Chicken Chili Recipe



  • 1 tablespoon extra virgin olive oil
  • 3 stalks celery (finely chopped)
  • 2 cloves garlic (minced)
  • 1 medium onion (peeled and finely chopped)
  • 1/2 red bell pepper (cored, seeded and finely chopped)
  • 1/2 green bell pepper (cored, seeded and finely chopped)
  • 3/4 pound boneless, skinless chicken breast
  • 1 tablespoon chili powder
  • 1 tablespoon cumin powder
  • 1/2 teaspoon cinnamon powder
  • 1 teaspoon kosher salt
  • 1 cup low sodium chicken stock
  • 28 ounce can diced tomatoes
  • 10.5 ounce can chickpeas (rinsed and drained)
  • 10.5 ounce red kidney beans (rinsed and drained)
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons cilantro (finely chopped)


  1. Cook or boil the chicken breasts and finely shred using your fingers.
  2. In a large pot over high heat, add olive oil, garlic, onion, celery, red and green bell peppers. Cook for 5 minutes, until vegetables are tender.
  3. Add chicken, chili, cumin, cinnamon, salt and stir well.
  4. Add chicken stock, tomatoes, chickpeas and kidney beans and bring to a boil.
  5. Lower heat, cover and simmer for 30 minutes.
  6. Turn off the heat, add balsamic vinegar and cilantro and stir well. Season with more salt if needed and serve.
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