Spicy Chicken Chili
Dive into a bowl of bold, hearty flavor with this Spicy Chicken Chili, a satisfying one-pot dish packed with wholesome ingredients and fiery spices. Tender bites of diced chicken breast are seared to perfection and simmered with a vibrant medley of black beans, kidney beans, juicy tomatoes, and sweet corn in a rich, spiced broth. Enhanced by the heat of jalapeños, chili powder, and a touch of cayenne, this chili strikes the perfect balance between spice and warmth. A zesty finish of lime juice and fresh cilantro adds a burst of freshness that ties it all together. Ready in just an hour, this easy-to-make chili is ideal for busy weeknights or game-day gatherings. Customize with your favorite toppings—like shredded cheese, sour cream, or avocado—for a crowd-pleasing meal that's as flavorful as it is filling. Perfect for those who crave spicy comfort food, this recipe is a must-try for chili lovers!
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Recipe Information
Ingredients
- 1 lb chicken breast, diced
- 2 tbsp olive oil
- 1 medium onion, diced
- 1 bell pepper, diced
- 4 cloves garlic, minced
- 1 jalapeño, diced
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp paprika
- 0.5 tsp cayenne pepper
- 1 tsp salt
- 0.5 tsp black pepper
- 28 oz diced tomatoes, with juice
- 2 tbsp tomato paste
- 2 cups chicken broth
- 15 oz cooked black beans, drained and rinsed
- 15 oz cooked kidney beans, drained and rinsed
- 1 cup corn kernels, frozen or fresh
- 2 tbsp lime juice
- 2 tbsp fresh cilantro, chopped
- optional toppings (cheese, sour cream, avocado, etc.)
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced chicken breast to the pot and cook until slightly browned, about 5-7 minutes. Remove and set aside.
In the same pot, add the onion, bell pepper, jalapeño, and garlic. Sauté for 3-5 minutes until softened.
Stir in the chili powder, cumin, paprika, cayenne pepper, salt, and black pepper. Cook for 1-2 minutes to toast the spices.
Add the diced tomatoes with their juice, tomato paste, and chicken broth to the pot. Stir well to combine.
Return the cooked chicken to the pot.
Bring the mixture to a simmer, cover, and cook for 15 minutes, stirring occasionally.
Add the black beans, kidney beans, and corn to the pot. Simmer for an additional 10 minutes to heat through and meld the flavors.
Stir in the lime juice and fresh cilantro right before serving.
Serve hot with optional toppings like shredded cheese, sour cream, or diced avocado.
Nutrition Facts
Calories |
455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.5 g | 13% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 656 mg | 29% | |
| Total Carbohydrate | 51.4 g | 19% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 7.3 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 130 mg | 10% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1259 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.
