Chicken Chili is a warm, comforting dish that’s packed with tender chicken, hearty beans, and a blend of savory spices. Perfect for a cozy night in or serving at a gathering, this chili is easy to make and full of bold flavors. It’s a lighter alternative to traditional beef chili, yet still satisfying and delicious. Let’s get started!
Table of Contents
- Ingredients
- Instructions
- Cook’s Notes and Tips
- Variations
- Serving Suggestions
- Frequently Asked Questions (FAQs)
- Conclusion
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup chicken broth
- 1 can (4 oz) diced green chilies
- 1/4 cup chopped fresh cilantro (optional, for garnish)
Instructions
Sauté the Vegetables
- Heat Oil: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and bell pepper, and sauté for 4-5 minutes, or until softened.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Cook the Chicken
- Add Chicken: Add the bite-sized chicken pieces to the pot. Cook, stirring frequently, for about 5-6 minutes, or until the chicken is no longer pink.
Add Spices and Beans
- Season the Chicken: Stir in the ground cumin, chili powder, paprika, cayenne pepper (if using), salt, and black pepper. Cook for 1-2 minutes, allowing the spices to become fragrant.
- Add Beans and Tomatoes: Add the diced tomatoes, black beans, kidney beans, chicken broth, and diced green chilies. Stir well to combine.
Simmer the Chili
- Simmer: Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, allowing the flavors to meld together. Stir occasionally.
- Garnish and Serve: Once the chili is done, taste and adjust seasoning if necessary. Serve hot, garnished with chopped fresh cilantro if desired.
Cook’s Notes and Tips
- Chicken Thighs: You can substitute chicken breasts with boneless, skinless chicken thighs for a richer flavor.
- Thickness: If you prefer a thicker chili, let it simmer uncovered for a bit longer to reduce the liquid. For a thinner consistency, add more chicken broth.
- Adjusting Heat: To make the chili spicier, add more cayenne pepper or diced jalapeños. To reduce the heat, omit the cayenne and use mild green chilies.
Variations
- White Chicken Chili: Use white beans, like cannellini or Great Northern beans, and add a can of corn for a delicious white chicken chili version.
- Slow Cooker Option: Sauté the onions, bell pepper, garlic, and chicken in a skillet, then transfer everything to a slow cooker. Add the remaining ingredients and cook on low for 6-8 hours or on high for 3-4 hours.
- Vegetarian Chili: Omit the chicken and add extra beans or vegetables like zucchini or corn for a hearty vegetarian version.
Serving Suggestions
- Toppings: Serve with shredded cheese, sour cream, diced avocado, or a squeeze of lime juice for added flavor.
- Side Dish: Pair with cornbread, tortilla chips, or warm crusty bread for a complete meal.
- Rice: Serve the chili over a bed of white or brown rice for a heartier dish.
Frequently Asked Questions (FAQs)
Can I Make This Chili Ahead of Time?
Yes, chicken chili can be made ahead of time and actually tastes even better the next day as the flavors meld. Store it in an airtight container in the refrigerator for up to 4 days.
How Do I Store and Reheat Leftover Chili?
Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat until warmed through, or in the microwave in 1-minute intervals, stirring in between.
Can I Freeze Chicken Chili?
Yes, you can freeze chicken chili. Let it cool completely, then transfer to freezer-safe containers or resealable bags. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Can I Use Rotisserie Chicken?
Absolutely! Using rotisserie chicken is a great time-saver. Simply shred the cooked chicken and add it to the chili after sautéing the vegetables and adding the spices.
How Do I Thicken My Chili?
To thicken the chili, you can simmer it uncovered to let some of the liquid evaporate. You can also mash some of the beans with a potato masher to naturally thicken the chili.
Chicken Chili is a hearty, flavorful dish that’s perfect for a comforting meal any time of year. Packed with tender chicken, beans, and warming spices, this chili is easy to prepare and sure to satisfy. Whether you’re making it for a family dinner or a gathering, this chicken chili is sure to become a favorite. Gather your ingredients, cook, and enjoy a bowl of comforting goodness!
Happy Cooking!
