Chicken Chili

Janet Crow


There is just nothing better than a good pot of chili on the stove. My Daddy and Grandmother made the best and sometimes it is nice to change out ground beef for chicken. This chili is just delicious and a family favorite of ours.

pinch tips: How to Quarter a Chicken




8-10 depending on the serving


10 Min


30 Min


Stove Top


6 chicken thighs or 3 large breast
5 c
1 Tbsp
bacon grease
1 medium
onion, chopped
green or red bell pepper, chopped
1, 10 oz
cans petite diced tomatoes with green chilies, undrained
6 oz
tomato paste
15 1/2 oz
can chili beans
2, 16 oz
cans kidney beans, drained
1 Tbsp
chili powder
1/4 tsp
smoked paprika
1/4 tsp
1 c
frozen whole kernel corn
salt to taste

Directions Step-By-Step

Place the chicken in a large pot and cover with the water. Bring to a boil and cook until the chicken has cooked through, approx. 35-40 minutes. Remove the chicken to a plate to cool. Strain the water that the chicken cooked in, reserving the liquid (you should have 4 C. liquid), set aside.
In the same pot add the bacon grease and melt over med. high heat. Add in the onion and bell pepper and cook for 2-3 minutes. Add in both cans of tomatoes, with juice, the tomato paste and the 4 C. reserved liquid (if you don't have enough add some chicken stock to make 4 C.) Add in all the beans and seasonings, stir to combine well. Shred the chicken and add to the pot, lowering the heat to med. low. Cover and cook for 20 minutes. Stir in the corn and cook and additional 10 minutes, season with salt to taste. Serve with shredded cheese, chopped green onions and your favorite bread for dipping...I prefer cornbread with ours.

About this Recipe

Course/Dish: Chicken, Bean Soups, Chili
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy