Chicken Chili is a simple one pan recipe that makes a change from the usual beef recipe. You can adjust the heat of the chilli powder per your own taste so it suits all palettes. The chicken has a lovely flavour and makes the chilli lumpier than beef would. Serve on a bed of rice, crackers or garlic baguette. I often make this a day in advance and place in the fridge when cooled. Just warm it up when ready. If you would like to try a different chilli then we also have Vegetable Chilli, Zucchini Chilli, and Texas Style Chilli amongst others. Obviously, you can never talk chili without mentioning Chili Con Carne.
- 1 tbsp canola oil
- 1 large onion chopped
- 1 clove garlic crushed
- 3 cups cooked chicken finely chopped
- 4 cups low-sodium chicken broth
- 28 oz crushed tomatoes
- 16 oz pinto beans rinsed, drained
- 15 oz black beans rinsed, drained
- 4 oz jalapeño peppers drained/chopped
- 1 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp Salt to taste
- 1 pinch ground black pepper to taste
- Over medium-high heat, heat the oil in a large pot.
- Add onion and cook until limp, about 5 minutes.
- Add garlic and cook, stirring, 1 minute.
- Add all remaining ingredients and bring to a boil.
- Reduce heat and simmer, stirring occasionally, until thickened (about 50 to 60 minutes).
- Serve on a bed of fluffy rice