Chicken Green Chili Sherry's Way

Sherry Blizzard


Fall weather is upon us. This is a healthy and different alternative to traditional red chili con carne. I am using ground chicken in place of beef and freshly cooked pinto beans from my family's bean farm in Colorado to create a spicy chili. This is a real belly-warmer. Feel free to use canned green chile and eliminate the jalapenos if you need to take down the heat. Serve this up with some sweet cornbread to offset the heat.


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15 Min
4 Hr 30 Min
Slow Cooker Crock Pot



  • 1 lb
    ground chicken
  • 1 Tbsp
    olive oil
  • 1 medium
    onion, diced
  • 2
    jalapenos, seeds and stems removed, diced fine
  • 4 Tbsp
    granulated garlic
  • 2 clove
    garlic diced

  • 1 Tbsp
    ground cumin
  • 1 1/2 tsp
  • 1 Tbsp
  • 1/2 tsp
  • 2 box
    chicken stock (32 oz)
  • 2 c
    pinto beans divided into 1 cups see instructions.
  • 12
    green chiles, peeled, seeded, ribbed and rough chopped (you can use canned green chile instead if you want)

  • 1/4 c
  • 1/4 c
    monterey jack cheese, shredded
  • ·
    tortilla chips or small flour tortillas

  • ·
    avocado, diced
  • ·
    dollop, sour cream

How to Make Chicken Green Chili Sherry's Way


  1. What you need:
  2. Saute the ground chicken, onions and jalapenos in olive oil until the chicken is done and jalapenos/onions are somewhat tender. Transfer to a crock pot.
  3. To the crockpot add the stock and spices. Add 1 cup pinto beans and the rough chopped green chile. Cook on high for 2 1/2 hours.
  4. Puree the other 1 cup pintos. They will be the thickening agent later on.
  5. Add the pureed pintos and cook on low for another 2 hours.
  6. Place some tortilla chips or torn tortilla pieces at the bottom of the bowls. Spoon over the chili. Top with shredded cheese and a sprinkle of cilantro.
  7. Serve with some sweet cornbread and butter.

    Aunt Marcia's Tennessee Sweet Cornbread

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