Chicken chili

A dish to eat with your eyes as well, because of the great blend of colors in the ingredients. The white chicken meat and white beans make it feel light, while the red peppers and yellow corn provide the bright tones.


4 lb chicken (boneless, skinless chicken meat, cut into bite size pieces)
1 1⁄2 c onion (coarsely chopped)
2 c bell pepper (optional, red, cut into bite size pieces)
4 T garlic (garlic granules, or bottle minced garlic, or 8 T crushed garlic)
2 t cumin (ground)
1 t chili powder (or to taste)
1 t sugar
1 cn broth (15 oz can, chicken broth)
1 cn tomato (15 oz can, chopped tomatoes, including juice)
1⁄2 c corn (yellow corn kernels, fresh, frozen, or canned)
2 cn chili pepper (4 oz cans, choped green chili, drained)
3 cn beans (15 oz cans, Great Northern or Canellini beans, rinsed and drained)
1⁄3 c corn starch
3 dr tabasco (optional)


Place chicken, onion, and peppers in the slow cooker - it should be a 5-quart or larger.

Add olive oil, garlic, cumin, ground chili, sugar and Tabasco -if using it, then add chicken broth, chopped tomatoes, and the corn. Add the drained chopped chili and stir.

Put the beans on top of the other ingredients in the slow cooker, but don't stir.

Cover and cook on the low setting for 6 to 8 hours.

About 1 hour before finishing cooking, mix the cornstarch with 1/3 water - be sure there are no lumps - and add a little to the chili, stirring gently, and let it thicken for 5-10 minutes. Keep adding cornstarch every 5-10 minutes until the chili has a consistency thicker than heavy cream.

Serve in bowls. Garnish with shredded Monterrey Jack cheese and sour cream.

Total time
8 hours, 15 minutes
Cooking time
Preparation time
8 servings


To prepare this recipe without a slow cooker. Heat the olive oil in a 5-quart Dutch oven or casserole dish. Add chicken, onion and peppers and cook until onion and peppers are soft and chicken surface is no longer pink, about 9-10 minutes.

Add the remaining ingredients as described in the recipe. Take it to a boil, reduce heat to medium-low and simmer until the chicken is thoroughly cooked inside, about 20-25 minutes,

When the meat is cooked, add the cornstarch mixed with water, a little at a time, every 5 minutes or so, until the chili becomes slightly thicker than heavy cream.

Low cholesterol - this recipe is suitable for a low cholesterol diet if you skip the Monterrey Jack and sour cream garnish. Just serve with some steamed rice.

Prepare ahead - this chili would keep for up to 2 days in the fridge, covered. It will freeze well if frozen before thickening. Thaw in the microwave then re-heat in a large pot over medium heat, stirring gently -to prevent the beans from breaking- but frequently. Once the chili is hot, thicken with cornstarch as described.


North American cuisine

easy, slow cooker, poultry
main course, main meal, one dish
American food recipes
Food in U.S.A.