Red Bean and Chicken Chili
Warm up with a hearty and flavor-packed bowl of Red Bean and Chicken Chili, the ultimate combination of protein-rich chicken, tender red beans, and vibrant veggies like green bell peppers, corn, and tomatoes. Infused with aromatic spices like cumin, chili powder, and smoked paprika, this chili delivers a smoky, zesty kick in every bite. Ready in just 50 minutes, it’s a quick and satisfying meal perfect for weeknight dinners or cozy gatherings. Serve it with a sprinkle of fresh cilantro and optional toppings like sour cream, shredded cheddar, or a squeeze of lime for a customizable burst of flavor. This one-pot wonder is a nutritious, gluten-free comfort food that will surely become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1.5 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 15-ounce can canned diced tomatoes, undrained
- 2 cups chicken broth
- 2 cups cooked red beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup chopped cilantro
- sour cream (optional, for serving)
- shredded cheddar cheese (optional, for serving)
- lime wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Cut the chicken breast into bite-sized pieces and season lightly with salt and pepper.
Add the chicken to the pot and cook for 5–7 minutes, stirring occasionally, until the pieces are browned and cooked through. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion and green bell pepper. Cook for 4–5 minutes, stirring often, until the vegetables are softened.
Stir in the minced garlic, ground cumin, chili powder, and smoked paprika. Cook for 1–2 minutes, until the spices are fragrant.
Pour in the canned diced tomatoes and chicken broth. Stir to combine, scraping up any browned bits from the bottom of the pot.
Return the cooked chicken to the pot, along with the red beans and corn. Stir well.
Season with salt and black pepper. Lower the heat to a simmer, cover, and cook for 20 minutes, stirring occasionally.
Taste and adjust seasonings as needed.
Serve hot in bowls, garnished with chopped cilantro. If desired, top with sour cream, shredded cheddar cheese, and a squeeze of lime juice for added flavor.
Nutrition Facts
Calories |
499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 875 mg | 38% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 9.7 g | ||
| Protein | 49.1 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 153 mg | 12% | |
| Iron | 5.1 mg | 29% | |
| Potassium | 1255 mg | 27% | |
*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.
