| Level: | Easy |
| Total: | 45 min |
| Prep: | 20 min |
| Cook: | 25 min |
| Yield: | 2 quarts |
Ingredients
- 1 stick butter, divided
- 2 pounds boneless, skinless chicken breasts, cubed into 1/2-inch pieces
- 1/4 cup all-purpose flour
- 1 large onion, chopped
- 1/4 cup red pepper, diced
- 1/4 cup green pepper, diced
- 2 cups chicken stock
- 1 cup heavy cream
- 2 tablespoons chili powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- 1 tablespoon cracked black pepper
- 1 tablespoon kosher salt
- 2 (14.5-ounce) cans cannellini beans, drained
- 2 (4-ounce) cans mild green chiles
- 1/2 cup sour cream
- 1 1/2 cups grated Cheddar, for garnish
- 3 tablespoons chopped parsley leaves, for garnish
Instructions
- In a large Dutch oven, melt 4 tablespoons butter over medium-high heat. Brown the chicken pieces until nicely colored and cooked through. Remove chicken to a large bowl and set aside.
- Using the same Dutch oven, stir in the flour. This will create a roux. Stir in the onions and peppers. Add the chicken stock to deglaze the pan and stir in the heavy cream. Lower heat and cook until the mixture thickens, about 5 minutes. Once the sauce has thickened, add the chili powder, coriander, cumin, cayenne, black pepper and the salt. Stir and cook for a few minutes. Add the cannellini beans, chiles and the chicken and simmer for another 6 to 8 minutes. At the very end, mix in the sour cream. Transfer to a serving bowl and garnish with Cheddar and parsley.
Nutrition Facts
| Serving Size | 1 of 34 servings |
| Calories | 152 |
| Total Fat | 9 g |
| Saturated Fat | 5 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 10 g |
| Cholesterol | 44 mg |
| Sodium | 232 mg |
Reviews
I recently made this and entered it in a chili cookoff contest, and I won first prize. It was delicious and fairly easy to make. The 232, now 233, reviews have all been glowing, and I would say you can’t go wrong if you make this. Thanks, Aaron, for the great recipe.
One of my favorite cold weather recipes. Flavor is spot on but I usually make mine more soupy as a personal preference. So comforting like a warm hug!
so easy and delicious!! I will double next time to have left overs
Very good! Used chicken thighs for extra flavor. Highly recommend.
I love this recipe – I have made it a dozen times (DAIRY FREE). He forgets to tell you when to add the other half of butter and to explain making a roux to those who aren’t familiar. I think his sequencing is off. Here’s how I revise it (CAPS):
In a large Dutch oven, melt 4 tablespoons butter over medium-high heat. Brown the chicken pieces until nicely colored and cooked through ADD THE SPICE MIXTURE AT LAST MINUTE AND TOSS WELL. Remove chicken to a large bowl and set aside.
Using the same Dutch oven, SAUTE THE PEPPERS AND ONIONS and remove with slotted spoon. ADD THE OTHER 4 TBL BUTTER, WISK in the flour. This will create a roux. SLOWLY Add the chicken stock to deglaze the pan AND SLOWLY DEVELOP THE THICKER ROUX. Lower heat and cook until the mixture thickens, about 5 minutes. Once the sauce has thickened, add A CAN OF UNSWEETENED PLAIN COCONUT MILK INSTEAD OF HEAVY CREAM, Stir and cook for a few minutes. Add the cannellini beans, chiles, PEPPERS/ONIONS and the chicken and simmer for another 6 to 8 minutes. Garnish with toppings of your choice and SERVE WITH Trader joes corn chips or FRITOS SCOOPS.
In a large Dutch oven, melt 4 tablespoons butter over medium-high heat. Brown the chicken pieces until nicely colored and cooked through ADD THE SPICE MIXTURE AT LAST MINUTE AND TOSS WELL. Remove chicken to a large bowl and set aside.
Using the same Dutch oven, SAUTE THE PEPPERS AND ONIONS and remove with slotted spoon. ADD THE OTHER 4 TBL BUTTER, WISK in the flour. This will create a roux. SLOWLY Add the chicken stock to deglaze the pan AND SLOWLY DEVELOP THE THICKER ROUX. Lower heat and cook until the mixture thickens, about 5 minutes. Once the sauce has thickened, add A CAN OF UNSWEETENED PLAIN COCONUT MILK INSTEAD OF HEAVY CREAM, Stir and cook for a few minutes. Add the cannellini beans, chiles, PEPPERS/ONIONS and the chicken and simmer for another 6 to 8 minutes. Garnish with toppings of your choice and SERVE WITH Trader joes corn chips or FRITOS SCOOPS.
This is by far one of my favorite recipes! I have made this chili at least 10 times and each time I fall in love all over again. The only thing I do different is use cilantro instead of parsley for garnish.
This is THE best! I make it all the time.
I️ have been making this recipes for years. It’s wonderfully balanced on flavor and I️ have people asking about it constantly. I️ always say look chicken chili from FN; that where I️ got the recipe.
I’ve made this chili many times and every time people tell me how delicious it is. Thanks Aaron for sharing this one.
I used ground chicken/turkey, added zucchini and turned down the heat a bit, but the flavors were wonderful! I entered a competition at work and won first place, then my mother entered it in her community’s competition and won first place. Everyone asks for the recipe!