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Chicken Chili

Chicken Chili

2doulas

2doulas

This is a nice way to have the flavour of chili without always using red meat. This can also be served as a filling for tacos!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 308 kcal
  • 15%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 25.9g
  • 8%
  • Protein:
  • 29 g
  • 58%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 547 mg
  • 22%

Based on a 2,000 calorie diet

Directions

  1. In a large skillet heat 2 tablespoons of the oil over medium heat. Saute the garlic, bell pepper, onion, celery and mushrooms for 5 minutes. Set aside.
  2. Add the remaining 1 tablespoon of oil to the skillet and brown the chicken over high heat until it is golden brown and firm on the outside. Return the vegetable mixture to the skillet.
  3. Add the chili powder, cumin, oregano, paprika, cocoa powder, salt, hot pepper flakes and ground black pepper to the skillet. Stir for a few minutes to prevent burning. Add the tomatoes and beans, bring all to a boil and reduce heat to low. Cover the skillet and simmer for 15 minutes, then remove cover and simmer for 15 more minutes.
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Reviews

Mr. Marco Salmon
48

Mr. Marco Salmon

1/9/2004

I also cooked this in my crockpot. However, I omitted the mushrooms and celery because I was pressed for time and found those 2 ingredients unnecessary anyway. I doubled the amount of kidney beans and added one small can of tomato sauce so that the crock pot would at least be 2/3 full... The chicken was grilled in the electric grilling machine - no plug here for brand of appliance used:)!!!! Then it was topped with sliced green onions and a dollop of sour cream. The piece de resistance: good ol' cornbread.... YES! Thanks for sharing this recipe.

NMChef1
34

NMChef1

3/30/2005

This was a very good recipe - it lasted me for lunch and dinner (2 bowls each time). It struck me as a little unusual, since without the tomato sauce/paste so common to other chili recipes, it was a little more like a chicken-vegetable stew than a soup/chili. The extra minutes spent in sauteing the vegetables and browning the chicken paid off in enhancing the flavors, I think. I wasn't expecting there to be enough chicken in this recipe, but it was plenty, as it turned out. It wasn't very hot, but the spice mixture was very tasty. I think I'll make this for The Woman I Love someday soon. Thanks for a great recipe.

DRUCIN
26

DRUCIN

1/9/2004

I threw everything in the crockpot and it was great!

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