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Fire Roasted Tomato Chicken Chili

Updated Sep 20, 2016
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This hearty chicken chili makes a satisfying main dish. Serve it topped with shredded Cheddar cheese and fresh cilantro.

Fire Roasted Tomato Chicken Chili

  • Prep Time 30 min
  • Total 30 min
  • Servings 4
  • Ingredients 12
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Ingredients

  • 2 teaspoons canola or olive oil
  • 1 large onion, chopped (1 cup)
  • 1 lb boneless skinless chicken thighs, cut into 3/4-inch chunks
  • 2 cloves garlic, finely chopped
  • 1 fresh jalapeño chile, seeded, finely chopped (about 1 tablespoon)
  • 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
  • 1 can (19 oz) Progresso™ red kidney beans, drained, rinsed
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon chili powder
  • 1/4 teaspoon salt
  • 3/4 cup water
  • Shredded reduced-fat sharp Cheddar cheese, if desired

Instructions

  • Step 
    1
    In 4-quart saucepan, heat oil over medium-high heat. Add onion, chicken, garlic and chile; cook 5 to 7 minutes, stirring frequently, until chicken is light golden brown.
  • Step 
    2
    Add tomatoes, beans, 2 tablespoons of the cilantro, the chili powder, salt and water; heat to boiling. Reduce heat to low; simmer 12 to 15 minutes or until chicken is no longer pink in center and flavors are blended, stirring occasionally.
  • Step 
    3
    To serve, sprinkle with remaining cilantro and cheese.

Nutrition

340 Calories
9g Total Fat
34g Protein
30g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
340
Calories from Fat
80
Total Fat
9g
13%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
70mg
24%
Sodium
820mg
34%
Potassium
360mg
10%
Total Carbohydrate
30g
10%
Dietary Fiber
8g
33%
Sugars
2g
Protein
34g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
20%
20%
Calcium
10%
10%
Iron
25%
25%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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