I’m a huge fan of chili. I mean, a really huge fan of it. I’m from Texas, so how could I not be? Now that it’s starting to cool off outside, it’s the perfect weather for it, and I’ve found myself cooking it a lot. I love to change things up every now and then, which is how I came upon the idea of chicken chili in the first place!. This chili recipe is tasty, loaded with veggies, and very filling. It’s one of my favorite dishes to bring to potlucks, and I’m almost always asked for the recipe when I do.
A Chili Recipe for the Whole Family
This chili recipe is a very simple dish, for the most part, and makes a ton of food. If we’re cooking just for us, I put aside at least half of it for the freezer and we still have plenty for left-overs the next day.
In the fall, you can usually find me on most Saturdays in the kitchen getting the ingredients ready or giving the pot a good stir while it cooks. Everyone gets excited over this dish, and everyone loves cooking it. In fact, while I’m normally all about making quick meals, there is just something about simmering a big pot of chili all day that makes me smile and feel like I’m back home in my parents house.
I hope this recipe can give you some of the joy we feel when we fix it, too!
This chili is full of flavor and has plenty of veggies so you won’t feel guilty feeding it to your family on it’s own. It’s fairly customizable, but I’ll be telling you exactly how I make this chili below.
For the chili, you’ll need:
- 1 whole chicken, cooked, de-boned, and shredded
- 1 onion
- 4 cloves of garlic
- 1 poblano pepper
- 1 green bell pepper
- 1 red bell pepper
- 4-5 tomatillos, skinned
- 1 can of green chilis
- 1 can of tomatoes
- 1 can of white (northern) beans
- 1 quart of bone broth
- cumin, cayenne, chili powder, salt, pepper, onion, garlic, & oregano to taste
- 1 bay leaf
- 2 tbs olive oil
For your garnish, you may want some of the following:
- sour cream
- green onion
- fresh avocado
- fresh tomatoes
- shredded cheese
- corn chips
Chicken Chili Recipe: Directions
Pre-heat oven to 400. While oven is pre-heating, de-seed all of your peppers and roughly chop your veggies. Line them all on a large cookie sheet and drizzle with olive oil.
When the oven is pre-heated, add your veggies and roast for 10-15 minutes or until tender and slightly browned. Remove veggies from the oven and set aside.
Add shredded chicken, tomatoes, chilis, beans, seasoning, and all of your roasted veggies to your stock pot. Season to taste and bring to a boil.
Once your chili comes to a boil, lower the temperature and let the chili simmer for a few hours, letting all of the flavors mix together. If the liquid gets too low, add water as it cooks down.
Once you’re ready to eat, choose some of the garnishes listed above and serve it for the whole family!
Eat, Enjoy, and Share
This recipe has become one of my most popular dishes to make, for both my family, and for large gatherings. It’s a recipe I share often, and makes enough for a large crowd. Whether you’re looking for a new dinner dish for your family, or something to feed a crowd, this chicken chili is sure to please. If you try it, let me know what you think below! I’d love to hear how you alter the dish to make it your own!