Dutch Oven Chicken Chili
Dump two of everything into a large Dutch Oven: two onions, two red bell peppers, two green bell peppers, two cans of tomatoes, two or three cans of beans along with a whole chicken, quartered and you have a huge pot of delicious chicken chili that will leave you with days of meals.
Servings: 6
Calories: 577kcal
Ingredients
- 2 onions, diced
- 2 red bell peppers, diced
- 2 green bell peppers, diced
- 1 whole quartered chicken
- 2 28oz cans diced tomatoes
- 1 can chickpeas
- 1 can black beans
- 1 can kidney beans
- 2 tablespoon cumin
- 1 tablespoon chili powder
- ½-1 tsp red pepper flakes (optional)
- ½ teaspoon garlic powder
- 1 teaspoon salt
- 1 cup cheddar cheese, shredded
- 2 cups tortilla chips, round and sturdy
Instructions
- In a Dutch Oven or large pot, add half the onions, red bell peppers, and green bell peppers. Layer the chicken on top and then add the remaining onions, and bell peppers. Add the cans of diced tomatoes.
- Bring to a boil, then reduce to a simmer. Cook for about 1 hour at a simmer or until the chicken begins to fall off the bone.
- Remove the chicken, dice it discarding the skin and bones.
- Add the chicken back in along with the chickpeas, black beans, and kidney beans (all rinsed and drained).
- Add the cumin, chili powder, red pepper flakes (if using), garlic powder and salt. Stir to combine.
- Cook at a simmer to warm through for 10-15 minutes.
- Serve in bowls and top with shredded cheddar cheese. Use sturdy, round tortilla chips to scoop the chili as you would chips and dip.
Nutrition
Calories: 577kcal | Carbohydrates: 36g | Protein: 32g | Fat: 34g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 114mg | Sodium: 760mg | Potassium: 601mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2228IU | Vitamin C: 88mg | Calcium: 227mg | Iron: 4mg
