Chicken Chili Recipe

Name: Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb (.5 kg). boneless skinless chicken thighs (breasts can be used, but not as flavorful); 1/2 tbsp (7 ml) canola or olive oil (vegetable oil is fine too); 1 large sweet onion, chopped; 2 ribs celery, sliced in small pieces; 1 clove garlic, minced, (use more to taste if you like); 1 14 oz (392 grm). can whole tomatoes; 1 15 oz (420 grm). can red chili kidney beans, drained (I like to substitute Pinto beans); 1 green pepper, diced; 2 tsp (10 ml) chili powder (or to taste); 3/4 tsp (4 ml) ground cumin seed (or to taste, this is that rich savory flavoring in chili); 1/4 tsp (1 ml) salt or to taste; 1/4 tsp (1 ml) black pepper or to taste

Servings: persons

1 lb (.5 kg). boneless skinless chicken thighs (breasts can be used, but not as flavorful)
1/2 tbsp (7 ml) canola or olive oil (vegetable oil is fine too)
1 large sweet onion, chopped
2 ribs celery, sliced in small pieces
1 clove garlic, minced, (use more to taste if you like)
1 14 oz (392 grm). can whole tomatoes
1 15 oz (420 grm). can red chili kidney beans, drained (I like to substitute Pinto beans)
1 green pepper, diced
2 tsp (10 ml) chili powder (or to taste)
3/4 tsp (4 ml) ground cumin seed (or to taste, this is that rich savory flavoring in chili)
1/4 tsp (1 ml) salt or to taste
1/4 tsp (1 ml) black pepper or to taste

1
Wash chicken and pat it dry.
2
Remove all visible fat and cut the chicken in 1/2 inch piecees.
3
In a large non-stick skillet over medium-high heat, cook chicken in hot oil until the meat is lightly browned.
4
Add onion, celery, and garlic; cook over medium heat until vegetables are tender.
5
Add tomatoes, stirring to break them up, or squish them in your hands when you add them.
6
Add all the remaining ingredients.
7
Cover and allow to simmer for 10 minutes.
8
Remove the cover and let simmer for for 15-20 minutes, or until part of the liquid has evaporated and reduced and the chili starts to thicken.

284

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 12 ingredients. The key ingredients include: 1 lb (.5 kg). boneless skinless chicken thighs (breasts can be used, but not as flavorful), 1/2 tbsp (7 ml) canola or olive oil (vegetable oil is fine too), 1 large sweet onion, chopped, 2 ribs celery, sliced in small pieces, 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