Dairy-Free Hearty Chicken Chili
Warm up with a bowl of Dairy-Free Hearty Chicken Chili, a rich and satisfying twist on classic comfort food that's perfect for any occasion. Packed with tender shredded chicken, vibrant veggies, and a medley of kidney and black beans, this chili is loaded with bold, smoky flavor thanks to a robust blend of chili powder, cumin, paprika, and oregano. Simmered in a savory tomato-based broth and sweetened with a pop of corn kernels, this recipe is entirely dairy-free yet irresistibly creamy and fulfilling. Ready in just an hour, this one-pot meal is ideal for feeding a crowd or crafting leftovers you’ll savor all week. Garnish with fresh cilantro for a bright finish and serve as-is or alongside your favorite gluten-free tortilla chips for a complete meal. Perfect for healthy eating, meal prepping, or satisfying hearty chili cravings!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 Yellow onion, chopped
- 1 Red bell pepper, diced
- 3 Garlic cloves, minced
- 2 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 can Diced tomatoes (14.5 oz can)
- 1 can Tomato sauce (8 oz can)
- 2 cups Chicken broth
- 1 can Kidney beans, drained and rinsed
- 1 can Black beans, drained and rinsed
- 1 cup Corn kernels, drained
- Fresh cilantro, chopped (optional for garnish)
Instructions
Heat olive oil in a large pot over medium-high heat.
Add the chopped onion and diced red bell pepper; sauté until softened, about 5 minutes.
Stir in minced garlic and cook until fragrant, about 1 minute.
Add the chicken breasts to the pot, cooking each side for about 2-3 minutes until lightly browned.
Remove the chicken breasts and set them aside, then add chili powder, cumin, paprika, oregano, salt, and pepper to the pot. Stir to combine, cooking the spices for about 1 minute.
Pour in the diced tomatoes, tomato sauce, and chicken broth, stirring to mix everything well.
Return the chicken to the pot, bring the mixture to a simmer, and cover the pot. Let the chili cook for 20-25 minutes, or until the chicken is fully cooked through and tender.
Remove the chicken breasts from the pot. Shred them using two forks, then return the shredded chicken to the pot.
Stir in the kidney beans, black beans, and corn kernels. Allow the chili to simmer gently for another 10 minutes to let the flavors meld.
Serve hot, garnished with fresh cilantro if desired.
Nutrition Facts
Calories |
2218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.7 g | 68% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4850 mg | 211% | |
| Total Carbohydrate | 230.0 g | 84% | |
| Dietary Fiber | 64.6 g | 231% | |
| Total Sugars | 38.4 g | ||
| Protein | 209.0 g | 418% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 539 mg | 41% | |
| Iron | 30.5 mg | 169% | |
| Potassium | 5955 mg | 127% | |
*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.
