Chicken Chili Recipe -
Chicken Chili Recipe

Chicken Chili

Recipe by  

"This is a nice way to have the flavour of chili without always using red meat. This can also be served as a filling for tacos!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. In a large skillet heat 2 tablespoons of the oil over medium heat. Saute the garlic, bell pepper, onion, celery and mushrooms for 5 minutes. Set aside.
  2. Add the remaining 1 tablespoon of oil to the skillet and brown the chicken over high heat until it is golden brown and firm on the outside. Return the vegetable mixture to the skillet.
  3. Add the chili powder, cumin, oregano, paprika, cocoa powder, salt, hot pepper flakes and ground black pepper to the skillet. Stir for a few minutes to prevent burning. Add the tomatoes and beans, bring all to a boil and reduce heat to low. Cover the skillet and simmer for 15 minutes, then remove cover and simmer for 15 more minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jan 09, 2004

I also cooked this in my crockpot. However, I omitted the mushrooms and celery because I was pressed for time and found those 2 ingredients unnecessary anyway. I doubled the amount of kidney beans and added one small can of tomato sauce so that the crock pot would at least be 2/3 full... The chicken was grilled in the electric grilling machine - no plug here for brand of appliance used:)!!!! Then it was topped with sliced green onions and a dollop of sour cream. The piece de resistance: good ol' cornbread.... YES! Thanks for sharing this recipe.

Most Helpful Critical Review
Nov 12, 2009

I did not care for this recipe.

Mar 30, 2005

This was a very good recipe - it lasted me for lunch and dinner (2 bowls each time). It struck me as a little unusual, since without the tomato sauce/paste so common to other chili recipes, it was a little more like a chicken-vegetable stew than a soup/chili. The extra minutes spent in sauteing the vegetables and browning the chicken paid off in enhancing the flavors, I think. I wasn't expecting there to be enough chicken in this recipe, but it was plenty, as it turned out. It wasn't very hot, but the spice mixture was very tasty. I think I'll make this for The Woman I Love someday soon. Thanks for a great recipe.

Jan 09, 2004

I threw everything in the crockpot and it was great!

Dec 18, 2004

Nice tasting recipe. I used TVP instead of chicken and it was really good. Red pepper tasted better than green, used a little less onion on second recipe, little better that way. Didn't like crunch of celery, so added carrots second try, little smoother. Spices were a good combo, could not taste cocoa powder, maybe just deepens color a bit. Nice recipe to adjust spice on, just add more crushed red pepper or cayenne if you want it hotter.

Aug 11, 2006

This was so good! I used two chicken breasts, which i boiled and then shredded by hand. I used a 28 oz can of chunky tomatos and a small can of tomato paste. I also added a can of sweet corn. Instead of chili powder, i used chili sauce, which may be the reason i got a sweet sauce, can't think of what else caused it to be sweet, maybe the tomato paste?? ...but in any case, it was great! My Husband loved it!!!

Apr 18, 2007

We made this at a cooking circle yesterday. We used chicken thighs (about 1 1/2 lbs) and a 28 oz can of diced tomatoes. I added a tsp of sugar to cut the acidity, and a little extra garlic salt, chili powder and cumin. I also had it with shredded cheddar over top. It was great, and I will probably make it again.

Apr 15, 2005

Great alternative to beef chili and you really can't even tell the difference. I made it with ground chicken and mild chili beans instead of the kidney beans. It turned out great!


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  • Calories
  • 308 kcal
  • 15%
  • Carbohydrates
  • 25.9 g
  • 8%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 10.5 g
  • 16%
  • Fiber
  • 9.5 g
  • 38%
  • Protein
  • 29 g
  • 58%
  • Sodium
  • 547 mg
  • 22%

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

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