Photography: Linda Pugliese; Food Styling: Anna Hampton; Prop Styling: Thom Driver
Active Time
20 Mins
Total Time
20 Mins
Serves 4 (serving size: about 1 1/4 cups)

How to Make It

Step 1

Place 1/2 cup stock and 1 can beans in a blender, and blend until smooth. Heat olive oil in a large Dutch oven over medium-high. Add onion; sauté 4 minutes. Add garlic; sauté 2 minutes. Sprinkle flour over pan; cook 1 minute. Stir in cumin and chiles; cook 1 minute. Add bean mixture, remaining 1 cup stock, remaining 1 can beans, 1/4 teaspoon pepper, and salt; bring to a boil.

Step 2

Reduce heat to medium; simmer 5 minutes or until slightly thickened. Add chicken; cook 2 minutes. Stir in juice. Divide chili among 4 bowls; top evenly with radishes, sour cream, cilantro, avocado, and remaining 1/4 teaspoon pepper.

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Ratings & Reviews


September 17, 2017
This was good and pretty easy to make. It definitely needs the full lime juice hit at the end and all of the toppings. I'm not a huge fan of canned vegetables so the green chiles didn't do much for me. 

Excellent recipe with a few changes for those who like less dense chili...

October 01, 2017
This chili was life changing. My husband said "I don't think I ever want beef chili again" I thought the same thing! I did see the small amount of liquid used in this recipe and upped it by quite a bit (used 4 cups) - could use 3-4 cups. Didn't see that I was supposed to drain the chiles so it was a little hot at times, but I liked it and am not sure I would drain them next time? I wasn't sure how I would like sliced cold radishes and avocado on top of hot chili but whoa! Excellent! Will make this again and again (am making again this week!)