Recipe courtesy of Trisha Yearwood
Recipe courtesy of Trisha Yearwood
Hot Chicken Chili
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- Level: Easy
- Total: 45 min
- Active: 45 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 854
- Total Fat
- 59 g
- Saturated Fat
- 10 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 10 g
- Sugar
- 9 g
- Protein
- 40 g
- Cholesterol
- 154 mg
- Sodium
- 1230 mg
- Level: Easy
- Total: 45 min
- Active: 45 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 854
- Total Fat
- 59 g
- Saturated Fat
- 10 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 10 g
- Sugar
- 9 g
- Protein
- 40 g
- Cholesterol
- 154 mg
- Sodium
- 1230 mg
Ingredients
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Directions
- Stir together the oil, cayenne, brown sugar, paprika, garlic powder and 1 teaspoon of salt in a small saucepan. Cook over low heat until the spices infuse the oil, 2 to 3 minutes.
- Heat a large Dutch oven or heavy-bottomed pan over medium-high heat. Spoon 1/4 cup of the spiced oil into the pan. Add the carrots and onion and cook until the vegetables soften and start to brown, 6 to 8 minutes. Add the chicken and remaining 1 teaspoon salt and cook, breaking up the chicken with a wooden spoon, until browned, 4 to 5 minutes. Add the beans, tomatoes, hot sauce and 2 tablespoons more of the spiced oil. Stir together and bring to a boil. Pour in the stock. Return to a boil, then reduce to a simmer and cook, partially covered, stirring occasionally, until the chili is thickened, 15 to 20 minutes.
- Ladle the chili into bowls. Top each bowl with a dollop of sour cream, a sprinkle of chopped pickles and a drizzle of the remaining hot oil.
