Stew Leonard’s Award-Winning Chicken Chili


Tom recommends serving our Chicken Chili with a loaf of crusty sourdough bread from Bethy’s Bakery, which is made using a bread starter that was first developed by his sister Beth in 1987.


  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 1 large red bell pepper, diced
  • 2 cloves garlic, minced
  • 1.5 pounds ground chicken, preferably thigh meat
  • 1 can (28 ounces) crushed tomatoes
  • 1 tablespoon light chili powder
  • 1 tablespoon sugar
  • 1 teaspoon cumin
  • 1 teaspoon chipotle paste
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup Stew Leonard’s Organic Chicken Broth
  • 1 can (15 ounces) small white beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1.5 cup corn kernels, fresh or frozen and thawed
  • ¼ cup fresh chopped cilantro


  1. In a stockpot, heat the oil over medium-high heat.
  2. Add the onion and bell pepper and cook for 2 minutes.
  3. Add the garlic and cook for 2 minutes.
  4. Add the chicken and cook well, stirring occasionally, until the chicken is no longer pink.
  5. Add the tomatoes, chili powder, sugar, cumin, chipotle paste, salt and black pepper.
  6. Stir to mix well and cook for 10 minutes.
  7. Add the broth and bring to a simmer.
  8. Reduce the heat to low, cover, and cook for 30 minutes.
  9. Add the white beans, pinto beans, and black beans and cook for 15 minutes, or until the flavors are well blended.
  10. Stir in the corn and cilantro and cook for 2 minutes.