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Home » Food » By Type of Dish » Soups & Stews » Chicken and Couscous Chili

Chicken and Couscous Chili

December 1, 2023 by Kimberly @ The Daring Gourmet · 29 Comments

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This chili features tender chicken breast, a combination of black beans and kidney beans, corn, salsa, and couscous.  The result is a deliciously flavorful chili with a terrific texture!  This Chicken and Couscous Chili recipe is destined to become part of your chili recipes rotation!

chicken and couscous chili recipe

This chili goes back to 2015 when I was issued a recipe challenge to create a dish using a specific set of ingredients:  Chicken, cheese, couscous, and salsa.  Fortunately these were very reasonable ingredients to work with and nothing off-the-wall like some of those episodes from Chopped where they’re given things like spaghetti, enchilada sauce, caviar, and bean sprouts.  Or how about mahi-mahi, Nacho Doritos, and blue raspberry twizzlers?  Ready, set, go!

No, this was going to be easy and I ended up creating this Chicken and Couscous Chili that is rich in flavor and has a terrific texture with the addition of the couscous.  It’s fast and easy to make and deliciously satisfying.  Serve it with some cornbread muffins and you’re all set!

chicken and couscous chili recipe

Chicken and Couscous Chili Recipe

Let’s get started!

Heat the oil in a medium stock pot and saute the onions until soft and translucent, 5-7 minutes. Add the garlic and jalapeno peppers and cook for another minute.

Add the chicken and cook until most of the pink is gone. Add the chili powder, cumin, salt and pepper and cook for another minute.

cooking onions, peppers and chicken with spices

Add all remaining ingredients except for the couscous, cilantro and cheese. Bring to a boil, reduce the heat to medium, cover, and simmer for 20 minutes.

Add the couscous and return to a simmer for another 10 minutes or until the couscous is done.

adding broth, beans and remaining ingredients

Stir in the cilantro.

It’s ready to serve!

chicken and couscous chili recipe

Serve topped with shredded cheese and sour cream if desired.  Serve with our tender and moist cornbread muffins.

Enjoy!

chicken and couscous chili recipe

For more delicious chili recipes be sure to try our:

  • Instant Pot Chili
  • White Bean Chili
  • Spicy Chipotle Chili with Hominy
  • Pressure Canner Chili
chicken and couscous chili recipe

Chicken and Couscous Chili

Kimberly Killebrew
This delicious twist on traditional chili is packed with flavor!
Print Recipe
5 from 2 votes
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Mexican
Servings 6
Calories 493 kcal

Ingredients
 
 

  • 1 tablespoon cooking oil
  • 1 yellow onion , chopped
  • 2 cloves garlic , minced
  • 1 jalapeno pepper , seeded and diced (remove membranes if you don't want the chili to be hot)
  • 1 pound boneless chicken breast or boneless chicken thighs , cut into bite-sized pieces
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 14.5 ounce can kidney beans , rinsed and drained
  • 14.5 ounce can black beans , rinsed and drained
  • 14.5 ounce can corn , drained
  • 4 cups quality chicken broth
  • 1/2 cup salsa
  • 1 chipotle en adobo sauce , diced plus 2 teaspoons adobo sauce
  • 1 teaspoon oregano
  • 1 bay leaf
  • 1/3 cup uncooked couscous
  • 1/4 cup chopped fresh cilantro
  • 6 ounces shredded cheddar, Monterey Jack, queso quesadilla cheese, or combination , for serving
  • sour cream , for serving

Instructions
 

  • Heat the oil in a medium or large stock pot and saute the onions until soft and translucent, 5-7 minutes. Add the garlic and jalapeno peppers and cook for another minute. Add the chicken and cook until most of the pink is gone. Add the chili powder, cumin, salt and pepper and cook for another minute.
    Add all remaining ingredients except for the couscous, cilantro and cheese. Bring to a boil, reduce the heat to medium, cover, and simmer for 20 minutes. Add the couscous and return to a simmer for another 10 minutes or until the couscous is done. Stir in the cilantro.
    Serve topped with shredded cheese and sour cream.

Nutrition

Calories: 493kcal | Carbohydrates: 51g | Protein: 38g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 77mg | Sodium: 1530mg | Potassium: 1151mg | Fiber: 12g | Sugar: 7g | Vitamin A: 1466IU | Vitamin C: 12mg | Calcium: 290mg | Iron: 4mg
Keyword Chicken and Couscous Chili
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

Originally published on The Daring Gourmet April 21, 2015

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29 Comments →

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29 Responses

  1. Jani says

    March 3, 2019 at 11:54 am

    This has been a staple of my home cooking for a long time. I usually whip up a big batch that lasts me a good while. I skip the salsa and the chipotle en adobo (no idea where to get that where I am based), plus the cheese. I tend to add a tin of tomato puree in the beginning. An added bonus the nice reddish hue. I have a batch cooling down on the stove at the time of writing. This time I experimented with adding a dollop of sriracha, works fine. Thanks for the recipe!

    Reply
    • Kimberly @ The Daring Gourmet says

      March 3, 2019 at 12:37 pm

      I’m so happy to hear that, Jani, thank you!

      Reply
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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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