Chicken Chili with Sweet Red Pepper and Carrots

Chicken Chili with Sweet Red Pepper and Carrots


  • 2 Tablespoons Baklouti Green Chili Olive Oil
  • 2 large chicken breasts cut in 1/2 inch cubes
  • 1 large onion, chopped
  • 1 large sweet red pepper, diced
  • 1 1/2 cup carrots, diced
  • 1 16 oz can white kidney beans, rinsed and drained
  • 1 4 oz can chopped green chilies
  • 3/4 tsp oregano
  • 1/2 tsp ground cumin
  • 2 Tbsp lime juice (or lemon)
  • salt and pepper to taste
  • 2 cups chicken stock


  1. In a large non-stick pan, heat oil over medium heat. Add chicken and cook until it no longer looks raw. Transfer chicken to drain on a plate covered with a paper towel.
  2. Add onion, red pepper, and carrots to the skillet and cook over low heat, until onion is softened. (About 10 min.)
  3. Return chicken to the pan. Stir in beans, chilies, oregano, cumin, lime juice, salt, pepper, and chicken stock. Cook uncovered until chili comes to a gentle boil. Reduce heat and simmer, uncovered, 35 minutes, or until the carrots are tender and the mixture is of chili consistency.

Serve over hot cooked rice, or in a bowl with tortilla chips.

Serves 4


Back to blog

Leave a comment

Please note, comments need to be approved before they are published.