Three-Pepper Chicken Chili

  • prep time10 min
  • total time 55 min
  • serves 6

Chicken and chili lovers get the best of both worlds in this hearty dish.

252 Ratings
Directions for: Three-Pepper Chicken Chili


4 Tbsp vegetable oil

2 lb(s) chicken breast meat, finely diced (freeze breasts for 2 hours for easy dicing)

4 Tbsp flour

1 cup diced onion

½ cup diced celery

1 cup peeled and diced carrot

1 cup peeled and diced turnip

1 red bell pepper, seeds removed and diced

1 jalapeno pepper, seeds removed and diced

3 clove garlic, minced

2 Tbsp ground cumin

1 tsp ground coriander

1 cup dry white wine

3 Tbsp pomegranate or blackstrap molasses

½ cup apple cider

1 28 oz tin diced tomatoes

1 19 oz tin white kidney beans, drained and rinsed

½ cup chicken stock

2 bay leaves

2 Tbsp white wine vinegar


dash ground cinnamon, optional

dash ground Szechuan pepper (or ground white pepper)


1. Heat a large, heavy-bottomed pot over medium-high heat and add 2 Tbsp oil. Toss diced chicken in flour and add to pot, searing until lightly browned. Remove chicken from pot and reduce heat to medium. Add remaining 2 Tbsp oil, onion, celery, carrot and turnip, sautéing until onions are translucent, about 5 minutes.

2. Add red pepper, jalapeno and garlic and sauté 1 minute more. Add white wine and molasses and bring to a simmer. Add the chicken, then stir in cider, tomatoes, beans, chicken stock and bay leaves. Cover chili and simmer for about 45 minutes, until vegetables are tender and chicken is cooked through. Add salt to taste, a dash of cinnamon and Szechuan pepper (or white pepper) until desired flavour is achieved.

3. Serve over cooked white or brown rice. (I prefer brown)

See more: Pepper, Hot and Spicy, Chicken, Poultry, Mexican, Dinner, Main

More Recipes You'll Love