Cheesy Chicken Chili

25 6 servings, 1/6 recipe (293 g) each
Recipe By
1
(0) 0 Reviews
Prep Time
25
min.
Total Time
25
min.
Servings

6 servings, 1/6 recipe (293 g) each

This quick, 4-ingredient chili is what we like to call a weeknight winner. Pair this tasty chili with a crisp green salad and crusty rolls and dinner is served!

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What You Need

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Make It

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  • Cook chicken in Dutch oven or large saucepan sprayed with cooking spray on medium heat 8 to 10 min. or until done, stirring frequently.
  • Add remaining ingredients; mix well. Cook 5 min. or until Velveeta is completely melted and chili is heated through, stirring frequently.

Substitute

Substitute 1 can (19 fl oz/540 mL) black beans for the kidney beans.

To Double

To make two meals out of one, double the recipe. Divide chili in half. Serve half immediately after preparing. Cool remaining chili, then refrigerate up to 3 days. Or for longer storage, freeze in airtight container to 4 months; thaw overnight in refrigerator before reheating to serve. If desired, serve over hot cooked rice or pasta.

Servings

  • 6 servings, 1/6 recipe (293 g) each

Nutritional Information

Serving Size 6 servings, 1/6 recipe (293 g) each
AMOUNT PER SERVING
Calories 330
% Daily Value
Total fat 9g
Saturated fat 4.5g
Cholesterol 75mg
Sodium 1170mg
Carbohydrate 27g
Dietary fibre 6g
Sugars 11g
Protein 34g
   
Vitamin A 20 %DV
Vitamin C 60 %DV
Calcium 20 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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