Last week, I was really in the mood to have some of my mom’s homemade ground chicken chili. Unfortunately, when I asked if we had any in the freezer, she said no. This gave me a chance to learn how to make the tasty meal. Keep reading on to get the recipe and how I ate the chili as my meal this evening.
Mom’s Ground Chicken Chili
1 large red bell pepper
1 large green bell pepper
2-3 stalks of celery
1 medium yellow onion
1 whole 28 oz. can of Hunt’s peeled tomatoes
1 whole 18 oz. can of Hunt’s peeled tomatoes
2 whole 18 oz. cans of Hunt’s tomato sauce
1 can of kidney beans, drained
1lb ground chicken
2 McCormick chili seasoning packets
Crushed red pepper flakes to taste
Ground chili powder to taste
Ground red pepper to taste
Cut up the peppers and celery and dice the onion. Put ground chicken and all vegetables in a non-stick pan. Sprinkle crushed red pepper flakes, ground chili powder, and ground red pepper to taste on the chicken and veggie mixture. Cook until the chicken is browned. While chicken and vegetables are cooking, crush all tomatoes by hand in a large pot. Add sauce, drained kidney beans, and both McCormick chili season packets. Mix all of this together. Drain the chicken and veggies and discard excess juice. Place chicken and vegetables in the tomato/ sauce mixture. Sprinkle more crushed red pepper flakes, ground chili powder, and ground red pepper until it is spicy enough for you. Let the pot simmer for at least one hour. Enjoy!