simple chicken chili recipe

Written ByJenny Smyth Posted on
simple chicken chili recipe
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The Best simple chicken chili recipe

I’m so excited to share with you my simple chicken chili recipe that’s become a staple in our household. This dish originated from my grandmother, who learned it from her mother, and it’s been passed down through generations.

The flavors are rich and comforting, with the perfect balance of spices and textures. I love how this recipe can be made in under an hour, making it perfect for a weeknight dinner or a quick lunch on the go.

My kids adore helping me in the kitchen, especially when we’re chopping up bell peppers and onions together – it’s a great way to teach them about measurements and teamwork. This recipe is also incredibly versatile, allowing you to customize it to your taste with your favorite toppings or substitutions.

My family and I have enjoyed this chili countless times, whether we’re serving it over rice, with some crusty bread, or even as a dip for our favorite snacks. One of the best things about this recipe is its health benefits – by using lean chicken breast and plenty of vegetables, we’re getting a good dose of protein, fiber, and vitamins without sacrificing flavor.

I’ve even started making double batches to freeze for later, so we can enjoy this delicious comfort food all year round.

Simple Chicken Chili

Simple Chicken Chili

4.8 from 1532 votes

A hearty and easy chicken chili that comes together in under an hour. This one-pot meal is perfect for busy weeknights and packed with flavor from tender chicken, beans, and spices.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chili

1 tablespoon olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (15-ounce) can diced tomatoes, undrained
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 cup low-sodium chicken broth

👨‍🍳Directions

1Heat the olive oil in a large pot over medium-high heat until shimmering.
2Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4 to 5 minutes.
3Add the minced garlic and cook for 30 seconds until fragrant.
4Stir in the cubed chicken and cook, stirring frequently, until the chicken is no longer pink on the outside, about 4 to 5 minutes.
5Sprinkle the chili powder, cumin, smoked paprika, salt, and pepper over the chicken and onions.
6Stir well to coat everything evenly and cook for 1 minute until the spices are fragrant.
7Pour in the diced tomatoes with their juices, the drained kidney beans, black beans, and chicken broth.
8Stir to combine and bring the chili to a boil over high heat.
9Reduce the heat to low and let the chili simmer uncovered for 20 minutes, stirring occasionally.
10The chili is ready when the chicken is cooked through and tender, and the flavors have melded together.
11Taste the chili and adjust seasoning with additional salt and pepper if needed.
12Serve hot with your favorite toppings such as shredded cheese, sour cream, or chopped cilantro.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Measuring spoons
Can opener
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 8g💛Saturated Fat: 2g❤️Cholesterol: 65mg🧂Sodium: 780mg🌾Total Carbs: 35g🥦Dietary Fiber: 10g🍬Sugars: 6g🥩Protein: 32g

📝Notes

For a spicier chili, add 1/4 teaspoon cayenne pepper with the other spices. You can also substitute ground chicken or turkey for the cubed chicken breasts.

Watch Video Of How Simple Chicken Chili Works

This simple chicken chili recipe has been a game-changer for our family’s mealtime routine. It’s easy to make, packed with nutrients, and always a crowd-pleaser.

Whether we’re serving it at home or packing it up for potlucks and gatherings, everyone loves coming back for seconds (and thirds!) The best part?

This recipe is incredibly versatile – feel free to get creative with your toppings or substitutions to keep things interesting.

❓ Frequently Asked Questions About Chicken Chili

Q: What type of chicken should I use for this recipe?

A: You can use either boneless, skinless chicken breasts or thighs for this recipe. If you prefer a leaner option, breasts are the way to go; if you want more flavor and moisture, thighs are the better choice.

Q: Can I make this recipe in a slow cooker?

A: Yes! Simply brown the chicken and cook the aromatics in a skillet before transferring everything to your slow cooker. Let it cook on low for 6-8 hours or high for 3-4 hours.

Q: Do I need to use any specific type of beans?

A: No! You can use either canned kidney beans or black beans – both work beautifully in this recipe.

Q: Can I customize the spice level to my taste?

A: Absolutely! If you prefer a milder chili, simply reduce the amount of cayenne pepper or omit it altogether. If you like things spicy, add more cayenne pepper to taste.

Q: How long does this recipe keep in the fridge?

A: You can store this chili in an airtight container in the fridge for up to 3 days or freeze it for up to 3 months.

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