Description
A hearty and flavorful Chicken Chili featuring tender chicken breasts simmered with beans, tomatoes, and a robust blend of spices. Perfect for a comforting meal, this chili combines classic ingredients like black beans, kidney beans, and bell peppers with savory seasonings to create a delicious and satisfying dish.
Ingredients
Scale
Main Ingredients
- 2 pounds chicken breast
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) tomato sauce
- 2 cups chicken broth
Spices and Seasonings
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Optional Toppings
- Shredded cheese
- Sour cream
- Chopped cilantro
Instructions
- Heat the oil: Heat the olive oil in a large pot over medium heat until shimmering, preparing the base for sautéing.
- Sauté the onion: Add the diced onion to the pot and cook, stirring occasionally, until the onion becomes translucent and soft.
- Add garlic: Stir in the minced garlic and cook for another minute to release its aroma without burning.
- Cook bell pepper: Add the chopped bell pepper and sauté for a few minutes until it softens slightly but still retains some texture.
- Brown the chicken: Push the cooked vegetables to one side of the pot, add the chicken breasts, and cook until browned on all sides, ensuring a flavorful crust.
- Add the liquids and spices: Stir in the diced tomatoes, black beans, kidney beans, tomato sauce, chicken broth, chili powder, cumin, paprika, salt, and pepper to combine all ingredients evenly.
- Simmer first phase: Bring the chili to a gentle simmer and cook uncovered for about 20-25 minutes, stirring occasionally to prevent sticking and to blend flavors.
- Shred the chicken: Remove the chicken breasts from the pot, shred them using two forks, then return the shredded chicken back to the pot.
- Simmer second phase: Continue simmering the chili for an additional 10 minutes to allow the shredded chicken to absorb the flavors.
- Adjust seasoning: Taste the chili and adjust salt, pepper, or spices as needed to suit your preference.
- Serve: Serve the chili hot, offering optional toppings such as shredded cheese, sour cream, and chopped cilantro to enhance the dish.
Notes
- For a spicier chili, consider adding a diced jalapeño or a pinch of cayenne pepper.
- You can substitute chicken breast with chicken thighs for a juicier texture.
- This chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- To make it gluten-free, ensure that all canned products and broth are certified gluten-free.
- If desired, use low-sodium broth to reduce sodium content.
