Main Entrees

Chicken Chili with Raisins

The dark raisins in this quick chicken chili add a touch of sweetness to balance the heat.

Servings 
4
Ingredients 

2 tablespoons olive oil, divided
3 to 3 (1 pound) Gold'n Plump® Boneless Skinless Chicken Breasts, cut into 1-inch squares
1/2 cloves coarsely chopped onion
1 green bell pepper, coarsely chopped
2 ribs (stalks) celery, coarsely chopped
2 cloves garlic, minced
1 can (18 ounces) whole tomatoes, with juice
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) tomato sauce
1 package (9 ounces) frozen corn, thawed
2 teaspoons chili powder, or to taste
3 drops hot pepper sauce, or to taste
1 teaspoon ground cumin
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon pepper, or to taste
1/2 cup dark raisins

Instructions 

Heat 1 tablespoon oil in Dutch oven over medium-high heat. Add chicken; cook, stirring occasionally, for 5 minutes or until chicken is lightly browned and thoroughly cooked.

Using a slotted spoon, transfer chicken to bowl, cover to keep warm.

Heat remaining 1 tablespoon oil in pan. Add onion, bell pepper, and celery; cook, stirring occasionally, for 5 minutes. Add garlic; stir constantly for 1 more minute or until vegetables are crisp-tender.

Stir in tomatoes with juice, beans, tomato sauce, corn, chili powder, hot pepper sauce, cumin, basil, oregano, and pepper. Increase heat to high and bring mixture to a boil.

Reduce heat to low. Stir in cooked chicken and raisins; heat for 5 minutes or until raisins are plumped. Taste and adjust seasoning if needed.

Variations 

1 teaspoon jarred minced garlic may be substituted for minced fresh garlic.

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.

Cuisine 
Mexican/Southwestern

  • Serving Size
    • Servings 
      4
  • PER SERVING
    • Calories 
      440
    • Calories from Fat 
      21%
    • Total Fat 
      10g
    • Saturated Fat 
      2g
    • Total Carbohydrate 
      58g
    • Protein 
      38g
    • Sugars 
      25g
    • Cholesterol 
      70mg
    • Dietary Fiber 
      12g
    • Sodium 
      910mg
  • DAILY VALUE
    • Vitamin A 
      36%
    • Vitamin C 
      83%
    • Calcium 
      16%
    • Iron 
      29%
  • DIETARY EXCHANGES
    • Starch/Bread 
      2
    • Vegetable 
      2
    • Fruit 
      1
    • Lean Protein 
      4
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method 
Stovetop
Recipe Source 
Paulette Mitchell Chicken