Description
This hearty Chicken Chili recipe combines tender chicken breast with a flavorful mix of beans, tomatoes, and spices for a comforting and protein-packed meal. Perfect for a cozy dinner, it’s easy to prepare on the stovetop and can be customized with your favorite toppings.
Ingredients
Scale
Chicken and Protein
- 2 pounds chicken breast
Vegetables and Aromatics
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, chopped
Canned Goods
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) tomato sauce
Liquids and Oils
- 2 tablespoons olive oil
- 2 cups chicken broth
Spices
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Optional Toppings
- shredded cheese
- sour cream
- chopped cilantro
Instructions
- Heat the olive oil: In a large pot over medium heat, add 2 tablespoons of olive oil and allow it to warm up.
- Sauté onions: Add the diced onion to the pot and cook until translucent, about 3-5 minutes.
- Add garlic: Stir in the minced garlic and cook for an additional minute to release its aroma.
- Cook bell pepper: Add the chopped bell pepper and cook for a few minutes until slightly softened.
- Brown the chicken: Push the vegetables to one side of the pot and add the chicken breasts. Cook until browned on all sides, about 5-7 minutes.
- Add remaining ingredients: Stir in diced tomatoes, black beans, kidney beans, tomato sauce, chicken broth, chili powder, cumin, paprika, salt, and pepper.
- Simmer the chili: Bring the mixture to a simmer, cover partially, and cook for 20-25 minutes, stirring occasionally.
- Shred the chicken: Remove the chicken breasts from the pot, shred them using two forks, then return the shredded chicken to the pot.
- Continue simmering: Let the chili simmer for another 10 minutes to blend flavors.
- Adjust seasoning: Taste the chili and adjust salt and pepper or spices as needed.
- Serve and garnish: Serve the chili hot, topped with optional shredded cheese, sour cream, and chopped cilantro if desired.
Notes
- For a spicier chili, add a diced jalapeño or red pepper flakes along with the bell peppers.
- Use dark meat like thighs for juicier chicken if preferred.
- Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.
- You can substitute chicken broth with vegetable broth for a lighter flavor.
- If you prefer a thicker chili, simmer uncovered for the last 10 minutes to reduce the liquid.
