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4.7 from 9 votes

Red Chicken Chili

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 25 mins
Servings: 6 servings
Course: Soup
Cuisine: American

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 medium yellow onion chopped
  • 3 cloves garlic finely minced
  • 2 red bell peppers cored, seeded, and large-diced
  • 2 yellow bell peppers cored, seeded, and large-diced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ¼ teaspoon dried red pepper flakes or to taste
  • ⅛ teaspoon cayenne pepper or to taste
  • 1 ½ teaspoons salt
  • ¼ cup minced fresh basil leaves or 1 1/2 teaspoons dried
  • 2 cans cans (28-ounces each) whole peeled plum tomatoes in puree undrained
  • 2-3 cups cooked shredded chicken (see note)
  • chopped onions corn chips, grated cheddar, sour cream, avocado (for garnish)

Instructions

    Cup of Yum
  1. In a 4- or 5-quart pot, heat the olive oil over medium heat until hot and rippling. Add the onions and reduce the heat to medium-low, cooking for 10-12 minutes until the onions are very soft. Add the garlic and cook for one minute, stirring constantly. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, salt, and dried basil (if using fresh, you'll add it later). Cook for 1-2 minutes.
  2. Crush the tomatoes by hand or in a blender or food processor. They don't need to be creamed to a pulp - just six or so pulses to get them blended a bit. Add to the pot with the fresh basil, if using.
  3. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally. Add the cooked chicken and stir. Simmer, uncovered, for another 20 minutes. The chili will thicken and the liquid will reduce slightly. Serve with any additional toppings (chopped onions, corn chips, grated cheddar, sour cream, avocado, etc.).

Notes

  • Chicken: I use this method for cooking the chicken. 
  • Spiciness: adjust the dried red pepper flakes and the cayenne pepper according to your desire for spiciness. The amount in the recipe is perfect for us, enough heat to make it interesting but not so much that my kids are dying.
  • Tomatoes: I've made this recipe with diced tomatoes and crushed tomatoes and let me tell you, blending up the whole plum tomatoes is the way to go. More tomato flavor, baby.

Nutrition Information

Serving 1 Serving Calories 201kcal (10%) Carbohydrates 14g (5%) Protein 24g (48%) Fat 5g (8%) Saturated Fat 1g (5%) Cholesterol 60mg (20%) Sodium 841mg (35%) Fiber 3g (12%) Sugar 6g (12%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories

% Daily Value*

Serving 1 Serving
Calories 201kcal 10%
Carbohydrates 14g 5%
Protein 24g 48%
Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 60mg 20%
Sodium 841mg 35%
Fiber 3g 12%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.