Garnish (optional):


  • Cook bacon in large Dutch oven over high heat until bacon starts to brown. Add onion, green pepper and garlic; cook over medium heat until onion is tender, about 5 minutes. Add chicken; cook, stirring to break up lumps, until chicken loses its pink color, about 5 minutes. Stir in chili powder; cook 1 minute.

  • Stir in tomatoes, broth, sugar, vinegar, pepper sauce and salt. Reduce heat to low; cover and simmer, stirring often, until chili is thickened, about 45 minutes.

  • Stir in beans; cook until heated through, about 15 minutes. Uncover for last 15 minutes of cooking for a thicker chili.

  • To serve, ladle chili into bowls. Top with sour cream and sprinkle with chopped cilantro if desired. Makes 6 servings.

Nutrition Facts

321 calories; 16 g total fat; 1 g saturated fat; 131 mg cholesterol; 982 mg sodium. 23 g carbohydrates; 26 g protein;