2 hrs 15 mins
Since I don't eat red meat, I went on the quest to find an awesome chili recipe that uses chicken instead of ground beef. When I didn't really find anything that made my mouth water, I decided to make my own. Try it out for yourselves, hope you'll like it!
My Private Note
Units: US | Metric
- 2 lbs chicken breasts, Boneless & Skinless, Cubed into 1/2-inch pieces
- 3 yellow onions, Large Dice
- 2 red bell peppers, Large Dice
- 2 yellow bell peppers, Large Dice
- 1 cup frozen corn kernels, Thawed in Microwave
- 1 (28 ounce) can diced fire-roasted tomatoes
- 1 (28 ounce) can whole peeled plum tomatoes in puree (Undrained)
- 1 1/2 cups low-sodium chicken stock
- 1/2 cup heavy cream
- 1/4 cup beer
- 2 garlic cloves, Minced (1 Tablespoon)
- 1/2 cup butter, Divided
- 1/4 cup all-purpose flour
- 1/4 cup canned diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon cayenne pepper
- 1 -2 tablespoon chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground cinnamon
- 1 tablespoon soy sauce
- kosher salt & freshly ground black pepper, To Taste
- chopped scallion, Pickled Jalapenos, Shredded Cheddar-Jack Cheese, and Corn Chips
- 1In a large pot made for sauces, or a Dutch Oven, melt 4 tablespoons of butter over medium heat. Brown the chicken pieces until nicely colored and cooked through (about 7-8 minutes). Remove chicken to a large bowl and set aside.
- 2In the same pot, add the rest of the butter and melt. Sauté the peppers and onions until the onions become translucent. Add in the garlic and sauté for 1 minute longer. Add the flour to create a roux.
- 3Add the chicken stock to deglaze the pan and stir in the heavy cream. Lower the heat and simmer until the mixture thickens, about 5 minutes.
- 4Crush the canned tomatoes by hand and add to the pot, using all of the liquid. Turn the heat back up to medium-high. Add in the beer, green chiles, cumin, coriander, cayenne, chili powder, onion powder, red pepper flakes, cinnamon, and soy sauce. Bring to a boil.
- 5Once chili has come to a boil, reduce the heat to low. Add the chicken back in and cover. Simmer for one hour.
- 6After one hour, turn off flame and taste; adjust the seasonings, if needed, with salt and pepper.
- 7Garnish wish chopped scallions, pickled jalapenos, shredded cheddar-jack cheese, and corn chips.
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Nutritional Facts for The Perfect Chicken Chili
Serving Size: 1 (422 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 600.1
- Calories from Fat 341
- Total Fat 37.9 g
- Saturated Fat 18.5 g
- Cholesterol 164.7 mg
- Sodium 428.1 mg
- Total Carbohydrate 30.3 g
- Dietary Fiber 5.3 g
- Sugars 7.8 g
- Protein 36.9 g
The following items or measurements are not included:
plum tomatoes in puree
low-sodium chicken stock