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Smoky Chicken Chili Recipe

Finding the best chili recipe is like my own personal quest for the Holy Grail... There's pretty much no such thing as a bad chili recipe, so it's fun research to conduct!

I'm someone who loves trying new recipes so much that I rarely repeat a recipe, but I think this one may just be a keeper. Many quick-cooking chili recipes lack depth; the ones that have a more complex flavor get that way due to hours upon hours of cooking in a crockpot as the flavors meld. But this one is the best of both worlds; quick to pull together, and with a deep, smoky flavor thanks to chipotle chili powder and a chopped poblano chili (the one use used was semi-dried... not the fully dried ones, but ripened with a red skin, and already stemmed and seeded, found in the produce section next to the fresh jalapeños).


2 Tbsp olive oil

4 yellow onions, chopped

1 poblano chili, seeded and finely chopped

2 lb chicken breast, cubed

1 tsp ground cumin

1 tsp chipotle chili powder

Salt and pepper to taste

4 c broth (I used homemade broth from chicken bones)

2 Tbsp whole wheat flour

2 15-oz cans chickpeas, drained and rinsed

4 tomatoes, chopped

2 c shredded cheese

Greek yogurt for garnish if desired

Heat olive oil in a pasta pot over medium heat. Add onions and poblano chili, and cook until onions are translucent. Add chicken, cumin, chili powder, salt, and pepper.

In a saucepan, add flour to broth and whisk to combine. Bring the broth to a boil, then reduce heat and simmer for 5 minutes to thicken slightly.

Once the chicken is cooked through and browned, pour the broth into the chili pot and add the chickpeas. Continue to simmer on low heat for 10 to 15 minutes. At the end of cooking time, stir in tomatoes. Serve topped with cheese (1/4 c per serving) and garnished with Greek yogurt if desired.

Makes 8 servings. 21 Day Fix container counts per serving: 1 red, 1 yellow, 2 green, 1 blue, 1 teaspoon.

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