Chicken Chili

Imagine a steaming bowl of chicken chili, aromatic with spices and vibrant with the colors of red and green peppers.

This delightful dish is as easy to make as it’s satisfying, offering a warm embrace of comfort and coziness.

As the ingredients meld together, the transformation into a hearty, flavorful meal is truly magical.

Let’s bring this dish to life, filling our kitchens with inviting aromas and our tables with joy.

Kitchen Tools Required

• 1 large pot
• 1 wooden spoon
• 1 knife
• 1 cutting board
• 1 measuring cup
• 1 measuring spoon

Ingredients

• 2 tablespoons olive oil
• 1 pound chicken breast, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 can (15 ounces) diced tomatoes
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup chicken broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste

Cook & Prep Time

To efficiently manage your time while preparing and cooking Chicken Chili, you can create a timeline as follows:

1. Reading and Setup (5 minutes)
   • Read through the entire recipe to familiarize yourself with the process and ingredients.
   • Gather all the necessary equipment and ingredients.
2. Prep Work (15 minutes)
   • Dice the chicken breast.
   • Chop the onion and bell peppers.
   • Mince the garlic.
   • Drain and rinse the kidney and black beans.
3. Cooking (30 minutes)
   • 0-5 minutes: Heat olive oil in a large pot over medium heat. Add diced chicken breast and cook until browned.
   • 5-7 minutes: Remove chicken from the pot and set aside.
   • 7-10 minutes: Add chopped onion and garlic to the pot, sautéing until fragrant.
   • 10-15 minutes: Add green and red bell peppers to the pot and cook until softened.
   • 15-20 minutes: Stir in diced tomatoes, kidney beans, black beans, and chicken broth.
   • 20-25 minutes: Add chili powder, cumin, paprika, salt, and pepper. Return the chicken to the pot and stir to combine.
   • 25-30 minutes: Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
4. Resting and Serving (5 minutes)
   • Allow the chili to rest for 5 minutes before serving.

Adjust the timing as needed based on your pace and preferences.

Recipe Instructions

Heat olive oil in a large pot over medium heat.

Add diced chicken breast and cook until browned.

Remove chicken from the pot and set aside.

In the same pot, add chopped onion and garlic, sautéing until fragrant.

Add green and red bell peppers to the pot and cook until softened.

Stir in diced tomatoes, kidney beans, black beans, and chicken broth.

Add chili powder, cumin, paprika, salt, and pepper.

Return the chicken to the pot and stir to combine.

Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.

Allow the chili to rest for 5 minutes before serving.

Serving Tips

• Cornbread: A classic pairing that complements the chili’s flavors with its sweet and buttery taste.
• Rice: Serve the chili over a bed of rice for a hearty and filling meal.
• Tortilla Chips: Use them for scooping the chili, adding a crunchy texture to each bite.
• Baked Potatoes: Top a fluffy baked potato with chicken chili for a satisfying and comforting dish.
• Salad: A fresh green salad can balance the richness of the chili, offering a revitalizing contrast.

Storage

Store leftover chicken chili in an airtight container in the refrigerator for up to 3-4 days.

For longer storage, freeze it for up to 3 months.

Reheat thoroughly before serving.

Freezing

To freeze chicken chili, cool it completely.

Then transfer it to airtight containers or freezer bags.

Label with the date.

Store for up to three months.

Thaw overnight in the refrigerator before reheating.

Reheating

To reheat chicken chili, warm it on the stove over low heat.

Stir occasionally until heated through.

Alternatively, use a microwave-safe dish and heat in short intervals.

Stir in between.

Final Thoughts

This Chicken Chili recipe is a delicious and hearty meal that’s perfect for any occasion.

With its blend of spices and fresh ingredients, it offers a satisfying and flavorful dining experience.

Feel free to adjust the spice level to your liking by adding more chili powder or incorporating hot sauce.

Consider adding toppings like shredded cheese or sour cream for extra taste.

Enjoy this dish with family and friends, and savor the comforting warmth it brings to the table.

Frequently Asked Questions

Can I Use Ground Chicken Instead of Diced Chicken Breast?

Yes, you can use ground chicken. Substitute 1 pound ground chicken for diced chicken breast. Brown it in 2 tablespoons olive oil. Follow the original instructions, ensuring the ground chicken is cooked through before adding other ingredients.

How Can I Make This Recipe Vegetarian?

Substitute the chicken with 1 pound of diced tofu or 2 cups of chopped mushrooms. Use vegetable broth instead of chicken broth. Follow the original steps, adjusting the sauté time for tofu or mushrooms until golden.

What Can I Substitute for Chicken Broth?

Substitute chicken broth with vegetable broth using a 1:1 ratio. Verify it’s low sodium to control salt content. Mix well into your dish, maintaining the same cooking method. This substitution retains flavor without altering recipe balance.

Can I Add Other Vegetables to the Chili?

You can add vegetables like corn, zucchini, or carrots to the chili. Chop vegetables uniformly, then sauté them with onions and garlic. Adjust spices to taste, maintaining a balanced flavor. Make sure total volume fits your pot.

Is It Possible to Make This Dish in a Slow Cooker?

Sure, you can use a slow cooker. First, brown the chicken. Then, add all ingredients into the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir occasionally for best results.

Chicken Chili

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Resting Time 5 minutes mins

Total Time 50 minutes mins

Course Main

Cuisine American

Servings 4 servings

Equipment

• 1 Large pot
• 1 Wooden spoon
• 1 Knife
• 1 Cutting board
• 1 measuring cup
• 1 Measuring spoon

Ingredients

  

1x2x3x

• 2 tablespoons olive oil
• 1 pound chicken breast diced
• 1 onion chopped
• 2 cloves garlic minced
• 1 green bell pepper chopped
• 1 red bell pepper chopped
• 15 ounces diced tomatoes canned
• 15 ounces kidney beans drained and rinsed
• 15 ounces black beans drained and rinsed
• 1 cup chicken broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• salt to taste
• pepper to taste

Instructions

 

• Heat olive oil in a large pot over medium heat.
• Add diced chicken breast and cook until browned.
• Remove chicken from the pot and set aside.
• In the same pot, add chopped onion and garlic, sautéing until fragrant.
• Add green and red bell peppers to the pot and cook until softened.
• Stir in diced tomatoes, kidney beans, black beans, and chicken broth.
• Add chili powder, cumin, paprika, salt, and pepper.
• Return the chicken to the pot and stir to combine.
• Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
• Allow the chili to rest for 5 minutes before serving.

Notes

For a richer flavor, consider cooking the chili longer at a low simmer to allow the spices to meld together. You can also add toppings like shredded cheese, sour cream, or chopped cilantro for added taste. Adjust the spice level by adding more chili powder or a dash of hot sauce if desired.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.