Ingredients for Aunt Annie's Chicken Chili
- 4 tablespoons olive oil
- 1.5 lbs boneless, skinless chicken breasts
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1 medium red bell pepper (chopped)
- 1 teaspoon ground cumin
- 2 tablespoons chili powder
- 1 teaspoon dried oregano
- 28 ounces crushed tomatoes
- 15 ounces tomato sauce
- 12 ounces beer
- 1 (15-ounce) can black beans (rinsed and drained)
- 1 cup frozen corn
- 1/2 cup chopped green olives
- 1/4 cup chopped fresh cilantro
- shredded cheddar cheese (for topping)
- sour cream (for topping)
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How to Make Aunt Annie's Chicken Chili
- Heat 3 tablespoons of olive oil in a large Dutch oven over medium-high heat.
- Add 1.5 lbs boneless, skinless chicken breasts and cook until no longer pink, about 5-7 minutes per side.
- Remove chicken from pot and set aside. Wipe out the pot with paper towels.
- Add 1 tablespoon olive oil to the pot. Saute 1 medium onion (chopped), 2 cloves garlic (minced), 1 bell pepper (chopped), and 1 teaspoon ground cumin for 5 minutes, until softened.
- Stir in 2 tablespoons chili powder, 1 teaspoon dried oregano, 28 ounces crushed tomatoes, 15 ounces tomato sauce, and 12 ounces beer. Bring to a simmer.
- Return chicken to the pot. Cover and simmer for 20 minutes.
- Add 1 (15-ounce) can black beans (rinsed and drained), 1 cup frozen corn, and 1/2 cup chopped green olives.
- Simmer for an additional 15 minutes, or until chicken is cooked through and flavors have melded.
- Stir in 1/4 cup chopped fresh cilantro.
- Top with shredded cheddar cheese and a dollop of sour cream before serving.
- Serve with your favorite sides like cornbread or tortilla chips.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
31g
Fat
12g
Carbs
14g