Monday, January 3, 2011 | By: Amber

Chunky Chicken Chili - Re-worked a little.... :)

Chunky Chicken Chili...... from the Food Network

Ok - so this is my absolute favourite chili recipe. It's a little different than your normal chili - and I've switched things up a bit to make it a little healthier....
  • 2 pounds boneless, skinless chicken breasts, cubed into 1/2-inch pieces
  • 4 tbsp's Cold Pressed Olive Oil
  • 1/4 cup all-purpose flour
  • 1 large onion, chopped
  • 1/4 cup red pepper, diced
  • 1/4 cup green pepper, diced
  • 2 cups Low Sodium chicken stock
  • 1 cup non-fat cream (yes - it really does exist)
  • 2 tablespoons chili powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper
  • 1 tablespoon cracked black pepper
  • 1 tablespoon kosher salt
  • 2 (14.5-ounce) cans cannellini beans, drained
  • 2 (4-ounce) cans mild green chiles
  • 1/2 cup fat-free sour cream
  • 1 1/2 cups grated low-fat Cheddar, for garnish
  • 3 tablespoons chopped parsley leaves, for garnish


In a large Dutch oven, melt 4 tablespoons Cold Pressed Olive Oil over medium-high heat. Brown the chicken pieces until nicely colored and cooked through. Remove chicken to a large bowl and set aside.

Using the same Dutch oven, stir in the flour. This will create a roux. Stir in the onions and peppers. Add the chicken stock to deglaze the pan and stir in the heavy cream. Lower heat and cook until the mixture thickens, about 5 minutes. Once the sauce has thickened, add the chili powder, coriander, cumin, cayenne, black pepper and the salt. Stir and cook for a few minutes. Add the cannellini beans, chiles and the chicken and simmer for another 6 to 8 minutes. At the very end, mix in the sour cream. Transfer to a serving bowl and garnish with Cheddar and parsley.


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