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Fiery Chicken Chili

Some people like there chili to be robust and spicy. Fiery Chicken Chili is not too spicy nor too mild, but right in the middle and is perfect for those of you that want to dabble with the hot side. Try this chicken chili recipe for a zesty bowl of greatness.


  • vegetable cooking spray
  • 2 teaspoons vegetable oil
  • 4 cups onion, chopped
  • 1 1/2 cup green pepper, minced
  • 4 cloves garlic, thinly sliced
  • 1 1/2 pound skinned, boned chicken breast, cut into 1/4 inch pieces
  • 1/4 cup chili powder
  • 1 teaspoon ground cumin
  • 2 teaspoons ground coriander
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 2 cans (14.5-ounces) no-salt-added tomatoes, undrained and chopped
  • 1 can (6-ounces) tomato paste
  • 1 can (10.5-ounces) low-salt chicken broth
  • 1 can beer, broth or wine
  • 1 bay leaf
  • 2 cans (15-ounces) garbanzo beans, drained


  1. Coat a large dutch oven with cooking spray, add oil.
  2. Place on medium high heat and heat until hot. Add onion, bell pepper, garlic; saute 5 min or until tender, stirring frequently.
  3. Add chicken and cook 2 minutes or until browned, stirring constantly.
  4. Add chili powder, ground cumin, coriander, salt and cayenne. Cook 1 minute, stirring constantly.
  5. Add chopped tomatoes, tomato paste, beer, broth, and bay leaf.
  6. Cover, reduce heat, simmer 40 minutes, stirring occasionally.
  7. Add beans; cook, uncovered, an additional 20 minutes, stirring occasionally. Discard bay leaf.

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