Easy Chicken Chili
Perfect for busy weeknights, this Easy Chicken Chili brings bold flavors to your table in just 45 minutes. Packed with protein-rich diced chicken, a hearty medley of beans, and vibrant bell peppers, this one-pot wonder is simmered in a zesty tomato base infused with chili powder, cumin, and paprika. Sweet corn adds a touch of balance to the spices, making it family-friendly yet irresistibly flavorful. Serve it piping hot with optional garnishes like shredded cheddar, fresh cilantro, and a dollop of sour cream for the ultimate comfort meal. Whether you’re craving a quick dinner or prepping for game day, this healthy chicken chili recipe will become your go-to for a satisfying, wholesome dish that warms you from the inside out.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Chicken breasts, boneless and skinless, diced
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 medium Green bell pepper, diced
- 1 medium Red bell pepper, diced
- 2 teaspoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 28 ounces Crushed tomatoes (canned)
- 1 cup Chicken broth
- 15 ounces Black beans (canned), drained and rinsed
- 15 ounces Kidney beans (canned), drained and rinsed
- 1 cup Sweet corn (canned or frozen)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Cilantro, chopped (optional, for garnish)
- 0.5 cup Cheddar cheese, shredded (optional, for garnish)
- 0.25 cup Sour cream (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium-high heat.
Add the diced chicken breast to the pot and cook for about 5-6 minutes, stirring occasionally, until the chicken is no longer pink. Remove the chicken and set aside.
In the same pot, add the diced onion and cook for 2-3 minutes until softened.
Stir in the minced garlic, green bell pepper, and red bell pepper. Cook for another 3-4 minutes, stirring occasionally.
Add the chili powder, ground cumin, and paprika to the pot. Stir well to coat the vegetables in the spices, and cook for 1-2 minutes until fragrant.
Pour in the crushed tomatoes and chicken broth. Stir to combine and bring the mixture to a gentle simmer.
Return the cooked chicken to the pot, then add the black beans, kidney beans, sweet corn, salt, and ground black pepper. Stir everything together.
Reduce the heat to low and let the chili simmer for 15-20 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasonings if needed.
Serve the chicken chili hot in bowls. Garnish with chopped cilantro, shredded cheddar cheese, and a dollop of sour cream, if desired.
Nutrition Facts
Calories |
434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.3 g | 17% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 921 mg | 40% | |
| Total Carbohydrate | 41.9 g | 15% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 9.7 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 179 mg | 14% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1151 mg | 24% | |
*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.
