This chili recipe is easy to remember. It’s pretty much two of everything. Two onions, two red bell peppers, two green bell peppers, two cans of tomatoes, two or three cans of beans. It’s really easy to put together but cooks on the stove for at least an hour and a half, and can be cooked longer. The most work involved is removing the chicken from the bone and dicing it. Like most other big winter dishes this one will leave you with another 1-2 days of leftovers. Meals that are slow to cook and put together usually leave you with the reward of food that is extra flavorful and less cooking time on the backend with not needing to cook for the next day or two.
- With this dish you can tone up or down the spices. Using 1 tsp of red pepper flakes will probably be too much if serving this to younger children or adults that don’t like spicy foods, but its just right for someone that wants a spicy (but not too too spicy) chili. You can also adjust the cumin and chili powder down if you want a milder tasting chili.
- Sebastian, who usually makes this dish, will choose two or three cans of beans in some combination of kidney beans, black beans, or chickpeas just depending on what we have on hand. So you can mix it up with whatever you have on hand or just use all three.
- The last thing to note is that we tend to eat this chili entirely with chips rather than a spoon, so make sure to get chips that have some heft and can hold up a whole scoop of chili. We prefer thicker round tortilla chips. We get ours from Trader Joes.
Two of Everything Chicken Chili
- 2 onions, diced
- 2 red bell peppers, diced
- 2 green bell peppers, diced
- 1 whole quartered chicken
- 2 28oz cans diced tomatoes
- 1 can chickpeas
- 1 can black beans
- 1 can kidney beans
- 2 tbsp cumin
- 1 tbsp chili powder
- ½-1 tsp red pepper flakes (optional)
- ½ tsp garlic powder
- 1 tsp salt
- 1 cup cheddar cheese, shredded
- 2 cups tortilla chips, round and sturdy
- In a Dutch Oven or large pot, add about half the onions, red bell peppers, and green bell peppers. Layer the chicken on top and then add the remaining onions, and bell peppers. Add the cans of diced tomatoes.
- Bring to a boil, then reduce to a simmer. Cook for about 1 hour at a simmer or until the chicken begins to fall off the bone.
- Remove the chicken, dice it discarding the skin and bones.
- Add the chicken back in along with the chickpeas, black beans, and kidney beans.
- Add the cumin, chili powder, red pepper flakes (if using), garlic powder and salt. Stir to combine.
- Cook at a simmer for another 30 minutes.
- Serve in bowls and top with shredded cheddar cheese. Instead of using a spoon, use sturdy, round tortilla chips to scoop the chili as you would chips and dip.