Chili con pollo

This delicious chili con pollo with bell pepper, tomato and lots of spices is a slightly different variety from the classic chili con carne.

45 minutes 4 people Main course
Chili con pollo


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  • 800 gram ground chicken - you can also grind chicken breasts or thighs yourself
  • 1 can of red kidney beans (400 gram)
  • 1 can of tomato chunks (400 gram)
  • 1 can of tomato paste (140 gram)
  • 2 large onions
  • 4 cloves of garlic
  • 1/2 yellow bell pepper
  • 1 red bell pepper
  • 1 green bell pepper
  • 200 ml chicken stock
  • 1 bay leaf
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 teaspoon ground paprika
  • 1 teaspoon dried oregano
  • olive oil
  • pepper and salt to taste
  • spring onion and rice for serving
Chili con pollo ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • large skillet + lid
  • wooden spoon


45 minutes 4 people Main course

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Preparation -- 15 minutes

Peel and finely chop the onion and garlic cloves. Remove the seeds from the bell peppers and chop them into small cubes. Divide the spring onions into thin rings and set aside. 

Chili con pollo
Chili con pollo

Finishing the chili con pollo -- 30 minutes

Heat a dash of olive oil and sauté the onion and garlic a few minutes on medium-high heat. Add ground chicken and cook a few minutes more. Add cubes of bell peppers, tomato paste and all spices.

Cook a few minutes more and then add tomato chunks and chicken stock. Put a lid on and let it simmer on low heat for about 20 minutes. During the last 5 minutes, also add the canned kidney beans.

Season with pepper, salt and maybe some more spices and remove the bay leaf. Garnish with spring onion and serve with rice, enjoy!

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