• 2 tablespoons extra virgin olive oil
  • 3 boneless, skinless chicken breasts, medium dice
  • 1 cup finely diced onion
  • 4 garlic cloves, minced
  • 1 cup organic chicken stock
  • 1 (28-ounce) can tomato sauce
  • 1 (7-ounce) can diced green chiles
  • 2 teaspoons ground cumin
  • 2 tablespoons dried organic parsley
  • 1 tablespoon dried organic oregano
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 2 teaspoons Nielsen-Massey Pure Chocolate Extract
  • 1 (15-ounce) can white kidney beans, drained
  • 1/2 cup (2 ounces) freshly grated Parmesan cheese


  • Heat the olive oil in a medium sauté pan over medium-high heat. Add the chicken and cook 4 to 5 minutes or until brown. Remove the chicken from the pan with a slotted spoon and set aside. Add the onion to the sauté pan and cook until caramelized, stirring occasionally. Add the garlic and cook for 1 to 2 minutes. Pour in the chicken stock, scraping the bottom of the pan with a wood spoon to deglaze.
  • Pour the stock mixture into a large sauce pot and add the cooked chicken, tomatoes, tomato sauce, chiles, cumin, parsley, oregano, cayenne pepper and salt. Cover and simmer for 30 minutes, stirring occasionally. Add the chocolate extract and white kidney beans. Cook for 10 minutes.
  • Ladle the chili into soup bowls and garnish with the Parmesan cheese.
  • Serves 6.

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