Kenny’s Chicken Chili

Kenny Carter’s famous savory chili recipe. Serve with your favorite toppings.

Kenny’s Chicken Chili



Prep time


Cooking time






  • 3 Tbsp extra virgin olive oil, divided

  • 2 boneless chicken breasts, skinned & cut into bite-sized pieces

  • Salt & pepper to taste

  • 1 red bell pepper, diced

  • 1 green bell pepper, diced

  • 1 jalapeño pepper, minced (optional)

  • 1 medium yellow/sweet onion, diced

  • 2 garlic cloves, minced

  • 3 Tbsp. chili powder

  • 2 tsp. ground cumin

  • tsp. dried oregano

  • 2 cups chicken stock

  • 1 (12.8-oz.) can diced fire-roasted tomatoes (do not drain)

  • 1 (15-oz.) can black beans, drained & rinsed

  • 1 (15-oz.) can red kidney beans, drained & rinsed

  • Shredded cheddar cheese (for topping)

  • Light sour cream (for topping)

  • 1 lime, quartered (for topping)

  • 1 bunch scallions, diced (for topping)


  • In a soup pot or Dutch oven, heat 2 tablespoons of olive oil over medium/high heat. Add chicken to pot, season with salt & pepper, and brown (approx. 4 minutes per side).
  • Remove chicken from the pot and set aside. Add remaining 1 tablespoon olive oil to the pot.
  • Add peppers and sauté for 2 minutes. Add onions and sauté for an additional 2 minutes.
  • Add garlic and sauté for an additional 2 minutes.
  • Return chicken to the pot. Add chili powder, cumin and oregano. Stir and continue heating for 2 minutes.
  • Add chicken stock, scraping brown bits from the bottom of the pan.
  • Add tomatoes and beans. Mix well.
  • Bring chili to a boil. Let it simmer for 20 minutes, stirring occasionally.
  • Remove from heat and let stand for 5 minutes to thicken.
  • Top, if desired, with cheese, sour cream, fresh lime, chopped scallions, or other favorite chili toppers. You can also serve over brown rice.

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