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Can you substitute the tomato purée for paste or sauce? Would you have to adjust the broth amount for this?
Hi Nicole, I think sauce would be a better substitution than tomato paste, which might make this chili quite sweet. But you could dilute the tomato paste with broth, yes, and that would work as well.
Thank you! Would doing about a can and a half of sauce and the 1 cup broth tone down the sweetness coming from the tomato sauce? I guess I could play around and try it out. Thanks for your response!
Hi Nicole, your plan sounds good to me! I bet you’ll be able to get it just how you like with some tweaking.
Has anybody made this in an instapot?
Hi Jennifer, we’ve not tried it and I don’t see any comments where someone has. But I bet it would work. Try 20 minutes on high pressure, natural release. Let us know if you try it out!
I just made this in my instant pot. I did chicken breasts fully frozen, 1 can diced tomatoes, 12 oz of thick puree (that I make from my garden tomatoes and can) and I added a little extra broth as it seemed too thick. Set it on “slow cook” “poultry” which was 4 hours on high. At 45 minutes left I shredded the chicken. It was super tender and falling apart. I dumped the beans and corn and red wine vinegar in at 30 mins left and added a lot more salt. This turned out perfectly. It wasn’t soupy or runny though the sauce was definitely thin but all of the shredded chicken, beans, etc mixed perfectly with the thinner sauce so it had the perfect chili consistency. Just got the instant pot so this was my very first time using it. Turned out perfectly.
My whole family loves it. I left out the celery and adding a good bit more chili powder. I used 1 can black beans and one can dark kidney beans because that’s what I had and added extra corn, which made me have to add more broth. ♀️ Definitely can tweak to your liking but it’s a keeper.
I made it today and it is really good.. definitely making it again..
Hmm, it seems like a few people here thought the 3 cups of puree was a lot. I agree. It turned into a hearty soup (I had to add cornflour to thicken it up). Alright dish but I was looking forward to chili.
The only thing bad about this is that it is so good that I make it too much! I love it and add a little extra spice to heat up the flavor, but it isn’t needed. I do omit the celery, as I am not a fan of celery.
I have made this about 10 times now, except I don’t like onions at all, so I omit those and add some onion powder. This is always a house favorite and I just wanted to say thanks!
I have a very similar cheat version of this that replaces the onion, celery, tomato and spices with two jars of good salsa — and you can mix and match the salsas to affect overall flavor. I usually use one jar of fire roasted chipotle and one guajillo. I use one can of Whole Foods spicy black beans and one of their pintos. I also add a fresh chorizo that I form into small balls. This gets rid of all the veggie prep but keeps complex flavor!
I like this recipe, would you allow me to feature it on my blog?
Hi, Andrew! Glad you like the recipe. It’s a crowd favorite around here too! If you feature it on your blog, we just ask that you use your own photos, give SimplyRecipes.com credit on your site and link back to us. Thanks so much for asking.
This was delicious! I topped with avocado and cilantro. Added a splash of surachi to give a some more heat.
I’m slightly confused – 1 12oz can of tomato purée was about 3 cups – it says to add TWO 15oz cans – that’s seems like an overly excessive amount
Hi, Charlie — A 12 oz can of tomato puree wouldn’t equal 3 cups, but feel free to adjust the ingredients to your liking.
There are 8 ozs in one cup. A 12 oz can would yield 1 1/2 cups. Two 12 oz cans would be 3 cups.
We made this and enjoyed it very much! A keeper, for sure.
Not a ton of flavor and too much tomato purée. Would use less pureee and more broth
Thanks for the feedback, Kfox!
How many cals per serving??
Hi, Michelle! I’d suggest using a nutritional calculator like this one: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076. Thanks!
One of my new Slow Cooker favorites! I had some extra chicken thighs and was looking for a fun slow cooker recipe and this was perfect. So tasty and the leftovers where even better the next day. I am going to make another big batch and put in small containers to take to work. Thank you Emma!
The fat dissolves if there’s just a bit. Sure, take out big chunks but don’t sweat it; you’re way ahead re: health because it’s chicken, not burger! Some nice additions to try: coffee; cocoa; tomato paste. Purée a couple of cups to make the whole chili richer and thicker; I do this with any bean or lentil soup.
I’ve made this recipe now several times and I LOVE it! Probably about the easiest chili recipe I’ve made. Both thigh or white meat work but personally I like thigh meat better. Thank you!! (p.s. would imagine this is possible in the instant pot?)
Hi, Janet! I definitely think it would be possible in the instant pot! I haven’t tried it myself yet, but probably 20 minutes on high pressure would get the job done. Let us know if you try it out!
You can use vinegar to clean your chicken thighs and then rinse them with water before you put them in the slow cooker. This will help you to get rid of the blood and any chicken smell.
I hope this helps.
I’m just curious to know . . . when you are using chicken thighs, do you wash out and clip out all of the fat you can and also the blood and veins you see in the thighs. I try to and it takes me forever to get all that gunk out of the thighs.
Hi, Laura! I usually trim off any large pieces of fat, but otherwise don’t worry too much about it. It sounds like your thighs might be a little more unprocessed than mine, though!