Chicken Chili Recipe

Updated: May 20


This amazing chili recipe was given to me by a friend. When my kids were younger, they’d always talk about this chili they had at a friend’s house. I would always hear how it’s “not the chili that we do, Mom!” Luckily for them, I’m friends with the mom that makes this amazing chili. So, I’m now passing it onto you!

Ingredients

  • 1 tablespoon oil

  • 1 onion, chopped

  • 1 garlic clove, chopped

  • 1 or 2 carrots, peeled and sliced

  • 1 jalapeño, seeded and sliced

  • 3 cups vegetable broth

  • 1 cup water

  • 2 lb. chicken breast, cut into small slices

  • 2 (13.4 oz) cannellini beans

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • Salt and pepper

Yields: serving for 4

Prep Time: 15 minutes

Cook Time: 40 minutes

Method:

  1. In a Dutch pan, heat the oil.

  2. Add the onions and cook until translucent.

  3. Add the garlic followed by the chicken. Allow to cook on medium heat until the chicken changes color.

  4. Add the jalapeños.

  5. Add the broth and the water. Let simmer on low heat for 20 minutes.

  6. Drain the beans in a colander and run it under cold water. Place in a bowl and mash it a little. You want to keep some of the beans whole. Add them to the chicken along with the spices.

  7. Cook for 15 minutes. Add the carrots and cook until the carrots are tender.

  8. Serve warm with sour cream.

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