• Prep Time: 10 mins
  • Cooking Time: 30 mins
  • Serves: 4

Chicken Chili without Beans

  • Recipe Submitted by on

 Ingredients List

  • 1-1/2 pounds, boneless chicken (breast, thighs or a mix of both)
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, diced
  • 1 medium red bell pepper, diced
  • 1 carrot, peeled and minced
  • 1 celery stalk, minced
  • 2 cloves garlic. minced
  • 1 teaspoon fresh jalapeño, finely minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground oregano
  • 2 teaspoons chili powder
  • 4 cups organic chicken broth
  • 1 14-ounce can full-fat coconut milk
  • juice from half of a lime
  • ½ cup fresh cilantro, chopped
  • Fresh cilantro and lime wedges for garnish, optional


Heat the oil in a Dutch oven over medium heat.
Add onions, peppers, celery and carrot.
Saute for 5-6 minutes, stirring occasionally, until onion and peppers starts to soften.
Add garlic, cumin, oregano, chili powder, salt and pepper. Continue to cook an additional 30-60 seconds or until fragrant.
Lay chicken in pan over the onion and pepper mixture. Add 2 cups broth and bring just to a boil. Reduce heat, cover and simmer for 10-12 minutes or until chicken is cooked through.
Remove the chicken from the pan and place on a cutting board. Shred the chicken and return it back to the Dutch oven.
Add remaining 2 cups of broth and coconut milk and return to a simmer. Cover pan and allow chili to simmer over low heat for an additional 10 - 15 minutes.
Remove from heat and stir in lime juice and cilantro. Taste and adjust seasonings as desired.
Serve in bowls garnished with chopped parsley and lime wedges, if desired.

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