Chicken Chili (or Dip)

chicken chili

Chicken Chili (or Dip)

Yes saw that right. This can a nice chili with some homemade cornbread or a dip at a party with some chips on the side. Its so hearty and so good that it can be used either or.

Chicken Chili (or Dip)

Recipe by Lucy ChesnaCourse: Dinner, DipCuisine: AmericanDifficulty: Easy


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This chicken chili is great and hearty. I put the leftovers in the freezer and then had it as dip when I was watching the hockey with my husband. Such a versatile recipe.


  • 1 lbs ground chicken or shredded chicken breast

  • 1/3 cup of chili seasoning

  • 1 green pepper, dice

  • 1 red pepper, diced

  • 1 small garlic, diced

  • 2 garlic cloves, minced

  • 2 celery sticks, diced

  • 1 jalepeno, unseeded and diced

  • 1 large can diced tomatoes

  • 1 tablespoon tomato paste

  • 2 cups chicken or veggie broth

  • 3oz cream cheese or nondairy substitute

  • 1/4 cup nutritional yeast


  • Cook your ground chicken or chicken breast
  • Drain liquid and set aside
  • Dice your veggies, onions, garlic. In a Dutch pot add olive oil and the ingredients. Saute for 10 to 15 minutes
  • Add the can of diced tomatoes, chicken broth and the jalapeno
  • Add 1/3 cup of water and the tomato paste. Stir well till it’s all incorporated.
  • Add your chicken and chili seasoning. Cook and stir occasionally for 20 minutes.
  • Drop the 3oz cream cheese and nutrienial yeast and stir until cheese is melted
  • Add salt and pepper to taste
  • Let it cook for another 15-20 minutes
  • Ready to serve with shredded cheese and sour cream in top.


  • To make it nondairy omit the cream cheese and add 1/2 cup of nutritional yeast for the cheesy taste or nondairy shredded cheese
  • If you don’t have the yeast then you can 1 tablespoon of water and 1 tablespoon of cornstarch or xanthan gum
  • You can add beans if you like but I didn’t to make it low carb for me.

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