Originally published in the November 2010 issue.
Cosy, Chunky Chicken Chili
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Makes
7 Servings

Bite-sized chicken pieces update a fall favourite in this chunky chicken chili.
Ingredients
- 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
Instructions
- 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
- 14 g,
- Carbohydrates
- 8 g,
- Fat
- 3 g,