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chunky chicken and veggie chili in tortilla bowls

RonnaF avatar
Recipe by
Ronna Farley
@RonnaF
Rockville, MD

I've been making chili for many many years! This chili is chock full of chicken and fabulous vegetables and you eat the bowl, the tortilla bowl! It is fun to eat and my family loves it!

yield 8 serving(s)
prep time 15 Min
cook time 4 Hr
method Slow Cooker Crock Pot

Ingredients For chunky chicken and veggie chili in tortilla bowls

  • 8 oz
    boneless, skinless chicken breasts    
  • 2 c
    tomatoes, peeled and diced
  • 15 1/2 oz
    canned light red kidney beans
  • 4 oz
    can diced green chiles
  • 2 Tbsp
    chili powder
  • 2 Tbsp
    granulated sugar
  • 1 tsp
    ground cumin
  • 1 c
    frozen corn niblets, thawed  
  • 1 c
    carrot, peeled and sliced
  • 1 c
    fennel, cut into 1-inch strips   
  • 1 c
    onion slices
  • 2 Tbsp
    olive oil  
  • 8
    flour tortillas 8-inch
  • 16
    sprays non-stick cooking spray  
  • 1 c
    dairy sour cream
  • 1/4 c
    shredded cheddar cheese  
  • 1
    spring onion, sliced

How To Make chunky chicken and veggie chili in tortilla bowls

  • 1
    Place chicken, tomatoes, kidney beans, chiles, chili powder, sugar, cumin and corn niblets in crock pot; stir to blend. Cook on medium heat for 4 hours.
  • 2
    After about 3 hours cooking time, preheat oven to 450 degrees F. Place carrots, fennel and onions on a cookie sheet. Drizzle with the olive oil; toss to coat. Spread vegetables in single layer on cookie sheet. Roast 20 minutes, stirring occasionally. Stir vegetables into chili.
  • 3
    Reduce heat in oven to 350 degrees. Microwave flour tortillas at high (100%) power for 15 seconds to soften. Spray 8 large custard cups with non-stick cooking spray. Gently press each tortilla into the cups. Spray tortillas with non-stick cooking spray. Bake at 350 degrees F. for 10 minutes. Remove tortilla bowls from custard cups and place back on cooking sheet. Return to oven for 3 minutes or until crisp. Remove from oven and set aside.
  • 4
    To serve, place the tortilla bowls on serving plates. Spoon chili into tortilla bowls. Top each with a 2 tablespoon dollop of sour cream, then with 1/2 tablespoon cheddar cheese and spring onion slices. Makes 8 servings
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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