Hearty Chicken Chili

★★★★★ 1 Review
sheitmeier avatar
By Stephanie Heitmeier
from Cumming, GA

Lots of flavor and most important good for you

serves 8-10 easily
prep time 20 Min
cook time 2 Hr

Ingredients

  • 2 lb
    chicken breasts, boneless and skinless cubed
  • 3
    carrots, chopped
  • 3
    celery stalks sliced thin
  • 1/2
    red onion chopped
  • 4 clove
    garlic chopped
  • 2 can
    green chilis ( i use ortega)
  • 6 can
    great northern beans drained and rinsed
  • 6 oz
    canadian bacon diced
  • 1 sm
    eggplant peeled and cubed
  • 6 oz
    beer
  • 32 oz
    chicken stock
  • 2 tsp
    olive oil
  • 1/2 c
    cilantro chopped
  • 1 Tbsp
    cumin
  • 1 Tbsp
    chili spice mix - i use penzeys chili 9000
  • 1 tsp
    salt and pepper
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How To Make

  • 1
    I use a stock pot to cook my chili in. Place pot on med heat and add 1 tsp of olive oil. Add chopped carrots, celery, onion and garlic. Cook for several minutes to soften.
  • 2
    Next add chopped eggplant and ham. Cook for 2-3 minutes.
  • 3
    Next add the green chili, beans, 1/4 cup of your cilantro (reserve 1/4 cup for the end), beer, chicken stock and seasonings. Bring to a boil then lower to a simmer. Cover and cook for one hour
  • 4
    About one hour into cooking the chili I start to work on my chicken. In a seperate pan add 1 tsp of olive oil, cubed chicken, 1 tsp of chili spice and pinch of salt and pepper. Brown the chicken and cook till no longer pink.
  • 5
    Before adding the chicken to the chili I take a potatoe masher and mash a little of the bean mixture to thicken. Add chicken stir and cook for another hour.
  • 6
    Note - I like to stir the chili every 20-30 minutes. If you like a really thick chili do not add all the chicken stock. About 5 minutes to the end of cook time I add the 1/4 cup cilantro. If you don't like cilantro leave it out. Garnish with shredded cheese.

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