Chicken Chili

If you're looking for a hearty yet healthier chili try my chicken chili. It's a stout chili with rich flavors. You'll never miss the beef!

Course Main Course

Cuisine American

Keyword Chicken Chili

Prep Time 15

Cook Time 2 30

Total Time 2 45

Servings servings

Calories 846kcal

Author Kathleen

In a large Dutch oven add 3 tablespoons of the olive oil and heat over medium-high heat. Add the ground chicken (2 pounds) 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 then add the remaining 2 tablespoons of olive oil and saute the onion (2 cups), garlic (4 cloves), and jalapenos (2) over medium heat until soft. Add the spices to the pot and continue to cook, stirring constantly, for about 1 1/2 minutes, making sure not to burn them.
Add the beer (1 bottle) to the pot and stir, scraping up any brown bits, on the bottom of the pot. Add back the chicken and the tomatoes (1 can), both beans, brown sugar (2 tablespoons), cocoa (2 teaspoons), hot sauce (1/4 teaspoon), water (2 cups), salt (1 1/2 teaspoons), and pepper (1/2 teaspoon); reduce heat to low and simmer, stirring occasionally for 2 hours.
Adjust seasoning and serve with sour cream, cilantro and or cheese.

Toasting Spices: After sautéing the veggies, the recipe calls for toasting the spices. Toasting them really intensifies and deepens their 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.
Simmer: 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. If the chili is too thick, you can add chicken broth or water to thin.
Make It Spicy: If you want a spicy chili, leave the seeds and ribs in the jalapeños. You can also add your favorite hot sauce.