Jb Chicken Chili
Warm up with a hearty bowl of JB Chicken Chili, a flavorful fusion of tender shredded chicken, vibrant bell peppers, and a medley of beans simmered in a robust, spiced tomato base. Perfectly balanced with chili powder, cumin, smoked paprika, and a hint of optional cayenne for a customizable kick, this protein-packed dish is both satisfying and nourishing. Ready in under an hour, this crowd-pleasing recipe is ideal for busy weeknights or game-day gatherings. Serve it with your favorite toppings like shredded cheddar, sour cream, and fresh cilantro for an irresistible, customizable meal. Pair with crusty bread or tortilla chips for the ultimate comfort food experience.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Boneless, skinless chicken breasts
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 15 ounces Canned diced tomatoes
- 8 ounces Canned tomato sauce
- 15 ounces Canned kidney beans, rinsed and drained
- 15 ounces Canned black beans, rinsed and drained
- 1 cup Chicken broth
- 2 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Cayenne pepper (optional)
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
- to taste Shredded cheddar cheese (optional, for topping)
- to taste Sour cream (optional, for topping)
Instructions
Heat the olive oil over medium heat in a large pot or Dutch oven.
Season the chicken breasts with a pinch of salt and pepper. Add them to the pot and sear for 3-4 minutes on each side until golden. Remove the chicken and set aside.
In the same pot, add the diced onion and cook for 3-4 minutes until softened. Stir in the garlic, red bell pepper, and green bell pepper, and cook for another 3-4 minutes until fragrant.
Pour in the diced tomatoes, tomato sauce, and chicken broth, and stir to combine.
Add the chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper (if using) to the pot. Stir well to mix the spices evenly.
Return the chicken breasts to the pot. Cover and simmer over low heat for 20 minutes, allowing the chicken to cook through and the flavors to meld.
Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot.
Stir in the kidney beans and black beans. Simmer uncovered for an additional 10 minutes, stirring occasionally.
Taste and adjust seasoning as needed. If the chili is too thick, you can add a little more broth to reach your desired consistency.
Serve hot, garnished with chopped cilantro, shredded cheddar cheese, and a dollop of sour cream, if desired. Enjoy with crusty bread or tortilla chips on the side!
Nutrition Facts
Calories |
398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 951 mg | 41% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 6.8 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 995 mg | 21% | |
*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.
