This is a nice way to have the flavour of chili without always using red meat. This can also be served as a filling for tacos!

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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified

Directions

  • In a large skillet heat 2 tablespoons of the oil over medium heat. Saute the garlic, bell pepper, onion, celery and mushrooms for 5 minutes. Set aside.

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  • Add the remaining 1 tablespoon of oil to the skillet and brown the chicken over high heat until it is golden brown and firm on the outside. Return the vegetable mixture to the skillet.

  • Add the chili powder, cumin, oregano, paprika, cocoa powder, salt, hot pepper flakes and ground black pepper to the skillet. Stir for a few minutes to prevent burning. Add the tomatoes and beans, bring all to a boil and reduce heat to low. Cover the skillet and simmer for 15 minutes, then remove cover and simmer for 15 more minutes.

Nutrition Facts

308 calories; 10.5 g total fat; 53 mg cholesterol; 547 mg sodium. 25.9 g carbohydrates; 29 g protein; Full Nutrition


Reviews (43)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/09/2004
I also cooked this in my crockpot. However I omitted the mushrooms and celery because I was pressed for time and found those 2 ingredients unnecessary anyway. I doubled the amount of kidney beans and added one small can of tomato sauce so that the crock pot would at least be 2/3 full... The chicken was grilled in the electric grilling machine - no plug here for brand of appliance used:)!!!! Then it was topped with sliced green onions and a dollop of sour cream. The piece de resistance: good ol' cornbread.... YES! Thanks for sharing this recipe. Read More
(49)

Most helpful critical review

Rating: 1 stars
11/12/2009
I did not care for this recipe. Read More
(11)
59 Ratings
  • 5 star values: 37
  • 4 star values: 14
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
01/09/2004
I also cooked this in my crockpot. However I omitted the mushrooms and celery because I was pressed for time and found those 2 ingredients unnecessary anyway. I doubled the amount of kidney beans and added one small can of tomato sauce so that the crock pot would at least be 2/3 full... The chicken was grilled in the electric grilling machine - no plug here for brand of appliance used:)!!!! Then it was topped with sliced green onions and a dollop of sour cream. The piece de resistance: good ol' cornbread.... YES! Thanks for sharing this recipe. Read More
(49)
Rating: 4 stars
03/30/2005
This was a very good recipe - it lasted me for lunch and dinner (2 bowls each time). It struck me as a little unusual since without the tomato sauce/paste so common to other chili recipes it was a little more like a chicken-vegetable stew than a soup/chili. The extra minutes spent in sauteing the vegetables and browning the chicken paid off in enhancing the flavors I think. I wasn't expecting there to be enough chicken in this recipe but it was plenty as it turned out. It wasn't very hot but the spice mixture was very tasty. I think I'll make this for The Woman I Love someday soon. Thanks for a great recipe. Read More
(36)
Rating: 5 stars
01/09/2004
I threw everything in the crockpot and it was great! Read More
(28)
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Rating: 5 stars
08/11/2006
This was so good! I used two chicken breasts which i boiled and then shredded by hand. I used a 28 oz can of chunky tomatos and a small can of tomato paste. I also added a can of sweet corn. Instead of chili powder i used chili sauce which may be the reason i got a sweet sauce can't think of what else caused it to be sweet maybe the tomato paste??...but in any case it was great! My Husband loved it!!! Read More
(17)
Rating: 4 stars
12/18/2004
Nice tasting recipe. I used TVP instead of chicken and it was really good. Red pepper tasted better than green used a little less onion on second recipe little better that way. Didn't like crunch of celery so added carrots second try little smoother. Spices were a good combo could not taste cocoa powder maybe just deepens color a bit. Nice recipe to adjust spice on just add more crushed red pepper or cayenne if you want it hotter. Read More
(16)
Rating: 4 stars
04/18/2007
We made this at a cooking circle yesterday. We used chicken thighs (about 1 1/2 lbs) and a 28 oz can of diced tomatoes. I added a tsp of sugar to cut the acidity and a little extra garlic salt chili powder and cumin. I also had it with shredded cheddar over top. It was great and I will probably make it again. Read More
(14)
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Rating: 5 stars
10/27/2004
AWESOME CHILI! I made this chili with allrecipe's Dr. Michael's Yeasted Cornbread. The whole family loved it. It was definately a hit. I know I'll be making this meal again. Thank you! Read More
(12)
Rating: 1 stars
11/12/2009
I did not care for this recipe. Read More
(11)
Rating: 5 stars
04/15/2005
Great alternative to beef chili and you really can't even tell the difference. I made it with ground chicken and mild chili beans instead of the kidney beans. It turned out great! Read More
(11)