Chicken Chili

Prep Time: 10 min
Cook Time: 30 min
Serves: 4

This traditional chili recipe uses chicken instead of beef for a lighter flavour that holds up to the other ingredients. Serve with rice for a hearty meal, or spoon into tortillas for tasty soft tacos.


1 lb (0.5 kg) boneless, skinless chicken thighs, cube
1 lb (0.5 kg) ground chicken
2 tbsp (30 mL) oil
2 cloves garlic, minced
1 onion(s), chopped
2 carrot(s), sliced
1 stalk celery, sliced
10 mushrooms, small, sliced
1 tbsp (15 mL) chili powder
1 tsp (5 mL) oregano
1 tsp (5 mL) cumin, ground
1/2 tsp (2.5 mL) paprika
1/4 tsp (1.25 mL) salt
black pepper, to taste
hot pepper sauce, to taste
1 can canned whole tomatoes, undrained
1 can canned kidney beans, undrained
taco shells
sour cream
cheese, grated
avocado, diced


1 In a large sauce pan, heat oil over medium heat and brown garlic and chicken for about 5 minutes or until chicken is firm.
2 Add vegetables and cook as additional 5 minutes. Reduce heat to low and stir in seasonings.
3 Cook, stirring often for another 5 minutes, Stir in tomatoes and beans; bring to a boil, breaking up tomatoes.
4 Cover and simmer for 15 minutes.
5 Serve on rice, taco shells or tortillas. Garnish with sour cream, cheese and avocado.