What's for Dinner: Chicken and Sun-Dried Tomato Chili

It's not your run-of-the-mill chili! Made with lean chicken and tangy sun-dried tomatoes, and garnished with nutty sunflower seeds and creamy avocado, this is a sophisticated and tasty twist on an old favorite.

Credit: Holly Clegg

Servings: 4


  • 2/3 cup sun-dried tomatoes
  • 1/2 cup red wine
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into pieces
  • 3 cups chopped tomatoes
  • 1 (4-ounce) can chopped green chilies
  • 4 cups canned chicken broth
  • 2 tablespoons chili powder
  • 2 cups frozen corn
  • 2 tablespoons sunflower seeds, for serving
  • 1 avocado, chopped, for serving


In a small bowl, place sun-dried tomatoes and red wine and let stand for 5 minutes to allow tomatoes to soften.

In a large pot coated with nonstick cooking spray, brown chicken over medium-high heat for 5 minutes. Add tomatoes and saute until tender.

Add green chilies, chicken broth and chili powder and bring to a boil. Add corn and cook for 5 to 10 minutes or until chicken is tender. When serving, top with sunflower seeds and chopped avocado.

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Uncorking a bottle of red to make (and serve with) this chili? Shop for a corkscrew.

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