Chicken Chili I Recipe -
Chicken Chili I Recipe
  • READY IN 3+ hrs

Chicken Chili I

Recipe by  

"This is really great with chopped green onions and Monterey Jack cheese served on top."

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Ingredients Edit and Save

Original recipe makes 12 cups Change Servings
  • PREP

    10 mins
  • COOK

    3 hrs 30 mins

    3 hrs 40 mins


  1. Sort and wash beans. Place beans, broth, onion, garlic, black pepper, oregano, cumin, and ground cloves in a Dutch oven. Bring to a boil. Cover, reduce heat, and simmer for 2 hours.
  2. Stir in chicken, chilies, water, salt, and jalapeno. Bring to a boil. Cover, reduce heat, and simmer for 1 hour; stirring often.
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Reviews More Reviews

Most Helpful Positive Review
Aug 29, 2002

Great recipe for chili. A nice change from the typical meat, bean and tomato variety. I'd recommend it to anyone.

Most Helpful Critical Review
Aug 29, 2002

This has potential to be really good, but I didn't think that the mixture of spices went very well together. I also enjoy chili with a tomato base much better.


13 Ratings

Feb 16, 2003

This recipe is also very good with leftover turkey. I cut back on the oregano and added some cayenne, a little cilantro and coriander to the other ingredients spice wise. When adding the chicken/turkey I also add 1/2 c of tequila for more of a southwestern flavor. Making a roux of butter and flour adding slowing before serving will thicken it up nicely. Topping with some fresh chopped tomato, fresh cilantro and chopped red onion is perfect. We call this 'White Chili'.

Jan 20, 2007

LOVED IT!! I did make a few changes: used 4 cans of navy beans instead of frozen (cooks faster), We do not like extra spicy, so no chile or jalapeno peppers for us. Instead I put 1/2 tbl chili powder - my family loved it! I also did not have cooked chichen so my 1st step was to boil a packed of tenderloins in the chicken broth!!! It worked very well! I thickened the broth with corn starch.

Jul 26, 2004

I soak the beans a couple of hours or overnight, then drain and proceed with the recipe as stated. Very Good.

Jun 10, 2004

I like this recipe because of its fairly unusual use of navy beans. Nice change...

Oct 15, 2006

Followed the recipe as is. Wonderful - a definite keeper!!! Thanks!!

Dec 07, 2009

Yummy stuff! I hate messing with dried beans so I used an equivalent amount in canned (which is about 6-7 c. for 1 lb dry). Interestingly, I used all the chicken broth called for, which normally would have been at least partially soaked up with the beans - so I'm not quite sure how this works out if using dry beans. Just as a note, this is more like a white chili and isn't *supposed* to have a tomato base - that's part of the point.


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  • Calories
  • 227 kcal
  • 11%
  • Carbohydrates
  • 25.4 g
  • 8%
  • Cholesterol
  • 44 mg
  • 15%
  • Fat
  • 3.1 g
  • 5%
  • Fiber
  • 9.8 g
  • 39%
  • Protein
  • 24.6 g
  • 49%
  • Sodium
  • 446 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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