Champion Chicken Chili

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A full flavored chili chock full of Organic Prairie Ground Chicken and fresh veggies.


  • 2 pounds Organic Prairie Ground Chicken
  • 13 cup sweet red onion
  • 12 cup shredded or chopped carrots
  • 12 cup chopped fine celery
  • 1 red bell pepper, chopped (or green bell pepper, small)
  • 1 12 cups summer squash (zucchini/crookneck/patty pan/whatever)
  • 15 ounces black beans, rinsed and drained (canned)
  • 1 tomato puree (from a can)
  • 2 teaspoons chili powder
  • 34 teaspoon cumin
  • 1 pinch cinnamon
  • salt to taste
  • 1 teaspoon fresh minced jalapeno chile pepper (optional)
  • 1 large fresh tomato, chopped (optional)
  • pepper to taste


Brown thawed ground chicken with onions and spices over medium heat in a heavy Dutch oven or large stockpot.

Add chopped veggies and beans, and cook over medium heat until tender. Add tomato puree, Reduce heat and allow to simmer for 15 minutes. Remove from heat and allow to cool prior to service. Can be made 1-2 days ahead of time.

Note: If there is a vegetarian at your table, cook the chicken in a large frying pan, set aside and use as a "condiment" for the omnivores.


Serving Suggestions

Top chili with shredded Organic Valley cheese (Pepper Jack, Cheddar, or one of our famous blends); Organic Valley Sour Cream; chives or scallions; avocado; roasted corn; or cilantro. For a lighter alternative try minced green onion and Organic Valley Lowfat Sour Cream.


Kids in the Kitchen:

Those wonderful school-aged kitchen helpers could be kept busy chopping veggies and sharing stories for 20 minutes before they realize they are being trained as prep-chefs!

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Lynn from Elko, nv on December 25th, 2013
I'm a lover of all Chili. This sounds real good. I'll let you know how it turns out!

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