If you’re looking for a hearty yet healthier chili try my Chicken Chili. It’s a stout chili with rich traditional flavors. You’ll never miss the beef!
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.
Recipe Notes For Chicken Chili:
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!!!
- 5 Tablespoons divided Olive Oil
- 2 pounds Ground Chicken
- 2 Cups Onions Diced
- 4 Cloves Garlic Minced
- 2 Jalapeno's Minced
- 1 Tablespoon Smoked Paprika
- 2 Tablespoon Chili Powder
- 2 Tablespoon Ground Coriander
- 1 Tablespoon Ground Cumin
- 1 Teaspoon Cayenne Powder
- 1-12 Ounce Bottle IPA Beer
- 1-14.5 Ounce Can Petite Diced Tomatoes Undrained
- 1-15 Ounce Can Cannellini Beans Drained and Rinsed
- 1-15 Ounce Can Red Kidney Beans Drained and Rinsed
- 2 Tablespoons Brown Sugar
- 2 Teaspoons Cocoa Powder
- 1/4 Teaspoon Hot Sauce
- 2 Cups Water
- 1 1/2 Teaspoon or more to taste Salt
- 1/2 Teaspoon or more to taste Pepper
- Sour Cream
- Sharp Cheddar Cheese Grated
- Cilantro chopped
- 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.
- 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.
- Add the beer to the pot and stir, scraping 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 occasionally for 2 hours.
- Adjust seasoning and serve with sour cream, cilantro and or cheese.
Fans Also Made:
None foundRATE THIS RECIPE
More Chili Recipes!
- One Skillet Cheesy Chili Mac – Cheesy gooey and deliciousness coating perfectly cooked pasta and meaty chili!
- Chicken and Bean Chili Verde – Chunky and full of great bright flavors!
- The Best Turkey Chili – Wonderful spicing that is quick and easy to prepare!
Source: Very Slightly Adapted The Chew Cookbook