This Chicken Chili is warm and hearty, packed with tender chicken, beans, and spices that bring out a cozy flavor. It’s perfect for chilly nights!
I love how easy it is to throw together, and my family can’t get enough of it! It’s a one-pot meal, so you’ll have less to clean up afterward—win-win!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts or thighs work great. If you’re looking for a quicker option, rotisserie chicken that’s shredded is perfect for shortcuts.
Onion: A medium onion adds flavor. If you’re low on onions, shallots or leeks can be used instead for a milder taste.
Beans: Black beans are my choice, but feel free to mix in pinto beans or kidney beans. Canned beans save time, but you can use cooked dried beans too.
Spices: Cumin and chili powder are key. If you want to switch things up, try adding taco seasoning for a different flavor boost!
Green chilies: These are optional, but they add a nice kick. If you can’t find them, jalapeños or even a splash of hot sauce can do the trick.
How Do I Ensure My Chicken Chili Is Packed with Flavor?
Flavor development is key in chicken chili. Start by sautéing the onions until they’re soft; this is where the base flavor comes from. After adding garlic and spices, let them cook for a short time to release their oils, which really enhances the taste.
- Cook on medium heat for the onions for about 3-4 minutes.
- Once you add the garlic and spices, be sure to stir for about 30 seconds; it becomes aromatic.
- Don’t rush the simmering step; this allows the chicken to absorb all the spices and flavors.
Be patient, and your chili will reward you with deep, comforting flavors!
How to Make Chicken Chili
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-size pieces
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 (4 oz) can diced green chilies (optional)
- 2 cups chicken broth
- Salt and black pepper to taste
- Fresh cilantro, chopped (for garnish)
- Sour cream (for garnish)
- Shredded cheddar cheese (for garnish)
- Cornbread or tortilla chips for serving
How Much Time Will You Need?
This Chicken Chili recipe takes about 10 minutes of prep time and around 30-35 minutes of cooking. With a total of about 45 minutes, you’ll have a hearty and delicious meal that everyone will love!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Once it’s hot, add the diced onion and cook for about 3-4 minutes until it becomes soft and translucent. This is where the flavor begins to build!
2. Add Spices:
Next, add the minced garlic, ground cumin, chili powder, smoked paprika, dried oregano, and optional cayenne pepper. Stir everything for about 30 seconds until it’s fragrant. This step really brings out those wonderful spices!
3. Brown the Chicken:
Add the bite-size pieces of chicken to the pot. Cook them for about 5 minutes until the chicken is lightly browned on all sides. You want it to begin cooking through but not fully done just yet.
4. Combine Other Ingredients:
Pour in the can of diced tomatoes (with juices), the drained black beans, green chilies (if you’re using them), and the chicken broth. Use a wooden spoon to stir everything together so well combined!
5. Simmer the Chili:
Bring the mixture to a boil, then lower the heat to a simmer. Let it cook uncovered for about 25-30 minutes, stirring occasionally. During this time, the chicken finishes cooking and the chili thickens up nicely.
6. Taste and Season:
After simmering, taste your chili and adjust the seasoning with salt and black pepper as needed. Be bold and make it as flavorful as you like!
7. Serve and Garnish:
Ladle the chili into bowls and top each serving with a dollop of sour cream, a sprinkle of shredded cheddar cheese, and some chopped fresh cilantro for a pop of flavor and color!
8. Enjoy Your Meal:
Serve your Chicken Chili with warm cornbread or tortilla chips on the side. It’s a comforting and satisfying meal, perfect for any day!
Enjoy this comforting and flavorful Chicken Chili that’s sure to warm you up!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but it’s best to thaw it first for even cooking. Thaw the chicken overnight in the refrigerator or by placing it in a sealed bag submerged in cold water until it’s fully thawed.
Can I Make This Chili Vegetarian?
Absolutely! Substitute the chicken with a variety of beans like kidney beans or additional black beans, and replace the chicken broth with vegetable broth. You can also add more veggies like bell peppers or zucchini for added flavor and texture.
How Should I Store Leftovers?
Store any leftover chili in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat or in the microwave until heated through. You can also freeze it for up to 3 months—just let it cool completely before freezing!
What Can I Serve with Chicken Chili?
Chicken chili pairs wonderfully with cornbread, tortilla chips, or over rice for a heartier meal. You can also serve it alongside a fresh salad for a lighter option!
