Spicy Chicken Chili Stew (One Pot)
Trust me when I tell you that you will never regret making this simple, one pot chicken chili stew. We make this once a week in the winter months and it hits the spot every time. Instead of using ground meat, I subbed in chicken thighs, sliced into small bite-sized pieces. We loved this version so much!
This dish was inspired by and is a combination of chili and chicken stew. Instead of using ground chicken, I opted for slicing my chicken thighs into small bite size pieces for easy cooking and consumption! If you like this recipe, you will love my California Turkey Chili Recipe or my Greek Lemon Chicken Stew.
If you don’t have potato starch, you can use all purpose flour or cornstarch or arrowroot powder or tapioca flour in its place. To make this vegan or vegetarian, leave out the chicken and use low sodium vegetable broth. You can also opt out of the sweet potato puree but I highly recommend it for that silky smooth texture and subtly sweet flavor.
Mandatory toppings for this chili stew are sliced avocado, Mexi-blend shredded cheese, sour cream and fresh chives. This dish reheats great for the week ahead so definitely add this recipe to your meal-prep list!
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Spicy Chicken Chili Stew
Equipment
Ingredients
- 1.75 lbs boneless + skinless chicken thighs, cut into bite sized pieces
- salt, garlic powder + onion powder, to taste
- 1/4 cup olive oil
- 4 jalapeños, diced
- 1 white onion, diced
- 1 bell pepper, diced
- 4 cloves garlic, minced
- 1 heaping tbs potato starch
- 3 tbs tomato paste
- 2 tbs brown sugar
- 1½ tbs chili powder
- 1/2 tsp cumin
- 1 tsp dried oregano
- 1/2 tsp cinnamon
- pinch ground cloves
- 1½ tsp salt
- 1/2 tsp black pepper
- 32 oz low sodium chicken broth
- 15 oz cannellini (white) beans, drained + rinsed
- 15 oz red kidney beans, drained + rinsed
- 1/2 cup sweet potato puree (optional)
Optional Toppings: avocado, Mexican blend cheese, sour cream + chives
Instructions
- Pat dry the chicken pieces. Season them all over with the salt, garlic powder and onion powder to taste. In a large pot, heat 2 tbs of olive oil over medium high heat. Add the chicken and cook until golden brown on all sides. Use a slotted spoon to transfer the chicken to a clean plate and set aside.
- Add the remaining 2 tbs olive oil to the pot, add the jalapeños, onion, bell pepper and sauté until veggies are soften – about 4 minutes. Next, stir in the garlic for 30 seconds. Then, add in the potato starch and stir to coat all ingredients. Add in the tomato paste and stir until all is coated. Add in the chili powder, cumin, dried oregano, cinnamon, cloves, salt, pepper and sugar and mix to coat. Pour in the broth, beans, chicken and sweet potato and stir. Bring to a boil and then lower heat to a simmer. Cover and cook for 25-30 minutes. Taste the stew and adjust any seasonings according to your palate.
Notes
- Store leftovers in an airtight container in the fridge.
- If you don’t have potato starch, you can use all purpose flour or cornstarch or arrowroot powder or tapioca flour.
- To make this vegan or vegetarian, leave out the chicken and use low sodium vegetable broth.
Nutrition
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