This is a really great chili recipe to add to my list favorite chili recipes!
It’s a hearty, flavorful Chicken Chili that really hits the mark.
I love that it’s made with ground chicken instead of beef for the health benefits.
Some Chicken Chili’s are intended to be lighter styles of chili.
Not this recipe.
This is a more traditional style chili that just happens to be made with chicken.
Since my family loves beef, and we eat it a lot, this is prefect for those times when we’re craving a traditional chili but need to lay off the meat.
There are a few simple things that are important to be aware of in this recipe.
After you saute the veggies until they’re soft, the recipe calls for toasting the spices for 30 seconds.
I like to extend this for just a bit.
A minute and a half worked well for me.
Toasting them really intensifies and deepens they’re flavor and makes a big difference in the flavor of the chili.
You really need to watch the spices carefully though, stirring constantly, so they don’t burn.
Also, watch the chili as it simmers for the 2 hour cooking time.
Again, this is an important step needed to deepen the flavors of the chili so, don’t skip it.
I found that I needed to add more than the 2 cups of water the recipe called.
I added just enough to keep a nice thick chili consistency.
My cooktop probably has a higher “low” setting so it cooked at a higher temp accounting for needing more water.
If you want a spicy chili, leave the seeds and ribs in the jalapenos.
Serves 4 so think about doubling the recipe, especially if you want leftovers!!!
Source: Very Slightly Adapted The Chew Cookbook
- Yield: Serves 4
Healthy and Hearty Chicken Chili
- Olive Oil - 5 Tablespoons, divided
- Ground Chicken - 2 pounds
- Onions, Diced - 2 Cups
- Garlic, Minced - 4 Cloves
- Jalapeno's Minced - 2
- Smoked Paprika - 1 Tablespoon
- Chili Powder - 2 Tablespoon
- Ground Coriander - 2 Tablespoon
- Ground Cumin - 1 Tablespoon
- Cayenne Powder - 1 Teaspoon
- IPA Beer - 1-12 Ounce Bottle
- Petite Diced Tomatoes, Undrained - 1-14.5 Ounce Can
- Cannellini Beans, Drained and Rinsed - 1-15 Ounce Can
- Red Kidney Beans, Drained and Rinsed - 1-15 Ounce Can
- Brown Sugar - 2 Tablespoons
- Cocoa Powder - 2 Teaspoons
- Hot Sauce - 1/4 Teaspoon
- Water - 2 Cups
- Salt - 1 1/2 Teaspoon, or more to taste
- Pepper - 1/2 Teaspoon, or more to taste
- Sour Cream
- Sharp Cheddar Cheese, Grated
- Cilantro, chopped
1. In a large Dutch oven add 3 tablespoons of the olive oil and heat over medium high heat. Add the ground chicken when oil is hot and cook, breaking the chicken into smaller pieces, and until there is no longer any pink; remove to a paper towel lined plate and set aside.
2. Drain all the fat from the Dutch oven and add the remaining 2 tablespoons of the olive oil and saute the onion, garlic and jalapeno's over medium heat until soft. Add the spices to pot and continue to cook, stirring constantly, for about 1 1/2 minutes, making sure not to burn them.
3. Add the beer to the pot and stir, scrapping up any brown bits, on the bottom of the pot. Add back the chicken and the tomatoes, both beans, brown sugar, cocoa, hot sauce, water, salt and pepper; reduce heat to low and simmer, stirring occcasionally for 2 hours.
4. Adjust seasoning and serve with sour cream, cilantro and or cheese.