Doro Wat Chili (Spicy Ethiopian-Style Chicken Chili)

★★★☆☆

Prep: 30 mins Cook: 1 hr Serves: 4

Ingredients

2 large red onions, coarsely chopped (about 4 cups)
2 tablespoons water
½ cup store-bought or homemade niter kibbeh, divided, plus more as needed
½ cup finely chopped red bell pepper
¼ cup finely chopped garlic (about 12 garlic cloves)
2 tablespoons finely chopped peeled fresh ginger (about 1 2-inch piece)
1 pound ground chicken (white and dark meat)
1 teaspoon kosher salt
3 tablespoons tomato paste
2½ tablespoons berbere
2 tablespoons garlic powder
2 tablespoons onion powder
3 cups chicken stock
1 (14.5-ounce) can diced fire-roasted tomatoes
Crumbled feta cheese, for garnish
Crispy fried onions, for garnish
Thinly sliced scallions, for garnish
Injera or cornbread, for serving

Instructions

1. Process onions and 2 tablespoons water in a food processor until very finely chopped, about 15 seconds, stopping to scrape down sides of bowl as needed.
2. Heat ¼ cup niter kibbeh in a large Dutch oven over medium-high. Add onion mixture; cook, stirring often, until onion starts to stick to bottom of Dutch oven, about 15 minutes. Reduce heat to medium-low. Add remaining ¼ cup niter kibbeh, and cook, stirring occasionally, until onion is meltingly tender and begins to fry and brown, about 15 minutes, adding additional niter kibbeh, 1 tablespoon at a time, if mixture looks dry.
3. Add bell pepper, garlic, and ginger to Dutch oven; cook, stirring often, until slightly softened, about 2 minutes. Add ground chicken and salt; stir vigorously using a whisk to break meat into small crumbles. Cook over medium-low, stirring occasionally, until meat is cooked through but not browned, about 5 minutes.
4. Add tomato paste, berbere, garlic powder, and onion powder to Dutch oven; cook, stirring constantly, until fragrant, about 2 minutes. Stir in chicken stock and diced tomatoes. Reduce heat to low; simmer, stirring occasionally, until chili is slightly thickened and flavors meld, about 30 minutes.
5. Divide chili evenly among bowls; garnish with feta cheese, fried onions, and scallions. Serve hot with injera or cornbread.

Inspired by the flavors of the Ethiopian staple doro wat, this boldly-spiced chili is comfort in a bowl. The chili can be stored in an airtight container in the refrigerator for up to three days or in the freezer for up to two months. Thaw the chili overnight in the refrigerator before warming it on the stovetop over medium-low. Originally appeared in Food & Wine magazine, December 2025 / January 2026.

Wine Pairing: Medium Red