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 back end without needing to cook for the next day or two.
The other meal that I love that provides plenty of leftovers and is suitable for the whole family is this Chipotle Chicken Quesadillas recipe, which is made with a really unique chipotle lime sauce.
Notes:
- With this dish, you can tone up or down the spices. Using 1 teaspoon of red pepper flakes will probably be too much if serving this to younger children or adults who don’t like spicy foods, but it's just right for someone who wants a spicy (but not 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 Joe's.
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Two of Everything Chicken Chili
Ingredients
- 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 tablespoon cumin
- 1 tablespoon chili powder
- ½-1 tsp red pepper flakes (optional)
- ½ teaspoon garlic powder
- 1 teaspoon salt
- 1 cup cheddar cheese, shredded
- 2 cups tortilla chips, round and sturdy
Instructions
- 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.
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