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Foxy Chicken Chili for Tailgating

Posted Sep 02 2010 12:00am
Here's a super easy and money-saving recipe for you to try and your friends and family to enjoy! Use all store-brand canned goods and there's no need to invest in a lot of bottles of spices, because you use pre-mixed seasoning packets. If you make your own chicken stock (as I do), that will save even more of your food budget dollars. If you buy stock, make sure that it is a good quality. That is one thing I don't skimp on. As an experiment, I've tried store brand stock and it doesn't have much flavor. Get Swanson or Kitchen Basics stock or broth.


Foxy Chicken Chile
(If you’re a Gamecock fan, just substitute turkey or lean ground beef.)
Makes 1 gallon & freezes well

2 pounds ground chicken, turkey, or 95% lean ground beef
1 cup chopped white onion
1 cup chopped green bell pepper
1 cup chopped zucchini or yellow squash
2 envelopes original ranch dressing mix (the powder)
2 envelopes 40% reduced-sodium taco seasoning mix
1 can (14 ½ oz.) black beans, rinsed and drained
1 can (14 ½ oz.) pinto beans, rinsed and drained
1 can (14 ½ oz.) kidney beans, rinsed and drained
2 cans (14 ½ oz. each) diced tomatoes with green chiles
2 cans (14 ½ oz. each) whole kernel corn, drained
3 cups reduced-sodium chicken stock
Garnishes: shredded Cabot reduced fat cheddar cheese, Greek-style nonfat yogurt, sliced green onions, baked tortilla chips, pickled jalapeno slices

In a large Dutch oven or heavy-bottomed stock pot, cook meat, onion, pepper, and squash, stirring frequently, until meat is cooked through with no pink remaining. Add remaining ingredients except for garnish. Cover and bring to a boil, and then reduce heat to simmer for 30 minutes, uncovered, stirring occasionally.

Fill insulated containers with boiling water and allow to set for 15 minutes. Drain water from containers and fill with piping hot chili; seal and transport. Transfer any leftovers to smaller containers and place in ice-filled cooler to keep cold till you get home.
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