Chicken Chili
Hearty and flavorful chicken chili with beans, tomatoes, and spices.
15 mins
Prep Time
45 mins
Cook Time
4
Servings
Ingredients
- 1 lb boneless, skinless chicken breasts, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 cups chicken broth
- 2 tbsp olive oil
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional)
- Salt and black pepper to taste
- Fresh cilantro for garnish
Nutrition Facts
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Instructions
Heat olive oil in a large pot over medium heat. Add diced chicken and cook until no longer pink, about 5-7 minutes. Remove chicken and set aside.
In the same pot, add chopped onion, garlic, and bell pepper. Sauté until softened, about 5 minutes.
Add chili powder, cumin, paprika, and cayenne pepper (if using) to the pot. Stir well to coat the vegetables with the spices.
Return the cooked chicken to the pot. Add diced tomatoes, black beans, kidney beans, and chicken broth. Stir to combine.
Bring the chili to a boil, then reduce heat to low. Simmer uncovered for 30 minutes, stirring occasionally.
Season with salt and black pepper to taste. Garnish with fresh cilantro before serving.
Chef's Tips
- For extra flavor, use fire-roasted diced tomatoes instead of regular diced tomatoes.
- If you prefer a thicker chili, let it simmer for an additional 10-15 minutes.
- Top with shredded cheese, sour cream, or avocado for added richness.
- This chili tastes even better the next day as the flavors meld together.
- Freeze leftovers in an airtight container for up to 3 months.
