Chicken and bean chili


  • 2 strips bacon, cut into small 1/2 inch pieces
  • 1 lbs boneless, skinless chicken breasts, cut into 1/2 inch pieces
  • 1 onion, small dice
  • 3 cloves garlic, minced
  • 1 red pepper, small dice
  • 1 green pepper, small dice
  • 1 1/2 tablespoons chili powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 cups chicken stock
  • jalapeño pepper, minced (optional)
  • 1 15 oz can chickpeas, rinsed and drained
  • 1 15 oz can kidney beans, rinsed and drained
  • 1/2 cup panko bread crumbs
  • 1 lime
  • 3 scallions, thinly sliced
  • 1 avocado, diced and lime juice squeezed on to prevent browning


  1. Heat a large pot over medium heat. Add the bacon and cook until crisp.
  2. Drain all but 1 tablespoon of bacon fat from the pot. Add the chicken and sauté until brown. Add the onions, garlic, peppers, salt and pepper (and jalapeño if using). Cook for an additional 4 minutes.
  3. Add the chili powder; stirring to incorporate for 3 minutes. It’s important to cook the chili powder to infuse the flavors.
  4. Add the chicken broth, chickpeas, kidney beans and bread crumbs; stir occasionally for 15 minutes.
  5. Serve topped with scallions, avocado and squeeze of lime.


There are no reviews yet.

Be the first to review “Chicken and bean chili”