Colleen Moir

"A great alternative to a 'red' chili, and who doesn't love chicken?! This chili tastes great as soon as it's made but tastes even better when the ingredients have had a chance to meld. This recipe easily doubles for a crowd. Rustle up a homemade cornbread and serve with fun 'chili condiments' such as shredded cheese, oyster crackers, hot sauce, diced onions, etc... along side."
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Original recipe yields 8 servings

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  1. NOTE: Dry beans need to cook BEFORE the chili is compiled (unless you are using canned beans).
  2. Using a large stockpot, simmer the soaked beans in the broth with 1/2 of the onions and 1/2 of the garlic for about 1 – 2 hours. (I use small navy beans and they are done in 1 hr). Turn off the heat and set aside to prepare the remaining ingredients.
  3. In a saute pan, heat the oil and sauté the remaining onions and jalepenos until soft.
  4. Add the dry spices to the sauteed veggie mixture and incorporate by stirring – until you smell the fragrance of the spices.
  5. Add the vegetable-spice mixture to the cooked beans, then add the poached chicken and salsa. Simmer on low heat for about another hour to blend flavors.
  6. OPTIONAL THICKENING AGENT: I thicken the chili with ground up taco chips but you can leave it ‘thin’ because it’s still tasty!


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