I see chili threads around here, but I don’t seem to see one for chicken chili. Anyway, anyone have a good and relatively simple one?
We usually use a crock pot for chili, if you are curious.
Thanks!
This one is great.
If you want ‘fartless beans’, do this:
• Bring water that is three times the volume of the dry beans to a boil (roughly 6 cups per pound of beans)
• Don't forget that the beans will expand, so use a large enough pot!
• Add beans and continue boil for 2 minutes then let stand in the water for 1 hour and then drain.
• Add to the chili mixture and cook 30-45 minutes, rather than the 2 hours specified in the recipe. Also, reduce chicken broth to 4 cups.
I have a great one for ‘white chili’
White Chili
2 – 15 ounce cans white northern beans
1 tbsp. canola oil
1-1/2 cup white onion (diced)
1 clove garlic (minced)
1 lb. russet potatoes (peeled and cubed)
2 cups chicken stock
1-1/2 cup white wine
2-1/2 cups water
1 lb. cooked boneless chicken breasts (cubed)
2 tsp. ground cumin
1/2 cup milk
4 ounces white cheddar cheese (grated)
2 tsp. (per serving) sour cream 2 tsp. (per serving)
white cheddar cheese (grated) 1 tbsp. (per serving)
fresh cilantro leaves
1 small can diced green chilis
Rinse the beans well with cool water. Place the oil in a large stock pot over medium heat. Add the onion and garlic and cook slowly. Stir frequently and don’t let the onions brown. Add the potatoes, chicken stock, white wine, and water. Cook over medium-low heat, and then let it simmer for 30 minutes until the potatoes are soft. Add the cubed chicken, beans, and cumin. Stir well and cook for five minutes. Add the milk and grated cheese, stir and heat thoroughly. Do not allow the chili to boil. Serve with two teaspoons each of non-fat sour cream, grated reduced-fat white cheddar cheese, and cilantro as garnish.
I added more cumin than this recipe calls for, and I would use additional chicken stock instead of the water. Add chopped mild green chilis to taste, and add the chopped cilantro to taste at the end.
If you like a thicker soup, make a roux in a small sauce pan out of 2 tbsp. butter (melted) then add 2 tbsp. flour, and cook for 2 minutes to remove the raw flour taste. Stir into the soup to thicken.
Here is an easy and delicious one (from memory, hope it’s about what I did last time I wanted to throw a quick dinner together):
Saute a large, chopped onion and a chopped bell pepper or two in a big pot. Add some garlic and a minced jalapeno pepper in the last couple of minutes.
Add to the pot:
2 cans great northern beans (one rinsed, one not)
the meat from one rotisserie chicken
1 15 oz can of corn
half a jar of salsa
enough chicken stock or water w/bouillon to cover the whole mess
some cumin, pepper, chili powder, and salt if it needs it (chipotle pepper is also good here)
simmer for a bit
add a bunch of pepper jack cheese at the end.
Really freaking good for a simple recipe.
Here’s mine, which I’ve posted before:
Chicken and Black Bean Chili
3 boneless, skinless chicken breasts
1 large onion, chopped
1 green pepper, chopped
2 cloves of garlic, minced
2 jalapeño peppers, minced (optional)
Ancho chili powder
Cumin powder
Chipotle chili powder
Cinnamon
Mexican oregano, dried
Smoked Spanish paprika
Chocolate (60% cacao, minimum) - optional
Olive oil
3 cans black beans
1 can diced tomatoes
Salt, to taste
Cut the chicken into 1 inch pieces (easiest to do when partially frozen). Spread out on cutting board. Liberally sprinkle the ancho chili (at least three tablespoons) over chicken. Repeat with the cumin (at least two tablespoons), then lightly with the chipotle pepper (probably about two teaspoons or less; it’s hot). Add a liberal amount (several tablespoons) of Mexican (NOT Greek or Italian) oregano and a small pinch of cinnamon. Add a teaspoon or so of paprika. Toss the chicken until well coated with spices. Heat about ¼ cup (maybe less) of olive oil in a deep skillet over medium-high heat. Add the chicken and scrape in any leftover spices. Brown the spices well, turning the chicken frequently. This method releases the chile oils in the spices, making for a deeper flavor.
When the chicken is cooked and the spices browned, add the onions, peppers and garlic. Continue to sauté over medium heat. Open the tomatoes and drain the juice into a bowl. Chop the tomatoes until they’re at a size you like or just dump them in. When the onions and peppers are cooked, add the tomatoes and juice and the black beans. Bring to a boil and reduce heat to simmer. Add a couple of squares of the chocolate. Let simmer for about an hour or more.
To double this recipe, you really only need to double the amount of chicken, beans, tomatoes and garlic. The spices will adjust themselves as you dust the meat. You can eyeball the veggies to see if it needs more.
I guess our family’s Chick Chick is a sort of chicken chili. Never thought of it that way.
