Chili Pollo Con Frijoles Chicken Chili with Beans
Warm up your kitchen with this hearty and flavor-packed Chili Pollo Con Frijoles, a comforting Chicken Chili with Beans that delivers bold Tex-Mex flair in every bite. Tender, shredded chicken breasts simmer in a rich, smoky tomato base infused with chili powder, cumin, and a touch of paprika for depth. A medley of hearty black beans and kidney beans add texture and protein, while sautéed bell peppers and onions bring a fresh, vibrant sweetness. Finished with a splash of lime juice for brightness and garnished with fresh cilantro, this chili is perfect for weeknight meals or game-day gatherings. Customize your bowl with sour cream, shredded cheddar, or crunchy tortilla chips for the ultimate cozy experience. Ready in just an hour, this recipe serves six and is guaranteed to become a crowd-pleasing favorite!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 28 oz canned diced tomatoes
- 15 oz canned tomato sauce
- 2 cups chicken broth
- 15 oz canned black beans, drained and rinsed
- 15 oz canned kidney beans, drained and rinsed
- 1 tablespoon ground cumin
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped (for garnish)
- for serving sour cream (optional)
- for serving shredded cheddar cheese (optional)
- for serving tortilla chips (optional)
Instructions
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.
Season the chicken breasts with a pinch of salt and pepper, then add them to the pot. Sear on each side for 3-4 minutes until golden brown. Remove 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, and cook for another 2-3 minutes.
Stir in the ground cumin, chili powder, smoked paprika, oregano, cayenne pepper (if using), salt, and pepper. Cook for 1 minute to toast the spices.
Pour in the canned diced tomatoes, tomato sauce, and chicken broth. Stir well to combine.
Return the chicken breasts to the pot, reduce the heat to low, and cover. Simmer for 20 minutes, or until the chicken is cooked through.
Remove the chicken and shred it with two forks. Return the shredded chicken to the pot.
Add the black beans and kidney beans to the chili, stirring to incorporate.
Simmer the chili uncovered for an additional 10-15 minutes to thicken, stirring occasionally.
Stir in the lime juice, taste, and adjust seasoning if needed.
Serve hot, garnished with chopped cilantro, and optional toppings like sour cream, shredded cheddar cheese, and tortilla chips.
Nutrition Facts
Calories |
2606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.7 g | 119% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 357 mg | 119% | |
| Sodium | 7852 mg | 341% | |
| Total Carbohydrate | 257.8 g | 94% | |
| Dietary Fiber | 81.3 g | 290% | |
| Total Sugars | 58.7 g | ||
| Protein | 188.2 g | 376% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1069 mg | 82% | |
| Iron | 34.6 mg | 192% | |
| Potassium | 7539 mg | 160% | |
*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.
