Tex Mex Chicken Chili

By Alana F – King City, ON
Tex Mex Chicken Chili
  • Prep Time: 15
  • Total Time: 60

Recipe Tags

About this Recipe

Hearty and spicy no one will ever know you substituted Healthy Lean Ground Chicken in this warm you to your toes Chili! OLE!


2 lbs pkg. Maple Leaf Prime Lean Ground Chicken
1 can romano or pinto beans, drained and rinsed
3 cups canned crushed tomatoes
1 tsp each ground cumin, tumeric, salt, black pepper, dried chipotle powder, oregano
1 bay leaf
1 large onion, peeled, diced fine
2 tbsp olive oil
1 1/2 cups water
1 tbsp hot sauce (Franks Red)
1/2 cup queso fresco, crumbled


Add oil and onions to a preheated large sauce pot.
Saute for 3-5min until translucent.
Add herbs and spices, cook for 1 min stirring until fragrant.
Add chicken, cook on med. high heat stirring and browning for 8-10min.
Pour in tomatoes, beans and water. Bring to a boil.
Reduce heat to medium and simmer gently for 45-60min. covered with a lid left slightly ajar to allow steam to escape reducing liquids.
Top or stir in queso fresco (fresh cheese)
*Serve with sour cream or original unsweetened yogourt*


Can be made 1-2 days in advance and the flavours will blend wonderfully.

Comments & Ratings

 Rate by clicking on the maple leaves. (optional)
 Save this recipe to my Recipe Box

Comments (2)

Show More Comments

No Comments yet