Description
This Hearty Homemade Chicken Chili is a flavorful and filling dish featuring tender chicken breast simmered with beans, bell peppers, and a medley of spices. Perfect for a comforting dinner, this chili packs bold flavors while remaining healthy and easy to prepare.
Ingredients
Scale
Protein and Vegetables
- 1.5 pounds Boneless, Skinless Chicken Breast (Diced into bite-sized pieces)
- 1 large Onion (Diced)
- 4 cloves Garlic (Minced)
- 2 medium Bell Peppers (One red and one green, diced)
Liquids and Canned Goods
- 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)
Spices and Oils
- 2 tablespoons Olive Oil (For sautéing)
- 1 tablespoon Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt (To taste)
- 0.5 teaspoon Black Pepper (To taste)
Garnish
- 1 handful Fresh Cilantro (Chopped, optional)
Instructions
- Prepare Ingredients: Gather all ingredients and prepare them by dicing the chicken, onion, and bell peppers, and mincing the garlic.
- Sauté Onions: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
- Add Garlic: Stir in the minced garlic and sauté for another 1-2 minutes to release its aroma.
- Cook Bell Peppers: Add diced bell peppers to the pot and cook for 5-6 minutes until they soften.
- Brown Chicken: Stir in the diced chicken breast and cook for 5-7 minutes, browning the chicken on all sides.
- Season: Sprinkle chili powder, cumin, and paprika over the chicken and vegetables, stirring well to evenly coat.
- Add Tomatoes and Broth: Pour in diced tomatoes and chicken broth, mixing everything thoroughly.
- Add Beans: Incorporate the rinsed black beans and kidney beans, stirring to combine.
- Simmer: Bring the chili to a gentle boil, reduce heat to low, and let it simmer uncovered for 30-35 minutes to blend flavors and thicken.
- Adjust Seasonings: Taste the chili and add salt and black pepper as needed. Continue simmering if a thicker consistency is desired.
- Add Cilantro: Stir in the chopped fresh cilantro just before serving for a fresh, herbaceous flavor.
- Serve: Serve the chili hot, garnished with additional cilantro if desired.
Notes
- For extra heat, add a pinch of cayenne pepper or chopped jalapeño with the spices.
- Use low-sodium chicken broth to control salt levels.
- Leftovers store well in the refrigerator for up to 4 days and freeze perfectly.
- For a vegetarian version, substitute chicken with extra beans or plant-based protein and vegetable broth.
- Serve with toppings like shredded cheese, sour cream, or avocado slices for added richness.
