Chili Chicken Stew
Warm up your soul with this mouthwatering Chili Chicken Stew, a hearty one-pot dish packed with bold flavors and wholesome ingredients. Tender, shredded chicken thighs are simmered with a medley of diced bell peppers, onions, and garlic, then infused with aromatic spices like chili powder, cumin, and paprika for a robust, smoky kick. This satisfying stew is loaded with protein-rich black and kidney beans, sweet bursts of corn, and tangy diced tomatoes, all brought together in a flavorful chicken broth. Finished with a sprinkle of fresh cilantro and a squeeze of zesty lime, it's the ultimate comfort food for cozy weeknight dinners or gatherings. Quick to prepare in under an hour and perfect for meal prep, this chili chicken stew is a must-try recipe that blends rich, smoky, and savory profiles with fresh, vibrant accents.
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken thighs
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 1 large Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 2 tsp Chili powder
- 1 tsp Ground cumin
- 1 tsp Paprika
- 1 tsp Dried oregano
- 0.25 tsp Crushed red pepper flakes
- 4 cups Low-sodium chicken broth
- 14 oz Diced tomatoes (canned, with juice)
- 1 can Black beans, drained and rinsed
- 1 can Kidney beans, drained and rinsed
- 1 cup Frozen corn
- 0.25 cup Fresh cilantro, chopped
- 1 medium Lime, cut into wedges (for serving)
Instructions
Season the chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of black pepper on both sides.
Heat a large pot or Dutch oven over medium-high heat and add the olive oil.
Add the chicken thighs to the pot and sear for 3-4 minutes per side until golden brown. Remove the chicken and set aside on a plate.
In the same pot, add the diced onion and cook for 2-3 minutes until translucent, stirring frequently.
Add the minced garlic, red bell pepper, and green bell pepper to the pot. Sauté for another 3-4 minutes until the vegetables begin to soften.
Stir in the chili powder, ground cumin, paprika, oregano, and crushed red pepper flakes. Cook for 1 minute to toast the spices.
Pour in the chicken broth and diced tomatoes (with their juice). Stir well to combine, scraping up any browned bits from the bottom of the pot.
Return the chicken thighs to the pot, submerging them in the liquid. Bring the mixture to a simmer, then reduce the heat to medium-low. Cover the pot and cook for 20 minutes.
Remove the chicken thighs from the pot and shred them using two forks. Return the shredded chicken to the pot.
Add the black beans, kidney beans, and frozen corn to the stew. Stir and let everything simmer for another 10 minutes.
Taste and adjust seasoning, adding more salt or spices if needed.
Turn off the heat and stir in the chopped fresh cilantro.
Serve the chili chicken stew hot with lime wedges on the side for a burst of freshness.
Nutrition Facts
Calories |
2390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.3 g | 113% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 3894 mg | 169% | |
| Total Carbohydrate | 226.7 g | 82% | |
| Dietary Fiber | 66.1 g | 236% | |
| Total Sugars | 40.7 g | ||
| Protein | 187.4 g | 375% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 528 mg | 41% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 5383 mg | 115% | |
*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.
