Chicken Chili Recipe
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Chicken Chili

By: 2doulas 
"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!"

This Kitchen Approved Recipe has an average star rating of 4.3 Rate/Review | Read Reviews (27)

What to Drink?

Wine Zinfandel
 

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 3 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 onion, chopped
  • 1 stalk celery, sliced
  • 1/4 pound mushrooms, chopped
  • 1 pound skinless, boneless chicken breast halves - cut into bite size pieces
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cocoa powder
  • 1/4 teaspoon salt
  • 1 pinch crushed red pepper flakes
  • 1 pinch ground black pepper
  • 1 (14.5 ounce) can whole peeled tomatoes with juice
  • 1 (19 ounce) can kidney beans, drained and rinsed

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 308 | Total Fat: 10.5g | Cholesterol: 53mg Powered by ESHA Nutrient Database

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 view all reviews »  

The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Jan. 9, 2004 by Mr. Marco Salmon   view full review
I also cooked this in my crockpot. However, I omitted the mushrooms and celery because I was...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Mar. 30, 2005 by SPOOTY   view full review
This was a very good recipe - it lasted me for lunch and dinner (2 bowls each time). It...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Jan. 9, 2004 by DRUCIN   view full review
I threw everything in the crockpot and it was great!
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Dec. 18, 2004 by CHOCOLATEFANTASIES   view full review
Nice tasting recipe. I used TVP instead of chicken and it was really good. Red pepper tasted...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Apr. 18, 2007 by DENA   view full review
We made this at a cooking circle yesterday. We used chicken thighs (about 1 1/2 lbs) and a 28...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Aug. 11, 2006 by MGA0306   view full review
This was so good! I used two chicken breasts, which i boiled and then shredded by hand. I...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Apr. 15, 2005 by Julie   view full review
Great alternative to beef chili and you really can't even tell the difference. I made it with...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Oct. 27, 2004 by SALICKI   view full review
AWESOME CHILI! I made this chili with allrecipe's Dr. Michael's Yeasted Cornbread. The whole...
The reviewer gave this recipe 1 stars. This recipe averages a 4.3 star rating.
Reviewed on Nov. 12, 2009 by rosebud434   view full review
I did not care for this recipe.
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Sep. 7, 2003 by STEPHIE97   view full review
This is so good. It was such a hit! A nice change from the traditional beef. Even my picky...

 

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