Cosy, Chunky Chicken Chili


  • Makes7 Servings
Cosy, Chunky Chicken Chili

Bite-sized chicken pieces update a fall favourite in this chunky chicken chili.


  • 1 tbsp vegetable oil

  • 1 onion, chopped

  • 2 sweet peppers, coarsely chopped

  • 3 cloves garlic, minced

  • 1 lb skinless, boneless chicken breasts, or thighs, cut into chunks

  • 1 796 mL can diced tomatoes

  • 1 540 mL can black beans, or kidney bean

  • 1 tbsp chili powder

  • 2 tsp dried oregano leaves

  • 1 tsp ground cumin

  • 1/2 tsp salt

  • pinch cayenne powder

  • 2 bay leaves

  • 1/3 cup chopped cilantro


  • In a large pot, heat oil over medium. Add onions, peppers and garlic. Cook, stirring, until softened slightly - about 5 minutes. Add chicken. Stir until no longer pink, about 3 minutes.

  • Add tomatoes, beans and seasonings. Stir. Bring to a boil, then reduce heat and cover. Simmer, stirring occasionally, for 15 minutes. Uncover and simmer, stirring occasionally, until thickened - about 10 more minutes.

  • Stir in cilantro and serve.

  • Makes 7 cups (1.75 L).

Nutrition (per serving)

Calories 116, Protein 14g, Carbohydrates 8g, Fat 3g.

Originally published in the November 2010 issue. 

This article was originally published on Nov 01, 2017

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