RECIPES

Chicken Chili

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.

Prep Time

10M

Cook Time

30M

Serves

4

Ingredients

  • 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
  • rice
  • taco shells
  • tortillas
  • sour cream
  • cheese, grated
  • avocado, diced

    • Instructions

    1. 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. 2 Add vegetables and cook as additional 5 minutes. Reduce heat to low and stir in seasonings.
    3. 3 Cook, stirring often for another 5 minutes, Stir in tomatoes and beans; bring to a boil, breaking up tomatoes.
    4. 4 Cover and simmer for 15 minutes.
    5. 5 Serve on rice, taco shells or tortillas. Garnish with sour cream, cheese and avocado.
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