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This traditional chili recipe uses chicken instead of beef for a lighter flavour that holds up to the other ingredients. Serve with rice for a hearty meal, or spoon into tortillas for tasty soft tacos.
Serves: 4
Prep Time: 10 min
Cook Time: 30 min


1 lb boneless, skinless chicken thighs, cube
1 lb ground chicken
2 tbsp oil
2 cloves garlic, minced
1 onion(s), chopped
2 carrot(s), sliced
1 stalk celery, sliced
10 mushrooms, small, sliced
1 tbsp chili powder
1 tsp oregano
1 tsp cumin, ground
½ tsp paprika
¼ tsp salt
black pepper, to taste
hot pepper sauce, to taste
1 can canned whole tomatoes, undrained
1 can canned kidney beans, undrained
taco shells
sour cream
cheese, grated
avocado, diced

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. In a large sauce pan, heat oil over medium heat and brown garlic and chicken for about 5 minutes or until chicken is firm.

  2. Add vegetables and cook as additional 5 minutes. Reduce heat to low and stir in seasonings.

  3. Cook, stirring often for another 5 minutes, Stir in tomatoes and beans; bring to a boil, breaking up tomatoes.

  4. Cover and simmer for 15 minutes.

  5. Serve on rice, taco shells or tortillas. Garnish with sour cream, cheese and avocado.

Nutrition Info

Per 530 g serving Amount
Protein33 g
Fat14 g
Saturated Fat2 g
Carbohydrate37 g
Fibre13 g
Sugar10 g
Cholesterol95 mg
Sodium900 mg
Per 530 g serving % Daily Value
Vitamin A35
Vitamin C50
Vitamin B648
Vitamin B1221