How to Make Chilly Day Chili - A Step-by-Step Guide

As the leaves begin to change and the temperature starts to drop, there's nothing quite like a warm and comforting bowl of chili to satisfy your cravings. This classic dish is a staple in many households, perfect for cozying up on a chilly day and filling your home with the delightful aromas of savory spices and hearty ingredients.

Chili is a dish that has a long history and has evolved over the years, with many variations and regional specialties. From Texas-style chili with no beans...

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Ingredients

  • 1 tablespoon vegetable oil
  • 2 pounds ground chicken
  • 3 (15 ounce) cans pinto beans, rinsed and drained
  • 2 onions, halved and thinly sliced
  • 1 (14.5 ounce) can diced tomatoes with juice
  • 1 (14.5 ounce) can Mexican-style stewed tomatoes with chiles, undrained
  • ½ cup water
  • 2 tablespoons brown sugar
  • 2 tablespoons chili powder
  • 2 tablespoons vinegar
  • 2 tablespoons prepared mustard
  • 2 teaspoons salt
  • ¼ teaspoon ground black pepper

Information

  • Prep Time: 15 mins
  • Cook Time: 3 hrs 10 mins
  • Total Time: 3 hrs 25 mins
  • Servings: 8
  • Yield: 8 servings

  • Heat vegetable oil in a soup pot over medium heat. Cook and stir ground chicken in the hot oil until no longer pink and the chicken is crumbly, about 10 minutes. Drain.
  • Stir in pinto beans, onions, diced tomatoes, Mexican-style stewed tomatoes, water, brown sugar, chili powder, vinegar, mustard, salt, and black pepper; bring to a boil. Reduce heat to low, cover, and simmer chili until thickened and flavors have blended, about 3 hours. Stir occasionally and add extra water if needed.
  • Nutrition

    305 cal.

    • Total Fat: 5g
    • Saturated Fat: 1g
    • Cholesterol: 66mg
    • Sodium: 1250mg
    • Total Carbohydrate: 32g
    • Dietary Fiber: 8g
    • Total Sugars: 9g
    • Protein: 34g
    • Vitamin C: 16mg
    • Calcium: 120mg
    • Iron: 5mg
    • Potassium: 867mg