This chili is super quick and delicious. The cinnamon and molasses add a touch of earthiness and round out the flavors.
| Level: | Easy |
| Total: | 6 hr 30 min |
| Prep: | 15 min |
| Cook: | 6 hr 15 min |
| Yield: | 6 servings (about 10 cups) |
Ingredients
- 1 tablespoon vegetable oil
- 2 pounds lean ground chicken
- Kosher salt
- 4 cloves garlic, minced
- 1 medium onion, finely diced
- 1/4 cup chili powder
- 2 teaspoons ground cumin
- 1/4 teaspoon ground cinnamon
- Pinch ground clove
- 1 cup low-sodium chicken broth
- One 15-ounce can no-salt-added pinto beans
- One 15-ounce can no-salt-added cannellini beans
- One 28-ounce can no-salt-added diced tomato
- 6 sun-dried tomatoes, finely chopped
- 1 tablespoon minced chipotle in adobo
- 2 teaspoons molasses
- 2 teaspoons Worcestershire sauce
- Freshly ground black pepper
- 4 sliced scallions, for garnish
- Lime wedges, for garnish
- Reduced fat sour cream, for garnish, optional
Instructions
- Heat 1 teaspoon of the oil in a large nonstick skillet over high heat. Add half of the ground chicken and 1/2 teaspoon salt, cook, breaking the meat apart with a wooden spoon, until browned, about 4 minutes. Transfer the chicken to a 4- to 6-quart slow cooker insert. Repeat with the remaining chicken using another 1 teaspoon of oil and another 1/2 teaspoon of salt.
- Turn the heat down to medium and add the remaining 1 teaspoon of oil to the skillet. Add the garlic and onions, stirring and scraping up any browned bits in the pan, until the onions soften, about 5 minutes. Add the chili powder, cumin, cinnamon and clove, and stir constantly for 1 minute to cook the spices. Pour in the chicken broth and scrape the bottom of the pan. Transfer to the slow cooker, along with the pinto and cannellini beans and their bean liquid, the diced tomatoes, sun-dried tomatoes, chipotle, molasses, Worcestershire sauce, 2 teaspoons salt and some black pepper. Cover and cook on the low setting for 6 hours.
- Serve with scallions, lime wedges and sour cream, if using.
Nutrition Facts
| Calories | 320 calorie |
| Total Fat | 12 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 100 milligrams |
| Sodium | 970 milligrams |
| Carbohydrates | 27 grams |
| Dietary Fiber | 8 grams |
| Protein | 27 grams |
| Sugar | 13 grams |
Reviews
I substituted organic ancestral blend ground beef but I followed everything else to the letter and it was amazing! Definitely worth the 5 stars and time prepping. It was a hit with the whole family!
I made this for dinner tonight and it was a hit! Really easy to make since I had all ingredients on hand. Will definitely make it again.
This was not tasty. 99% I love Food Network recipes. This one? No flavor. Threw it down the sink.
Fantastic!
I’ve never eaten chicken chili before however, this was delicious. I couldn’t find one of the spices called for so I substituted that. I also cut down the amount of chili powder in the recipe. My family loved it. Will be making this again.
Definitely our go-to chili recipe. Have made it for a multitude of occasions and it ALWAYS gets rave reviews!
Although it is not done yet, I can not tame the chili powder taste…it burns my mouth and is very overpowering. Possibly 1/4 cup is too much? I have added more beans, tomatoes, sugar, tomato paste….just can not get this to taste edible.
If I have to cook everything before it goes into the crock pot, what’s the point of using the crock pot? Just make it in one pot on the stove, cover and cook on low heat for several hours. Or use a pressure cooker with a browning feature.
My family loved this recipe.