![Pinterest](https://pinterest.com/pin/create/button/?url=https://www.cweb.com/cookingrecipe/kickin-hot-chicken-chili/&media=https://www.cweb.com/wp-content/uploads/2022/03/5e9e87f30bdb7ef7d28079a0b8e55ffcac3ba880_607x400.jpg&description=%%title%% This is delicious if served with fresh shredded extra sharp cheddar cheese and the "hint of lime" tortilla chips or cornbread. The chicken can also be substituted with ground turkey or beef or bison.){kind=link}
This is delicious if served with fresh shredded extra sharp cheddar cheese and the “hint of lime” tortilla chips or cornbread. The chicken can also be substituted with ground turkey or beef or bison.
Ingredients
1 pound boneless, skinless chicken breasts
1 large Vidalia onion, chopped
1 green pepper, chopped
1 red pepper, chopped
3 cloves garlic, minced
2 tablespoons vegetable oil
28 oz. can diced tomatoes and their juices
2 15.5 oz. can dark red kidney beans, rinsed and drained
2 Serrano chilis, seeded and chopped
1/2 jar jalapeno peppers and ½ jar of jalapeno juice
2 tablespoons Tabasco sauce
1 tablespoon cumin
4 teaspoons chili powder
1 teaspoon paprika
Preparation
1. Bring a medium pot of water to boil. Boil chicken for approximately 15 minutes until cooked. Drain and removed from water.
2. In a large pot, saute onion, green and red peppers, and garlic with vegetable oil on medium high heat until soft, approximately 10 minutes. While the vegetables are cooking, chop cooked chicken into small pieces and shreds.
3. Add diced tomatoes and their juices, kidney beans, Serrano chilis, jalapeno peppers and juices, Tabasco, cumin, chili powder, paprika, and chopped chicken. Stir and bring to a boil. Lower heat to medium low and simmer with a lid partially on the pot for 1 1/2 hours until liquid thickens.
Credit: Foodista