Chili-Chicken Stew
A hearty chili-chicken stew packed with tender chicken, tomatoes, beans, and bold spices, perfect for comforting family dinners or casual gatherings.
Ingredients
- 6 chicken breast halves, skinned and boned ⓘ
- 1 medium onion, chopped ⓘ
- 1 medium green pepper, chopped
- 2 cloves garlic, minced ⓘ
- 1 Tbsp. vegetable oil ⓘ
- 2 (14 1/2 oz.) cans stewed tomatoes, chopped (undrained) ⓘ
- 1 (15 oz.) can pinto beans, drained ⓘ
- 2/3 c. picante sauce ⓘ
- 1 tsp. chili powder ⓘ
- 1 tsp. ground cumin ⓘ
- 1/2 tsp. salt ⓘ
- shredded Cheddar cheese ⓘ
Instructions
- Cut chicken into 1-inch pieces.
- Cook chicken, onion, green pepper, garlic, vegetable oil, chili powder, cumin, and salt in a Dutch oven until chicken is lightly browned.
- Add chopped stewed tomatoes, drained pinto beans, and picante sauce; cover, reduce heat, and simmer for 20 minutes.
- Serve hot, topping individual portions with shredded Cheddar cheese, sour cream, diced avocado, and sliced green onions if desired.
Tips & Substitutions
For added depth of flavor, consider marinating the chicken in the picante sauce for an hour before cooking. If you prefer a spicier kick, add jalapeños or increase the chili powder. You can also substitute black beans for pinto beans or use canned diced tomatoes with green chilies for an extra kick. This dish can be easily adapted to fit your favorite Mexican recipes.
Serving Suggestions
Serve the chili-chicken stew hot, garnished with shredded Cheddar cheese, sour cream, diced avocado, and sliced green onions for a fresh touch. This dish pairs beautifully with warm tortillas or rice. For a complete meal, consider serving it alongside a light salad or cornbread, making it a satisfying choice for any dinner table.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a saucepan over medium heat, stirring occasionally, until heated through. You can also microwave it in a microwave-safe bowl, covering it with a lid or microwave-safe wrap to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Chili-Chicken Stew contains roughly 514 calories, with 23g protein, 60g carbohydrates, and 29g fat. It is an excellent source of iron (222% of the Daily Value), calcium (75% of the Daily Value), and protein (46% of the Daily Value), and a good source of vitamin C and vitamin A. Note that it is relatively high in sodium, at 985mg per serving (43% 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 use frozen chicken for this recipe?
Yes, you can use frozen chicken breast halves, but it's best to thaw them in the refrigerator before cooking to ensure even cooking. If you're in a hurry, you can cook them directly from frozen, but you may need to extend the cooking time.
How can I make this dish vegetarian?
To make a vegetarian version of this stew, substitute the chicken with a variety of vegetables like zucchini, bell peppers, and mushrooms. You can also use vegetable broth instead of chicken broth and replace pinto beans with chickpeas or black beans for added protein.
What toppings work well with this stew?
Popular toppings for this chili-chicken stew include shredded Cheddar cheese, sour cream, diced avocado, and sliced green onions. You could also add fresh cilantro or a squeeze of lime juice for extra freshness. Feel free to customize based on your preferences to enhance the overall flavor.
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).