Chicken Curry Chili
Chicken Curry Chili is a hearty meal full of flavor and a favorite chili recipe.
Equipment
- Dutch oven
Ingredients
- 2 tablespoons olive oil
- 1 cup onion, chopped
- 3 cloves garlic, minced
- 2 to 3 cups cooked chicken, shredded
- 2 cups low sodium chicken broth
- ¾ cup coconut milk
- 15.5 ounce can Navy beans
- 15.25 ounce can pinto beans
- 15 ounce can black beans
- 14.5 ounce can diced tomatoes
- 5 teaspoons curry powder or to taste
- ¼ teaspoon turmeric
- salt to taste
- pepper to taste
Instructions
- In a large Dutch oven heat the oil over medium heat. Add the chopped onion and garlic. Cook until the vegetables are tender.
- Add the chicken, chicken broth, coconut milk, beans, tomatoes and stir in. Stir in the curry powder, turmeric, salt, and pepper.
- Bring the chili to a boil and reduce heat continue to cook for 20 to 30 minutes.
Notes
For healthier chili, use beans and diced tomatoes that have low sodium. Rinse the beans before adding them to the chili. Gradually add the curry powder, salt, and pepper to the chili. Taste after each addition to get the taste that you like. Store leftovers in an airtight container in the refrigerator for up to 4 days. If you prefer to keep the chili for a longer time, it can be frozen in an airtight container for up to 6 months.
Nutrition
Serving: 1servingCalories: 369kcalCarbohydrates: 40.2gProtein: 33.3gFat: 14.9gSaturated Fat: 7.7gCholesterol: 54mgSodium: 714mgPotassium: 381mgFiber: 19.9gSugar: 4.4gCalcium: 119mgIron: 6mg
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