Chicken Chili
Published Sept. 20, 2023
- Total Time
- 1 hour
- Prep Time
- 15 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ¼cup extra-virgin olive oil
- 1cup finely chopped white onion
- 1cup finely chopped green bell pepper
- Kosher salt (such as Diamond Crystal) and pepper
- 2tablespoons tomato paste
- 3garlic cloves, minced
- 1tablespoon ancho or chipotle chile powder (or a mix)
- ½teaspoon dried oregano
- 1pound ground chicken (preferably dark meat)
- 2cups low-sodium chicken broth
- 2(15-ounce) cans kidney beans, rinsed
- Optional toppings: any combination of chopped cilantro, sour cream, chopped avocado, grated Cheddar and lime wedges
Nutritional analysis per serving (4 servings)
524 calories; 25 grams fat; 5 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 4 grams polyunsaturated fat; 42 grams carbohydrates; 12 grams dietary fiber; 8 grams sugars; 35 grams protein; 1294 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
In a large Dutch oven, heat 2 tablespoons of the oil over medium. Add onion and bell pepper, season with salt and pepper, and cook, stirring occasionally, until softened, 5 minutes.
- Step 2
Reduce heat to medium-low and add tomato paste. Cook, stirring occasionally, until lightly caramelized, 2 to 3 minutes. Add garlic, chile powder, oregano and the remaining 2 tablespoons of oil and stir until fragrant, 30 seconds. Add chicken, season with salt and pepper and cook, stirring occasionally and breaking up the meat, until no longer pink, about 3 minutes.
- Step 3
Add broth and beans and bring to a boil over medium-high heat, stirring to lift up any browned bits on the bottom of the pot. Cover, reduce heat to medium-low and simmer until chicken is tender and flavors have melded, about 30 minutes. Season with salt and pepper.
- Step 4
Divide chili among bowls and finish with any of the toppings. Serve with lime wedges.
Private Notes
Comments
A very nice flexible recipe. The second time, I added tomatoes, which were wonderful. Very easy to adapt to heat level preferences by substituting smoked paprika, for some of the chile powder, if necessary. It was great without the chicken for a vegan dish. Used about half the liquid and cooked for 10 minutes on high pressure in an Instant Pot.
Another winner from Kay Chun! This recipe is very adaptable and forgiving. I tried it with ground turkey and added tomato sauce, diced tomatoes, and chopped chipotles in adobo. Delicious!
Simple and delicious without the beans (I love beans however he does not) by adding orzo for the last ten minutes. The broth orzo ratio was perfect.
1 tablespoon of chipotle chili is quite a bit. I would use half regular chili powder and half chipotle unless your guests are OK with a solid kick of spice.
This is very tasty! I agree that one can of kidney beans is plenty for a single recipe. I thought that amount of tomato paste was too mean. I added a 1/2 cup of puréed sun-dried tomatoes for thicker sauce and taste of tomato. Iused 3/4 of the amount of liquid. Otherwise it would’ve been soup chili.
Gave it 5 minutes in the instant pot, and stirred in cubed Costco rotisserie chicken after. Dumped in the rest of my hot chili powder from WinCo bulk spices….whew, spicy (probably two tablespoons). Delicious and uber-thrifty.
Advertisement