Spicy Chicken Chili Dippers

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Spicy Chicken Chili Dippers
  • Prep Time: 15
  • Total Time: 45
  • Servings: 6-8
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About this Recipe

Chili must certainly be the most classic game food. This one is made with chicken and served with tortilla scoops for sharing. Dial up the garlic and/or chili powder for a bolder taste, and be sure to lay on the Frank's for fans of spice. The blend of corn and beans is a main stay for any football or hockey game, and tortilla scoops make the whole experience easy to share.

Ingredients

2 tbsp (30 mL) Olive oil
1 Small onion, diced
1 Stalk celery, diced
1 Carrot, diced
3 Cloves garlic, minced
2 tbsp (30 mL) Chili powder
1 tsp (5 mL) Ground cumin
2 tbsp (30 mL) Tomato paste
1 (28 oz/796 mL) Can diced tomatoes, with juice
1 (19 oz/540 mL) Can black beans, drained and rinsed
1 (12 oz/341 mL) Can corn, drained and rinsed
1 (400 g) Package Maple Leaf® Prime® Fully Cooked and Sliced Chicken Breast Strips, roughly chopped
1/4 cup (60 mL) Franks® Red Hot® Buffalo Wings Sauce
Grated cheese
Chopped green onion
Tortilla scoops, for serving

Directions

HEAT oil in a medium saucepan over medium-high. Add onion, celery, carrot and garlic. Cook for 2-3 minutes or until slightly softened. Stir in chili powder, cumin and tomato paste. Cook for 1 minute. Add tomatoes, black beans, corn, chicken and Buffalo wings sauce. Stir to combine. Bring the mixture to a boil then reduce heat and simmer for 20-25 minutes.

SERVE chili in a bowl topped with grated cheese and garnished with green onions. Serve with tortilla scoops on the side or fill individual scoops with chili and top with grated cheese and onions for an easy appetizer.

Notes

Leftover chili can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

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