Chicken and Bean Chili
Warm, hearty, and bursting with bold flavors, this Chicken and Bean Chili is the ultimate comfort food for busy weeknights or casual gatherings. Made with tender chunks of chicken, protein-packed black and kidney beans, and a medley of vibrant bell peppers, this one-pot wonder is infused with smoky paprika, zesty chili powder, and fragrant oregano for a depth of flavor that will have everyone coming back for seconds. Balanced with low-sodium chicken broth and juicy diced tomatoes, this chili is both wholesome and satisfying. Ready in under an hour and perfect for batch cooking, it’s an easy, crowd-pleasing dish that you can customize with toppings like creamy sour cream, shredded cheese, fresh cilantro, or buttery avocado. Serve it with crusty bread or over rice to complete this irresistible, gluten-free meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cans canned diced tomatoes (14.5 oz each)
- 1 can canned black beans, drained and rinsed
- 1 can canned kidney beans, drained and rinsed
- 2 cups low-sodium chicken broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- optional toppings: sour cream, shredded cheese, chopped cilantro, diced avocado
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Cut the chicken breasts into small bite-sized pieces and season with a pinch of salt and pepper.
Add the chicken to the pot and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
In the same pot, add the diced onion, garlic, red bell pepper, and green bell pepper. Sauté for about 5 minutes, until the vegetables are softened.
Stir in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute to toast the spices.
Add the canned diced tomatoes, black beans, kidney beans, and chicken broth to the pot. Stir to combine.
Return the cooked chicken to the pot and bring the mixture to a gentle simmer.
Lower the heat and let the chili cook, uncovered, for about 20 minutes, stirring occasionally to prevent sticking.
Taste and adjust the seasoning if needed. Add a bit more salt or chili powder for extra flavor if desired.
Serve hot, topped with your choice of sour cream, shredded cheese, chopped cilantro, or diced avocado.
Nutrition Facts
Calories |
363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 12% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 915 mg | 40% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 7.5 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 998 mg | 21% | |
*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.
