Hearty Homemade Chicken Chili

Why Make This Recipe

Hearty Homemade Chicken Chili is a comforting and nutritious meal that is perfect for any occasion. It brings together tender chicken, rich flavors, and healthy beans, making it a great choice for family dinners or meal prep. It’s also flexible—easy to customize based on your taste preferences or what you have on hand.

How to Make Hearty Homemade Chicken Chili

Ingredients:

• 1.5 pounds Boneless, Skinless Chicken Breast (Diced into bite-sized pieces.)
• 2 tablespoons Olive Oil (For sautéing.)
• 1 large Onion (Diced.)
• 4 cloves Garlic (Minced.)
• 2 medium Bell Peppers (One red and one green, diced.)
• 2 cans Diced Tomatoes (14.5 ounces each.)
• 2 cups Chicken Broth (Low-sodium.)
• 1 can Black Beans (15 ounces, rinsed and drained.)
• 1 can Kidney Beans (15 ounces, rinsed and drained.)
• 1 tablespoon Chili Powder
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1 teaspoon Salt (To taste.)
• 0.5 teaspoon Black Pepper (To taste.)
• 1 handful Fresh Cilantro (Chopped, optional.)

Directions:

1. Gather all ingredients and prepare them as described. Dice the chicken, onion, and bell peppers, and mince the garlic.
2. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
3. Add the minced garlic and sauté for an additional 1-2 minutes.
4. Introduce the diced bell peppers and cook for another 5-6 minutes until softened.
5. Add the diced chicken breast and cook for about 5-7 minutes until browned on all sides.
6. Sprinkle in the chili powder, cumin, and paprika, stirring to coat the chicken and vegetables.
7. Pour in the canned diced tomatoes and chicken broth, stirring to combine.
8. Add the rinsed black beans and kidney beans, stirring to incorporate.
9. Bring to a gentle boil, then reduce heat to low and let simmer uncovered for about 30-35 minutes.
10. Taste and adjust seasoning with salt and pepper. For a thicker consistency, simmer longer.
11. Stir in chopped cilantro just before serving.
12. Serve hot, garnished with additional cilantro if desired.

How to Serve Hearty Homemade Chicken Chili

This chili is delicious served in bowls, topped with fresh cilantro or shredded cheese. You can also enjoy it with tortilla chips, cornbread, or over rice to make it even heartier.

How to Store Hearty Homemade Chicken Chili

To store leftovers, let the chili cool completely. Transfer it to an airtight container and refrigerate for up to 4 days. You can also freeze it in suitable containers for up to 3 months. Thaw in the fridge before reheating on the stove or microwave.

Tips to Make Hearty Homemade Chicken Chili

• For a spicier chili, add diced jalapeños or a pinch of cayenne pepper.
• If you prefer a smoother chili, blend some of the beans into the broth before adding them to the pot.
• Feel free to customize the veggies; zucchini or corn can be great additions.

Variation

You can easily swap out the chicken for ground turkey, beef, or even use a vegetarian option like lentils or tofu for a meatless chili.

FAQs

Q: Can I use frozen chicken for this recipe?
A: Yes, you can use frozen chicken. Just make sure to thaw it completely before cooking.

Q: Is this chili gluten-free?
A: Yes, this recipe is naturally gluten-free. Always check labels on canned products to ensure they are gluten-free.

Q: How do I make this chili in a slow cooker?
A: You can sauté the vegetables and chicken first, then transfer everything into a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

Hearty Homemade Chicken Chili

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

A comforting and nutritious chicken chili recipe that’s perfect for any occasion, packed with tender chicken, rich flavors, and healthy beans.

• Total Time: 60 minutes
• Yield: 6 servings 1x

Ingredients

Scale 1x2x3x

• 1.5 pounds Boneless, Skinless Chicken Breast (Diced into bite-sized pieces)
• 2 tablespoons Olive Oil (For sautéing)
• 1 large Onion (Diced)
• 4 cloves Garlic (Minced)
• 2 medium Bell Peppers (One red and one green, diced)
• 2 cans Diced Tomatoes (14.5 ounces each)
• 2 cups Chicken Broth (Low-sodium)
• 1 can Black Beans (15 ounces, rinsed and drained)
• 1 can Kidney Beans (15 ounces, rinsed and drained)
• 1 tablespoon Chili Powder
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1 teaspoon Salt (To taste)
• 0.5 teaspoon Black Pepper (To taste)
• 1 handful Fresh Cilantro (Chopped, optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Gather all ingredients and prepare them as described. Dice the chicken, onion, and bell peppers, and mince the garlic.
2. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
3. Add the minced garlic and sauté for an additional 1-2 minutes.
4. Introduce the diced bell peppers and cook for another 5-6 minutes until softened.
5. Add the diced chicken breast and cook for about 5-7 minutes until browned on all sides.
6. Sprinkle in the chili powder, cumin, and paprika, stirring to coat the chicken and vegetables.
7. Pour in the canned diced tomatoes and chicken broth, stirring to combine.
8. Add the rinsed black beans and kidney beans, stirring to incorporate.
9. Bring to a gentle boil, then reduce heat to low and let simmer uncovered for about 30-35 minutes.
10. Taste and adjust seasoning with salt and pepper. For a thicker consistency, simmer longer.
11. Stir in chopped cilantro just before serving.

Notes

Serve hot, garnished with additional cilantro if desired. Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.

• Author: nevaeh-hall
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Gluten-Free

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 6g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 10g
• Protein: 30g
• Cholesterol: 70mg