Chicken Chili


Serves 8 to 10

A nice little twist on a cold-weather favorite, Chicken Chili is traditionally served in our home on Halloween Eve or to celebrate the Super Bowl. We set up a self-serve buffet with additional bowls of grated cheddar cheese, chopped green onion, sour cream or Greek yogurt, fresh cilantro, and corn chips for chili toppings.


  • 3 pounds Smart Chicken, diced (a mixture of light and dark meat works nicely)

  • 2 teaspoons kosher salt

  • 2 tablespoons olive oil

  • 2 cups yellow onion, diced

  • 2 cups green bell pepper, diced

  • 2 teaspoons garlic, minced

  • 1 tablespoon chili powder

  • 1 teaspoon cayenne pepper

  • 1/4 cup fresh cilantro, roughly chopped (plus extra for topping)

  • 4 cups chicken stock

  • 1 15-ounce can garbanzo beans, drained

  • 1 15-ounce can black beans, drained

  • 1 15-ounce can red beans, drained

  • 1 14.5-ounce can diced fire-roasted tomatoes

  • 1 14.5-ounce can diced tomatoes

  • 1 29-ounce can tomato sauce

  • 1 tablespoon lime juice


In an 8-quart stockpot, heat olive oil over medium-high heat. Add diced Smart Chicken, onions, peppers, and salt; sauté, stirring occasionally, until completely cooked (about 10 minutes). Add chicken stock, garlic, chili powder, cayenne, and cilantro and cook for 3 to 5 more minutes. Add beans, tomatoes, and tomato sauce. Simmer gently for 30 to 45 minutes. Add lime juice prior to serving.

Recipe created by Sally Hillis, R.D., Hillis & Company, Lincoln, Nebraska