Best-Ever Chicken Chilli
This is my favourite chilli recipe. We love it so much, I make it at least once every two weeks. It's lighter than your average chilli, as it contains chicken instead of beef.
Ingredients
Serves: 8
- 1 tablespoon vegetable oil
- 450g skinless, boneless chicken meat, cut into bite-size pieces
- 2 (400g) tins chopped tomatoes
- 2 (410g) tins red kidney beans, drained, liquid reserved
- 2 onions, chopped
- 3 potatoes, peeled and chopped
- 3 tablespoons chilli powder
- salt to taste
- 1 tablespoon ground black pepper
- 115g sweetcorn kernels
Method
Prep:15min ›
Cook:50min ›
Extra time:1hr5min ›
Ready in:2hr10min
- Heat the oil in a frying pan over medium heat and cook the chicken for 10 minutes or until juices run clear.
- Transfer chicken to a large pot over medium heat. Pour the tomatoes and kidney bean liquid into the pot. Mix in onions and potatoes. Season with chilli powder, salt and pepper. Cook 25 minutes, stirring occasionally, until vegetables are tender. Mix in kidney beans and sweetcorn and continue cooking 10 minutes or until heated through.
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Reviews & ratings
Average global rating:
(15)
Reviews in English (13)
made this recipe exactly as described. It is a simple dish but tasty never the less - 26 Dec 2010
I gave this chili 3 stars because I like the concept of it. I like the chicken and corn and it makes a very hearty chili. The reason I didn't give it 5 stars, though, is because it is EXTREMELY spicy. My husband and I had to add 2 or 3 dollops of sour cream to our bowls because it was just too much. I think the tbsp. of pepper is a mis-print, because my mom said in all her 50 years of cooking, she has never seen a recipe that calls for that much pepper! Next time I make this I will SIGNIFICANTLY reduce the amount of pepper and probably the chili powder as well. - 17 Oct 2006 (Review from Allrecipes US | Canada)
I've never made chili before, and this recipe turned out great. I'm not a fan of beans so I omitted them. And to replace the bean liquid, I put a can of chicken broth in instead. To replace the beans, I just put in more potato and chicken. I also added a tsp. garlic salt, a tsp. of paprika, and a little more chili powder. It's got quite a kick and tastes great with corn bread. - 01 Aug 2006 (Review from Allrecipes US | Canada)
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