Hearty Chicken Chili

Prep Time:
20 mins
Total Time:
50 mins

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.


  • 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


  1. 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.

  2. 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.

  3. 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.

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