This Chicken Chili is warm and comforting, packed with tender chicken, beans, and just the right amount of spice! It’s perfect for chilly days or a fun gathering.
I love how easy it is to make—just toss everything in a pot and let it simmer. Don’t forget some crunchy crackers on the side; they make the perfect dipper! 😋
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts work great because they cook quickly. If you’re looking for a different protein, try ground turkey or even shredded rotisserie chicken for an easy shortcut!
Beans: Black and white beans add texture and protein. Feel free to swap the white beans with pinto or kidney beans, depending on your preference!
Spices: Chili powder and cumin are must-haves for flavor. If you want a milder version, reduce the cayenne pepper or leave it out entirely. For a unique twist, try adding a teaspoon of smoked paprika!
Broth: Chicken broth adds depth to the chili. You can use vegetable broth for a vegetarian option, or even water in a pinch!
How Do I Get My Chicken Chili to Have Maximum Flavor?
The key to flavorful chicken chili is in the building of flavors through each step. Start by sautéing the onion and garlic until they are nice and soft; this develops a savory base.
- Use medium heat to avoid burning garlic after adding it.
- Be sure to brown the chicken properly to enhance its flavor.
- After adding spices, give them a minute to cook; this toasts the spices and releases their oils, making them more fragrant.
Lastly, allowing the chili to simmer lets the flavors marry beautifully. If you have more time, let it slow cook for an hour or so; your chili will taste even better!
Chicken Chili Recipe
Ingredients You’ll Need:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) white beans (such as cannellini or great northern), drained and rinsed
- 1 can (14.5 oz) diced tomatoes with juices
- 1 cup chicken broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and pepper, to taste
- Fresh cilantro leaves, for garnish
- Sour cream, for serving (optional)
How Much Time Will You Need?
This delicious Chicken Chili takes about 10 minutes to prep and 30-35 minutes to cook. In total, you should plan for around 45-50 minutes from start to finish. Quick enough for a weeknight dinner, yet hearty enough to impress your friends!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes soft and translucent, about 5 minutes. Stir occasionally to avoid burning.
2. Add the Garlic:
Next, add the minced garlic to the pot. Cook for about 1 more minute, stirring frequently until the garlic is fragrant and slightly golden.
3. Cook the Chicken:
Add the bite-sized chicken pieces to the pot. Cook them until browned and no longer pink in the middle, approximately 5-7 minutes. Ensure that the chicken is cooked all the way through.
4. Toast the Spices:
Now it’s time to add the flavor! Stir in the chili powder, ground cumin, smoked paprika, and cayenne pepper (if using). Cook for about 1 minute to toast the spices, which brings out their flavors!
5. Combine the Remaining Ingredients:
Add the black beans, white beans, diced tomatoes with their juices, and chicken broth to the pot. Stir everything well to combine.
6. Simmer the Chili:
Bring the chili to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for 25-30 minutes. This allows the flavors to meld beautifully and the chili to thicken slightly.
7. Taste and Adjust Seasonings:
After 30 minutes, taste the chili. If you want more flavor, add extra salt, pepper, or chili powder as needed.
8. Serve It Up:
Serve the chili hot, garnished with fresh cilantro leaves. If you like, add a dollop of sour cream on top for extra creaminess. Enjoy your cozy meal!
This Chicken Chili is hearty, packed with flavor, and perfect for any chilly day. Enjoy every comforting bite!
Can I Use Frozen Chicken in This Recipe?
Yes, you can, but make sure to thaw it completely first! For best results, thaw your frozen chicken in the fridge overnight, or use the quick method of placing it in a sealed plastic bag submerged in cold water. Pat it dry before cooking to avoid excess moisture in the pot.
Can I Make This Chili Vegetarian?
Absolutely! Simply replace the chicken with diced vegetables like zucchini, bell peppers, and corn, and use vegetable broth instead of chicken broth. You can also add more beans to make it hearty!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove over low heat or in a microwave, stirring occasionally for even heating. You can add a splash of broth or water if it thickens too much.
Can I Make This Chili Ahead of Time?
Yes! This chili taste even better the next day, as the flavors deepen. You can prepare it a day in advance and store it in the fridge. Reheat it on the stove before serving, and enjoy the burst of flavors!
