Smoky Chicken Chili

This unique chili combines both tomatillos and grape tomatoes for maximum flavor. Serve with toppings of your choice: sour cream, green onions or lime wedges.

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Prep Time
25 min
55 min


  • 2 tbsp olive oil, divided
  • 1 small white onion, cut into 1/2-inch cubes
  • 4 tomatillos, papery skin removed, quartered
  • 2 cloves garlic, peeled
  • 1 jalapeno chile pepper, halved and seeded
  • 1 1/2 cups low-sodium chicken broth, divided
  • 1 lb boneless, skinless chicken thighs, cut into 1-inch chunks
  • 2 tsp smoked paprika
  • 1 tsp each ground cumin and sea salt
  • 1/2 tsp ground black pepper
  • 1 small carrot, finely chopped
  • 1 cup halved grape tomatoes


1. Preheat oven to 400°F. On a large baking sheet, drizzle 1 tbsp oil on onion, tomatillos and garlic and roast for 8 to 10 minutes, until lightly caramelized. In a blender or food processor, purée roasted vegetables, jalapeño and ½ cup broth.

2. In a bowl, toss chicken with paprika, cumin, salt and pepper. In a large saucepan on medium-high, heat 2 tsp oil. Add chicken and cook, turning occasionally, until browned, 4 to 6 minutes. Transfer to a bowl.

3. In same pan, heat remaining 1 tsp oil on medium. Add carrots and cook, stirring occasionally, until softened, 2 to 3 minutes. Add remaining 1 cup broth and reserved puréed vegetables; bring to a simmer. Return chicken to pan. Reduce heat to medium-low; simmer for 10 minutes. Add tomatoes; simmer until tomatoes are softened and chicken is cooked through, 5 to 7 minutes more.

Nutrition Information

  • Serving Size 1/4 of recipe
  • Calories 255
  • Carbohydrate Content 11 g
  • Cholesterol Content 107 mg
  • Fat Content 13 g
  • Fiber Content 3 g
  • Protein Content 25.5 g
  • Saturated Fat Content 2 g
  • Sodium Content 629 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 7 g
  • Polyunsaturated Fat Content 2 g

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