Red Chicken Chili

  • Yield:6 servings
  • Time:
    50 mins, 30 secs show details
Tags: American, main dish, hearty, Winter

Ingredients

  • 2 tablespoons
    olive oil
  • 2
    yellow onions, diced
  • 2 tablespoons
    chili powder
  • 1 teaspoon
    dried oregano
  • 1 teaspoon
    ground cumin
  • 1 teaspoon
    salt
  • 4
    garlic cloves, minced
  • 4 cups
    chicken stock
  • kidney beans, drained and rinsed
  • whole tomatoes, crushed by hand
  • 3 cups
    cooked chicken, shredded
  • sharp cheddar cheese, grated, for serving
  • sour cream, for serving
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Equipment

  • Dutch oven

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Preparation

  1. Heat olive oil in a heavy-bottomed Dutch oven over medium-high heat.

  2. 5 mins

    Add diced onions and cook until softened and translucent, about 5 minutes.

  3. 30 secs

    Add chili powder, oregano, cumin, salt, and minced garlic. Cook, stirring constantly, for 30 seconds until fragrant. (Don't let the spices burn or they'll turn bitter.)

  4. Pour in chicken stock, add kidney beans and crushed tomatoes. Bring to a rolling boil.

  5. 30 mins

    Reduce heat to medium-low and simmer uncovered for 30 minutes, stirring occasionally.

  6. 15 mins

    Stir in shredded chicken and simmer for another 15 minutes to heat through and meld flavors.

  7. Ladle into bowls and top with grated cheese and a dollop of sour cream.

Notes

Use dark meat chicken - thighs or legs - for better flavor and texture. The meat won't dry out during the long simmer like breast meat will.

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