Classic Chicken Chili
Prep time
Cook time
Total time
Tastes even better the next day!
Serves: 4 to 6
  • 1½ pounds boneless skinless chicken thighs
  • 1 large onion, finely chopped (1/3 cup reserved for garnish)
  • 1 jalapeƱo, ribs and seeds removed, finely chopped
  • 2 green peppers, ribs and seeds removed, finely chopped
  • 1 stalk celery, finely chopped
  • Handful cilantro, stems and leaves, minced, plus a few whole leaves for garnish
  • 3 cloves garlic, finely chopped
  • 2 tablespoons fresh chili powder
  • 1 teaspoon cumin
  • ½ teaspoon oregano
  • 2 teaspoons salt
  • One 28 ounce can whole fire roasted tomatoes
  • About 1 cup water
  • 1 15-ounce can pinto beans
  • Rice, for serving
  • Shredded cheddar cheese for garnish
  • Whole milk yogurt, for garnish
  • 1 green scallion, for garnish (optional)
  1. In a large Dutch oven, brown the chicken over medium-high heat. Remove to a plate. Add the onions to the pan, and cook for 5 minutes, until tender, then add the jalapeno, peppers, celery, cilantro, and garlic. Cook until all veggies are tender, about 10 minutes, scraping up the brown bits from the bottom of the pan.
  2. Return the chicken to the pot. Add the chili powder, cumin, oregano, and salt. Cook, stirring often, until the spices are fragrant, about 2 minutes. Pour the tomatoes over the meat mixture, add the beans, and then pour in enough water to cover by about ½ an inch. Mix to combine. Bring to a simmer, then turn the heat down to the lowest possible setting and cook, uncovered for 35 minutes.
  3. Use two forks to shred apart the chicken right in the pot - you want approximately bite-sized pieces, but it's fine if some are bigger.
  4. Serve over rice if you like, with shredded cheddar, yogurt or sour cream, and cilantro or chopped scallions for garnish.
Recipe by Big Girls Small Kitchen at