Christine's Chicken Chili

Anaheim peppers and onion

Chicken Chili

This is the time of year when I love to spend time in the kitchen cooking. I have about four recipes brewing for this week and one of them is my Chicken Chili that I promised to make for our Pedal Moraine MTB Night Ride this Thursday. The basic recipe is from the Chris Carmichael's Fitness Cookbook, but I play with the ingredients adding a little bit more heat with the chili peppers. This Chili is considerably healthy and loaded with protein and carbohydrates to replenish your fuel after those awesome fall rides.

Serves 8

Prep time: 1 1/2 hours

8 Cups organic free-range chicken stock


1 1/2 - 2 pounds of boneless chicken breast (I use chicken on the bone and discard the skin before cooking)


2 tablespoons canola or olive oil


1 large yellow onion, roughly diced


2 cans of white beans drained


2 cans of black beans drained


2 large Anaheim Peppers, seeded and roughly diced


2 tablespoons ancho pepper or regular chili powder (I use 2 fresh Anaheim peppers

coarsely chopped instead of the ancho pepper) and I also use two tablespoons of chili powder, one of them chipotle chile pepper.

2 tablespoons of ground cumin

1 tablespoon freshly ground black pepper

1 tablespoon chopped oregano, or 1 teaspoon good -quality dried oregano

Kosher salt to taste

1 tablespoon chopped cilantro

1. Bring the chicken stock to a strong simmer over medium heat or medium-high heat.


2. Add the chicken breast and simmer for 20 minutes, or until there is no pink left in the middle


3. When fully cooked, remove chicken and set aside to cool


4. Remove the chicken stock from the heat and set aside


5. Place a 4-quart saucepan over medium heat for one minute and add the oil


6. Heat the oil for 1 minute, add the diced onion, and saute` for five minutes, stirring occasionally; do not let brown


7. Add the ground cumin and chili powder to the onion and stir over medium heat for 2 minutes


8. Add the reserved chicken stock and the remaining ingredients except the salt and cilantro.


9. Pull the chicken breast by hand into small pieces and add to saucepan


10. Bring to boil; then simmer for 30 minutes and season to taste with salt


11. just before serving, add chopped cilantro


NOTE: It gets better if refrigerated for one day. Reheat the next day

Single serving Nutrients:
673 calories
80 g carbohydrates
59 g protein
13 g fat