Chicken Chili
Published September 19, 2023
James Ransom for The New York Times. Food Stylist: Maggie Ruggiero.
- Total Time
- 1 hour
- Prep Time
- 15 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
¼ cup extra-virgin olive oil
1 cup finely chopped white onion
1 cup finely chopped green bell pepper
Kosher salt (such as Diamond Crystal) and pepper
2 tablespoons tomato paste
3 garlic cloves, minced
1 tablespoon ancho or chipotle chile powder (or a mix)
½ teaspoon dried oregano
1 pound ground chicken (preferably dark meat)
2 cups low-sodium chicken broth
2 (15-ounce) cans kidney beans, rinsed
Optional toppings: any combination of chopped cilantro, sour cream, chopped avocado, grated Cheddar and lime wedges
Nutritional analysis per serving (4 servings)
45 grams carbs; 101 milligrams cholesterol; 548 calories; 16 grams monosaturated fat; 4 grams polyunsaturated fat; 5 grams saturated fat; 26 grams fat; 12 grams fiber; 1294 milligrams sodium; 36 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large Dutch oven, heat 2 tablespoons of the oil over medium. Add onion and bell pepper, season with salt and pepper, and cook, stirring occasionally, until softened, 5 minutes.
- Step 2
Reduce heat to medium-low and add tomato paste. Cook, stirring occasionally, until lightly caramelized, 2 to 3 minutes. Add garlic, chile powder, oregano and the remaining 2 tablespoons of oil and stir until fragrant, 30 seconds. Add chicken, season with salt and pepper and cook, stirring occasionally and breaking up the meat, until no longer pink, about 3 minutes.
- Step 3
Add broth and beans and bring to a boil over medium-high heat, stirring to lift up any browned bits on the bottom of the pot. Cover, reduce heat to medium-low and simmer until chicken is tender and flavors have melded, about 30 minutes. Season with salt and pepper.
- Step 4
Divide chili among bowls and finish with any of the toppings. Serve with lime wedges.
Private Notes
Comments
A very nice flexible recipe. The second time, I added tomatoes, which were wonderful. Very easy to adapt to heat level preferences by substituting smoked paprika, for some of the chile powder, if necessary. It was great without the chicken for a vegan dish. Used about half the liquid and cooked for 10 minutes on high pressure in an Instant Pot.
Another winner from Kay Chun! This recipe is very adaptable and forgiving. I tried it with ground turkey and added tomato sauce, diced tomatoes, and chopped chipotles in adobo. Delicious!
Simple and delicious without the beans (I love beans however he does not) by adding orzo for the last ten minutes. The broth orzo ratio was perfect.
Use less broth—1-1/2 cup
Excellent flavor and quick enough for a weeknight meal; made enough for a hungry 20yo son and husband (and me), with a tiny bit leftover. Based on suggestions I did add some cumin (a good amount) and a can of diced tomatoes instead of 1 c. of the broth. Cooked buckeye beans from Rancho Gordo and used those instead of kidney beans--great idea! Also used the bean "likker" instead of chicken broth--just as good if not better! Served over some leftover rice; toppings are good. Will make again!
Excellent recipe - easy & tasty. Used a 3:1 mix of chili and chipotle powder and 1/2 tsp cumin as suggested, which was flavorful without much heat. Used onions and great northern beans (didn’t have peppers or kidney beans). Made 4-5 servings. Will definitely have again.