Chicken Chili I

Chicken Chili I


"This is really great with chopped green onions and Monterey Jack cheese served on top."


3 h 40 m servings 227 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 227 kcal
  • 11%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 25.4g
  • 8%
  • Protein:
  • 24.6 g
  • 49%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 446 mg
  • 18%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Sort and wash beans. Place beans, broth, onion, garlic, black pepper, oregano, cumin, and ground cloves in a Dutch oven. Bring to a boil. Cover, reduce heat, and simmer for 2 hours.
  2. Stir in chicken, chilies, water, salt, and jalapeno. Bring to a boil. Cover, reduce heat, and simmer for 1 hour; stirring often.
  • profile image

Your rating



  1. 13 Ratings


Great recipe for chili. A nice change from the typical meat, bean and tomato variety. I'd recommend it to anyone.

This recipe is also very good with leftover turkey. I cut back on the oregano and added some cayenne, a little cilantro and coriander to the other ingredients spice wise. When adding the chick...

LOVED IT!! I did make a few changes: used 4 cans of navy beans instead of frozen (cooks faster), We do not like extra spicy, so no chile or jalapeno peppers for us. Instead I put 1/2 tbl chili p...

I soak the beans a couple of hours or overnight, then drain and proceed with the recipe as stated. Very Good.

I like this recipe because of its fairly unusual use of navy beans. Nice change...

Followed the recipe as is. Wonderful - a definite keeper!!! Thanks!!

This has potential to be really good, but I didn't think that the mixture of spices went very well together. I also enjoy chili with a tomato base much better.

Yummy stuff! I hate messing with dried beans so I used an equivalent amount in canned (which is about 6-7 c. for 1 lb dry). Interestingly, I used all the chicken broth called for, which normal...

no one cared for this