One of the recipes I am most known for is my famous Chili which is currently only available in my cookbook on Amazon. I realize not everyone likes red meat so I decided to come up with an alternative using chicken.
For this recipe, I used my Instant Pot pressure cooker (which I absolutely love by the way). If you are not fortunate enough to have a pressure cooker, a crock pot is a great alternative. You will need to experiment with cooking times though. I suspect no more than 4 hours on high would suffice for this recipe. Chili lovers need to try my other fabulous Chili recipes.
I had a fierce curiosity about this food thing.
Spicy Chicken Chili
- 1 1/4 Cup Yellow Onion Diced
- 4 Jalapeño(s) Diced
- 3 Tsp Garlic Minced
- 4 Chicken Breast(s) Cooked & Diced
- 2 Tsp Chili Powder
- 1 Tsp Ground Cumin
- 1/8 Tsp Salt
- 1/4 Tsp Ground Black Pepper
- 1 Tsp Dried Oregano
- 14 oz Low Sodium Chicken Broth
- 10 oz Diced Tomatoes
- 4 oz Green Chilies
- 14 oz Corn
- 1 lbs Bacon
- 8 oz Cream Cheese
- 15 oz Navy Beans
- Cheddar Cheese
- Tortilla Chips
how to make this recipe
- Add diced onions, jalapeños, garlic, chicken, chili powder, cumin, salt, pepper, oregano, chicken broth, diced tomatoes, green chilies, navy beans and corn into the pot. Mix until combined. If you prefer less spicy, cut back on the jalapeño seeds.
- If you are using a pressure cooker, set manually for 10 minutes. If you are using crock pot, set for 4 hours on high.
- Once done, add the cream cheese and half the bacon. Mix well and cook another 5 minutes. The cream cheese should’ve completely melted at this point.
- Serve chili in bowls. Top with cheese, crushed tortilla chips and the remaining bacon.
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.