Chicken Bean Chili Recipe

A fix and forget recipe

Chicken Bean Chili Recipe

If you have leftover chicken or turkey meat this is a great recipe to use up bits of meat hanging around in the fridge, but it’s so good you might want to cook a bunch of extra chicken just to make this chili the next day.

How To Safely Store Leftover Turkey

This is a fix and forget kind of recipe—a little love on the stove top, then a long, slow bubble in the oven while you find other things to do. Using dark chicken or turkey meat is best because it will stay more moist. Serve the chili with steamed rice and bowls of fresh coriander, cheese, sour cream, and finely chopped red onion to sprinkle over top. For the spice lovers, put a bottle of hot sauce on the table.


2 red onions, chopped
1 carrot, peeled and chopped
2 cloves garlic, minced
1 leek, white and light green parts sliced
1 sweet red pepper, cored, seeded, chopped
1 sweet yellow pepper, cored, seeded, chopped
1 fresh jalapeno pepper, cored, seeded, minced
1 fresh red chili cored, seeded, minced
1 small bunch fresh coriander, stalks and leaves separated
1 tsp cumin
1 heaped tsp smoked paprika
1 heaped tsp honey (optional)
3 tbsp white wine vinegar
1 1/4 lb cooked, shredded chicken or turkey meat or cooked bonless skinless chicken thighs, shredded
salt and pepper
28 oz can chopped tomatoes
14 oz can chopped tomatoes
19 oz can white kidney beans or chickpeas, drained and rinsed
juice of 2 limes

Sour cream
Shredded Cheddar cheese
Red onion, finely chopped
The coriander leaves from above
  Pre-heat your oven to 350 F

  In a large skillet, sauté onions and leeks until they are clear and softened, about 5 minutes. Stir in the garlic and continue to cook over medium low heat until fragrant, but don’t let it brown. Finely chop the coriander stalks and add them along with the carrot, peppers and chili, continuing to sauté for another 5-6 minutes until softened. Sprinkle the cumin and paprika over top and cook, stirring, for another 2 minutes.

  Add the vinegar and honey at this point, stirring well to make sure the vegetables are well coated. Pour in the tomatoes, stirring to bring up any bits off the bottom of the pot, then add the beans and turkey or chicken and give it a good stir. Taste for salt and pepper, then either put the pot in the oven (if it’s oven proof), or transfer the lot to a large casserole dish and cover before putting it in the oven to let it bubble away for a good 2 hours.

  Take the dish out of the oven and give it a good stir before letting it sit on the stovetop for about 10 minutes or so to cool, then ladle into bowls. Set out with all the toppings and let everyone top their own.

Makes 6 servings

Adapted from Jamie

She may go by the name Scatteredmom online, but Karen really is anything but scattered when it comes to the kitchen.  Churning out tasty treats within view of the Georgia Strait on Canada's west coast, Karen will hand you an organized weekly meal plan or teach you how to make meals from scratch.  As Mom to a teenage boy, she knows exactly what it takes to keep kids full and happy-which has really come in handy with her job as the Food Editor at Yummy Mummy Club.

A strong supporter of Food Revolution who has been endorsed by Jamie Oliver himself, by day Karen can be found working as a special education teaching assistant, running a kitchen and showing teenagers how to cook nutritious meals for themselves.  By night, when she's not chatting on Twitter and answering cooking questions,  she writes her popular blog Notes From the Cookie Jar, or posting mouthwatering recipes over at Chasing Tomatoes.  Not afraid to give her opinion and passionate about community, Karen spoke at Blissdom Canada 2010 and her writing has been published in Canadian Living magazine, as well as in various online publications. 

Follow Karen on Twitter @scatteredmom