| Level: | Easy |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 cup vegetable oil
- 3 tablespoons cayenne pepper
- 2 tablespoons brown sugar
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 teaspoons kosher salt
- 2 carrots, diced
- 1 yellow onion, diced
- 2 pounds ground chicken
- Two 15.5-ounce cans cannellini beans, rinsed and drained
- One 14-ounce can diced tomatoes
- 2 teaspoons hot sauce
- 1 cup chicken stock
- 1 cup sour cream
- 1/4 cup chopped pickles, for garnish
Instructions
- Stir together the oil, cayenne, brown sugar, paprika, garlic powder and 1 teaspoon of salt in a small saucepan. Cook over low heat until the spices infuse the oil, 2 to 3 minutes.
- Heat a large Dutch oven or heavy-bottomed pan over medium-high heat. Spoon 1/4 cup of the spiced oil into the pan. Add the carrots and onion and cook until the vegetables soften and start to brown, 6 to 8 minutes. Add the chicken and remaining 1 teaspoon salt and cook, breaking up the chicken with a wooden spoon, until browned, 4 to 5 minutes. Add the beans, tomatoes, hot sauce and 2 tablespoons more of the spiced oil. Stir together and bring to a boil. Pour in the stock. Return to a boil, then reduce to a simmer and cook, partially covered, stirring occasionally, until the chili is thickened, 15 to 20 minutes.
- Ladle the chili into bowls. Top each bowl with a dollop of sour cream, a sprinkle of chopped pickles and a drizzle of the remaining hot oil.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 852 |
| Total Fat | 59 g |
| Saturated Fat | 11 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 10 g |
| Sugar | 9 g |
| Protein | 40 g |
| Cholesterol | 151 mg |
| Sodium | 865 mg |
Reviews
I love spicy food but my ex, with whom I share my apartment, doesn’t.so much.
Can’t get sweet pickles here.
Can’t get sweet pickles here.
Super good. I add more beans probably a Colorado thing. Goes great as part of nachos. Also added corn. Yummy
Absolutely delicious!! To cut down on the heat, I alter it occasionally to 1 TBSP of Cayenne Pepper (not 3) while adding 2 TBSPs of Chili Powder for the oil mix.
Not your traditional chili. Full of flavor. I was not sure about the sweet pickles, but I loved them in it.
This recipe had great flavor and was very very spicy. Since I have small children I halved the cayenne and paprika amounts and left out the hot sauce. My hubs and I are not spice sensitive and were surprised at the kick this had. Kiddos didn’t tolerate. Def a great adult-only recipe.
So good!!
I only did 2tbs of Cayenne, was a little nervous of the heat. I had the spiced oil mixture go in a pan on low for about 15 minutes. I kept whisking to get lots of flavor.
Do not forget the pickles at the end. It sounds strange but man it works! I had pickles i canned over the summer. My husband raved that this needs to be on his favorite list
Delicious
I wasn’t sure what to expect with this but it’s pretty good! I added Greek yogurt on top instead of sour cream and dill pickles instead of bread and butter, and the toppings really make the dish! Only thing I might change next time is possibly doubling the hot sauce.
I have one go to chili recipe I have used for years, but now that I’ve made this recipe….there’s a new sheriff in town. This was easy, flavorful and my teenage daughter loved it. And yes, the pickles were a must (bread and butter style).
Loved it! I had never made chicken chili before, but I will make this recipe again!