Try this delicious No Bean Chicken Chili and I guarantee you won’t miss the beans. When I was in the corporate world, in another life, we would have potluck lunches around the holidays. This chili is what I would always make; with garnishes. I would prepare it on the stovetop and transport it in a crockpot and warm it when I got to the office. It would disappear in minutes, long before the other dishes. This recipe can be doubled and tripled without a problem, so it’s great for a crowd. Also, because it can be made ahead of time and rewarmed. You can adjust the number of jalapeños to make it more or less spicy.
Serves: 4 |
Prep Time: 30 minutes |
Cook Time: 30 minutes |
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CHILI
6 tablespoons extra virgin olive oil, divided use
1 cup white or yellow onion, finely chopped
5 garlic cloves, minced
4 jalapeño peppers, seeded and minced (reduce for less spice)
3 tablespoons chili powder (use pre-made or make your own; recipe below)
1 ½ teaspoons ground cumin
1 teaspoon dried ground coriander
a pinch of cinnamon
1 bunch fresh cilantro, chopped, divided use (half for chili and half for garnish)
3 pounds boneless skinless chicken thighs, cut into 1 inch pieces
2 14.5 oz cans diced tomatoes
1 3.8 oz can of sliced olives, drained (about 1 cup)
1 cup of beer (you can use any beer, I like an IPA)
½ cup Worcestershire sauce
Sea Salt to taste
GARNISHES
sour cream
cheddar cheese, grated
scallions, sliced
avocado, diced
cilantro, chopped
CHILI POWDER
Save the extra in a small mason jar or other air tight container and label for next time.
¼ cup paprika
1 tablespoon ground cayenne pepper
2 teaspoons ground cumin
1 tablespoon dried oregano
- In a large Dutch oven or stock pot, over medium heat, heat 3 tablespoons of olive oil. Add the onion and garlic and sauté; about 5 minutes.
- Add the chopped jalapeño peppers and sauté for 10 minutes.
- Stir in the chili powder, cumin, coriander, cinnamon, half of the fresh cilantro, and diced tomatoes; cook for 5 minutes. Remove from heat and set aside.
- In a large skillet, over medium heat, add 3 tablespoons of olive oil and cook the chicken in 2 batches until it is just cooked through.
- Using a slotted spoon transfer the cooked chicken to the pot.
- Add the black olives, beer and Worcestershire sauce. Stir well and simmer for 15 minutes over medium heat.
SERVING: Serve in deep bowls with extra room to accommodate the garnishes.
STORING: Refrigerated in an airtight container will last up to 3 days; frozen up to 1 month.
RESOURCE LINKS:
Kay O'Shaughnessy says
Finally there is a website with recipes that are well written and easy to follow. Thank you Mead Meadow!! This recipe is easy to make and the end result is absolutely delicious. It is a refreshing change to standard chilis, full of great flavors and beautiful on the plate using the recommended garnishments. Can’t wait to get to try out more recipes from this great new web site.
Bonnie says
Kay! We are thrilled you like the lay out of the recipes. The No Bean Chicken Chili is a favorite at our house too, especially during these colder months. When you get a chance, try the Hot Italian Sausage Soup. You can whip it together in 15 minutes! Happy Cooking.