Foot Stomping Chicken Chili
Get ready for bold flavors and a comforting, hearty meal with Foot Stomping Chicken Chili! Packed with tender shredded chicken, vibrant bell peppers, and a fiery blend of chili powder, smoked paprika, and cumin, this crowd-pleasing recipe is a celebration of spice and warmth. Bursting with black beans, kidney beans, and sweet corn, this one-pot wonder is simmered to perfection, creating a thick, flavorful chili that's perfect for feeding a hungry family or gathering. A splash of fresh lime juice and a sprinkle of cilantro add a bright, zesty finish, while optional toppings like shredded cheddar, sour cream, and crunchy tortilla chips make it totally customizable. Ready in just under an hour, this easy chicken chili is a winning choice for weeknight dinners, game day, or any occasion that calls for satisfying comfort food. Keywords: chicken chili, easy chili recipe, one-pot meals, hearty chili, game day recipes.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 4 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 pound boneless, skinless chicken breasts
- 2 cans diced tomatoes (14 oz can)
- 3 cups chicken broth
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 cup corn kernels (frozen or canned, drained)
- 0.25 cup fresh cilantro, chopped
- 1 lime, juiced
- 0.5 cup shredded cheddar cheese (optional, for garnish)
- 0.5 cup sour cream (optional, for garnish)
- 1 bag tortilla chips (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, green bell pepper, and red bell pepper to the pot. Sauté for 5-7 minutes until softened.
Stir in the minced garlic, ground cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Cook for 1-2 minutes until fragrant.
Push the vegetables to one side of the pot. Add the chicken breasts to the other side and sear for 2 minutes on each side.
Pour in the diced tomatoes and chicken broth. Bring the mixture to a boil, then reduce heat to low and cover. Simmer for 20 minutes.
Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot.
Stir in the black beans, kidney beans, and corn kernels. Let the chili simmer uncovered for an additional 10-15 minutes to thicken.
Stir in the chopped cilantro and lime juice just before serving.
Ladle the chili into bowls and garnish with shredded cheddar cheese and sour cream, if desired. Serve with tortilla chips on the side.
Nutrition Facts
Calories |
606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 988 mg | 43% | |
| Total Carbohydrate | 63.0 g | 23% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 9.0 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 195 mg | 15% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1138 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.
