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Penny Saver’s Chicken Chili

Love having this on ccccold Sunday afternoons,
as we watch the Pats… win!

Penny Saver’s Chicken Chili
Prep time

Cook time

Total time


  • 6 boneless skinned chicken breasts
  • 3 Tablespoons vegetable oil
  • 3 large onions, chopped
  • 6 garlic cloves, minced (or ¾ teaspoon of organic minced garlic)
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 1 jalapeño pepper, minced
  • ¼ cup organic chili powder
  • 1 Tablespoon organic dried oregano
  • 1 28-ounce can crushed tomatoes
  • 1 15½-ounce can stewed tomatoes
  • 1 cups canned low-salt chicken broth
  • 2 15½-oz cans kidney beans, rinsed, drained
  • 1 15½-oz can black beans, rinsed, drained
  • grated cheddar cheese (we like hot habanero cheddar)
  • loaf of crusty rustic bread (or sour dough)

  1. Place chicken in large skillet. Add enough water to cover chicken, and bring to boil. Reduce heat, and simmer until cooked (about 10-15 minutes). Drain chicken; cool slightly. Coarsely shred meat. (Can be made a day ahead, covered and refrigerated.)
  2. Heat oil in heavy large pot over medium-high heat. Add onions and sauté until tender, about 10 minutes. Add garlic, green pepper, red pepper, and jalapeño. Saute 1 minute. Mix in chili powder, cumin, oregano and coriander. Add tomatoes and broth. Bring to simmer, breaking tomatoes with wooden spoon. Simmer over medium/low heat for about 1 hour to blend flavors, stirring occasionally.
  3. Add beans and shredded chicken to chili. Simmer uncovered until chili thickens, stirring occasionally, (about 30 minutes).
  4. Ladle chili into bowls. Top with shredded cheese. Serve with thickly sliced bread (and/or carrots and celery).


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