When it comes to comfort food, chili is at the top of my list, and my three-bean chicken chili is a delicious way to enjoy this classic dish. Savory, rich and spicy this mouth-watering Chicken Chili is perfect for busy weeknights or game day get-togethers.
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As a native Texan, I admit this isn’t traditional chili, but that doesn’t make it any less delicious. And as times change, so do recipes.
True cowboy chili would not include any beans. They were always served on the side. But honestly, I like beans in my chili. Everyone loves kidney beans, but I like to break up the monotony of one-bean chili by adding a few of my favorites.
One of the great joys of Chicken Chili (or your favorite chili) are adding topping!
Some of my favorite toppings are:
- Cheddar cheese
- Sour cream
- Chopped onions
- green chilies
- Jalapeno, Poblano Peppers or Habenero peppers
- Fresh cilantro and lime juice
- Crispy tortilla strips
I have a friend that likes to make burritos with this chili and adds a layer of cream cheese to the tortilla. It sounds strange, but was pretty darn delicious! So have fun with your toppings.
Ingredients to make Chicken Chilli
Let’s start by gathering the ingredients we need to make my Three-Bean Chicken Chili. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”
Not only does setting up your ingredients ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
*If you want to add a little more heat to the chili, add more chili powder, hot sauce or a little bit of cayenne pepper to the chili while its cooking.
What kind of beans can I use to make Chili?
Using your favorite beans is part of the fun of making chili, I like to use three of four different types. But if you’re a purist and what to make White Bean Chicken chili, then stick with Great Northern Beans.
Some of my favorite beans are:
- Cannellini beans (white beans)
- Pinto beans
- Chili beans (pinto beans in chili sauce)
- Kidney beans
- Black beans
How to make Chicken Chili
- In a large skillet (dutch oven or pot ) add the chopped onions, chopped garlic cloves, and olive oil.
- Let the mixture cook for a few minutes until the onions are softened and aromatic.
- Add the brown sugar to the pot.
- Mix until well blended and continue cooking for 2 minutes.
I use a little bourbon in my chili and if you’d like to add it this is the time to do it. When adding any alcohol make sure it doesn’t go near open flames. Remove the pan from the burner. After adding allow the alcohol to burn off for a minute before continuing.
- Add ground meat and begin the browning process. You may need to add additional olive oil.
- Brown all the meat continuously stirring to break up the meat. ( you may find a heavy wire whisk helpful in breaking up the chunks)
- When the meat is browned, add the seasonings ( remember you can always add more after its cooked).
- Mix the seasons in until well blended.
- Add the tomatoes, chicken stock , and beans to the mixture.
- Mix well and reduce the heat to simmer and allow to simmer for 1 – 2 hours. Stir as needed so it won’t stick to the bottom of the pot.
*If the chili begins to get too thick you can add additional water to achieve the desired consistency. Taste and re-season to your taste.
Wnen the Chicken Chili is ready serve it up along with all of your favorite sides, hot sauce, and toasted flour tortillas.
Now this is a bowlful of deliciousness! This would make a delicious weeknight dinner and can be made in your slow cooker or crockpot for game day get togethers.
*Blend in a little heavy cream or sour cream for Creamy Chicken Chili.
Recipe FAQ’s
I use corn masa to thick my chili. You can also use cornmeal, pureed beans, flour or cornstarch to thicken the chili. Letting it cook longer to reduce the liquids will also thicken the chili.
Either will work, whether its beef chili or chicken chili. Chicken broth is a little milder and will add flavor without overpowering the dish.
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Three Bean Chicken Chili
Ingredients
- 2 tablespoon olive oil
- 1 large sweet onion chopped
- 2 cloves garlic minced
- 3 tablespoon brown sugar
- 2 ounces bourbon optional
- 2 pounds ground chicken
- 15 ounce kidney beans drained and rinsed
- 15 ounce chili pinto beans regular pinto beans can be used instead
- 15 ounce cannellini beans drained and rinsed
- 24 ounces crushed tomatoes
- 8 ounces chicken broth
- 2 tablespoon corn masa or fine cornmeal
- 3 tablespoon chili powder
- 1 tablespoon ground cumin
- 2 teaspoon dried oregano
- 2 teaspoon sea salt or to taste
Instructions
- In a large skillet (dutch oven or pot ) add the chopped onions, garlic, and olive oil.
