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Chicken Chili

Chicken Chili

This hearty Chicken Chili is a delightful twist on traditional chili, featuring tender chicken, beans, and a blend of spices. It’s perfect for a cozy family dinner or a gathering with friends. Serve it hot with your favorite toppings!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 Large pot or Dutch oven
  • 1 Wooden spoon or spatula
  • 1 Cutting board
  • 1 Measuring cups and spoons
  • 1 Can opener

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper (optional for heat) Optional for heat.
  • 1 can (15 oz) diced tomatoes, with juices
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 cups chicken broth
  • to taste salt
  • to taste pepper
  • for garnish fresh cilantro (optional) Optional.
  • for serving sour cream (optional) Optional.
  • for serving shredded cheese (optional) Optional.

Instructions
 

  • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes, until softened.
  • Stir in the minced garlic and cook for an additional minute until fragrant.
  • Add the chicken pieces to the pot, and cook for about 5-7 minutes, stirring occasionally, until the chicken is no longer pink.
  • Sprinkle in the ground cumin, chili powder, smoked paprika, and cayenne pepper (if using). Stir to coat the chicken evenly with the spices.
  • Pour in the diced tomatoes (with juices), kidney beans, black beans, and chicken broth. Mix everything together well.
  • Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 30 minutes, stirring occasionally.
  • Season with salt and pepper to taste. If you prefer a thicker chili, let it simmer for an additional 5-10 minutes.
  • Serve hot, garnished with fresh cilantro, sour cream, and shredded cheese if desired.

Notes

This chili can be made in advance and stored in the refrigerator for up to three days or frozen for up to three months.
For extra flavor, consider adding bell peppers or corn.
Adjust the spice level by modifying the amount of cayenne pepper or using different chili powders.