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Chicken Chili

Recipe by Chili and Cornbread


  • Chicken:
  • 1 whole chicken
  • 2 Tbsp olive oil
  • 2 Tbsp Roasted Onion and Red Pepper Herb Blend
  • 2 Tbsp Roasted Garlic and Chive Herb Blend
  • 2 tsp Sel Gris Sea Salt
  • Freshly ground pepper
  • Chili:
  • 4 C chopped yellow onions
  • 2 red bell peppers, cored, seeded, and diced
  • 2 cups Chicken Stock
  • 1/8 C olive oil
  • 2 cloves garlic minced
  • 2 (28 ounce) cans diced tomatoes
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 1 tsp Sel Gris sea Salt
  • 1/4 tsp cayenne pepper
  • 1/4 tsp turmeric
  • 1/4 C minced fresh basil leaves


Rub the chicken with 2 Tbsp olive oil. Sprinkle with Sel Gris sea salt and pepper. Rub chicken with Roasted Onion and Red Pepper and Roasted Garlic and Chive Herb Blends. Place whole chicken in stockpot. Add water to cover. Cover pot and bring to a boil; reduce heat to a gentle boil and cook for about 90 minutes, or until chicken meat is falling off of the bone. Remove chicken, let cool and shred the meat.

Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cinnamon, turmeric, cayenne, and salt. Cook for 1 minute. Add diced tomatoes. Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally. Add chicken to the chili and simmer, uncovered, for another 20 minutes.

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