Quick Red Chicken Chili with Chocolate
Indulge in the bold, smoky flavors of this Quick Red Chicken Chili with Chocolate—a richly spiced one-pot wonder that'll transform your weeknight dinner routine. With tender chicken, hearty kidney beans, and a medley of warm spices like cumin, smoked paprika, and chili powder, this recipe delivers layers of flavor in just 40 minutes. The secret ingredient? A touch of dark chocolate, which adds a velvety depth and subtle sweetness to balance the savory heat. This protein-packed chili is simmered to perfection with diced tomatoes, tomato paste, and low-sodium chicken broth, then finished with a sprinkle of fresh cilantro for a burst of freshness. Serve it up with a dollop of creamy sour cream for an irresistible meal that's both comforting and unique. Perfect for busy weeknights, this gluten-free chili recipe is sure to be a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 14.5 ounces diced tomatoes (with juice)
- 2 tablespoons tomato paste
- 2 cups low-sodium chicken broth
- 15 ounces kidney beans, drained and rinsed
- 1 ounce dark chocolate (70% cacao or higher), finely chopped
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (for garnish)
- 0.5 cup sour cream (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Stir in the minced garlic, ground cumin, chili powder, smoked paprika, and ground coriander. Cook for 1-2 minutes, until fragrant.
Add the chicken pieces to the pot. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.
Pour in the diced tomatoes (with juice), tomato paste, and chicken broth. Stir well to combine.
Bring the mixture to a simmer, then reduce the heat to medium-low. Cover and let cook for 10 minutes, stirring occasionally.
Add the kidney beans, dark chocolate, salt, and black pepper to the pot. Stir until the chocolate is melted and fully incorporated, about 2-3 minutes.
Taste and adjust seasoning as needed.
Serve the chili hot, garnished with chopped cilantro. Optionally, top with a dollop of sour cream if desired.
Nutrition Facts
Calories |
2074 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.8 g | 105% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 446 mg | 149% | |
| Sodium | 1467 mg | 64% | |
| Total Carbohydrate | 141.8 g | 52% | |
| Dietary Fiber | 40.7 g | 145% | |
| Total Sugars | 37.1 g | ||
| Protein | 183.8 g | 368% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 533 mg | 41% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 4645 mg | 99% | |
*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.
