 ml chopped fresh parsley (optional)


In a large skillet, heat oil over medium heat; cook onion and garlic about 3 minutes until onion is soft.
Stir in chicken and cook until chicken is no longer pink.
Add red pepper, celery and spices and stir cook for 1 minute. Stir in tomatoes and black beans and bring to a boil.
Reduce heat, cover and simmer 20 minutes. Add corn and simmer uncovered for 10 minutes, or until thickened. Stir in parsley. Serve with crusty bread or cheese biscuits and a salad. Tip: This chili freezes well. Reheat in the microwave for a quick meal.

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