Chunky Chicken Chili Recipe

Name: Chunky Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick butter, divided; 2 pounds boneless, skinless chicken breasts, cubed into 1/2-inch pieces; 1/4 cup all-purpose flour; 1 large onion, chopped; 1/4 cup red pepper, diced; 1/4 cup green pepper, diced; 2 cups chicken stock; 1 cup heavy cream; 2 tablespoons chili powder; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon cayenne pepper; 1 tablespoon cracked black pepper; 1 tablespoon kosher salt; 2 (14.5-ounce) cans cannellini beans, drained; 2 (4-ounce) cans mild green chiles; 1/2 cup sour cream; 1 1/2 cups grated Cheddar, for garnish; 3 tablespoons chopped parsley leaves, for garnish

Servings: persons

1 stick butter, divided
2 pounds boneless, skinless chicken breasts, cubed into 1/2-inch pieces
1/4 cup all-purpose flour
1 large onion, chopped
1/4 cup red pepper, diced
1/4 cup green pepper, diced
2 cups chicken stock
1 cup heavy cream
2 tablespoons chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon cayenne pepper
1 tablespoon cracked black pepper
1 tablespoon kosher salt
2 (14.5-ounce) cans cannellini beans, drained
2 (4-ounce) cans mild green chiles
1/2 cup sour cream
1 1/2 cups grated Cheddar, for garnish
3 tablespoons chopped parsley leaves, for garnish

1
In a large Dutch oven, melt 4 tablespoons butter over medium-high heat.
2
Brown the chicken pieces until nicely colored and cooked through.
3
Remove chicken to a large bowl and set aside.
4
Using the same Dutch oven, stir in the flour.
5
This will create a roux.
6
Stir in the onions and peppers.
7
Add the chicken stock to deglaze the pan and stir in the heavy cream.
8
Lower heat and cook until the mixture thickens, about 5 minutes.
9
Once the sauce has thickened, add the chili powder, coriander, cumin, cayenne, black pepper and the salt.
10
Stir and cook for a few minutes.
11
Add the cannellini beans, chiles and the chicken and simmer for another 6 to 8 minutes.
12
At the very end, mix in the sour cream.
13
Transfer to a serving bowl and garnish with Cheddar and parsley.

1329

kcal

Calories

Fat

Carbs

127

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
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 19 ingredients. The key ingredients include: 1 stick butter, divided, 2 pounds boneless, skinless chicken breasts, cubed into 1/2-inch pieces, 1/4 cup all-purpose flour, 1 large onion, chopped, and more.

Yes, Chunky 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!

Chunky Chicken Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions