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Chicken Chili View Larger

Chicken Chili

Serves 4-6


  • 1 pound boneless chicken breasts (or dark meat if you prefer)
  • 3-4 Tablespoons oil, divided
  • Salt and pepper
  • 1 cup red bell pepper, cored, seeded and diced
  • 1 cup yellow bell pepper, cored, seeded and diced
  • 1 medium zucchini (about 1/2 cup), diced
  • 1 jar Stonewall Kitchen Chili Starter
  • Sour cream, guacamole, cilantro, and tortilla chips for garnish


  1. Preheat oven to 350 degrees F.
  2. Place chicken in a roasting pan. Drizzle 1-2 Tablespoons oil over chicken and season with salt and pepper. Bake for 30-40 minutes until the juices run clear or the internal temperature reaches 165 degrees F. Remove from oven and cool. Shred meat into small bite size pieces with a fork or knife.
  3. Heat 2 Tablespoons oil in a 2-quart saucepan over medium heat. Add bell peppers and zucchini. Sauté, stirring frequently, until tender but still slightly crisp.
  4. Add chicken and Chili Starter. Heat for 10-15 minutes, stirring occasionally. Serve hot with suggested garnishes.


available to purchase December 25, 2014.

Chili Starter
Chili Starter Item: 251812 $8.95