Chicken Chili

The 4th Thursday in February is National Chili Day. This recipe is a different, and easy way to make chili. To reduce sodium content of canned products, drain and rinse them. Add your own spices to make it as spicy as you like.


2 Tablespoons canola oil

1 onion, finely chopped

1 (4oz.) can chopped green chilies, drained

2 (15.8oz.) cans great northern beans

1 (14.5oz.) can low sodium chicken broth

2 teaspoons garlic powder

½ teaspoon pepper

2 teaspoons ground cumin

1 ½ cup cooked chicken, cubed

4 oz. Monterey Jack cheese, shredded


In a large pot, heat oil, add onion, and cook until tender.  Add chilies, beans (don’t drain), broth, garlic powder, pepper, cumin and chicken; bring to a boil.  Reduce heat and simmer for 10 minutes. Should thicken when heating. Serve hot and top with cheese.

Recipe adapted from

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