Weight Watchers Seriously Spicy Chicken Chili

Weight Watchers Seriously Spicy Chicken Chili

Weight Watchers Seriously Spicy Chicken Chili


  • 2 ancho chile peppers
  • cup boiling water
  • ¼ pound chorizo sausage, thinly sliced
  • 1 large onion, chopped
  • 3 celery stalks, chopped
  • 2 garlic cloves, chopped
  • 1 (28-ounce) can Italian peeled tomatoes, broken up
  • 1 pound skinless boneless chicken thighs, cut into ½-inch pieces
  • 1 cup fresh or frozen corn kernels
  • 1 teaspoon ground cumin
  • ½ teaspoon sugar
  • ½ teaspoon salt
  • 1–2 habañero peppers, seeded and minced
  • 2 tablespoons chopped fresh cilantro
  • 2 cups hot cooked white rice
  • 6 tablespoons light sour cream
  • 6 tablespoons chopped red onion or scallions


  1. Soak the ancho chiles in 1 cup of boiling water in a bowl, about 30 minutes. Drain and discard the liquid; finely chop the chiles and set aside.
  2. Heat a nonstick Dutch oven over medium heat. Add the chorizo and cook until browned, about 5 minutes. Add the onion, celery, and garlic; cook, stirring occasionally, until softened, about 6 minutes.
  3. Add the tomatoes, chicken, corn, cumin, sugar, salt, habañero pepper, and the ancho chiles; bring to a boil. Reduce the heat and simmer, partially covered, until the flavors are blended and the chili thickens slightly, about 40 minutes. Stir in the cilantro.
  4. Serve the chili in bowls with the rice; top with the sour cream and red onion.

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