Chicken Chili

Sarah Baucom

"I didn't have a chicken chili recipe, so I looked up a few recipes, and they were all very different. Some used white beans. Some used no beans. Some didn't call for tomatoes. I decided to just wing it, and it turned out really good. I decided to add it to All recipes so I wouldn't forget it."
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2 h servings
Serving size has been adjusted!
Original recipe yields 8 servings

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  1. Preheat oven to 350F Use two tbsp of olive oil to coat chicken. Place chicken in 13x9" casserole dish and sprinkle salt and pepper on top. Bake for 40 minutes.
  2. Chop onions and peppers and mince garlic. Saute onions and peppers in remaining olive oil until onions start to appear clear. Add garlic and saute for another minute or two. Add cumin and chili powder, then tomatoes and beans. Stir and simmer for 30 minutes.
  3. Allow chicken to cool a bit before cutting it into cubes (about 3/4"). Add to pot and simmer another 20-30 minutes.


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