Red Chicken Chili recipe

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Ingredients

2 pounds chicken thighs, cut into pieces
salt and ground black pepper to taste
¼ cup vegetable oil
2 (14.5 ounce) cans fire-roasted diced tomatoes with garlic
2 cups chicken stock
1 (15 ounce) can kidney beans, rinsed and drained
1 small onion, chopped
1 jalapeno pepper, seeded and chopped
2 tablespoons chili powder

Nutrition Info

394.8 calories
carbohydrate: 21.6 g
cholesterol: 92.9 mg
fat: 19.9 g
fiber: 6.6 g
protein: 31 g
saturatedFat: 4.3 g
servingSize: -
sodium: 941.6 mg
sugar: 4.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Season chicken with salt and black pepper.

  2. Heat vegetable oil in a heavy skillet over medium-high heat. Cook and stir chicken until browned and no longer pink in the center, about 8 minutes per side. Transfer chicken to a slow cooker, draining any excess oil. Add tomatoes, chicken stock, kidney beans, onion, jalapeno pepper, and chili powder to slow cooker.

  3. Cook on Low for 6 to 8 hours or on High for 4 hours.

Recipe Yield

6 servings

Recipe Note

So tasty and filling, you won't miss the beef! It's a great dish for a crisp fall day or during a winter snow storm. This recipe is easy too, anyone can do this one!

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