Paleo diet recipes

CHICKEN CHILI

My brother and I make this chili together every fall, and it’s one of my favorite traditions. Cooking with Sean and coming up with new recipes for our collection is always so exciting. This chili is definitely spicy but not overpowering—if you like it a little milder, you can cut back on the red pepper flakes and/or cayenne. It’s great all year round, although I’m partial to it in those first few weekends of autumn when the air is crisp and cool. SERVES 4 TO 6

PREP TIME: 15 minutes

COOK TIME: At least 2 hours, 15 minutes

2 tablespoons (30 ml) extra-virgin olive oil

1 large onion, diced

2 or 3 garlic cloves, chopped

1 medium red bell pepper, chopped

1 medium yellow bell pepper, chopped

2 pounds (907 g) ground chicken

1 (28-ounce) can crushed tomatoes

1½ teaspoons red pepper flakes

1 tablespoon (15 ml) chili powder

1 teaspoon (5 ml) ground cumin

1 teaspoon (5 ml) ground paprika

¾ teaspoon dried mustard

¾ teaspoon ground coriander

½ teaspoon ground allspice

½ teaspoon dried oregano

2 cups (480 ml) chicken broth

½ cup apple cider vinegar

1½ teaspoons ground cayenne pepper, divided

1. In a large cast iron pot over medium heat, heat the olive oil. Sauté the onion, garlic, and red and yellow bell peppers until they have softened, about 5 minutes.
2. Add the chicken, and brown, 5 to 10 minutes, stirring with a wooden spoon to break up the larger pieces.
3. After the chicken is mostly browned, add the tomatoes. Give it all a good stir, and add the red pepper flakes, chili powder, cumin, paprika, mustard, coriander, allspice, and oregano.
4. Bring the chili to a low boil, and reduce the heat to low. Simmer the chili for at least 2 hours. Periodically stir in some chicken broth when it starts getting thick. You may not need the whole 2 cups (480 ml).
5. About 20 minutes before serving, stir in the apple cider vinegar. Add the cayenne ½ teaspoon at a time, stirring it in and tasting for heat before adding more, until it is as spicy as you like it.
6. Serve immediately.

VARIATION 1 SLOW COOKER CHICKEN CHILI: Sauté the onion, garlic, and peppers and brown the chicken as written in the original recipe. Transfer to a slow cooker, and add the remaining ingredients. Cook on low for 8 to 10 hours.

VARIATION 2 EXTRA-SPICY CHILI: Garnish with scallions for a little pop of brightness and some pickled jalapeños if you really like it hot.

PREP TIP: If you have the time, start this recipe in the morning and allow it sit on the stove over low heat for as long as possible. The longer it has to cook, the better the flavor will be.

More Recipes You'll Love

• Clam Chowder
• Sloppy Joe and Sweet Potato Chili
• FISH STEW

This chicken chili browns ground chicken with onions and two colors of bell pepper, then simmers for a full two hours in crushed tomatoes and a warming blend of chili powder, cumin, mustard, coriander, and allspice. Apple cider vinegar stirred in at the end keeps it bright. Autumn tradition in a bowl.

Pro Tips

• Simmer the chili at least 2 hours. That slow cook is where the flavor comes from - start it in the morning if you can.
• Stir in chicken broth as the chili thickens. You may not need the whole 2 cups, so add it gradually.
• Add the apple cider vinegar about 20 minutes before serving. That late hit of acidity keeps the long-cooked chili bright.
• Add the cayenne 1/2 teaspoon at a time, tasting between additions, until the heat suits your table.
• Slow cooker version: brown the meat and vegetables as written, then cook everything on low for 8-10 hours.

Frequently Asked Questions

Is chicken chili paleo?

It is - ground chicken, tomatoes, peppers, broth, and spices. No beans, flour, or dairy.

How spicy is this chili?

Definitely spicy but not overpowering. The red pepper flakes and cayenne are both adjustable - cut them back for a milder pot.

Can I make it in a slow cooker?

Yes - saute the onion, garlic, and peppers and brown the chicken first, then transfer everything to the slow cooker and cook on low for 8-10 hours.

Can I make chicken chili ahead of time?

Absolutely - it is even better the next day. Refrigerate it for up to 5 days or freeze it for up to 3 months.

Recipe Card

Stav Kogan

CHICKEN CHILI

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 2 tbsp extra-virgin olive oil
• 1 large onion, diced
• 2 or 3 garlic cloves, chopped
• 1 medium red bell pepper, chopped
• 1 medium yellow bell pepper, chopped
• 2 lb ground chicken
• 1 (28-ounce) can crushed tomatoes
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp ground paprika
• ¾ tsp dried mustard
• ¾ tsp ground coriander
• ½ tsp ground allspice
• ½ tsp dried oregano
• 2 cups chicken broth
• ½ cup apple cider vinegar
• About 20 minutes before serving, stir in the apple cider vinegar. Add the cayenne ½ teaspoon at a time, stirring it in and tasting for heat before adding more, until it is as spicy as you like it.

Method

 

1. In a large cast iron pot over medium heat, heat the olive oil.
2. Sauté the onion, garlic, and red and yellow bell peppers until they have softened, about 5 minutes.
3. Add the chicken, and brown, 5 to 10 minutes, stirring with a wooden spoon to break up the larger pieces.
4. After the chicken is mostly browned, add the tomatoes. Give it all a good stir, and add the red pepper flakes, chili powder, cumin, paprika, mustard, coriander, allspice, and oregano.
5. Bring the chili to a low boil, and reduce the heat to low.
6. Simmer the chili for at least 2 hours. Periodically stir in some chicken broth when it starts getting thick. You may not need the whole 2 cups.
7. Serve immediately.

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