Rating: 3.66 stars
74 Ratings
  • 5 star values: 24
  • 4 star values: 17
  • 3 star values: 19
  • 2 star values: 12
  • 1 star values: 2

If you like, spice up this robust chili by adding chopped fresh hot chile peppers. You can also replace the canned beans with cooked dried beans; if you do so, use the bean cooking liquid to replace half the chicken stock.

Martha Stewart Living, January 2003

Gallery

Credit: Sang An

Recipe Summary

Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large, heavy-bottom pot or Dutch oven, heat the oil and cumin seeds over medium heat until the cumin is lightly toasted and aromatic, about 1 minute. Add onion, garlic, and bell pepper, and reduce heat to medium-low; cook, stirring occasionally, until vegetables are soft and lightly golden, about 10 minutes.

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  • Raise heat to medium, and add the chicken, chili powder, oregano, and bay leaf to pot. Cook, stirring frequently, until chicken is seared on the outside and coated thoroughly with spices, about 10 minutes. Add tomatoes and green chiles, and stir to combine. Cook 5 minutes. Add stock, salt, and beans; season with black pepper, and stir to combine.

  • Cover; simmer. Stir contents, then replace lid to partially cover pot. Reduce heat to medium-low, and cook until chili is thickened and chicken is tender, stirring occasionally, about 1 1/2 hours.

  • Divide chili among six bowls; garnish with sour cream and cilantro leaves, if desired. Serve immediately.

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Reviews (7)

74 Ratings
  • 5 star values: 24
  • 4 star values: 17
  • 3 star values: 19
  • 2 star values: 12
  • 1 star values: 2
Rating: 5 stars
10/12/2017
Delicious! Followed recipe as is...could probably add a cup of corn or a chipotle pepper if you wanted to switch it up but also great without !
Rating: Unrated
07/26/2013
Why would anyone cook chicken breasts for one and a half hours? They must be bits of string by then.
Rating: Unrated
03/03/2011
I've made this several times, and I have found that I prefer to use 2 tbsp of olive oil or else there's not enough to keep the onions from sticking. I also opt for a rotisserie chicken that is already cooked. I add the chicken at the same time, but cut down the cooking time to about 45-minutes of simmering, just until the chicken becomes shredded and it starts getting thick. I also leave out the salt. It's a little tweeked, but in my opinion it's worth the time saving, and it taste delicious!
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Rating: Unrated
01/10/2011
When cooking your own dried beans, ensure you cook them thoroughly. Raw kidney beans contain Phytohaemagglutinin, which can cause illness if not destroyed through adequate cooking. The Food and Drug Administration recommends soaking the beans in water for at least 5 hours, then pouring away the water, then boiling briskly in fresh water for at least 10 minutes (then simmer about one hour). Slow cookers may not get hot enough to do the job alone.
Rating: Unrated
02/27/2009
Low fat sour cream makes this a bit lighter. Also using only one tablespoon of oil for cooking, and skimming the fat from the chicken stock. Any recipe can be easily adjusted for a slow cooker; you should look at your owner's manual for tips or simply experiment.
Rating: Unrated
01/26/2009
Very similar to my chicken chili recipe. I also add 1 small can of brown beans. Very tasty.
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Rating: Unrated
01/11/2009
what makes this lighter than most other chicken chilis? I wish there were more slow-cooker recipes, or tips on how to adjust recipes for them.