Chicken Chili Recipe - Kosher 

Servings: 6

Yield: Approximately 10 cups

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

Difficulty: Easy–Moderate

Primary Cooking Vessel: Large Dutch oven or heavy-bottomed soup pot

---

Ingredients (Kosher)

Protein & Aromatics

2 pounds boneless, skinless chicken breasts or thighs, diced

1 large onion, diced

4 garlic cloves, minced

Vegetables

1 red bell pepper, diced

1 green bell pepper, diced

1 jalapeño, seeded and minced (optional)

Beans & Base

2 cans (15 oz each) white beans (e.g., cannellini), drained and rinsed

1 can (15 oz) chickpeas, drained and rinsed

1 can (28 oz) crushed tomatoes

1 cup chicken broth (ensure kosher certification)

Spices & Seasonings

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

1 teaspoon salt (adjust to taste)

½ teaspoon black pepper

¼ teaspoon cayenne pepper (optional)

Oils & Garnishes

2 tablespoons olive oil

Fresh cilantro or parsley, chopped

Sliced avocado (optional)

Lime wedges (optional)

All ingredients should have reliable kosher certification. Avoid mixing any dairy with this dish to maintain pareve/meat status.

---

Instructions

1. Heat the Oil:

Warm the olive oil in a Dutch oven over medium heat.

2. Sauté Aromatics:

Add onions and cook until translucent, about 5 minutes. Stir in garlic and cook for an additional minute.

3. Cook the Chicken:

Add diced chicken to the pot. Season lightly with salt and pepper. Cook until chicken begins to brown, approximately 5–7 minutes.

4. Add Vegetables:

Stir in bell peppers and jalapeño. Cook for 3–4 minutes.

5. Incorporate Spices:

Add chili powder, cumin, smoked paprika, oregano, and cayenne. Stir for 1 minute to bloom the spices.

6. Add Beans, Tomatoes, and Broth:

Fold in white beans, chickpeas, crushed tomatoes, and chicken broth. Bring mixture to a gentle boil.

7. Simmer:

Reduce heat to low. Cover and simmer for 25–30 minutes, stirring occasionally to prevent sticking.

8. Taste and Adjust:

Add additional salt, pepper, or spices as desired. If chili is too thick, add more broth. If too thin, simmer uncovered for 5–10 minutes.

9. Serve:

Ladle into bowls. Garnish with cilantro, parsley, or avocado as desired.

---

Nutritional Information (Approximate per Serving)

Calories: 420

Protein: 38 g

Carbohydrates: 38 g

Fat: 14 g

Fiber: 10 g

Sodium: 720 mg

Values will vary based on selected brands and preparation.

---

Dietary Adaptations

Gluten-Free:

Naturally gluten-free; ensure broth and canned goods are certified gluten-free.

Low-Sodium:

Use low-sodium broth and no-salt-added beans and tomatoes.

Lower-Carb:

Reduce or omit beans and increase chicken and peppers.

Mild Version:

Omit jalapeño and cayenne; reduce chili powder slightly.

Spicier Version:

Add additional jalapeño, chili flakes, or adobo sauce from kosher-certified chipotle peppers.

---

Tips & Troubleshooting

Chili Too Thin:

Simmer uncovered for 10–15 minutes or add an additional half-cup of beans mashed into a paste.

Chili Too Thick:

Add additional broth or water in small increments.

Chicken Drying Out:

Thighs tend to stay juicier than breasts; consider a mix or use thighs exclusively.

Flavor Lacking Depth:

Add a teaspoon of sugar to balance acidity, or an extra pinch of smoked paprika for more body.

Prevent Sticking/Scorching:

Stir occasionally and maintain low heat during simmering.

---

Serving Suggestions

Serve over rice, quinoa, or baked potatoes.

Pair with tortilla chips or warm challah rolls.

Add toppings such as avocado slices, fresh herbs, or lime.

For a hearty meal, serve alongside a simple green salad.

---

Notes

Keep the recipe strictly dairy-free to maintain kosher meat status.

This chili freezes well for up to 3 months; thaw overnight and reheat gently.

For batch cooking, double the recipe; ensure your pot is large enough (at least 6 quarts).