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Red Bean Chili Cumin Roasted Chicken, Sweet Onions, Croutons

Course: Soup
Cuisine: American
Keyword: Bean, chili
Servings: 8 People


  • large sauce pot


  • 1/4 cup Olive oil
  • 4 Chicken thighs skinless, boneless, cubed
  • 4 tbsp Cumin powder
  • 2 medium Yellow onion medium diced, divided
  • 6 cloves Garlic minced
  • 2 cups Plum tomatoes canned or roasted, coarse chopped
  • 4 tbsp Chili powder
  • 1 Ancho Pepper dried, whole, seeded
  • 1 tbsp Oregano dried
  • 8 cups Chicken stock
  • 4 cups Red kidney beans canned or precooked
  • 1 pinch Salt to taste
  • 1 pinch Pepper to taste
  • 4 sprigs Cilantro
  • 2 tbsp Butter unsalted
  • 1 cup Country bread medium cubed


  • Using a large sauce pot over medium heat, add olive oil, chicken and cumin
  • Roast ingredients in pot for 5-7 minutes insuring that spices do not burn.
  • Add onion, garlic &tomatoes, bring to simmer, reduce heat, cover and cook slowly for 5 minutes, stirring as needed.
  • Add chili powder, oregano, ancho pepper and chicken stock
  • Bring to simmer, reduce heat, cover and slow cook until chicken is tender.
  • Add precooked red beans, bring to simmer, cook for 7 minutes, remove ancho chili pepper.
  • Season with sea salt and pepper to taste
  • Place in serving bowls, garnish w/ cilantro & croutons. (optional garnish, jalapeƱo cheese, sour cream)


  • Using a small sauce pan, over medium heat, add butter to melt, once melted add country bread and toss to coat.
  • Continue to slow cook in pan, tossing as needed until golden brown, remove from heat, set aside