Ground Chicken Chili Recipe

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This is the second time I've made chili with ground chicken instead of beef, and I think I like it alot better this way. Chili is one of the best soups to make in the winter. The slight spiciness warms you up inside. We love serving it with grilled cheese or cornbread and some shredded cheddar sprinkled on top. Yum! 

What you need:

1 pound ground chicken

1 medium onion, diced

1/2 green pepper, diced

6 cloves garlic, minced

6 cups tomato juice

1 1/2 c. spicy V8 juice

1- 14.5 oz can southwest diced tomatoes (green chiles, jalapenos, and lime juice)

1- 15 oz can dark red kidney beans, drained and rinsed

1- 15 oz can chili beans

1- 15 oz can black beans, drained and rinsed

1- 15 oz can butter beans, drained and rinsed

1 c. instant brown rice

2 tbsp. chili powder

1 1/2 tsp. cumin

1 tsp. oregano

salt and pepper (also additional of the spices listed above)

cayenne pepper

Directions:

In a large soup pot, cook ground chicken, onion, green pepper, and garlic until chicken is cooked through. While cooking season with a few dashes of chili powder, cumin, oregano, cayenne, salt and pepper. 

Add tomato juices, diced tomatoes, beans, chili powder, cumin and oregano. Bring to a boil and then add rice. Continue cooking over medium heat until rice is cooked, about 20 minutes. Top with shredded cheddar! Enjoy!!

 This is recipe #7 in the Pantry Challenge hosted by Good Cheap Eats.

This recipe was shared at:
The Ultimate Soup Recipe List at Love Bakes Good Cakes
It's Fall Y'all at Love Bakes Good Cakes

Recipe Round Up at Gooseberry Patch

Fabulous Friday at My Crowded Kitchen

It's a Keeper Thursday at It's a Keeper

Thriving on Thursday at Domesblissity

Midweek Fiesta at Food Corner

Full Plate Thursday at Miz Helen's Country Cottage