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Chicken Chili Recipe

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  • Author: Caroline Phelps
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 people 1x
  • Category: Main
  • Method: Stove Top
  • Cuisine: American


A healthier chili made with chicken and packed with flavor.


Units Scale
  • 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, 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 the chicken, chili, cumin, cinnamon, salt and stir well.
  4. Add the 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 the balsamic vinegar and cilantro and stir well. Season with more salt if needed and serve.


Keep this chicken chili in a storage container and refrigerate for up to 3 days.

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