Hearty Chicken Chili
Warm up your kitchen with the bold flavors of Hearty Chicken Chili, a crowd-pleasing comfort food that’s perfect for cozy nights and game-day gatherings. This recipe features tender cubed chicken breast sautéed with a vibrant mix of bell peppers, onion, and garlic, then simmered in a robust tomato broth enriched with chili powder, cumin, smoked paprika, and a hint of cayenne for a smoky, spicy kick. Packed with protein from kidney and black beans, plus bursts of sweetness from frozen corn, this chili is not only delicious but incredibly filling. A touch of fresh lime juice and cilantro adds brightness to the dish, making it irresistibly flavorful. Ready in just over an hour and serving up to six, it’s the ultimate bowl of classic comfort. Garnish with sour cream, shredded cheese, or extra cilantro for an indulgent finish! Perfect for searches like "easy chicken chili recipe" or "healthy chili with chicken."
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Recipe Information
Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium bell peppers, diced (red and green)
- 4 garlic cloves, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 28 ounces diced tomatoes, with juice
- 2 tablespoons tomato paste
- 2 cups chicken broth
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 1 cup frozen corn
- 2 tablespoons lime juice
- 0.5 cup fresh cilantro, chopped
Instructions
Place the chicken breasts on a cutting board and cut them into 1-inch cubes. Set aside.
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
Add the diced onion and bell peppers to the pot, and sauté for about 5 minutes, until the onion is translucent and the peppers are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the cubed chicken to the pot and season with chili powder, cumin, oregano, smoked paprika, cayenne pepper, salt, and black pepper.
Cook the chicken, stirring occasionally, until it is lightly browned on all sides, about 8-10 minutes.
Add the diced tomatoes with their juice, tomato paste, and chicken broth to the pot. Stir to combine all the ingredients.
Bring the mixture to a simmer, then reduce the heat to low, cover, and let it simmer gently for 30 minutes, stirring occasionally.
Stir in the kidney beans, black beans, and frozen corn. Continue to simmer uncovered for an additional 15 minutes.
Remove the pot from the heat, and stir in the lime juice and chopped cilantro.
Ladle the chicken chili into bowls and serve hot. Optionally, garnish with extra cilantro, sour cream, or shredded cheese for a richer flavor.
Nutrition Facts
Calories |
2719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.9 g | 81% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 6118 mg | 266% | |
| Total Carbohydrate | 260.3 g | 95% | |
| Dietary Fiber | 75.5 g | 270% | |
| Total Sugars | 55.3 g | ||
| Protein | 286.2 g | 572% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 701 mg | 54% | |
| Iron | 34.7 mg | 193% | |
| Potassium | 7922 mg | 169% | |
*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.
