Chicken chili from Smitten Kitchen by Deb Perelman

  • dried oregano
  • broth
  • Show all ingredients...

  • EYB Comments

    Can substitute any hot chiles for jalapeño chiles, and canned crushed tomatoes with chiles for fire-roasted canned crushed tomatoes. See recipe for dried bean suggestions and serving suggestions.

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Notes about this recipe

  • Eat Your Books

    Can substitute any hot chiles for jalapeño chiles, and canned crushed tomatoes with chiles for fire-roasted canned crushed tomatoes. See recipe for dried bean suggestions and serving suggestions.

  • Rutabaga on May 16, 2016

    I made this again with mixed beans purchased at the farmer's market. And again, I think my beans just didn't need that much water. While I reduced the water by about half a cup, it was still fairly thin, but the flavor was excellent and the leftover chili has thickened up nicely.

  • Rutabaga on February 08, 2016

    This was the first meal I've ever made in a slow cooker. It has the advantage of coming together with very little prep and when you get home at the end of the day all you have to do is ladle it into a bowl. The flavor is good, too, and easily adaptable. For example, I used pickled chipotles in place of fresh jalapenos. Mine was a little watery, so I would reduce that a bit unless your beans are old. I used speckled orca beans, which cooked up nicely over ten hours at low heat in my cooker, as did the chicken. It's definitely an ideal recipe to remember when you want a home cooked meal on hand after a long day, or need to feed a group easily.

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