Chicken Chili Recipe

Name: Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole chicken, or 3 chicken breasts; chicken broth; 1 Tbsp. cooking oil; 1 large yellow onion, chopped; 2 Tbsp. garlic, chopped; 2 Tbsp. chili powder; 2 tsp. ground cumin; 2 tsp. curry powder; 1 tsp. dried oregano; 1/8 tsp. ground allspice; hot red pepper flakes to taste (optional); 1 1/2 c. chunked fresh mushrooms; 2 red and green sweet peppers, cut in 1/2 to 1-inch sq.; 1 (28 oz.) can tomatoes, cut up with juice; 1 (15 oz.) can kidney beans; 1 Tbsp. fresh lemon juice; 4 Tbsp. fresh parsley, chopped; freshly ground black pepper; salt to taste; hot cooked rice; nonfat plain yogurt; chopped chives or green onions

Servings: persons

1 whole chicken, or 3 chicken breasts
chicken broth
1 Tbsp. cooking oil
1 large yellow onion, chopped
2 Tbsp. garlic, chopped
2 Tbsp. chili powder
2 tsp. ground cumin
2 tsp. curry powder
1 tsp. dried oregano
1/8 tsp. ground allspice
hot red pepper flakes to taste (optional)
1 1/2 c. chunked fresh mushrooms
2 red and green sweet peppers, cut in 1/2 to 1-inch sq.
1 (28 oz.) can tomatoes, cut up with juice
1 (15 oz.) can kidney beans
1 Tbsp. fresh lemon juice
4 Tbsp. fresh parsley, chopped
freshly ground black pepper
salt to taste
hot cooked rice
nonfat plain yogurt
chopped chives or green onions

1
Cover chicken with water (may add onion and celery to flavor broth) and cook 1 hour or until done, but not overdone.
2
Remove chicken from broth (reserve broth); cool slightly.
3
Discard skin and bones.
4
Cut or tear chicken into 1-inch pieces.
5
Heat oil in large, heavy pot.
6
Add onion and garlic.
7
Cook 3 minutes
8
over low heat.
9
Stir in chili powder, cumin, curry powder, oregano, allspice and pepper flakes.
10
Cook 3 to 5 minutes.
11
If mixture is too dry add 1/2 cup broth.
12
Add sweet peppers and mushrooms. Cook, covered, 8 minutes.
13
Add chicken, tomatoes, kidney beans, 2 cups broth, lemon juice, 2 tablespoons parsley and black pepper. Simmer, uncovered, over low heat for 1/2 hour, stirring occasionally.
14
Add salt to taste and remaining parsley.
15
More chicken broth can be added until you reach the desired consistency.
16
Serve in bowls with a large spoonful of white or brown rice.
17
Garnish with yogurt and chives or green onions, if desired.

186

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 whole chicken, or 3 chicken breasts, chicken broth, 1 Tbsp. cooking oil, 1 large yellow onion, chopped, and more.

Yes, Chicken Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions