8 servings (serving size: 1 cup chili, 1 tablespoon cheese, and 1 tablespoon sour cream)

A big dose of chili powder makes this dish spicy—and the chicken red.

How to Make It

Heat oil in a large Dutch oven over medium-high heat. Add onion; saute 5 minutes. Add chili powder and next 4 ingredients (powder through garlic); saute 30 seconds. Add Chicken Stock, beans, and tomatoes; bring to a boil. Reduce heat to medium-low; simmer 30 minutes. Stir in chicken; simmer 15 minutes. Serve with cheese and sour cream.

Ratings & Reviews

Tootswog's Review

June 19, 2011
More like a soup than a chili, but very good. I used only about 1 cup of onion cuz I don't like it and 3 cups seemed like a huge amount. I rinsed my beans to cut down on the sodium. I also added a good size squirt of Srirachi hot sauce which gave it a nice smokey heat.

Arlena's Review

February 23, 2011
I have been making this recipe for a couple years now, it is a staple for us during the winter months! I like to add 2-3 chopped peppers to this. I try to vary the colors so there are 3 different colors.

Marcianno's Review

September 10, 2009
I could seriously "oink" out on this chili! Delish! Few changes: I used my crock pot and started with raw chicken, diced roasted tomatoes, and chicken broth. Browned onion and garlic; added spices (chipotle chili powder- 1 1/2 TBLS) and let these items cook overnight. In the a.m., chicken shredded nicely in the crock pot. Added 2 cans of black beans, 14 oz of tomato sauce and cooked a bit longer. Soooo yummy!