Grilled Chicken/Chocolate Chili

Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

Everything can be prepared the night before, grilling the chicken and adding to the chili before serving. In fact it's better that way. It presents well when served in a bread bowl.

Ingredients Nutrition


  1. Fry first 7 ingredients in the 2 tbsp. oil 'til onions are transparent.
  2. Add next 6 ingredients, simmer 45 mins., meanwhile prepare chicken:
  3. Cut chicken into bite-sized pieces.
  4. In a bowl, cover breast chunks with olive oil, add salt, cilantro and set aside.(I do this the night before and let it marinade overnight in a baggie)
  5. Add more water to the chili (or other liquid: broth, black coffee) if necessary.
  6. Add the pepper chunks, simmer for 1/2 hr.
  7. Meanwhile, remove chicken from marinade (discard leftover marinade) and grill 4-5 mins.
  8. I use a George Forman grill, or broil.
  9. When the chili is ready, gently stir-in the grilled chicken. Don't cook, just heat low for 20 minutes.
  10. Adjust seasoning. Optional: 1/4 tsp cayenne pepper can be added.
  11. Serve over rice or in a bread bowl.
  12. Toppings: sour cream, grated jalapeno-jack cheese.
Most Helpful

3 5

This was my first time making a chili with cinnamon and cocoa and I was pleasantly surprised I liked it. I was afraid the two spices might overpower the recipe but that was not the case at all. They provided a great balance to the cumin/chili powder I used. The only change I made was to use chicken stock instead of water to keep the rich flavor of the chicken. Thanks for posting, Kathy!