- Let the mixture cook for a few minutes until the onions are softened and aromatic.
- Add brown sugar to the pot. Mix until well blended and continue cooking for 2 minutes.*I use a little bourbon in my chili and if you’d like to add it this is the time to do it. When adding any alcohol make sure it doesn’t go near open flames. Remove the pan from the burner. After adding the bourbon, allow the alcohol to burn off for a minute before continuing.
- Add ground chicken and begin the browning process. You may need to add additional olive oil.
- Cook all the meat, continuously stirring to break up the meat. ( you may find a heavy wire whisk helpful in breaking up the chunks)
- When the meat is cooked begin adding in your seasonings ( remember you can always add more after its cooked for awhile)
- Add the tomatoes, chicken stock, and beans to the mixture, mixing well to combine all of the ingredients.
- Reduce the heat to simmer and allow to simmer for 1 – 2 hours. Stir as needed so it won’t stick to the bottom of the pot.
- *If the chili begins to get too thick you can add additional water to achieve the desired consistency.
- Taste and re-season to your taste.
- Serve with your favorite toppings and hot sauce.
Mike says
So the title and comments are talking about the 3 Bean Bourbon Chicken Chili, but everything about the recipe is 4 Bean Beef and Beer Chili. I’ll fully commit to making both at some point, but I was really looking forward to the Chiken Chili. Where’s the recipe?
Chef Dennis Littley says
I have no idea how that happened but I’ve got it restored to the right recipe. Thanks for the letting me know Mike
Lindsay Bannister says
I used this recipe for an office chili cook-off two years ago and won by a landslide! I gave all of my coworkers the link to this post at their request. Two of my friends also won their own office chili cook-offs using this recipe, we all love it! The bourbon and the brown sugar really add a complex and delicious element.
Chef Dennis Littley says
I love to hear that! I do love chili and this is my go-to recipe. Thanks for the great review.
Jodee Weiland says
This looks awesome! So glad I spotted it on Twitter today…I’ll be trying this soon!
Chef Dennis Littley says
Thanks Jodee, I do love my chili!
Carol M Steele says
Do you think shredded chicken would work for this recipe?
Chef Dennis Littley says
You could definitely use shredded chicken, but let the mixture simmer for about an hour before adding it to the pot.
Andrew says
Also, after I sauté and brown meat could I throw it in a crock pot for a couple hours?
Chef Dennis Littley says
Absolutely Andrew, that would be a great way to let it simmer and build great flavors.
Andrew says
What bourbon(s) would you recommend? Never cooked with the stuff. Love bourbon chicken and love chili…right up my alley!
Chef Dennis Littley says
hi Andrew
I always use bourbon that I have on hand for drinks. It’s really a personal choice on the bourbon, but that being said it doesn’t have to be super expensive, just something that you enjoy the flavor of.
Carol M Steele says
Do you think shredded chicken would work for this recipe?
Veronica says
I’m curious about the bourbon in this…sounds so good but I’ll have to get some courage to do that, lol This chili is calling my name!
Chef Dennis Littley says
its just my way of adding another layer of flavor Veronica, its very subtle and feel free to leave it out , its not a deal breaker.
anna@icyvioletskitchen says
bookmarked this! i could definitely use a delicious bowl of chili to finish off the winter.
Chef Dennis Littley says
Thanks Anna, I’ve been enjoying the chili even without the cold weather here in Florida!
Toni | BoulderLocavore says
This sounds perfect! We are in the midst of 10 straight days of predicted snow; I’d happily eat this at every meal. You’ll find corn tortillas are your gluten-free friend; gf flour tortillas not so much. I have yet to find one whose flavor I love and that doesn’t break when folding or rolling.
Chef Dennis Littley says
OMG Toni, that sounds like winter! Corn tortillas have been my friends since childhood…lol. I’ve found them great for sandwiches, kind of going back to my roots!
Marilyn Lesniak says
I have been craving a different chicken chili! Mine is a white chicken chili. I grabbed your recipe to try this weekend! Thanks for sharing!
Chef Dennis Littley says
I hope you enjoy it as much as I do Marilyn, I do love my chili!