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Red Chicken Chili

I've had several green chicken chili's, but I prefer a red sauce so I created this recipe. I receive requests for the recipe every time I serve it."


2 cups chopped yellow onions
4 Tbsp olive oil
2 large garlic cloves, chopped
1 red bell pepper, cored, seeded and large diced
1 yellow bell pepper, cored, seeded and large diced
1 jalapeno, seeded and finely diced
2 Tbsp chili powder
1 Tbsp cumin
¼ tsp red pepper flakes
¼ tsp cayenne pepper
¼ tsp ground cinnamon
½ tsp cocoa powder
1 tsp salt
2 - 28 oz. cans diced tomatoes
1 small can chopped black olives
1 Tbsp dried basil
2 ½ lb. boneless, skinless chicken breasts
1 tsp salt
1 tsp black pepper
3 – 15 oz. cans great northern or white beans


Sauté onions in half the oil until translucent, add the garlic and cook one more minute. Add the bell peppers, jalapeno, the next six spices and salt. Cook for 1 minute. Add the tomatoes, olives, and basil. Bring to a boil, then reduce the heat and simmer, uncovered for 30 minutes, stirring occasionally.

Preheat the oven to 350 degrees.

Rub the chicken breasts with the remaining olive oil, salt and black pepper. Roast the chicken for 25-30 minutes, or until just cooked through. Let the meat cool and dice into ¾ inch cubes. Add the chicken and beans to the chili and simmer another 20 minutes. Serve with corn chips, sour cream, diced onions and cheddar cheese.

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Nutritional Information
Per Serving

no nutrition information available

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