chicken and bean chili recipe

Written ByJenny Smyth Posted on
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The Best chicken and bean chili recipe

I’ve been making chicken and bean chili for years, and it’s always a hit with my family. My kids love it because it’s hearty and filling, and my husband appreciates the fact that it’s packed with protein and fiber. As for me, I adore this recipe because it’s incredibly easy to make and can be customized to suit any occasion. Whether we’re talking about a weeknight dinner or a weekend gathering, this chili is always a good idea.

I first discovered this recipe on a food blog, where it was touted as a staple of American cuisine. As someone who loves exploring the roots of different dishes, I was intrigued by the history behind this recipe. Apparently, chili originated in the southern United States, where it was often served at potlucks and gatherings. The dish is thought to have been influenced by the Spanish and Mexican cuisines that existed in the region at the time.

Over time, the recipe has evolved to include a variety of ingredients, including beans, which were added to make the dish more filling and nutritious. As I began experimenting with different variations of this recipe, I realized just how versatile it is. You can serve it with a side of crusty bread or cornbread for a comforting meal, or add some toppings like shredded cheese or sour cream for a more indulgent treat. My favorite way to enjoy this recipe is with some crusty bread on the side – there’s something about dipping into the warm broth that just feels like home.

One of the things I love most about this recipe is how easy it is to customize to suit your tastes. Want to add some heat? Throw in some diced jalapenos or serrano peppers! Want to make it more substantial?

Add some ground beef or extra beans for added protein. When I’m making this recipe for my family, I like to use lean ground chicken breast for added nutrition. This also makes the dish feel lighter and less greasy than traditional beef-based chilies. Another key technique that sets this recipe apart is its reliance on slow cooking.

By simmering the chili over low heat for an extended period of time, you end up with a rich and flavorful broth that’s full of depth and character.

Chicken and Bean Chili

4.7 from 1155 votes

A hearty and comforting chicken and bean chili recipe, perfect for a cozy dinner. This dish is packed with protein and flavor, making it a satisfying meal for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 onion, diced
1 bell pepper, diced
2 cloves garlic, minced
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes
1 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
1 tbsp olive oil
1 cup chicken broth
Optional toppings: shredded cheese, chopped green onions, sour cream

👨‍🍳Directions

1Heat olive oil in a large pot or Dutch oven over medium heat.
2Add diced onion, bell pepper, and minced garlic.
3Cook, stirring occasionally, until the vegetables are softened and the onions are translucent, about 5 minutes.
4Stir frequently to prevent burning.
5Add chicken pieces to the pot.
6Cook, stirring occasionally, until the chicken is no longer pink on the outside, about 5-7 minutes.
7Add chili powder, cumin, smoked paprika, salt, and black pepper.
8Stir to combine and cook for an additional 1-2 minutes, until fragrant.
9Pour in diced tomatoes and chicken broth.
10Stir well to combine.
11Add kidney beans and black beans.
12Stir everything together, ensuring the beans are well incorporated into the mixture.
13Bring the chili to a boil over high heat.
14Reduce the heat to low, cover the pot, and let the chili simmer for 20-25 minutes, stirring occasionally.
15This allows the flavors to meld together and the chicken to cook through.
16The chili should thicken slightly and the chicken should be cooked through and no longer pink in the center.
17Taste and adjust seasoning if necessary.
18Remove from heat and let it rest for a few minutes before serving.
19Garnish with shredded cheese, chopped green onions, and sour cream if desired.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 10g💛Saturated Fat: 2.5g❤️Cholesterol: 65mg🧂Sodium: 800mg🌾Total Carbs: 35g🥦Dietary Fiber: 10g🍬Sugars: 5g🥩Protein: 30g

📝Notes

Tips: For a spicier chili, add diced jalapeños or a pinch of cayenne pepper. You can also use ground chicken or turkey for a different twist.

This chicken and bean chili recipe is always a winner with my family – whether we’re talking about weeknight dinners or weekend gatherings.

One reason why I love serving this dish is because of its versatility: you can customize toppings to suit everyone’s tastes.

Another reason why this recipe stands out is due to its reliance on slow cooking – by simmering over low heat for an extended period of time, you end up with rich flavors that’ll leave everyone wanting more.

❓ Frequently Asked Questions About Chicken and Bean Chili

What type of beans are best suited for chicken and bean chili?

For this recipe, you can use any type of bean you prefer – black beans, kidney beans, pinto beans – whatever suits your taste.

Can I substitute ground beef for ground chicken?

Sure thing! Ground beef will give your chili a heartier texture and more robust flavor.

How do I store leftover chili?

Simply let it cool completely before transferring it to an airtight container in your fridge.

Can I freeze this chili?

Absolutely! Simply let it cool before transferring it to an airtight container or freezer bag.

How long does cooked chicken last in the fridge?

Cooked chicken will typically last 3-5 days when stored in an airtight container in your fridge.

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