Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 stalks celery chopped
- 3 large chicken breast cooked and cut into bite-size pieces
- 46 ounces tomato juice
- 29 ounces diced tomatoes 2 cans
- 15 ounces chili beans
- 15 ounces no-salt black beans rinsed
- 15 ounces no-salt-added kidney beans rinsed
- 7 ounces green chilies
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon ground red pepper
- 1 teaspoon chili powder
- 1/4 teaspoon cinnamon
- salt and pepper to taste
Instructions
- In a large Dutch oven heat 2 tablespoons olive oil over medium heat. Add the onion and celery to the Dutch oven. Cook the vegetable until they start to get tender.
- Add the chicken and all canned items; stir until the ingredients are combined. Add the spices and stir until all are blended.
- Bring to a boil, once the chili starts to boil turn down to medium-low and simmer for 1 to 2 hours so that all flavors of the ingredients blend together.
Notes
- Use fresh onion instead of onion powder.
- Cook chili at least 1 to 2 hours for better flavor.
- Taste the chili as you add ingredients to make sure it fits your taste.
Nutrition
Calories: 195kcal | Carbohydrates: 28g | Fat: 5.1g | Saturated Fat: 1.2g | Cholesterol: 18mg | Sodium: 392mg | Potassium: 796mg | Fiber: 9.5g | Sugar: 10.6g | Calcium: 53mg | Iron: 3mg