5 Ingredients or Fewer
Chunky Chicken Chili
Popular on Food52
draya3 December 23, 2020
This was way to good for how crazy easy it was to prepare! I added a cup of dried black beans that I precooked and it was devoured in this house and shared with a friend, so thank you!
Andi J. October 13, 2020
Really delicious! Used a food processor for the finely diced onion and pepper to cut down on time and tears.
Melanie U. September 15, 2020
Is it normal for my Poblanos to be so spicy?
June December 27, 2020
Peppers can vary a lot depending on (I think) how they are grown: water, sunlight, ETC. Maybe even the seasons.
Krispyecca November 6, 2019
This was really excellent. I used fire roasted tomatoes, and maybe half the salt called for. Lot of chopping, but worth the results.
Patrice F. October 21, 2019
Made tonight - I added black beans also and wish I cut back on the salt - over 3 teaspoons seemed excessive and I wish I had followed my gut and cut back. I’m hoping sour cream will cut the saltiness.
liamoran October 20, 2019
I loved this. The different sizes of onions and peppers is so smart. I followed the recipe exactly and it is perfect. Wondering if anyone has made this with the addition of beans (I’m thinking black beans) to stretch it a bit?
LisaLuka October 20, 2019
I forgot to mention in the review, but we did also add black beans and felt it was a really good.
LisaLuka October 18, 2019
This was simply delicious! We added garlic when we added the second round of peppers and onions, a bit more chili powder and also some dried ancho chili powder for heat. We just had it served with corn chips and some Greek yogurt mixed with diced scallion and cilantro - this is going into the recipe binder!
Deferred_Maintenance October 16, 2019
I made this tonight and it was great. I agree with earlier reviewer about letting it simmer for 35 +/- min. Also added a little crushed red pepper to kick it up a bit. Delish!
Bevi October 15, 2019
I made this today and it was good,; but I made some changes. I used fire roasted canned tomatoes to add another layer of heat, and simmered the chili longer than written in the recipe - about 35 minutes for the final heating. Cooking longer allowed the flavor of the poblanos to develop.
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