Description
A spicy and hearty chicken chili that combines tender chicken, beans, and spices for a comforting dish.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs, diced
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup chicken broth
- 1 bell pepper, diced
- 1 jalapeño, minced (optional)
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onions and garlic, sauté until softened.
- Add chicken and cook until browned.
- Stir in bell pepper and jalapeño, cooking for another 2 minutes.
- Add chili powder, cumin, smoked paprika, cayenne, salt, and pepper. Stir well.
- Pour in crushed tomatoes and chicken broth, bringing to a simmer.
- Add kidney beans and reduce heat, allowing to simmer for 30 minutes.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh cilantro.
Notes
- Use different beans for variation, such as black beans or pinto beans.
- For a thicker chili, reduce the amount of chicken broth.
- Can be made ahead and stored in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 80mg
Keywords: chicken chili, spicy chili, comfort food, culinary recipe