Chicken Chili

A fall family favorite, this tomato-based chicken chili is a sure win at your next tailgate! I usually double the recipe and freeze portions for future meals. Each time I make it I try adding new spices, such as the cinnamon stick, which is optional. If you, or one of your guests prefer chili less spicy, omit the jalapeños in the recipe and serve them on the side.

Chicken Chili Recipe

Chili Ingredients:

  • 1 1/2 C diced onion

  • 1 C diced red pepper

  • 2-3 jalapeno peppers, seeded and chopped

  • 3 garlic cloves, minced

  • 2 T chili powder

  • 2 tsp cumin

  • 1/2 tsp oregano

  • 1/2 tsp paprika

  • 1/2 tsp coriander

  • 1/2 tsp cayenne pepper

  • 1/4 tsp black pepper

  • 1 cinnamon stick (optional)

  • 2 C diced cooked chicken breast

  • 2 C diced cooked chicken thigh

  • 1 T Dijon mustard

  • 1 T Worcestershire sauce

  • 1-2 cans (14oz) stewed tomatoes or diced tomatoes

  • 1-2 cans (14oz) tomato sauce or tomato puree

  • 2 cans (14oz) chicken or vegetable broth or stock

  • 1-2 cans great Northern beans, drained (add last)

Toppings:

  • Diced avocado

  • Diced red onion, green onion or chives

  • Diced jalapeños

  • Shredded cheese

  • Sour cream

Directions:

  • Coat a Dutch oven with cooking spray or olive oil, place over medium heat until hot.

  • Add onion and peppers; sauce 5 minutes.

  • Add spices and cook 2 minutes.

  • Add cooked chicken and remaining ingredients (except beans) and bring to a boil.

  • Cover, reduce heat and simmer 20 minutes.

  • Pull out cinnamon stick, add beans, cook 5 minutes.

  • Ladle in soup bowls and serve with desired toppings.

Zabelicious Tips:

FoodJanine ZabelrecipeComment