Smoky Chicken Chili
Dive into a bowl of hearty, flavorful comfort with this Smoky Chicken Chili, a dish that combines tender shredded chicken, robust spices, and a medley of savory ingredients for the ultimate smoky twist on a classic chili. Infused with chipotle chili powder, smoked paprika, and cumin, this recipe captures a rich, bold flavor profile, perfectly balanced by the sweetness of sautéed bell peppers and the earthiness of black and kidney beans. The chili simmers to perfection in a tomato-based broth, thickened to a luscious consistency and layered with warming spices. Ready in just under an hour, this wholesome, protein-packed meal is perfect for cozy family dinners or game-day feasts. Top it off with fresh cilantro, a sprinkle of cheddar cheese, a dollop of sour cream, and a squeeze of lime for a customizable finish that goes from hearty to exceptional. Your search for the best smoky chicken chili recipe ends here—comfort food perfection awaits!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pieces boneless, skinless chicken breasts
- 1 large onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced
- 1 tablespoon chipotle chili powder
- 1 teaspoon paprika
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 14 ounces canned diced tomatoes (with juices)
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 2 cups low-sodium chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro, chopped (optional)
- 0.5 cup shredded cheddar cheese (optional, for garnishing)
- 0.25 cup sour cream (optional, for garnishing)
- 4 pieces lime wedges (optional, for serving)
Instructions
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
Season the chicken breasts with salt and pepper on both sides.
Add the chicken breasts to the pot and sear for 4-5 minutes per side, until browned but not fully cooked through. Remove the chicken from the pot and set aside.
In the same pot, add the remaining 1 tablespoon of olive oil. Add the diced onion and bell pepper. Sauté for 5-6 minutes until softened.
Stir in the minced garlic, chipotle chili powder, paprika, cumin, oregano, and smoked paprika. Cook for 1 minute to toast the spices and release their aroma.
Add the canned diced tomatoes (with juices), tomato paste, black beans, kidney beans, and chicken broth. Stir well to combine.
Return the chicken breasts to the pot, submerging them in the liquid. Bring the mixture to a simmer.
Reduce the heat to low, cover the pot, and let the chili simmer for 20 minutes, stirring occasionally.
After 20 minutes, remove the chicken breasts from the pot and shred them using two forks.
Return the shredded chicken to the chili and simmer uncovered for an additional 10 minutes to thicken the chili and incorporate the shredded chicken.
Taste and adjust the seasoning with additional salt and pepper, if needed.
Ladle the smoky chicken chili into bowls and garnish with optional toppings like chopped cilantro, shredded cheddar cheese, sour cream, and lime wedges. Serve warm.
Nutrition Facts
Calories |
2284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.0 g | 99% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 5559 mg | 242% | |
| Total Carbohydrate | 221.9 g | 81% | |
| Dietary Fiber | 67.4 g | 241% | |
| Total Sugars | 40.7 g | ||
| Protein | 187.8 g | 376% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1067 mg | 82% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 5472 mg | 116% | |
*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.
