This Chicken Chili is a warm and hearty dish, packed with tender chicken, beans, and tasty spices. It’s perfect for cozy nights or when you need something filling!
What I love most is how easy it is to make. Just throw everything in a pot and let it simmer! Plus, it’s great for leftovers—if you have any left after everyone digs in! 😂
Key Ingredients & Substitutions
Olive Oil: A great base for sautéing. If you’re out, you can use canola oil or avocado oil, which work well too!
Onion: I used a medium yellow onion for sweetness, but white or red onions can also add great flavor. If you’re sensitive to onions, leeks are a nice milder substitute.
Chicken: Boneless, skinless chicken breasts or thighs are perfect here. Ground chicken or turkey can be a good alternative if you prefer something quicker to cook.
Canned Beans: I like using both black and kidney beans for texture. If you’re short on one type, feel free to replace it with pinto beans or chickpeas instead.
Spices: Chili powder brings heat and flavor. If you don’t have it, taco seasoning can be a good substitute. Adjust the cayenne to your taste to control the spice level!
How Do I Cook the Chicken Perfectly in Chili?
Cooking the chicken in the chili adds great flavor, but it’s crucial not to overcook it. Here’s how I do it:
- Ensure the chicken is submerged in the liquid for even cooking.
- Simmer on low heat for 20-25 minutes until cooked through. Check for an internal temp of 165°F.
- Shred the chicken while it’s still warm for the best texture. Two forks work perfectly for this!
Letting it simmer for a few extra minutes after shredding allows the chicken to soak in flavors. This is key for delicious chili!
How to Make Chicken Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 pound boneless, skinless chicken breasts or thighs
- 2 (14.5 oz) cans diced tomatoes, with juices
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 cups chicken broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
- Sour cream, for serving
How Much Time Will You Need?
This Chicken Chili takes about 10 minutes to prep and around 30 minutes to cook. Total, you’re looking at about 40 minutes from start to finish. Perfect for a quick weeknight dinner or a cozy weekend meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and red bell pepper. Sauté for about 5 minutes until they begin to soften.
2. Add the Garlic:
Once the onion and bell pepper are soft, add the minced garlic. Cook for another minute, stirring frequently, until the garlic is fragrant. Be careful not to let it burn!
3. Add the Chicken and Canned Ingredients:
Next, add the chicken breasts or thighs whole into the pot. Pour in the diced tomatoes with their juices, chicken broth, black beans, kidney beans, and corn. This is where all the yummy flavors come together!
4. Season the Chili:
Stir in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if you like a bit of heat!). Add salt and pepper to taste. Mix everything well!
5. Cook the Chicken:
Bring the chili mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, or until the chicken is fully cooked. It should reach an internal temperature of 165°F.
6. Shred the Chicken:
After the chicken is done, remove it from the pot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot and stir everything together.
7. Final Simmer:
Let the chili simmer for another 5 minutes to blend all the flavors. Taste and adjust the seasoning if necessary.
8. Serve and Enjoy:
Serve your Chicken Chili hot, garnished with fresh cilantro and a dollop of sour cream on top. Enjoy the warm, hearty goodness!
This Chicken Chili is comforting and full of flavor—perfect for sharing with family or friends! 😊
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just be sure to properly thaw it first. Thaw overnight in the fridge or use the quick method by placing it in a sealed plastic bag and submerging it in cold water until thawed. This will help it cook evenly in the chili.
Can I Make This Chili in a Slow Cooker?
Absolutely! Simply sauté the onions, garlic, and bell pepper as directed, then add all the ingredients to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken at the end just like in the stovetop method!
How to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave. If the chili thickens, you can add a splash of chicken broth or water to reach your desired consistency.
What Can I Serve with Chicken Chili?
This chili is delicious on its own but pairs well with cornbread, tortilla chips, or over rice for a heartier meal. You can also top it with shredded cheese, green onions, or avocado for extra flavor!