Chicken Chili(Makes 6 Servings)
A hearty and flavorful chicken chili featuring tender diced chicken, kidney beans, green peppers, and a spicy chili seasoning, perfect for comforting meals with bold tastes.
Ingredients
- 2 1/4 Tbsp. oil ⓘ
- 1 cup diced onion ⓘ
- 3/8 tsp. minced garlic ⓘ
- 1/2 tsp. cumin ⓘ
- 1 1/2 tsp. chili powder ⓘ
- 1 3/4 lb. boneless chicken breasts, diced ⓘ
- 4 1/2 tsp. flour ⓘ
- 1/2 cup chicken broth ⓘ
- 1 tsp. salt ⓘ
- 1/4 tsp. red hot sauce ⓘ
- 1 Tbsp. diced green chilies ⓘ
- 1 cup dark red kidney beans ⓘ
- 1/2 cup green pepper, diced ⓘ
Instructions
- Heat oil with diced onion, minced garlic, cumin, and chili powder until onion is al dente.
- Add diced chicken and cook for 10 to 15 minutes.
- Sprinkle flour to make a roux and cook for 5 minutes.
- Gradually add chicken broth, stirring until smooth.
- Add salt, red hot sauce, and diced green chilies.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Stir in kidney beans and green pepper, then cook an additional 5 to 10 minutes.
Tips & Substitutions
For a spicier kick, consider adding more diced green chilies or a dash of cayenne pepper. You can substitute the chicken with turkey or use canned beans for a quicker option. This chicken chili recipe is versatile; feel free to add in corn or bell peppers based on your preference. For a heartier dish, serve with crusty bread or over rice, making it a satisfying meal.
Serving Suggestions
Serve this chicken chili hot, garnished with fresh cilantro, diced avocado, or shredded cheese. It pairs beautifully with crusty bread or cornbread, and a side of tortilla chips adds a nice crunch. For a complete meal, consider a fresh salad or Mexican recipes like Ranchero Roll-Ups that complement the flavors of the chili.
Storage & Reheating
Store any leftover chicken chili in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of chicken broth to maintain its consistency and heat gently on the stovetop or in the microwave until warmed through. It can also be frozen for up to 3 months; just thaw in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Chili(Makes 6 Servings) contains roughly 816 calories, with 9g protein, 64g carbohydrates, and 60g fat. It is an excellent source of vitamin C (40% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1731mg per serving (75% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chicken chili in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Sauté the onions and spices in a skillet first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. This method allows the flavors to meld beautifully.
What can I use instead of chicken broth?
If you don't have chicken broth, vegetable broth or water can be used as a substitute. For added flavor, you could also use a mixture of water with a bouillon cube or powder. Adjust the seasoning accordingly to ensure a delicious result.
Can I freeze chicken chili?
Absolutely! Chicken chili freezes well. Allow it to cool completely, then store it in airtight containers or freezer bags. It can be frozen for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat thoroughly before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).