Chicken and Rice Chili
Cozy up with a hearty bowl of Chicken and Rice Chili, a soul-warming twist on classic chili that’s bursting with flavor and packed with wholesome ingredients. This recipe features tender shredded chicken, vibrant bell peppers, and a medley of black and kidney beans, all simmered in a rich, spiced tomato broth. Long-grain white rice adds a comforting touch, making this dish a complete and satisfying meal in every bite. With just 15 minutes of prep time and a balance of bold spices like chili powder, smoked paprika, and cumin, this one-pot wonder is perfect for weeknight dinners or meal prep. Garnished with fresh cilantro and a squeeze of lime for a zesty finish, this gluten-free chili is sure to become a family favorite. Serve it with your favorite toppings, and enjoy the perfect blend of hearty, smoky, and tangy flavors.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breasts (boneless, skinless)
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 1 medium red bell pepper (diced)
- 1 medium green bell pepper (diced)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano (dried)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups low-sodium chicken broth
- 14.5 ounces diced tomatoes (canned, with juices)
- 15 ounces black beans (canned, drained and rinsed)
- 15 ounces kidney beans (canned, drained and rinsed)
- 1 cup long-grain white rice
- 0.25 cup fresh cilantro (chopped, for garnish)
- 1 lime lime wedges (for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season the chicken breasts with a pinch of salt and pepper, then add them to the pot. Sear for 3-4 minutes per side until golden brown. Remove the chicken and set aside.
In the same pot, add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic, red bell pepper, and green bell pepper. Cook for another 2-3 minutes until fragrant.
Stir in the chili powder, ground cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute to toast the spices.
Pour in the chicken broth and diced tomatoes with their juices, scraping the bottom of the pot to deglaze.
Return the chicken breasts to the pot, bring the mixture to a simmer, and cover. Cook for 20 minutes.
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
Stir in the black beans, kidney beans, and rice. Cover and simmer for another 15-20 minutes, stirring occasionally, until the rice is tender.
Taste and adjust seasoning if needed.
Serve hot, garnished with fresh cilantro and lime wedges on the side.
Nutrition Facts
Calories |
2419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.6 g | 69% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 5276 mg | 229% | |
| Total Carbohydrate | 271.2 g | 99% | |
| Dietary Fiber | 68.6 g | 245% | |
| Total Sugars | 39.5 g | ||
| Protein | 213.6 g | 427% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 615 mg | 47% | |
| Iron | 32.1 mg | 178% | |
| Potassium | 5578 mg | 119% | |
*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.
