Chili Con Pollo
Warm, hearty, and bursting with bold Tex-Mex flavors, Chili Con Pollo is a delightful twist on traditional chili that combines tender shredded chicken thighs with vibrant vegetables, black and kidney beans, and a medley of aromatic spices. This one-pot recipe is infused with smoky chili powder, cumin, and paprika, all simmered in a rich, tomato-based broth for a meal that’s as comforting as it is flavorful. Perfect for a weeknight dinner or casual gathering, this quick and easy chili comes together in just 45 minutes and is finished with fresh cilantro for a bright, herby garnish. Customize your bowl with sour cream and shredded cheddar cheese for a creamy, indulgent touch. Whether you're seeking a satisfying family meal or a crowd-pleasing dish, this chicken chili is a must-try!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 small jalapeño, finely chopped (optional)
- 400 grams diced tomatoes with their juices
- 400 grams cooked black beans, drained and rinsed
- 400 grams cooked kidney beans, drained and rinsed
- 250 milliliters chicken stock
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 4 tablespoons sour cream (optional, for serving)
- 100 grams shredded cheddar cheese (optional, for serving)
Instructions
Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat and add the olive oil.
Season the chicken thighs with a pinch of salt and black pepper. Add them to the pot and cook for 4-5 minutes per side, or until golden brown. Remove the chicken and set aside.
In the same pot, add the diced onion and cook for 2-3 minutes until softened, stirring frequently. Then, add the minced garlic and cook for an additional 1 minute.
Add diced red and green bell peppers, and jalapeño if using, to the pot. Cook for 3-4 minutes until the vegetables begin to soften.
Stir in ground cumin, chili powder, paprika, oregano, salt, and black pepper. Cook the spices with the vegetables for 1-2 minutes to release their aroma.
Pour in the chicken stock and diced tomatoes with their juices. Stir to combine.
Return the chicken thighs to the pot, submerging them in the liquid. Bring the mixture to a gentle simmer, cover the pot, and cook for 15 minutes.
After 15 minutes, remove the chicken thighs from the pot and shred them using two forks. Return the shredded chicken to the pot.
Add the cooked black beans and kidney beans to the chili. Stir well and simmer uncovered for another 10 minutes, allowing the flavors to meld and the liquid to thicken slightly.
Taste and adjust seasonings if needed.
Serve the chili in bowls, garnished with fresh cilantro. Optionally, top with sour cream and shredded cheddar cheese for added richness.
Nutrition Facts
Calories |
3010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.1 g | 172% | |
| Saturated Fat | 47.8 g | 239% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 777 mg | 259% | |
| Sodium | 4601 mg | 200% | |
| Total Carbohydrate | 220.7 g | 80% | |
| Dietary Fiber | 66.4 g | 237% | |
| Total Sugars | 33.5 g | ||
| Protein | 234.9 g | 470% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 1259 mg | 97% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 5630 mg | 120% | |
*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.
