Red, White And Blue Chili

  • Rating ****

8 Servings (About 2 Quarts)


  • 1 medium green pepper, diced
  • 1/4 cup diced onion
  • 2 garlic cloves, minced
  • 1 tablespoon vegetable oil
  • 2 cans (14 1/2 ounces each) Mexican diced tomatoes, undrained
  • 2 cans (14 1/2 ounces each) chicken broth
  • 2 cups shredded cooked chicken
  • 2 cans (15 1/2 ounces each) great northern beans, rinsed and drained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 envelope chili seasoning
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Blue corn tortilla chips


In a Dutch oven or soup kettle, sauté the green pepper, onion and garlic in oil until tender. Stir in the tomatoes, broth, chicken, beans, chili seasoning, brown sugar, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Serve with tortilla chips.

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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.

RecID 6565

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