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Jason's Deli's chicken chili

Time 1 hour
Yields Makes 1 quart
Jason’s Deli’s chicken chili
(Ricardo DeAratanha / Los Angeles Times)
1

In 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.

Adapted from Jason’s Deli, which serves the chili with shredded cheddar cheese, red onion and blue corn chips.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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