I got the idea for this recipe from Cooper’s Hawk Winery and Restaurant. Every month they put out a recipe in their newsletter, and over the last several years, have included a couple of different chicken chili recipes. What I did here was take parts of each and then made a few tweaks of my own.
My suggestion to you is to not get bogged down in the details. As you can see, I use three different kinds of chili pepper. I do that because I’m a spice nerd. It’s not necessary to make a good-tasting chili. For example, if all you have is a basic “chili pepper powder”, just put in 4-5 teaspoons and call it a day.
Also, be aware that if you choose to not use a thickener, your chili will be considerably thinner, more like a soup. Still tastes very good, and if that’s your thing go for it! I prefer it thicker and just keep adjusting it until I get it right. You can see how to do that down below.
Finally, before you get started a few more tips. I’m a big fan of substituting bone broth for stock in my recipes. It’s probably one of the best things you can eat for gut health, and therefore, immune system health. The Monterey Jack cheese, tortilla chips, and cilantro really make things work. It’s good chili without them, but a great chili with them!
- 2 lbs chicken thighs, cut in 1/2-inch cubes
- 1 medium white onion
- 3 cloves garlic, minced
- 2-3 poblano peppers, diced
- 1 jalapeño pepper, diced
- 1 cup frozen white corn
- 2 – 15 oz cans cannellini or great northern beans, drained and rinsed
- 6 cups chicken stock
- 2 tsp red chili pepper powder
- 2 tsp ancho chili powder
- 1/2 tsp cayenne pepper powder
- 1 tsp cumin
- 1 tsp oregano
- 2 tsp sea salt
- 1 tsp black pepper
- 2-3 Tbsp arrowroot starch or any other thickener (cornstarch), mixed with 1/4 cup cold chicken stock
- Cilantro, chopped *optional
- Monterey Jack cheese, shredded *optional
- Tortilla chips, broken *optional
- In a slow cooker, combine everything except for the optional ingredients (if using), and mix well.
- Cook on low for 7 hours.
- Adjust consistency by adding more thickener if necessary and then serve with the Monterey Jack cheese, tortilla chips, and cilantro.