Chicken Chili Recipe
This easy, one-pot Chicken Chili Recipe is the ultimate comfort food—spicy enough to wake you up, healthy enough to feel good, and simple enough for any weeknight.
Ingredients
- 1½ pounds boneless, skinless chicken breasts or thighs for richer flavor
- 2 tablespoons olive oil avocado oil works too
- 1 yellow onion, diced use sweet onion for milder taste
- 3 cloves garlic, minced fresh yields best aroma
- 1 red bell pepper, diced roasted makes it sweeter
- 1 green bell pepper, diced adds color contrast
- 2 jalapeños, seeds removed and chopped keep seeds for extra kick
- 1 can (15 ounce) diced tomatoes, fire-roasted for smoky notes
- 2 cans (15 ounce) beans (pinto, black, or kidney), drained and rinsed
- 2 cups low-sodium chicken broth homemade or Swanson
- 2 tablespoons tomato paste for depth
- 2 tablespoons chili powder use ancho for a milder vibe
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper optional—start small!
- Salt and freshly ground black pepper to taste
- Garnishes: chopped cilantro, shredded cheddar, plain Greek yogurt, lime wedges
Instructions
- Warm the oil in a large pot, add onion, and cook until golden.
- Stir in garlic, bell peppers, and jalapeños and cook until fragrant.
- Brown chicken, season with spices, and add tomato paste, tomatoes, beans, and broth.
- Bring to a simmer, cover, and cook for 25 minutes until chicken is tender.
- Remove chicken, shred, and return to pot. Adjust seasonings as needed.
- Let chili rest, covered, for 5 minutes before serving.
Notes
For a creamier texture, swirl in yogurt or coconut cream before serving. Taste as you go to adjust seasonings.
Nutrition
Calories: 300kcalProtein: 25g
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