Chunky Chicken Chili


·         1 stick butter, divided

·         2 pounds boneless, skinless chicken breasts, cubed into 1/2-inch pieces

·         1/4 cup all-purpose flour

·         1 large onion, chopped

·         1/4 cup red pepper, diced

·         1/4 cup green pepper, diced

·         2 cups chicken stock

·         1 cup heavy cream

·         2 tablespoons chili powder

·         1 teaspoon ground coriander

·         1 teaspoon ground cumin

·         1 teaspoon cayenne pepper

·         1 tablespoon cracked black pepper

·         1 tablespoon kosher salt

·         2 (14.5-ounce) cans cannellini beans, drained

·         2 (4-ounce) cans mild green chiles

·         1/2 cup sour cream

·         1 1/2 cups grated Cheddar, for garnish

·         3 tablespoons chopped parsley leaves, for garnish


In a large Dutch oven, melt 4 tablespoons butter over medium-high heat. Brown the chicken pieces until nicely colored and cooked through. Remove chicken to a large bowl and set aside.

Using the same Dutch oven, stir in the flour. This will create a roux. Stir in the onions and peppers. Add the chicken stock to deglaze the pan and stir in the heavy cream. Lower heat and cook until the mixture thickens, about 5 minutes. Once the sauce has thickened, add the chili powder, coriander, cumin, cayenne, black pepper and the salt. Stir and cook for a few minutes. Add the cannellini beans, chiles and the chicken and simmer for another 6 to 8 minutes. At the very end, mix in the sour cream. Transfer to a serving bowl and garnish with Cheddar and parsley.

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