“Not Your Average” Chicken Chili

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“Not Your Average” Chicken Chili

Last Friday was Halloween and we had some folks over to celebrate. Since there was a large number of hungry guests to feed I made one of my favorites for a crowd “Not Your Average” Chicken Chili. I love making this when I have a large group of people to feed - its easy to pull together and because I make it pretty mild (I even leave out the beans because Jason can’t stand the texture) its a winner for everyone and they can doctor it up to their tasting preference. Plus it makes the prefect dish for a chilly fall night. 

Who Knew?
Now the history of chili is highly debated probably as much who makes the “best bowl of chili”. I would say myself of course but I may be heavily weighted in my favor… Anyways back to the history of chili most historians agree that it started to gain traction in San Antonio during the 1880’s. Chili stands were starting to pop up from which bowls o’red as they called them could be purchased from women known as “chili queens”. The price was just ten cents and included bread and a glass of water quite the deal! As more folks started slurping up this economical dish the fame of chili con carne spread and the dish winded up being featured at the 1893 World’s Fair in Chicago at the San Antonio Chili Stand. By the 20th century chili joints were popping up all over the west playing a role in keeping people fed during the Great Depression due it being cheap and filling. Who knew? Well now you do so go ahead and whip up some chili for your family tonight. I think you’ll be pleased as well as everyone else who dines with you!

Here's how the Chicken Chili went down...

Not Your Average Chicken Chili

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“Not Your Average” Chicken Chili


For the Chicken Chili

    • 1-2lbs Chicken (Shredded)
    • 1 TBSP Olive Oil
    • 3 Green Bell Peppers, Medium Dice
    • 1 Yellow Onion, Medium Dice
    • 1 TBSP Chilli Powder
    • 1 TSP Cumin
    • 2 Large Cans of Tomato Sauce (32oz each)
    • 3 Cans of Fire Roasted Diced Tomatoes (14.5oz each)
    • 1 Bag of Frozen Corn
    • 1-3 TBSP Chipotle Chiles in Adobo (1-2 peppers and their sauce)


    • Beans (Traditionally Kidney but I like Black Beans myself)
    • Shredded Cheddar Cheese
    • Sour Cream
    • Diced Avocado
    • Sliced Jalapenos
    • Extra Diced Onion
    • Fritos
    • Whatever else you may like!
“Not Your Average” Chicken Chili Recipe Photo

The Process

Step 1

As should be the first step in any recipe get your "mise en place" going and gather up all the ingredients. If you purchased already cooked chicken great! If not bake your chicken at 350 ° for 25 mins or so until fully cooked. I like to season it with some chili powder, cumin and a little salt before I put it in the oven. When done take it out of the oven and allow to cool for a few mins. Shred with forks or using your hands. I find hands easier.

Step 2

While the chicken is cooking heat up a TBSP of olive oil in a large cooking apparatus - I like using my dutch oven. Throw in your green peppers and onion and salute until they soften slightly about 5 minutes.

Step 3

After your veggies have softened add in the chili powder and cumin. Stir together and open up all those cans. No need to drain the diced tomatoes! Just dump in all the canned tomatoes and sauce. Open up the bag of corn and toss that in too. If you chicken is ready throw that in to! Then stir it all up again. Next up is the Chipotle Chilies in Adobe now this is something you want to vary depending on how spicy you like it. I recommend adding this last and then doing a little taste test. You can also add more but the only way to fix the chili if its gets too spicy is to add more non spicy elements such as tomato sauce.

Step 4

Once you got everything in and mixed up good cover the pot and set your burner to simmer. Let simmer for 25 minutes or longer. Ladle chili into bowls, top with your favorite additions and enjoy!

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