Chicken Chili Recipe
American · Main course · 55 min total
A hearty and flavorful chicken chili made with tender chicken, beans, and a blend of spices, perfect for a comforting meal.
15
min prep
min prep
40
min cook
min cook
6
servings
servings
350
kcal/serving
kcal/serving
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 jalapeño, seeded and minced
- 1.5 pounds boneless skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup chicken broth
- Salt and black pepper to taste
- Optional toppings: shredded cheese, sour cream, cilantro, avocado
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic, bell pepper, and jalapeño; cook for 2 minutes.
- Add chicken cubes and cook until browned on all sides, about 5 minutes.
- Stir in chili powder, cumin, smoked paprika, and oregano; cook for 1 minute until fragrant.
- Add diced tomatoes, tomato sauce, black beans, kidney beans, and chicken broth. Bring to a boil.
- Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
- Season with salt and pepper to taste. Serve hot with desired toppings.
Tips
- For a thicker chili, mash some of the beans against the side of the pot before serving.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This chili freezes well for up to 3 months.
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