Chicken Chili Recipe

Zesty red and yellow peppers and aromatic fresh basil elevate this chicken chili to a hearty, flavorful favorite you’ll always want at the center of your game day spread. It’s delicious with crunchy corn chips, sharp grated cheddar, a dollop of cool sour cream, a cold lager; in fact most things.

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Chicken Chili Recipe Ingredients

• 4 cups chopped yellow onions (about 3 onions)
• 1/8 cup good olive oil, plus extra for rubbing the chicken
• 1/8 cup minced garlic (about 2 cloves)
• 2 red bell peppers, cored, seeded, and large-diced
• 2 yellow bell peppers, cored, seeded, and large-diced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon dried red pepper flakes (or to taste)
• 1/4 teaspoon cayenne pepper (or to taste)
• 2 teaspoons kosher salt, plus more for the chicken
• 2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
• 1/4 cup minced fresh basil leaves
• 4 split chicken breasts, bone-in, skin-on
• Freshly ground black pepper

For Serving:

• Chopped red or white onions
• Corn chips
• Grated sharp cheddar cheese
• Sour cream

How To Make Chicken Chili Recipe

1. Sauté the base: Heat 1/8 cup of olive oil in a large heavy-bottomed pot or Dutch oven over a medium-low heat. Add the chopped onions and cook for 10 to 15 minutes, stirring occasionally, until they are soft and translucent. Stir in the minced garlic and cook for just 1 more minute until fragrant.
2. Add peppers and spices: Toss the diced red and yellow bell peppers into the pot along with the chili powder, cumin, red pepper flakes, cayenne, and salt. Stir the mixture well and cook for 1 minute to allow the spices to bloom and coat the vegetables.
3. Prepare the tomatoes: Crush the whole plum tomatoes by hand for a rustic texture, or pulse them in a food processor about 6 to 8 times. Pour the tomatoes (and their puree) into the pot along with the fresh minced basil. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 30 minutes, stirring occasionally to let the flavors deepen.
4. Roast the chicken: While the chili base simmers, preheat your oven to 175ºC/350ºF. Rub the split chicken breasts with a little olive oil and sprinkle them generously with salt and pepper. Place them on a baking sheet and roast for 35 to 40 minutes until just cooked through.
5. Shred and finish: Allow the roasted chicken to cool slightly, then remove the meat from the bones and skin, discarding both. Cut the succulent meat into 3/4-inch chunks. Add the chicken to the simmering chili and cook uncovered for another 20 minutes to allow the chicken to absorb the spicy tomato sauce.
6. Serve: Ladle the hot chili into deep bowls. Top with a handful of corn chips, a sprinkle of raw onions, a mountain of grated cheddar, and a cool dollop of sour cream.

Recipe Tips

• Why roast chicken on the bone: Roasting the chicken bone-in and skin-on is the secret to this recipe; the skin protects the meat from drying out, and the bone provides a much deeper flavor than using boneless breasts.
• How to control the heat: The combination of red pepper flakes and cayenne provides a moderate kick. If you prefer a milder chili, omit the pepper flakes and reduce the cayenne to a tiny pinch.
• The role of fresh basil: While basil might seem unusual for chili, it provides a bright, herbal sweetness that perfectly balances the acidity of the tomatoes and the earthy notes of the cumin.
• Texture of tomatoes: Hand-crushing the tomatoes gives the chili a chunky, homemade feel. If you prefer a smoother sauce, the food processor method is the way to go.

What To Serve With Chicken Chili Recipe?

This Chicken Chili Recipe is a robust, savory meal that needs a crunchy or creamy finish! A bowl of Salty Corn Chips is the classic choice for adding a satisfying crunch to every bite. For a heartier meal, a side of Honey Cornbread adds a lovely sweetness that pairs perfectly with the spicy cayenne! A dollop of Full-Fat Sour Cream or a cold Mexican Lager pairs wonderfully with the rich, tomato-based sauce.

How To Store Chicken Chili Recipe

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days. Like most stews, the flavor actually improves on the second day.
• Reheat: Warm the chili gently on the stovetop over medium-low heat. If it has thickened too much in the fridge, add a small splash of chicken broth to loosen it up.
• Freeze: This chili freezes beautifully for up to 3 months. Thaw in the refrigerator overnight before reheating.

Chicken Chili Recipe Nutrition Facts

• Calories: 380 kcal (per serving)
• Total Fat: 14 g
• Saturated Fat: 3 g
• Cholesterol: 85 mg
• Sodium: 890 mg
• Total Carbohydrates: 22 g
• Protein: 38 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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