The BEST Chicken Chili

If you’re not new around here and have seen my recipe for sweet potato pie (the perfect sweet potato pie, in my opinion), then you know that words like “perfect” and “best” hold a lot of weight in my book. Those are not words that I just throw around, so when I claim that something is the best, in my humble opinion, it is the best. And that is what this chicken chili is.

This recipe is a combination of a few different chili recipes I’ve tried over the years, along with my mom’s chili recipe. It’s the perfect thing for cold winter evenings, Super Bowl parties, or just anytime you’re in the mood for something delicious and cozy. Also, because it is chicken, it’s lower in calories than a typical beef chili. But, don’t be concerned, the flavor is spot on to the point where I’m going to make the bold claim that you will not miss the beef. Obviously, this is not a vegetarian dish, but if you wanted to make it so, check the Cook’s Notes at the end for how to do that.

Anyway, enough chit chat, let’s get into the recipe.

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RECIPE

Time: 1 hour

Servings: 12

Difficulty: Easy

Ingredients

2 Tbsp. avocado oil

1 lb. of ground chicken breast

1 large yellow onion, minced

2 bell peppers (any color), diced

1 Tbsp. minced garlic

1/2 bottle of Corona (any pale lager or ale works)

1 Tbsp. Worcestershire sauce

1 Tbsp. dried oregano

2 Tbsp. chili powder

1 tsp. ground cumin

1 tsp. smoked paprika

Kosher salt and black pepper

1 can (6 oz) of tomato paste

1 can (10.75 oz) condensed tomato soup

1 can (14.5oz) diced tomatoes

1 can (15 oz) tomato sauce

1 can (15 oz) kidney beans, drained

1 can (15 oz) black beans, drained

1 can (15 oz) pinto beans, drained

Directions

1. In a stockpot or a dutch oven, heat the oil over medium-high heat until it shimmers and add the onions, peppers, and hefty pinch of salt and pepper. Cook them until the onions are translucent and the peppers are soft.

2. Add the garlic and cook until fragrant. Then add the ground chicken, another pinch of salt and pepper, and cook until cooked through.

3. Pour in the beer, scrape off any brown bits that may have formed at the bottom of the pot, and let it reduce by half.

4. Add in the Worcestershire sauce, chili powder, cumin, paprika, and oregano. Stir to combine.

5. Add tomato paste and stir until everything in the pot is covered in it. Then, add the tomato soup, diced tomatoes, tomato sauce, and all the beans. Stir to combine.

6. Reduce the heat to medium and let the chili simmer for, at least 30 mins. (but you can let it simmer for up to an hour).

7. Serve and enjoy!

COOK’S NOTES:

• If you want to make this vegetarian, exchange the Worcestershire sauce for a vegan Worcestershire sauce. Then for the protein, you have a couple of options:

  • You can sub out the ground chicken for tofu or whatever plant-based meat substitute you like.

  • You can double up the beans added.

• This can easily be made in either the slow cooker or an Instant Pot.

  • Slow Cooker: Complete steps 1-4 as directed. Then, gently pour the contents into the slow cooker. Cook on Low for 4 hours or on High for 2.

  • Instant Pot:

    • Turn your Instant Pot onto “Saute” with “High” heat. Then, do steps 1-5.

    • When you get to step 6, put your Instant Pot’s lid on and change it to the “Pressure Cook” setting. set the cook timer for 20 minutes on high pressure.

    • Once the cook time is up, let the pressure naturally release for 15 minutes. Then, quick release the vent (use a wooden spoon so you don’t burn yourself!).