All About Food · Recipes

Chicken Chili Recipe


Every fall when Sundays are consumed by large men banging into each other, I find myself wondering what I am going to do while the Husband watches football.  This year, I have plenty of senior college classes that need tending to so there is never a shortage of something to entertain me while football entertains the Husband.

The Husband’s love for football comes from a few things.  1.  He is a man.  2.  His mother is the biggest sports fan I know.  3.  He is a man.  Today, we invited my mother-in-law over to watch the 49ers game.  I told the Husband I would cook and watch the game with them (I like to try new things- Ha).  

Chicken chili was on the menu and it was a hit.  Here is my recipe.  A perfect food for football, a cold day, a warm day, or just about anytime.  We all had a really good time today.  There may be something to this whole football thing, especially when good food is involved!


1 lb ground chicken

1 lb boneless/skinless chicken thigh (cut into pieces)

2 cans of white cannelloni beans (drained and rinsed)

1 small/medium can of diced chilies

4 cups of low sodium chicken or vegetable stock (you can substitute 2 c of stock for water)

1 large onion (diced)

4 gloves garlic (chopped)

1 Tbsp each of cumin, cayenne pepper and oregano 

Salt and pepper to taste

olive oil (for cooking)


-In a dutch oven, add olive oil, onion, and garlic over medium heat to sweat.  When onions become translucent, add the spices and stir.  Add diced can chilies.  Season with salt and pepper.

-Turn heat to medium/high, add chicken (ground and thigh). Let brown, stirring occasionally to cook chicken.

-When chicken is browned, add the stock and bring to a boil.  

-Turn heat to low, add beans and give a good stir.  Let chili simmer over low heat until most of the stock has evaporated (uncovered). Taste and adjust seasonings.

-When chili reaches consistency you like, turn off heat and serve.  

Garnish with cheese, sour cream, cilantro, diced onions and jalapeno and enjoy!

**  This recipe tastes better if you can let the chili cook for 1-2 hours on low, stirring occasionally.  If you like a more liquidy chili you can eat after the chicken is cooked.

Bon au petit!

Oh, P.S. the 49ers beat Miami.


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