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Texas Chicken Chili

Texas Chicken Chili is a mouth-watering blend of chicken, beans and loads of zesty flavors. Bring a little of the Lone Star state to your kitchen!
5 from 3 votes
Prep Time :15 minutes
Cook Time :4 hours
Total Time :4 hours 15 minutes
Servings :8 servings
Calories :445
Course :Lunch, Main Course, Soup

Ingredients

  • 2 Anaheim chile peppers dried, stems removed
  • 1 jalapeno pepper seeds removed and chopped
  • 1/4 cup olive oil
  • 1 tbsp chili powder
  • 1 medium red onion chopped
  • 6 cloves garlic minced
  • 2 tsp cumin
  • 1 tsp oregano
  • 2 tbsp tomato paste
  • 28 ounce whole peeled tomatoes do not drain
  • 15 ounce low-sodium chicken broth
  • 5 cups water
  • 2 tbsp corn flour or all-purpose flour
  • 1 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 2 pounds chicken thighs boneless, skinless, cut into 1/2 inch cubes
  • 15 ounce pinto beans drained and rinsed
  • sour cream, red onion, shredded cheese and tortilla chips for topping

Instructions 

  • Begin by toasting the dried Anaheim chiles in a large pot or dutch oven over medium-high heat, until slightly darkened and fragrant. Turn the chilies often so they do not burn. This will take about 4 minutes. Remove to a plate and set aside.
  • In the same pot, heat 2 tablespoons of oil over medium-high heat. Add chicken and season with salt and pepper to taste. Stirring and flipping occasionally, cook chicken until browned on all sides, about 8 minutes. Remove to a plate and set aside.
  • To the pot, add remaining 2 tablespoons of oil. Add the jalapeno, red onion, garlic, cumin, oregano, 1/2 tsp salt and 1/2 tsp pepper. Cook, stirring the mixture until the onions soften, about 5 minutes. Add the tomato paste and continue stirring until the vegetables are coated.
  • Add the canned tomatoes, chicken broth, 2 cups of water, corn flour, brown sugar, vinegar and your toasted chiles. Bring to a boil, then reduce the heat to low. Cover and simmer until the chiles soften, about 20 minutes. Remove the pot from the heat. Use an immersion blender to puree the mixture, or work in batches using a blender or food processor to puree.
  • Return the chicken to the pot. Add remaining 3 cups of water. Bring the pot to a boil, then reduce the heat to low, partially cover and cook, stirring occasionally for about 3 hours.
  • Add the beans and cook an additional 15 minutes, until the beans are tender.
  • Serve with assorted toppings and chips.

Chef Tips

Jalapeno pepper can be omitted for a milder flavor.
You can substitute 1-1/2 tsp regular vinegar and 1-1/2 tsp water for the 1 TBSP apple cider vinegar.
If salt sensitive,  omit adding salt during cooking and season with salt to taste before serving.

Nutrition Facts

Nutrition Facts
Texas Chicken Chili
Serving Size
 
1 serving
Amount per Serving
Calories
445
% Daily Value*
Fat
 
27
g
42
%
Saturated Fat
 
6
g
38
%
Cholesterol
 
111
mg
37
%
Sodium
 
305
mg
13
%
Potassium
 
831
mg
24
%
Carbohydrates
 
27
g
9
%
Fiber
 
7
g
29
%
Sugar
 
6
g
7
%
Protein
 
26
g
52
%
Vitamin A
 
694
IU
14
%
Vitamin C
 
30
mg
36
%
Calcium
 
91
mg
9
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.

© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.