This is the best chili recipe ever! My friend Kelly taught me how to make it, hence the name. My younger brother loves this recipe so much he makes me make it every two weeks.

SHREY
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Heat the oil in a skillet over medium heat, and cook the chicken 10 minutes, or until juices run clear.

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  • Transfer chicken to a large pot over medium heat. Pour the tomatoes and kidney bean liquid into the pot. Mix in onions and potatoes. Season with chili powder, salt, and pepper. Cook 25 minutes, stirring occasionally, until vegetables are tender. Mix in kidney beans and corn, and continue cooking 10 minutes, or until heated through.

Nutrition Facts

290 calories; 6.9 g total fat; 25 mg cholesterol; 781 mg sodium. 41.1 g carbohydrates; 17.1 g protein; Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/01/2006
I've never made chili before and this recipe turned out great. I'm not a fan of beans so I omitted them. And to replace the bean liquid I put a can of chicken broth in instead. To replace the beans I just put in more potato and chicken. I also added a tsp. garlic salt a tsp. of paprika and a little more chili powder. It's got quite a kick and tastes great with corn bread. Read More
(29)

Most helpful critical review

Rating: 3 stars
10/18/2006
I gave this chili 3 stars because I like the concept of it. I like the chicken and corn and it makes a very hearty chili. The reason I didn't give it 5 stars though is because it is EXTREMELY spicy. My husband and I had to add 2 or 3 dollops of sour cream to our bowls because it was just too much. I think the tbsp. of pepper is a mis-print because my mom said in all her 50 years of cooking she has never seen a recipe that calls for that much pepper! Next time I make this I will SIGNIFICANTLY reduce the amount of pepper and probably the chili powder as well. Read More
(37)
15 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/01/2006
I've never made chili before and this recipe turned out great. I'm not a fan of beans so I omitted them. And to replace the bean liquid I put a can of chicken broth in instead. To replace the beans I just put in more potato and chicken. I also added a tsp. garlic salt a tsp. of paprika and a little more chili powder. It's got quite a kick and tastes great with corn bread. Read More
(29)
Rating: 3 stars
10/18/2006
I gave this chili 3 stars because I like the concept of it. I like the chicken and corn and it makes a very hearty chili. The reason I didn't give it 5 stars though is because it is EXTREMELY spicy. My husband and I had to add 2 or 3 dollops of sour cream to our bowls because it was just too much. I think the tbsp. of pepper is a mis-print because my mom said in all her 50 years of cooking she has never seen a recipe that calls for that much pepper! Next time I make this I will SIGNIFICANTLY reduce the amount of pepper and probably the chili powder as well. Read More
(37)
Rating: 5 stars
08/01/2006
I've never made chili before and this recipe turned out great. I'm not a fan of beans so I omitted them. And to replace the bean liquid I put a can of chicken broth in instead. To replace the beans I just put in more potato and chicken. I also added a tsp. garlic salt a tsp. of paprika and a little more chili powder. It's got quite a kick and tastes great with corn bread. Read More
(29)
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Rating: 4 stars
06/30/2008
This was good but like other reviewers I thought it was extremely hot when I taste tested it so I added a can of tomato sauce & a can of chicken broth (then it wasn't hot enough so I didn't win). I also poached/boiled my chicken instead of frying it to cut that fat from the veg. oil. All in all it was good but need improvement. Read More
(25)
Rating: 4 stars
03/06/2007
Based on another review I cut the chili powder to 1 1/2 tablespoons and only used 1 teaspoon of pepper. Additionally I added some curry powder a bit of brown sugar and more corn. It was very good. Read More
(17)
Rating: 5 stars
11/07/2006
AWESOME SO YUMMY Read More
(9)
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Rating: 4 stars
08/09/2010
Nice chili! I cut the recipe in half but still used 2 tablespoons of chili powder since I like it so much. I also eyeballed the black pepper since I read that this recipe called for too much. I used dark kidney beans and added a garlic clove and also used low-sodium vegetable broth (again eyeballed it) instead of the liquid from the beans to cut down on the sodium. Other than those changes I followed the recipe exactly. It turned out fantastic and I would recommend this recipe for anyone who wants chicken chili but not "white chili." Read More
(9)
Rating: 5 stars
05/01/2017
I wanted to try something diferent for our annual chili party. This recipe was perfect. It was different enough but still "chili" enough. I did add a 15oz can of tomato sauce because it looked a bit dry; I was concerned the potatoes might not cook fully. The spice was just right! If I cut the chili powder I think my 2 year old would love it. Read More
(5)
Rating: 5 stars
04/30/2014
I really liked this recipe! HOWEVER I did add 1tbs garlic powder 1tbs cumin 1 can of corn and diced jalapenos. It was simple and delicious my kiddos and fiance loved it. Read More
(1)
Rating: 5 stars
11/06/2012
I absolutely adore this recipe I like to use a thing of light kidney beans and a thing of dark kidney beans and I mix a package of taco seasoning in it too!! Read More
(1)