Chicken chili is a warm and cozy dish packed with tender chicken, beans, and spices. It’s perfect for those chilly nights when you need a hug in a bowl!
When I make this, my kitchen smells fantastic! It’s super easy to whip up, and you can enjoy it with some crusty bread or rice. Who doesn’t love a tasty one-pot meal? 😋
Key Ingredients & Substitutions
Olive Oil: This oil is great for sautéing, giving your chili a healthy base. If you’re out, feel free to use canola or vegetable oil instead.
Chicken: I prefer using chicken thighs for their tenderness and flavor. But if you want a leaner option, chicken breasts work perfectly too. For a fun twist, try using shredded rotisserie chicken to save time.
Beans: Black and kidney beans add protein and texture. You can change things up with pinto beans or chickpeas if that’s what you have on hand.
Spices: Chili powder and cumin are essentials. If you like it spicier, add more cayenne or even jalapeños. If you’re out of smoked paprika, regular paprika can also work, though it won’t have that smoky flavor.
How Do I Get the Chicken Perfectly Shredded?
To shred the chicken easily, you need to cook it through first. Here’s a simple way to make this step smooth:
- Ensure the chicken is cooked completely and tender – this usually takes about 20 minutes.
- Remove it from the pot and let it cool slightly so you can handle it safely.
- Use two forks to pull the chicken apart. It should shred easily if cooked properly.
Returning the shredded chicken to the chili will help it soak up all the tasty flavors, making each bite delicious!
Chicken Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 pound boneless, skinless chicken breasts or thighs
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (8 oz) can tomato sauce
- 1 cup chicken broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional for heat)
- Salt and pepper, to taste
- Fresh cilantro, chopped for garnish
- Sour cream for topping (optional)
How Much Time Will You Need?
This delicious Chicken Chili will take about 10 minutes to prep and 30 minutes to cook, resulting in a hearty meal ready in about 40 minutes total. You’ll spend a short amount of time chopping and combining everything, and then let the flavors simmer together.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil in a large pot or Dutch oven over medium heat. Once hot, add the diced onion and sauté for about 5 minutes, or until the onion is softened and translucent. Then, add the minced garlic and cook for another minute until you can smell its lovely aroma.
2. Brown the Chicken:
Now, add the chicken breasts or thighs to the pot. Let them cook for about 3-4 minutes per side, just until they are lightly browned. It’s okay if they aren’t fully cooked at this stage; they will finish cooking later.
3. Add the Good Stuff:
Next, add the canned diced tomatoes, tomato sauce, black beans, kidney beans, and chicken broth to the pot. Give everything a nice stir to combine. Then, mix in the chili powder, ground cumin, smoked paprika, cayenne (if using), salt, and pepper.
4. Let It Simmer:
Bring the chili to a gentle simmer. Once it’s simmering, cover the pot and cook for about 20 minutes, or until the chicken is fully cooked and tender.
5. Shred the Chicken:
After 20 minutes, carefully remove the chicken from the pot. Use two forks to shred it into bite-sized pieces. Don’t worry if some of it falls apart – that just adds to the texture!
6. Combine and Final Touches:
Return the shredded chicken back into the pot and stir everything together. Simmer for an additional 5 minutes to let all the flavors meld together beautifully. Taste and adjust the seasoning if needed.
7. Serve It Up:
Your chicken chili is ready to be served! Ladle it into bowls, garnishing with fresh cilantro and a dollop of sour cream if desired. Enjoy it with cornbread or your favorite bread alongside.
Enjoy your hearty and flavorful Chicken Chili!
Can I Use Frozen Chicken in This Recipe?
Yes, you can! If you’re using frozen chicken, make sure to thaw it completely before cooking. The best way to thaw is overnight in the refrigerator or by placing it in a sealed plastic bag and submerging it in cold water for quick thawing. Pat it dry before adding it to the pot.
What Can I Substitute for the Beans?
If you’re short on black or kidney beans, you can substitute them with any beans you have on hand such as pinto beans, chickpeas, or even lentils. Just ensure they’re cooked through if you’re using lentils, as they may need a different cooking time.
Can I Make This Chili Vegetarian?
Absolutely! For a vegetarian version, simply omit the chicken and use vegetable broth instead of chicken broth. You can add extra beans or even diced vegetables like bell peppers and zucchini for added flavor and texture.
How Do I Store Leftovers?
Leftover chicken chili can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it on the stove over low heat or in the microwave, stirring occasionally. If it thickens up too much, feel free to add a splash of broth or water to loosen it up.
