Chili With Chicken
A hearty, flavorful chicken chili with cumin, chili powder, and tomatoes, perfect for comforting family dinners or casual gatherings with a balanced spicy and savory profile.
Ingredients
Instructions
- In olive oil, sauté onion and garlic until clear.
- Remove from heat.
- In a large skillet, fry chicken until browned.
- Add cooked chicken to the onion and garlic.
- Add remaining ingredients and simmer for 30 minutes.
Tips & Substitutions
For added depth of flavor, consider using smoked paprika instead of regular paprika. You can also substitute ground turkey or even plant-based alternatives for a healthier option. If you prefer a spicier kick, add diced jalapeños or a dash of cayenne pepper. Fresh cilantro can be sprinkled on top before serving for an extra burst of freshness.
Serving Suggestions
Serve this chili with warm cornbread or tortilla chips for a delightful crunch. Pair it with a side of rice or a fresh salad to balance the flavors. It also works wonderfully as a topping for loaded nachos or alongside Chicken Chiliquillas for a hearty meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a saucepan over medium heat, stirring occasionally until heated through. For longer storage, freeze the chili in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Chili With Chicken contains roughly 861 calories, with 18g protein, 72g carbohydrates, and 62g fat. It is an excellent source of iron (130% of the Daily Value), dietary fiber (105% of the Daily Value), and calcium (55% of the Daily Value). Note that it is relatively high in sodium, at 1378mg per serving (60% 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, but it's best to thaw it first for even cooking. If you're short on time, you can cook the chicken directly from frozen, just increase the cooking time until fully cooked through. Ensure it's at least 165°F internal temperature.
How can I make this chili vegetarian?
To make this chili vegetarian, simply replace the chicken with a mix of your favorite beans like black beans, pinto beans, or even lentils. You can also add diced vegetables such as bell peppers or zucchini for added texture and flavor. Adjust the cooking time accordingly until the veggies are tender.
Can I prepare this chili in advance?
Absolutely! This chili tastes even better the next day as the flavors meld together. You can prepare it a day or two in advance and store it in the refrigerator. Just reheat it gently on the stove before serving. It’s perfect for meal prep or for hosting gatherings.
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).