Artichoke and Mushroom Chicken Chili

Tuesday, November 6, 2012 |

October 2012 085

I just had to share my new my new favorite chili for the chilly season ahead of us. This was a big hit when I served it in my home.

 It began as a recipe to combine some of my favorite items and a need to clean out my frig. It's hearty and filling but the flavors are light and blend very nicely. 


2 tablespoons olive oil 
1 large onion, chopped 
4-6 garlic cloves, minced  {based on your taste}
2-3 large chicken breasts cooked and shredded 
2 tablespoons rosemary 
1 tablespoon fennel seeds 
1 tablespoon thyme 
1 tablespoon dried oregano 
1/4 teaspoon crushed red pepper flakes 
salt and pepper as desired
1 can artichokes, drained and chopped 
10 oz package baby bella mushrooms cleaned and sliced 
3 15oz cans white beans, rinsed and drained 
6 cups low-sodium chicken stock 

October 2012 074


In a large heavy-bottomed saucepan heat the oil and add the onions and mushrooms and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. To this add the spices and chicken stock. Cook, about 5 minutes. Add remaining ingredients and bring the mixture to a simmer. Simmer on low for at least 45-60 min to allow flavors to meld.

Serve with a nice crusty loaf of bread.

October 2012 081

Leave A Comment


NanaDiana said...

Oh My Goodness- That sounds so good! I love the idea of artichokes and chicken chili! xo Diana

Jodee Leader said...

That looks soooo delish! I have been eating wayyyy too much soup already and it's going straight to my thighs!

Hope you have a great weekend!

Draffin Bears said...

Hi Jo,

The chilli sounds so good and many thanks for sharing the recipe.
Hope that life is getting back to normal there for you.

Enjoy the weekend

lori carolina said...

This sounds so good, will have to try this asap, thanks for sharing!!!

Newer Posts Older Posts Home