Chicken thighs, no skin or bones, diced
Onions, 1 or 2, diced
Garlic, 4-ish cloves, smashed
Bell pepper, diced
1+ Serrano or jalapeno, minced
Cumin, coriander seed, chili powder (your choice)
Can of chickpeas, drained and rinsed
Stock to cover
Soften onions and garlic, brown chicken. Add spices, peppers, chickpeas, and stock. Cover and simmer til thickened, maybe half an hour? Serve on cornbread and/or with tortilla chips, sour cream and chopped cilantro.
Mmm.
My Red Turkey Chili Recipe
Ingredients
* 3 cups shredded roast rurkey
* 1/2 medium onion, diced
* 1/2 medium green pepper, diced
* 1 tsp minced garlic
* 1/4 cup olive oil
* 1 28oz. can stewed tomatoes
* 1 tbsp. tomato paste
* 1 cup chicken stock
* 1 15oz. can kidney beans
* 2 tbsp. chili powder
* 1/2 tbsp. cumin
* 1/2 tbsp. cayenne
* 1 tbsp. crushed red pepper flakes
* 1 tsp. oregano
* 2 bay leaves
* 1 tbsp. salt
* 1 tsp. black pepper
* 2 cups water
Directions
- This recipe makes a spicy chili. For a more mild recipe half the cayenne and red pepper flakes in the recipe. In a large stock pot saute onion and green pepper in olive oil over medium heat until soft and translucent, about 5 minutes. Add garlic, chili powder, cumin, and red pepper flakes*, cayenne*, salt and pepper and let cook for 1-2 minutes. Add tomatoes, tomato paste, beans, stock, water, oregano, bay leaves and turkey and stir until combined. Bring to a simmer and reduce heat, simmer uncovered for 1 hour. Adjust seasonings to taste. Additional salt, spice or sugar can be added to preference. Add more water or stock if too thick, simmer longer if too thin.
You can easily substitute Chicken in and it’s equally awesome. Buy a cooked rotisserie chicken from the grocery store and get crackin. Simple, healthy and delicious.
Mine is even simpler than any of these. Just made it last night. (Full disclosure: it’s a Weight Watchers recipe, but it’s delish.)
12 oz. diced raw chicken breast
16 oz. chunky salsa
16 oz. chicken broth
48 oz. jar Great Northern beans (do not drain)
Dump it all in a pot and simmer for 1 hour. Garnish with shredded light mozzarella cheese (or not – we didn’t and it was still nom nom nom).
I suppose you could doctor it with corn, black beans, etc. if you wanted to.
I have a recipe for slow cooker chicken taco soup from allrecipies.comthat I have modified into a Mexican chicken stew that is very similar to a chicken chili.
I know it isn’t what you are looking for per se, but you already have some really good traditional answers.
The link is the original recipie, here is what I do:
1 onion, chopped
1 5 cloves - 1 head garlic crushed
1 can pinto beans
1 can black beans
1 can “chili” beans (or a second can of one of the previous beans)
1 large can whole kernel corn, drained
1 sm can tomato sauce
1 bottle mexican beer (flat)
1 cup chicken stock
1 (28 ounce) cans diced tomatoes
2 sm can diced green chili’s
4 whole skinless, boneless chicken breasts
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper (or to taste)
1/4 teaspoon dried oregano
/2 teaspoon paprika
2 teaspoons ground cumin
1 teaspoon sea salt
2 teaspoon black pepper
Dump all of the above into a slow cooker and cook on low for about 10 hours. Shred the chicken and add 1/2 cup crushed tortilla chips. Garnish with more tortilla chips, cheese, cilantro and sour cream.
This is hearty, and it makes a lot. But it’s great.
There is a pretty good white chili recipe on the Bush’s Great Northern Beans label that I have used as a base to build from.
I know some chili purists deny vegetarian chili is “chili” at all, meat being a defining ingredient, like chile peppers. I wonder how they feel about chicken.
I’ve no recipe for stew to add since I tend to make them up, but last time I did a vaguely chili-style dish, I used the left over meat of a “soup chicken”; that is, one of the scrawny - and cheap! - chickens you can buy around here for making chicken stock or soup. Makes a few liters of decent chicken stock, and you’re left with a lot of easily pulled-apart meat that’s perfect for stews, burritos, curries etc.
For the stock:
Ingredients: one scrawny chicken, an onion halved with the skin on, some celery and carrots, roughly chopped, a bunch of parsley and other herbs.
Roast the chicken in the oven over a baking sheet with some water in it for about half an hour till light brown.
Once the chicken is brown, heat some fat in a pot large enough to hold the chicken, put the veggies and herbs in, and fry for a few minutes. Add the chicken and the water and fat from the baking sheet and enough water to just cover the chicken. Bring to the boil and cook on a low heat for 3 hours or longer.
Sift the moisture; there’s your stock - use that for stews, risotto or other dishes that require a decent stock. Discard the veggies and herbs, pick the meat of the bones chop it up a bit and use in stews, soups or whatever.
The meat and stock will freeze well, so it’s even worth doing this if, like me, you’re mostly cooking for yourself - in fact I usually do two chickens at a time. Just make sure you freeze it in small portions.
I came here to post exactly this. Outstanding!