Chicken Chili

Winter has finally come to Michigan, and a pot of Chili is in order. But I didn't want a tomatoey beefy chili, or a thick and creamy white chicken chili. I settled for something in between, hearty and satisfying with the perfect spicy kick. I make a pot and keep it in the fridge, ready to scoop, heat and eat. Give it a try!
Chicken Chili

1 1/2lbs. boneless skinless chicken thighs
1/2 c. diced celery
2 c. diced onion
1 green pepper, diced
1 red pepper, diced
1 qt. chicken stock
2 10oz. cans Rotel diced tomatoes with chilis
3 cans great northern beans
3 T chili powder
2 T chopped fresh cilantro
salt and freshly ground black pepper to taste

Put stock, celery, onions and peppers on to boil. Once boiling add Rotel and chicken thighs. Once it has returned to a boil reduce heat and simmer for a half hour, until chicken is cooked through. Remove the chicken and set aside until cool enough to handle. In the meantime drain and rinse two of the cans of beans and add to the pot. Mash or puree the third can in it's liquid and add to the pot with the cilantro. Simmer for another half hour, chop the chicken and return to the pot. Adjust for seaoning with salt, pepper and a little more chili if you dare. Enjoy! This chili like most improves with an overnight stay in the fridge.


  1. Sounds delish!!!!

  2. Yummy chicken chili! I made today but added garlic and cumin. Going to make it for next weekend's trip to Boyne Mountain. Thanks, Andrea!


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