Maple Chicken Chili
Warm up your table with the sweet and smoky flavors of Maple Chicken Chili, a unique twist on a classic comfort food that blends hearty ingredients with a touch of indulgent maple syrup. Tender, seared chicken breasts are shredded into a rich, tomato-based broth packed with protein-rich kidney and black beans, vibrant diced veggies, and an aromatic medley of chili powder, cumin, and smoked paprika. The secret ingredient—pure maple syrup—adds just the right amount of natural sweetness to complement the heat from jalapeños and the depth of the spices. Ready in under an hour and perfect for cozy family dinners or casual gatherings, this maple-infused chili pairs beautifully with sour cream, shredded cheese, and a sprinkle of fresh cilantro for an irresistible finishing touch. With its bold flavors and hearty texture, this recipe is sure to become your new go-to chili favorite!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1.5 pounds Chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 1 small Jalapeño, seeded and minced
- 2 tablespoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 28 ounces Canned diced tomatoes
- 15 ounces Canned kidney beans, drained and rinsed
- 15 ounces Canned black beans, drained and rinsed
- 2 cups Chicken broth
- 3 tablespoons Maple syrup
- 0.25 cup Fresh cilantro, chopped
- Sour cream (optional, for serving)
- Shredded cheddar cheese (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season the chicken breasts with salt and black pepper. Add to the pot and sear for 4–5 minutes on each side until golden brown. Remove the chicken and set aside.
In the same pot, add the diced onion, garlic, red bell pepper, and jalapeño. Sauté for 4–5 minutes until softened.
Stir in the chili powder, ground cumin, and smoked paprika. Cook for 1 minute to toast the spices.
Add the canned diced tomatoes (with their juices), kidney beans, black beans, and chicken broth. Stir to combine.
Return the seared chicken breasts to the pot. Bring the mixture to a simmer and lower the heat to medium-low. Cover and cook for 20 minutes.
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the chili.
Stir in the maple syrup and let the chili cook uncovered for an additional 10 minutes to thicken slightly and allow the flavors to meld.
Taste and adjust seasoning with additional salt or pepper, if needed.
Ladle the chili into bowls and garnish with chopped cilantro. Serve with optional toppings like sour cream and shredded cheddar cheese, if desired.
Nutrition Facts
Calories |
2839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.8 g | 123% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 12.8 g | ||
| Cholesterol | 646 mg | 215% | |
| Sodium | 8465 mg | 368% | |
| Total Carbohydrate | 238.3 g | 87% | |
| Dietary Fiber | 72.5 g | 259% | |
| Total Sugars | 78.8 g | ||
| Protein | 264.1 g | 528% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 980 mg | 75% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 6954 mg | 148% | |
*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.
