Articles & Recipes

Southwestern Chicken Chili

February 26, 2019

Make it a meal with a salad and crusty rolls.

Ingredients Makes : Serves more than 8 good friends (or 9 relatives and one amazed mother-in-law!)

21⁄2 lbs chicken breasts 1.25 kg
2 tbsp vegetable oil 30 mL
2 onions, chopped 2
2 cloves garlic, minced 2
3 tbsp chili powder (use all of it!) 45 mL
2 tsp ground cumin 10 mL
1 tsp dried oregano 5 mL
3 tbsp ground coriander 45 mL
Salt and black pepper to taste
4 carrots, sliced 4
3 stalks celery, chopped 3
1 28-oz (796 mL) can tomatoes 1
3 tbsp tomato paste 45 mL
2 tbsp lime juice 30 mL
1 tsp granulated sugar 5 mL
1 12-oz (341 mL) can corn kernels, drained 1
1 14-oz (398 mL) can kidney beans, drained and rinsed 1
1 14-oz (398 mL) can chickpeas, drained and rinsed 1
1 green bell pepper, seeded and chopped 1


  1. Skin and bone chicken. Cut into bite-sized pieces. In a Dutch oven, brown chicken in oil. Add onions and garlic and sauté until onions are soft. Add chili, cumin, oregano, coriander, salt and pepper.
  2. Cook and stir for 3 minutes. Add carrots, celery, tomatoes, tomato paste, lime juice and sugar to chicken mixture. Bring to boil, reduce to simmer, cover and cook for 1 hour. Add corn, kidney and garbanzo beans and green pepper. Simmer 30 minutes more.


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