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Chicken Chili

Chicken Chili

This flavorful chili adds a bit of Southwestern kick to our all natural Rotisserie Chicken or oven roasted Turkey Breast.


  • 8 oz (1 ½ cups) medium diced Boston Market Rotisserie Chicken or Turkey Breast
  • 1 quart chicken stock
  • 1 can black or kidney beans
  • 1/4 cup canola oil
  • 1 cup medium diced red bell peppers
  • 1 cup medium diced green bell peppers
  • 1 cup diced red onions
  • 2 cups diced fresh tomatoes (see tip for a quicker alternative)
  • 1 tablespoon fresh minced garlic
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 lime, cut in 8 wedges
  • 4 tablespoons crumbled goat cheese
  • 1 tablespoon small diced jalapeno
  • 1 tablespoon chopped cilantro
  • 1 teaspoon salt
  • 1 teaspoon pepper


  • Put oil, peppers, jalapenos, onions, garlic, spices and salt & pepper in a pre-heated 2-gallon stock pot over low heat, gently simmer for 5-8 minutes without browning
  • Add tomatoes, simmer another 5-8 minutes
  • Add chicken stock, beans and chicken or turkey, bring to a boil and simmer for 30 minutes
  • Serve with chopped cilantro, goat cheese crumbles, and fresh lime wedges

Adding ingredients in stages creates layers of flavor. If you’re in a hurry, substitute a can of diced tomatoes for fresh tomatoes and add with the chicken.