Ingredients Meat & Poultry Chicken Chicken Thighs Hearty Chicken Chili 3.6 (72) 22 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 27, 2020 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 50 mins Servings: 6 A bowl of this comfort-food chicken chili for dinner will leave even the most dedicated meat eater satisfied. The recipe was featured on "Mad Hungry" TV. Ingredients 10 plum tomatoes, halved lengthwise 1 jalapeno chile, halved (seeded if desired) 1 white onion, peeled and halved 4 garlic cloves, peeled 2 tablespoons extra-virgin olive oil 2 pounds boneless, skinless chicken thighs, cut into ½-inch cubes ¼ cup chili powder Salt 2 canned chipotle chiles in adobo sauce, finely chopped 1 ¾ cups homemade or store-bought low-sodium chicken stock 1 can (15 ounces) kidney beans, drained Directions Preheat broiler, with rack 3 inches from heat source. Arrange tomatoes, jalapeno, onion, and garlic, cut side down, on a rimmed baking sheet. Broil until starting to char, about 5 minutes. Pulse tomatoes and jalapeno in a blender or a food processor until chunky. Chop onion and mince garlic. Heat a large heavy skillet (preferably enamel cast-iron) over medium-high heat. Add oil. Working in batches, brown chicken in a single layer, allowing to sear before stirring, 5 to 6 minutes; transfer to a plate. Reduce heat to medium. Add onion and garlic to skillet. Cook until soft and golden, about 8 minutes. Add chili powder and 2 teaspoons salt. Cook, stirring, for 1 minute. Stir in chipotles, and add chicken. Raise heat to high. Add tomato-jalapeno mixture. Cook, scraping up browned bits, until fully incorporated, 3 to 5 minutes. Stir in stock; simmer for 20 minutes. Add beans; simmer for 10 minutes. Serve with desired toppings. Johnny Miller Cook's Notes Chili can be refrigerated for up to 5 days or frozen for up to 1 month. Print