Blueberry Chicken Chili

SHARE > Yum | Print IconPRINT
Blueberry Chicken Chili Picture


130 g onions

600 g chicken leg quarters, filleted

3 tbsp. vegetable oil

2 garlic cloves

1 chili

1 tsp. coriander, grounded

2 tsp. cumin, grounded

800 g tomato chunks (canned)

2 tsp. balsamic

4 pieces dark chocolate

400 g kidney beans (canned)

300 g wild Blueberries from Canada (frozen)

Salt, Pepper

Chili powder

1 bunch of fresh coriander


  1. Peel onions and cut into stripes. Cut the chicken into bite sized pieces. Peel garlic and dice finely. Remove the kernels from the chilies and cut into pieces. Stew the onions translucent at medium heat. Heat the remaining oil in a pan and fry the chicken from each side. Add garlic, chili, coriander and cumin and fry for one minute. Add the chicken, tomatoes and chopped chocolate to the onions. Cook for 30 minutes at low heat. Let infuse overnight.
  1. Add the kidney beans and reheat. Season to taste with salt, pepper and chili powder. Add the frozen blueberries and reheat. Garnish with chopped fresh coriander.


Preparation time: 20 minutes

Cooking time: 30 minutes

Rest time: at least. 3 hours


Energy: 437 kcal / 1830 kJ

Carbohydrates: 17,2 g

Protein: 34,5 g

Fat: 25,4 g

Wild Blue is Good for You!