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Categories: Mains, Soups

Jason's Deli's chicken chili

Jason's Deli's chicken chili
Ricardo DeAratanha / Los Angeles Times

Dear SOS: I really enjoy your column. I would love to get the recipe for Jason's Deli's Southwest chicken chili. It's amazing! Diana Davis Via email Dear Diana: Jason's Deli was happy to share its recipe, which we've adapted below. Read more

Total time: 1 hour | Makes 1 quart
Note: Adapted from Jason's Deli, which serves the chili with shredded cheddar cheese, red onion and blue corn chips.
  • 1/4 cup diced onion, ¾-inch dice
  • 1 1/2 teaspoons vegetable oil
  • 2 tablespoons chopped garlic
  • 1/4 cup diced red bell pepper, ¼-inch dice
  • 2 tablespoons flour
  • 1 teaspoon salt, or to taste
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 cup canned diced tomatoes
  • 2 cups chicken broth
  • 1 cup canned dark red kidney beans, rinsed and drained
  • 1 tablespoon diced jalapeño pepper, ¼-inch dice
  • 1 1/2 teaspoons chopped cilantro
  • 1 1/2 tablespoons diced canned green chile, 3/8-inch dice
  • 3 cups shredded rotisserie chicken

Step 1In a small saucepot, cook the onion in the oil over medium-low heat until translucent. Add the garlic and cook until aromatic, about 1 more minute. Stir in the bell pepper, flour, salt, chili powder and cumin and continue to cook until the spices are aromatic, about 1 minute. Add the tomatoes, broth, beans, jalapeño, cilantro and green chile. Bring to a boil, then reduce heat and simmer, covered, for 20 minutes, stirring occasionally. Finally, add the chicken and continue to simmer, covered, until the chili is nicely thickened, about 20 minutes.

Each of 4 servings:
Calories 302; Protein 32 grams; Carbohydrates 20 grams; Fiber 5 grams; Fat 10 gram; Saturated fat 2 grams; Cholesterol 79 mg; Sugar 4 gram; Sodium 1,363 mg
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