Chicken Chili | Tasty Tuesday #Recipe Swap

So, obviously yesterday was the Super Bowl. We watched it for a bit, but not really. Our team wasn’t playing and the commercials weren’t as exciting as we hoped. At 9pm we turned on Downton Abby, our favorite show. Earlier in the day, T.J. started making chili. Chicken chili, since I don’t eat beef. It is super yummy, makes a ton and makes you belly feel all warm and snuggly. We poured it over chips last night and made nachos and tonight we ate it by the bowlful with toppings like fresh guacamole, sour cream, and freshly grated sharp cheddar cheese. The recipe originates from The Barefoot Contessa, but T.J. has changed it a lot. If you want the original recipe you can check it out here.

chicken chili

5.0 from 1 reviews
Chicken Chili | Tasty Tuesday #Recipe Swap
Prep time
Cook time
Total time
Quick note: If you like your chili spicy with a kick, add all the optional ingredients. If you want a more mildly spicy chili, cut back or ignore the optional ingredients.
Recipe type: Dinner
Cuisine: American
Serves: 6-8
  • 3 medium yellow onions, chopped
  • 4 garlic cloves, minced
  • 2 red bell peppers, cored, seeded, and large-diced
  • 2 yellow bell peppers, cored, seeded, and large-diced
  • 1 jalapeño, seeded and small-diced (optional)
  • 2 28-oz cans of whole plum tomatoes, drained and chopped
  • 2 15.5 oz cans of cannellini beans, drained and rinsed
  • 1 12-oz bottle of amber ale or lager (Abita, Samuel Adams, etc.)
  • 2 cups chicken stock (or more, as needed)
  • 4 split chicken breasts, bone in, skin on
  • extra virgin olive oil
  • sea salt (to taste)
  • freshly ground black pepper
  • 2 tsp. chipotle chili powder
  • 2 tsp. chili powder
  • 2 tsp. coriander
  • 2 tsp. ground cumin
  • ½ tsp. dried red pepper flakes (optional)
  • ¼ tsp. cayenne pepper (optional)
  • ¼ cup minced fresh cilantro (optional)
  • sharp cheddar cheese, grated
  • sour cream
  1. Preheat oven to 350 degrees as you start the chili.
  2. Cook the onions in olive oil over medium-low heat until translucent, 10-15 minutes.
  3. Add garlic and cook for 1 minute.
  4. Add bell peppers, spices, 2-4 tsp. of salt, and 4-6 turns of black pepper mill. Cook for 1 minute.
  5. Add tomatoes and cilantro, if using.
  6. Add beer and chicken stock. Add beans.
  7. If more liquid needed, add more chicken stock.
  8. Bring to a boil, then reduce heat, and simmer, uncovered, for 30 minutes. Stir occasionally.
  9. Meanwhile, rub chicken with olive oil, place them on a baking sheet, then generously sprinkle with salt and pepper. Roast chicken 35-40 minutes. Let cool slightly. Remove skin and bones, and cut chicken into ½-3/4 inch chunks.
  10. Add chicken to chili, then simmer, uncovered, for another 20 minutes.
  11. Serve with sour cream, cheddar cheese, and your favorite tortilla chips.

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About Candice

Candice is a mom of three under 5. Originally from the smallest state of Rhode Island, now living in Connecticut. From working gal to stay-at-home mom, she is walking the path of the Modern Mom.


  1. This looks so yummy! I prefer turkey chili over beef so can’t wait to try this chicken version!

  2. This sounds yummy! I make white chicken chili all the time, I’ll have to give this version a try!

  3. Chicken Chili…interesting, it sounds good, too.

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