Judy Healey's Chicken Chili - abc27 WHTM

Judy Healey's Chicken Chili

Posted: Updated:
Judy Healey's Chicken Chili Judy Healey's Chicken Chili


  • 2-3 boneless chicken breasts, cut into 1-inch pieces
  • 1 yellow onion, chopped
  • 3 bell peppers, chopped (red, yellow, orange medley is best)
  • 1 can large black pitted olives, chopped
  • 1 32 ounce can of whole peeled tomatoes, chopped
  • 1 32 ounce can of tomato purée
  • 2 pieces of unsweetened baking chocolate, shredded
  • 1 bottle of regular beer (avoid lite if possible)
  • 2-3 tablespoons chili powder
  • 2 tablespoons cumin
  • 1-2 tablespoons ground coriander seed

  • Shredded cheddar cheese
  • Chopped scallions
  • Sour cream

Lightly coat the bottom of your soup pot with olive oil. Heat over medium, and begin to sauté the chicken (feel free to add some of your spices at this point). Cook until the chicken is no longer pink and then add the onion and bell pepper. Continue cooking for 1-2 minutes, until the onion is translucent.

Add the chopped tomatoes and black olives. Then pour the tomato purée over everything and stir. Sprinkle your remaining spices into the mix (I am very generous with this...don't worry, you're not going to "overdo" it with these ingredients).

Finally, stir in the shredded chocolate and add the beer. Reduce heat to low, cover and let simmer for about 15 minutes (try to stir every so often so the bottom doesn't burn).

Serve over rice and garnish as desired!


Powered by WorldNow