Chicken Chili 6.000

Deb Lindsey/For the Washington Post, Tableware from Crate and Barrel

Feb 2, 2011

There is lots of heat and spice in this reduced-fat version.

Make Ahead: The chili's flavor improves/mellows a bit after a day or two in the refrigerator.

Servings: 6 - 8

Yield: Makes about 8 1/2 cups

  • 1 or 2 tablespoons canola oil
  • 1 large onion, coarsely chopped (1 1/4 to 1 1/2 cups)
  • 1 large jalapeño pepper, stemmed, seeded and minced
  • 6 to 8 cloves garlic, minced
  • 3 to 5 tablespoons cumin seeds, toasted, then ground (see NOTE)
  • 3 to 5 tablespoons ancho chili powder
  • 2 tablespoons dried oregano
  • 1 tablespoon garlic powder
  • 28 ounces (1 can) whole peeled tomatoes, preferably San Marzano variety, coarsely chopped, with juices
  • 10 ounces (1 can) Rotel brand Tomatoes and Green Chiles, with juices
  • 1 1/2 cups low-salt or no-salt-added chicken broth
  • 4 cups shredded skinless roast chicken (from 1/2 roast chicken)
  • 2 cups cooked white beans, either homemade or no-salt-added, such as Eden brand
  • Leaves from 1 bunch cilantro, coarsely chopped (a generous 1 cup)
  • Freshly squeezed juice from 1 lime (about 2 teaspoons)
  • Salt
  • Freshly ground black pepper


Add enough of the oil to coat the bottom of a large Dutch oven; place over medium heat. Once the oil starts to shimmer, add the onion and jalapeno pepper; cook for 10 to 12 minutes, stirring occasionally, until the onion is translucent. Stir in the minced garlic (to taste) and cook for several minutes, until it is fragrant, then add the toasted ground cumin and chili powder to taste, the oregano and garlic powder, stirring to incorporate.

Add the tomatoes (San Marzano and Rotel), their juices and the broth; cook for 20 minutes, stirring occasionally. Reduce the heat to medium-low; stir in the shredded chicken, beans, cilantro and lime juice. Once the chicken and beans have heated through, season with salt and pepper to taste.

Divide among individual bowls; serve hot.

NOTE: Heat the cumin seeds in a small dry skillet over medium-low heat for about 4 minutes or until they are fragrant, shaking the skillet to make sure they don't burn. Cool completely, then grind to a coarse powder in a designated spice grinder.

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Recipe Source

From Washington chef-restaurateur Barbara Black.

Tested by Mary Pat Flaherty .

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