I make a lot of soups at home because they are full of yummy ingredients but they are also super filling and quite comforting for my soul. Beef Chili used to be one of my favorite meals in the colder months but I really don't eat beef much these days. How can I make chili without beef? EASY! You've probably heard of White Chicken Chili and it's SUPER YUMMY! I like to make Chicken Chili but I honestly don't care what color the beans and the broth are, as long as that pot of chili is DELICIOUS. Without further ado... Here is my personal Chicken Chili Recipe which can also easily be a Vegan Chili if you don't add the chicken in.
The first thing you need to do is grab your biggest pot you can find in the kitchen. Put the pot on the stove and pour your favorite cooking oil into it. I'd say enough to line the bottom of the pot. Don't forget your lid.
This particular recipe calls for the following ingredients:
3 small onions or two large. - does not really matter what color or kind, what ever you like.
Assorted peppers - Red, Orange, Yellow, Poblano Pepper, Cubanelle
Various Beans - Canned or Dry - If you get dried beans you'll need to prepare those a few hours before you can make any kind of chili with them. If you get canned, DRAIN & RINSE THEM first.
2-4 Chicken breasts - If you want to add chicken to your chili. You don't need it though. This chili is so flavorful that chicken bits can just be an added bonus for you carnivores.
Garlic Pepper Salt
Personally I shop at Randazzo's for a lot of my seasonings so in the image below you can see a french fry seasoning and a McCormick's Grill Mates Roasted Garlic & Herb from Kroger. You can use your favorite mixed seasonings in this recipe.
Now it's prep time. Depending on how skilled you are in the kitchen or if you have an extra set of hands I'd season your chicken breast and get those babies cooking on low heat so you don't have to wait extra time. You can season your chicken however you like. This time around I used Chili powder, garlic powder, and a premixed taco seasoning.
For veggies: First chop your onions up. You don't need to chop them in any particular way. Just fine enough for bite size. Make sure you rinse and wash your produce thoroughly. Then chop half a giant cauliflower or a whole small cauliflower into bite sized bits, then the broccoli and green beans. The peppers will come last in the veggie prep.
Take your onions and put them alone into your oil lined pot. Turn your stove on, place the lid on top then slice up your assorted peppers while the onions brown. Your whole kitchen should start to smell like onions. YUMMY. When the onions are browned add your chopped Cauliflower, Broccoli and Green beans into the mix. Stir it all together real well then add Garlic Pepper, Cumin, Chili Powder and fresh black pepper. Stir again and let steam with the onions while you chop your fresh garlic.
Once your current mixture gets warmed and steamy add your Beans and Assorted peppers. Mix them together then add a splash of your favorite mixed seasonings, for me it's the french fry seasoning and the roasted garlic & herb. Mix together and let the flavors sink in. After a few minutes with the lid on, add your fresh garlic. Mix well. All your veggies and beans should be in the pot by this time. Turn the heat down to low on your stove and cover while you check on your chicken.
Your chicken should be ready by this time. Remove your chicken from heat and place onto your cutting board. Allow the chicken to cool for a minute or so then start slicing it into small bits. When you are finished chopping your chicken, add it to your veggie and bean mixture. Stir all the ingredients together then add water. You should fill your pot with water until it reaches about half an inch over your mixture. Put the lid back on and increase the heat on the stove until it boils.
Once the chili is brought to a boil, I like to test the flavor of the broth. If it tastes good to you then you're ready to eat. If it doesn't taste very flavorful I'd add another sprinkle of cumin, a dash of Garlic Pepper, and maybe a pinch of your favorite seasoning salt. It really depends on what you want it to taste like! You can even add a dash of sour cream into the mix for a bit more of a creamy broth.
If the flavors are right you can add a bit of freshly chopped cilantro to your chili, mix it in well. I like to top my chicken chili off with cheese. Depending on what's in the house. My favorite cheese is Sartori Shredded Asiago or Sartori Tuscan Blend, which I've only found at Kroger but Meijer might have it as well. (IDK about you but I've not stepped food in a Meijer since the pandemic...) These Sartori cheeses are SO good. I highly recommend seeking them out. Cheddar cheese is also delightful in this recipe. Some times I even add croutons on top. There you have it! Chicken Chili by Citrine.
Let me know if you make it! I am always here to answer questions. <3
About the Author & Artist
Megan LaCroix also known as Citrine is the daughter of a Navy Veteran. She’s lived all over the US but has roots in Michigan where her family is from. Spending summers in Northern Michigan exploring nature inspired her to create art work starting with jewelry and photography. She’d spend hours looking for rocks and creating assorted beaded jewelry with her sisters. In 2014 She graduated from University of Michigan School of Art & Design with a BFA then moved to Detroit where she is currently living and working. She is a multi-media artist with ever expanding skills but is best known for her jewelry, screen printing, photography, and paintings. Detroit Graffiti has a significant influence on her painting and drawing style. She’s participated in ArtPrize 2015 & 2021 and currently has a studio in the Village Arts Factory of Canton, MI.