Recipe courtesy of The Tastemade Kitchen

Chicken Chili

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  • Level: Easy
  • Total: 2 hr 35 min
  • Active: 20 min
  • Yield: 2 to 4 servings
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2 tablespoons olive oil

1/2 onion, diced 

2 cloves garlic, minced 

Kosher salt and freshly ground black pepper 

1 tablespoon chili powder 

1 chipotle pepper packed in adobo, minced 

One 28-ounce can diced tomatoes 

1 cup chopped leftover Simple Roast Chicken, recipe follows

Two 15-ounce cans kidney beans, drained and rinsed 

One 4-ounce can green chiles 

1/4 cup cilantro, chopped 

Tortilla chips, limes, sour cream and grated Cheddar, for serving 

Simple Roast Chicken:

One 5 1/2-pound chicken

Kosher salt and freshly ground black pepper 

4 sprigs thyme 

1/2 lemon 

Olive oil 


  1. Heat the olive oil in a large pot over medium-high heat. Add the onions and garlic and saute until tender, about 5 minutes. Season with salt, pepper, the chili powder and chipotle pepper. Stir in the tomatoes, chicken, beans and chiles. Simmer over medium heat for 25 minutes. Taste for seasoning and stir in the cilantro. Serve with the tortilla chips, limes, sour cream and grated cheese.

Simple Roast Chicken:

  1. Preheat the oven to 425 degrees F. Line a rimmed sheet tray with parchment paper. Pat the chicken dry with paper towels. Generously salt and pepper the inside and outside of the chicken. Place the thyme and lemon into the cavity. Place on the prepared sheet tray and drizzle with olive oil. Roast the chicken until the juices run clear and a thermometer inserted in the thickest part of the thigh reads 165 degrees F, about 1 1/2 hours. Remove from the oven and let rest for 20 minutes before carving.
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