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Chicken Chili

This recipe guides you through creating a rich and hearty chicken chili. It features a flavorful base of sautéed vegetables, crushed tomatoes, and spices, simmered to perfection. Bone-in chicken breasts are roasted separately, diced, and then added to the chili for a final simmer, ensuring tender meat. The dish is ideal for serving with various classic chili toppings.
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Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 2226.3 kcal

Equipment

  • 1 Large Pot or Dutch Oven For simmering the chili base
  • 1 Baking Sheet For roasting chicken breasts
  • 1 Chef's knife For chopping vegetables and chicken
  • 1 Cutting Board For all prep work
  • 1 Food Processor Optional, for crushing tomatoes. Hand crushing also works.

Ingredients
  

Main

  • 4 cups chopped yellow onions 3 onions
  • 1/8 cup good olive oil plus extra for chicken
  • 1/8 cup minced garlic 2 cloves
  • 2 red bell peppers cored, seeded, and large-diced
  • 2 yellow bell peppers cored, seeded, and large-diced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon dried red pepper flakes or to taste
  • 1/4 teaspoon cayenne pepper or to taste
  • 2 teaspoons kosher salt plus more for chicken
  • 2 28-ounce cans whole peeled plum tomatoes in puree, undrained
  • 1/4 cup minced fresh basil leaves
  • 4 split chicken breasts bone in, skin on
  • Freshly ground black pepper
  • Chopped onions corn chips, grated cheddar, sour cream

Instructions
 

  • Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
  • Preheat the oven to 350 degrees F.
  • Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

Notes

1. For optimal flavor and texture in your chili, allow the crushed tomatoes to simmer thoroughly. Crushing them by hand can provide a desirable rustic texture; a food processor will yield a smoother base. 2. Ensure the chicken breasts are just cooked through when roasting (internal temperature of 165°F or 74°C) to keep them tender and prevent dryness once added to the chili. 3. Adjust the red pepper flakes and cayenne pepper to your preferred heat level. Taste and adjust seasoning during the final simmer. 4. Chili often tastes even better the next day as the flavors deepen and meld, so consider making it ahead of time.