How to Make Chicken Chilli

With colder temps whipping up across the country this winter, nothing beats having something hot a hardy on the stove. The aroma of spice and savory meats is sure to chase away the chill on even the coldest of nights, leaving you with a warm and satisfying meal, sure to make everyone happy, and feel warm and cozy.

This is a take on a classic chili, using chicken in place of traditionally thought of beef. This is also versatile in that is can be cooked quickly and easily right before meal time, or it can be left to simmer on the stove top or slow cooker, until you are ready to eat. This chili goes especially well served with corn bread fresh from the oven, or a handful of tortilla chips, and can be garnished in any way you choose, some suggestions have been provided.

This chili is also a fabulous way to use up left over chicken from a big meal earlier in the week, just by shredding the leftovers, making it a quick last minute dinner. This particular dish also has very easy clean up, as everything is cooked in one pan.

Serves: Approximately four people. Prep time: Fifteen minutes Cook time: Twenty minutes on stovetop, up to 8 hours if prepared in slow cooker.


  • 2 boneless chicken breasts (about two cups cooked)
  • 1 28 ounce can of Diced tomatoes with no salt added
  • 1 15 ounce can Tomato Sauce with no salt added
  • 1 Can of Black Beans (you can also use previously prepared dried beans)
  • 1 Half Cup Chicken stock
  • 1 Bell Pepper which ever color you prefer (chopped and seeds removed)
  • One half of a Medium White Onion (finely chopped)
  • 2 Tablespoons Minced Garlic
  • 1 Teaspoon Sea Salt
  • 1 pinch of Black Pepper
  • 1 Teaspoon Mrs. Dash Table Blend
  • 1 Teaspoon dried cilantro
  • 1 Teaspoon dried parsley
  • 1 Tablespoon Chili Powder
  • 1 Squeeze of lime juice, about a teaspoon

*For spicier chili, you can add a dash of Cayenne Pepper, or add red pepper flakes, or spicy peppers like jalapenos or habaneros to the mix.

  •  ½ Cup Shredded Cheddar or Feta Cheese, for topping (optional)

*Another Tasty garnish is to add sliced avocado.

  • Sour Cream, for topping (optional)
  • Fresh cilantro, for topping (optional)
  • Tortilla strips, for topping (optional)


1) Cut chicken breasts into bite sized pieces. (If previously cooked can also be shredded)

2) Place Chicken Breast in a large pan, and brown the chicken on Medium/High heat. Make sure the chicken is cooked all the way through. (If it is more convenient, you can use a countertop grill, or brown in the oven ahead of time.)

3) Add peppers, onion and garlic to pan with the chicken and cook briefly until they are softened, and onions are translucent.

4) Add one half of a cup of chicken stock to the pan.

5) Reduce heat to medium, and add the diced tomatoes and tomato sauce and add seasonings and lime juice.

6) Rinse and drain black beans, and add them to the pan. (If you do not like black beans, feel free to substitute beans of your choice.)

7) Bring everything in pan to a simmer.

8) Cook until beans are softened, and everything is heated all the way through.

9) Spoon into bowls, and top with shredded cheese, sour cream, tortilla strips or fresh herbs if you desire.

This recipe can easily be doubled if desired.

This particular recipe can also be prepared and left to simmer in a slow cooker on low for up to eight hours until you are ready to eat.

This also can be prepared in advance and frozen until needed.

To Freeze:

Allow chili to cool down to slightly warmer than room temperature, you can store it in individual servings, or one dinner. Use small freezer containers, or gallon sized freezer bag.

Allow to cool in the fridge, and then move to freezer or deep freezer.

When ready to use, they can be defrosted in the refrigerator, or they can be removed from freezer containers and placed directly into a slow cooker on low, with a ½ cup of water or chicken stock on low until heated thoroughly