Chicken Chili Recipe

Name: Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups chopped onions; 1/4 cup olive oil; 1/4 cup minced garlic; 4 red bell peppers, large dice; 2 yellow bell peppers, large dice; 2 anaheim chilies, large dice (or whatever big green peppers you can get your hands on, the more variety the better); 2 teaspoons chili powder; 2 teaspoons ground cumin; 1/2 teaspoon dried red pepper flakes, to taste; 1/2 teaspoon cayenne pepper, to taste; 4 teaspoons kosher salt; 4 (28 ounce) cans whole peeled plum tomatoes in puree, undrained; 1/2 cup minced fresh cilantro; 8 chicken breast halves, bone-in and skin on; pepper; for serving; chopped onions or scallion; grated cheddar cheese; corn chips; sour cream

Servings: persons

8 cups chopped onions
1/4 cup olive oil
1/4 cup minced garlic
4 red bell peppers, large dice
2 yellow bell peppers, large dice
2 anaheim chilies, large dice (or whatever big green peppers you can get your hands on, the more variety the better)
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon dried red pepper flakes, to taste
1/2 teaspoon cayenne pepper, to taste
4 teaspoons kosher salt
4 (28 ounce) cans whole peeled plum tomatoes in puree, undrained
1/2 cup minced fresh cilantro
8 chicken breast halves, bone-in and skin on
pepper
for serving
chopped onions or scallion
grated cheddar cheese
corn chips
sour cream

1
Preheat the oven to 350 degrees.
2
Rub the chicken breast with olive oil and place them on a baking sheet.
3
Sprinkle generously with salt and pepper.
4
Roast the chicken for 35-40 minutes, until just cooked.
5
While chicken is roasting, cook the onions in the oil over med-low heat for 10-15 minutes, until translucent.
6
Add the garlic and cook 1 min more.
7
Add the peppers, chili powder, cumin, red pepper flakes, cayenne, and salt.
8
Cook for 1 minute.
9
Dump the tomatoes into the food processor and pulse 6-8 times to crush the tomatoes-- may need to do this in batches.
10
Add tomatoes to the pot with the cilantro.
11
Bring to a boil, then reduce heat and simmer, uncovered, for 30 minutes, stirring occasionally.
12
Let chicken cool slightly.
13
Remove the meat from the bones and skin, and cut into 3/4-inch chunks, then add to chili and simmer uncovered for another 20 minutes.
14
Serve with the toppings or refrigerate and reheat later.

758

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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 20 ingredients. The key ingredients include: 8 cups chopped onions, 1/4 cup olive oil, 1/4 cup minced garlic, 4 red bell peppers, large dice, 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