Chicken Chili

Chicken Chili

Chicken chili is warm, comforting, delicious and very healthy. It is loaded with tasty ingredients that meld together flawlessly to create a filling one pot meal. This chili recipe in particular is all about flavor and depth. Poblano peppers, cumin, chili powder, paprika and cinnamon add spice and complexity while the ground chicken, beans and diced vegetables give it its bulk. All you need are a few ingredients, about 45 minutes and a large pot. The best part is, you have a big pot of food after putting in the work.  You can invite a few friends over to eat or store the leftovers. Any remaining chili can be kept in the fridge for up to a week!

Serves 8

  • 2 lbs. ground chicken
  • 4-14.5 oz. cans diced tomatoes, juices reserved
  • 4 bell peppers, diced
  • 3 garlic cloves
  • 2 cans pinto beans, rinsed and drained
  • 2 Poblano peppers, finely chopped
  • 2 medium onions, diced finely
  • 1 cup reduced sodium chicken or vegetable stock
  • 2 ½ tablespoons chili powder   
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground cumin  
  • 1 teaspoon cinnamon
  • Juice of 2 limes  
  • Olive oil
  • Salt, to taste
  • Pepper, to taste
  • Cheddar and Monterey Jack cheese
  • Cilantro, chopped


  1. Drizzle a tablespoon of oil into a large pot. Heat over medium.
  2. Add the ground chicken and start to brown the meat. Use a wooden spoon to break it apart as it cooks.
  3. Once the chicken starts to develop some color, add in the diced bell peppers, onions, poblano peppers and use a cheese grater to grate the garlic cloves into the pot. Grating brings out all the flavors of the garlic and avoids having pungent chunks in the chili.  Biting into a piece of garlic can easily overwhelm the palate.
  4. Stir and add in the chili powder, cinnamon, paprika and cumin. Season with salt and black pepper.
  5. Cook while stirring until the chicken is cooked and has developed a nice brown color.
  6. Pour in the canned tomatoes along with the canning juices.
  7. Add in the pinto beans, chicken/vegetable stock and lime juice. Stir.
  8. Bring to a simmer and cover. Leave to cook for 30 minutes.
  9. Grate your cheese. Freshly grated cheese is always best. You can even stir some cheese into the chili. Just don’t overdo it.
  10. Taste the chili and adjust seasonings as needed.
  11. Ladle into bowls, top with freshly grated cheese and garnish with cilantro.
  12. Serve.