The Return of the Chili, with Chicken this Time

I don’t know how I lived without making chili until this year, but now I keep wanting to make more and more 🙂 Of course, I do need a break from time to time and some variety, so this time I made a chicken chili adapted from here.


  • 2 Tbsps olive oil
  • 1/2 large green pepper
  • 1/2 onion
  • 1/2 green jalapeño
  • 1 serrano pepper
  • 3 garlic cloves
  • ~1 lb skinless boneless chicken thighs
  • 1/2 Tbsp ground cumin
  • 1/2 Tbsp dried oregano
  • salt & pepper
  • 1 Tbsp tomato paste
  • 1 can diced tomatoes with juices
  • 1 can white beans with juices
  • 3 chipotle chiles in adobo sauce diced

Chop the veggies. Remove fat from the chicken thighs and cube them into bite size pieces.

Heat oil in a large skillet over medium heat. Add the veggies and cook until softened (~5 min). Add chicken pieces and cook until they are no longer pink on the surface (5-10 min).

Mix in the spices, tomato paste, tomatoes, beans and chipotle chiles. Season with salt and pepper.

Bring to a boil, then reduce to a simmer and cook it for 1-3 hrs. If you are in a hurry, you can stop it after 30 min, but I prefer my meat to fall apart in the chili. Adjust seasoning if needed. Serve with fresh bread.

As you noticed I didn’t add any chili powder to my chili, but you can add 1-1/2 Tbsps instead of the serrano pepper. My chili turned out pretty spicy so it definitely didn’t need the extra spiciness from the chili powder 😉

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