20 Minute Chicken Chili Dairy Free
Whip up a hearty, flavorful meal in no time with this 20-Minute Chicken Chili that's not only quick but also completely dairy-free! Perfect for busy weeknights, this comforting chili combines tender ground chicken with bold spices like chili powder, cumin, and paprika, resulting in a rich and warming dish. Packed with protein from black and kidney beans, along with a colorful burst of sweetness from corn, this one-pot recipe is as nourishing as it is satisfying. Simmered with diced tomatoes and low-sodium chicken broth, it's an effortless way to bring bold, zesty flavors to the table in just 20 minutes. Serve it as is or top with a sprinkle of fresh cilantro for an extra pop of freshness. Quick, wholesome, and dairy-free, this chili is destined to become a weeknight favorite!
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Recipe Information
Ingredients
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 pound Ground chicken
- 1.5 tablespoons Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Tomato paste
- 14.5 ounces Diced tomatoes (with juices)
- 1 cup Chicken broth (low sodium)
- 15 ounces Canned black beans, rinsed and drained
- 15 ounces Canned kidney beans, rinsed and drained
- 1 cup Frozen corn kernels
- 0.25 cup Fresh cilantro, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 2-3 minutes until softened.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the ground chicken to the pot, breaking it up with a spoon, and cook until browned, about 4-5 minutes.
Sprinkle in the chili powder, cumin, paprika, salt, and black pepper. Stir well to evenly coat the chicken with the spices.
Mix in the tomato paste and cook for 1 minute to deepen the flavor.
Pour in the diced tomatoes and chicken broth, stirring to combine.
Add the black beans, kidney beans, and frozen corn. Stir everything together.
Bring the chili to a simmer, then reduce the heat to low and let it cook for 5 minutes to allow the flavors to meld.
Taste the chili and adjust seasonings if needed.
Serve hot, garnished with fresh cilantro if desired.
Nutrition Facts
Calories |
1934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.8 g | 75% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 3954 mg | 172% | |
| Total Carbohydrate | 223.6 g | 81% | |
| Dietary Fiber | 64.9 g | 232% | |
| Total Sugars | 38.0 g | ||
| Protein | 152.8 g | 306% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 554 mg | 43% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 6909 mg | 147% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
