Chicken Chili

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Servings: 8 Difficulty: Advanced
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A hearty, slow-simmered stew featuring tender chicken and rich spices for a comforting meal.
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This robust Chicken Chili is a comforting bowl of warmth that brings together tender chunks of chicken, savory ground beef, and an array of aromatic spices. The flavors deepen as the dish simmers for hours, allowing the cumin, oregano, and thyme to meld perfectly with the rich tomato base. It’s a versatile meal thatâÂÂs perfect for chilly evenings, family gatherings, or when you need a satisfying, protein-packed dinner that tastes even better the next day. Serve it hot with a cooling dollop of yogurt and fresh avocado for the ultimate contrast in texture and flavor.

Chicken Chili recipe image
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Chicken Chili

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 271.3

Description

This robust Chicken Chili is a comforting bowl of warmth that brings together tender chunks of chicken, savory ground beef, and an array of aromatic spices. The flavors deepen as the dish simmers for hours, allowing the cumin, oregano, and thyme to meld perfectly with the rich tomato base. It&# 226;ÂÂs a versatile meal thatâÂÂs perfect for chilly evenings, family gatherings, or when you need a satisfying, protein-packed dinner that tastes even better the next day. Serve it hot with a cooling dollop of yogurt and fresh avocado for the ultimate contrast in texture and flavor.

Ingredients

Directions

  1. Cut the chicken breasts into 1-inch cubes.
  2. Dice 4 medium onions and 2 large green peppers coarsely.
  3. Mince 3 large garlic cloves.
  4. Dice 1 small avocado and sprinkle with lemon juice to prevent browning.
  5. Mix 1 cup plain low-fat yogurt with 1/3 cup minced fresh cilantro or Italian parsley.
  6. Wrap the chicken cubes and freeze until firm but not solid, about 30-45 minutes.
  7. Grind the partially frozen chicken coarsely in a food processor using on/off turns.
  8. Heat 2 tablespoons corn oil in a large Dutch oven over medium-high heat.
  9. Add the onions, green peppers, and garlic; cook until golden brown, stirring frequently, about 15 minutes.
  10. Stir in 1 teaspoon cumin, 1 teaspoon oregano, 1/2 teaspoon thyme, and salt and pepper to taste; cook for 2 minutes until fragrant.
  11. Add the ground chicken mixture, 1/2 pound ground round, and 2 bay leaves.
  12. Cook until the meat and chicken are no longer pink, breaking up the meat with a spoon, about 5 minutes.
  13. Add 3 tablespoons chili powder and reduce heat to medium; cook for 5 minutes, stirring frequently.
  14. Add 3 cans (1 lb each) of undrained tomatoes, breaking up large pieces with a spoon.
  15. Stir in tomato paste (if available) and adjust salt and pepper.
  16. Reduce heat, cover, and simmer for 45 minutes, stirring occasionally.
  17. Uncover and reduce heat to the lowest setting.
  18. Cook uncovered for an additional 1 1/2 hours, stirring frequently near the end and adding water if necessary to prevent burning.
  19. Remove bay leaves and adjust seasoning to taste.
  20. Ladle the hot chili into large soup bowls.
  21. Spoon 2 tablespoons of the yogurt mixture into the center of each bowl.
  22. Top with diced avocado and remaining minced cilantro.
  23. Serve immediately.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 271.3kcal
% Daily Value *
Total Fat 13.6g21%
Saturated Fat 3.7g19%
Cholesterol 101.0mg34%
Sodium 93.1mg4%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 30.6g62%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken chili, slow cooker, spicy stew, comfort food, mexican cuisine, ground beef, tomato base, avocado topping, cilantro, cumin, oregano, simmered, hearty dinner, protein rich, family meal, make ahead, warm spices, dairy free option, gluten free, budget friendly
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