Chili Con Pollo

Servings 6
Author Sonia! The Healthy Foodie


  • cups dry Kidney Beans
  • 500 g chicken breast bones and skin removed, cut into small cubes
  • 1 large onion finely chopped
  • 3 cloves garlic
  • 2 celery ribs finely chopped
  • 1 bell pepper finely chopped
  • 1 tsp Himalayan or fine sea salt
  • 1 tsp freshly cracked black pepper
  • 2 tbsp ground cumin
  • 1 tsp ground cinnamon
  • ¼ tsp freshly grated nutmeg
  • ½ tsp ground allspice
  • 1 tbsp chipotle or chili powder
  • 2 tbsp dark cocoa powder
  • 1 tbsp dried oregano
  • 2 tbsp dried parsley
  • 2 bay leaves
  • 1 large can diced tomatoes
  • 1 large can crushed tomatoes
  • 4 cups water
  • 1 can tomato paste
  • 3 canned chipotle peppers finely chopped


  • The previous night, soak the kidney beans in 5-6 cups of water.
  • Rinse the beans in a colander to remove all the soaking liquid.
  • Transfer the beans to a pot and cover with plenty of water. Bring to a boil, then reduce heat, cover loosely and simmer for about an hour, until tender but slightly undercooked. Make sure the beans are always covered with water.
  • In a large saucepan, drizzle some olive oil and cook the pieces of chicken until they take a nice golden coloration on all sides.
  • Add the onions, bell pepper and celery, and, over medium heat, cook until fragrant and softened, about 3-5 minutes.
  • Add all the seasonings, stir to coat.
  • Add the water, cooked beans, tomatoes, tomato paste, chipotle peppers and bay leaves. Bring to a boil then reduce heat and simmer for 2-3 hours, stirring from time to time. Adjust seasoning as needed.
  • Serve piping hot with a generous dollop of fat free plain Greek yogurt and a few chopped green onions. (and if you're weird like me, shredded iceberg lettuce!)