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Chunky Chicken Chili Recipe

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This recipe for Chunky Chicken Chili is from The Springer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 (1½ C) servings
1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
(I use chicken fingers, easiest to cut while partially frozen)
1 C onions, chopped
½ C celery, chopped
½ C carrots, chopped
1 green bell pepper, chopped
2 garlic cloves, minced (garlic comes in a bulb – a clove is one section)
1 C salsa (you choose hotness)
1 (28 oz.) can petite-diced tomatoes, not drained
1 (8oz.) can tomato sauce
1 Tablespoon chili powder
½ teaspoon cumin
1 (15 oz.) can Garbanzo Beans (Chick Peas) Can use black beans.
Directions:
Directions:
Spray a large nonstick sauce pan with PAM. Heat over medium heat until hot.
Add chicken, onions, celery, carrot, green pepper and garlic; cook and stir until chicken is no longer pink.
Stir in salsa, tomatoes, tomato sauce, chili powder and cumin. Bring to a boil; reduce heat. Cover, simmer 30 minutes, stirring occasionally.
Stir in garbanzo beans and heat through.

If you have a slow cooker, place all but beans into pot. Cook on high 1 hour, on low for 4-6 hours. Add beans for last half hour. The chicken goes in raw and gets done just fine. Use a Reynolds Slow Cooker pot liner – it works great for clean up! Doubling recipe fills a 5 qt. slow cooker. Everyone loves it!
Personal Notes:
Personal Notes:
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