Halloween Inspired Green Chicken Chili

Katie Lee Halloween Chicken Chili

Every Halloween at The Kitchen, our producers like to give us a good scare.  Last year, I think they almost gave us all a heart attack when we were decorating a cake and a real hand smashed up through the center (the head of our art department hid under the counter and cut a hole). This year was no exception, but you’ll have to watch to find out what happens.

To go along with all of the tricks, we are cooking up some treats.  I am sharing my recipe for Green Chicken Chili.  The first time I made this recipe, I could not stop eating it.  Ryan was laughing at me because I even had it for breakfast.  We had just gotten back from our wedding and I was so jet-lagged; I was eating chili at 6 am.  

Chili is perfect to serve for a crowd on Halloween because you can put it on the stove and let everyone serve themselves.  Set up a toppings bar with sour cream, cilantro, scallions, avocado, etc. I used a skull pan, like this one from Sur La Table, to make skull cheese crisps for garnish.  It’s nonstick, so all you have to do is put about ¼ cup of a good melting cheese, like shredded mozzarella, right into the tin.  Bake it at 400 for about 5 minutes, just until it melts. Let it cool then remove it from the pan.

Katie Lee Halloween Green Chicken Chili Skull Cheese Crisps
Katie Lee on The Kitchen - Halloween Green Chicken Chili


Green Chicken Chili

  • 2 tablespoons olive oil, divided

  • 1 pound ground chicken

  • 1 large onion, diced

  • 1 jalapeno, minced 

  • 2 garlic cloves, minced 

  • 1 teaspoon cumin 

  • 1 teaspoon coriander

  • 4 cups low-sodium chicken broth

  • 2 cooked chicken breasts, shredded (I use rotisserie chicken)

  • 1 cup salsa verde 

  • 2 cans cannellini beans

  • ½ cup half-and-half

  • 1 ½ teaspoons salt

  • ½ teaspoon pepper 

For serving: sour cream, shredded white cheddar cheese, cilantro, scallions


Heat 1 tablespoon olive oil in a Dutch oven over medium high heat.  Add ground chicken and use a wooden spoon to break up the meat as it browns. Remove chicken to a plate and set aside.  

Add remaining 1 tablespoon olive oil to Dutch oven and reduce heat to medium.  Add onion and jalapeno.  Cook until onions are translucent and tender, about 5 to 6 minutes, stirring often.  Stir in garlic, cumin and coriander and cook about 1 to 2 minutes, until spices are fragrant. Add chicken broth, shredded chicken, salsa verde, salt and pepper.  Use a wooden spoon to break up any browned bits on the bottom of the pan. Bring to a low boil, reduce heat to a simmer and cover.  Let simmer one and a half hours, stirring occasionally.  Remove lid and stir in beans and half and half. Continue to simmer, uncovered, for a half an hour, until the liquid has reduced and the chili is thick.  

Serve with sour cream, cheese, cilantro and scallions. 


On this week’s episode, I’m wearing a black turtleneck mini dress and belt by Barbara Bui and Lanvin shoes, all from Gretta Luxe.  If you want to try the look for less, here are some ideas: