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
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) black beans, drained
- 2 cups chicken broth
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Nutrition Facts
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Instructions
Cook the chicken: Heat olive oil in a large pot over medium heat. Add the chicken breasts and cook until browned on both sides, about 5 minutes per side. Remove and set aside.
Sauté vegetables: In the same pot, add the diced onion, garlic, and bell pepper. Sauté until softened, about 5 minutes.
Add spices: Stir in the chili powder, cumin, paprika, salt, and pepper. Cook for 1 minute until fragrant.
Combine ingredients: Add the diced tomatoes, kidney beans, black beans, and chicken broth to the pot. Stir well to combine.
Shred chicken: Shred the cooked chicken into bite-sized pieces and add it back to the pot.
Simmer: Bring the chili to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
Garnish and serve: Ladle the chili into bowls and garnish with fresh cilantro. Serve hot.
Chef's Tips
- Spice Level: Adjust the amount of chili powder to suit your preferred spice level.
- Slow Cooker Option: Combine all ingredients in a slow cooker and cook on low for 6-8 hours.
- Toppings: Add shredded cheese, sour cream, or avocado for extra flavor.
- Freezing: This chili freezes well. Store in airtight containers for up to 3 months.
- Chicken Variation: Use leftover rotisserie chicken for a quicker version.
