Penny Saver’s Chicken Chili with Beans

Jenny from Smith & Truslow

Servings

8-10

Prep Time

25 minutes

Cook Time

2 hours

Cuisine

Mexican

Category

Main Course

This chicken chili with beans is a great alternative to beef chili. It was introduced to us years ago as "Penny Saver's Chicken Chili," and while the name stuck, the final product deserves so much more. Shredded chicken, three kinds of beans and peppers simmer low and slow with our organic chili powder, cumin, coriander and oregano. It's become a favorite on crisp Sunday afternoons, perfect for football tailgating or feeding a crowd. Gluten-free.


Penny Saver’s Chicken Chili with Beans

Ingredients

  • 6 boneless skinned chicken breasts
  • 3 tablespoons vegetable oil
  • 3 medium onions, chopped
  • 6 teaspoons fresh garlic, minced
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 1 jalapeño pepper, minced
  • 1/4 cup organic chili powder
  • 1 tablespoon organic ground cumin
  • 2 teaspoons organic ground coriander
  • 1 teaspoon organic dried oregano
  • 1 28-ounce can whole peeled tomatoes
  • 1 15 1/2-ounce can stewed tomatoes
  • 1 cup chicken broth
  • 2 15 1/2-ounce cans kidney beans, rinsed and drained
  • 1 15 1/2-ounce can black beans, rinsed and drained
  • 1/4 cup diced carrots (optional)
  • Grated cheddar cheese, for serving
  • Fine sea salt, to taste

Directions

  1. Place chicken in large skillet. Add enough water to cover chicken and bring to boil. Reduce heat, and simmer until cooked (about 10-15 minutes).

  2. Drain chicken; cool slightly. Coarsely shred meat. (Can be made a day ahead, covered and refrigerated.)

  3. Heat oil in heavy large pot over medium-high heat. Add onions and sauté until tender, about 10 minutes.

  4. Add the garlic, green pepper, red pepper, jalapeño and carrots (if using). Sauté 1 minute.

  5. Mix in chili powder, cumin, coriander and oregano.

  6. Add tomatoes and broth. Bring to simmer, breaking tomatoes with wooden spoon. Simmer over medium/low heat for about 1/2 hour to blend flavors, stirring occasionally.

  7. Add the beans.Simmer uncovered, stirring occasionally, until the chili thickens, about 1 hour.

  8. And shredded chicken. Simmer for 5 more minutes. Season with salt to taste.

  9. Ladle chili into bowls. Top with grated cheddar cheese.

  10. Serve with thick slices of crusty bread or sourdough, and carrot and celery sticks.

Featured Ingredient:

All of our products are certified organic, gluten-free and tested for heavy-metals. We grind premium quality spices in small batches to offer the best possible flavors.

Organic Ground Coriander Learn More

Why use Smith and Truslow Coriander?

Organic, certified as gluten-free and freshly ground in small batches to preserve the essential oils. You can see, smell and taste the difference!

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