What You’ll Love About This Recipe
This homemade chicken chili is packed with flavor and perfect for a cozy night in. It’s quick to make and uses simple ingredients you probably already have.
- You’ll love how hearty and filling it is, making it a great meal for chilly evenings.
- It’s packed with tender chicken, beans, and spices that blend together perfectly.
- Even better, it’s easy to customize with your favorite toppings like cheese or avocado.
Recipe
Chicken chili is a hearty and flavorful dish that combines tender chicken, beans, and spices for a comforting meal perfect for any occasion.
Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 pound boneless, skinless chicken breasts, diced
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
1 cup chicken broth
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (optional)
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Shredded cheddar cheese (optional, for garnish)
Instructions:
- Heat olive oil in a large pot over medium heat. Add onions and cook until softened, about 5 minutes.
- Add minced garlic and diced chicken. Cook until the chicken is no longer pink, about 5-7 minutes.
- Stir in kidney beans, black beans, diced tomatoes, tomato sauce, and chicken broth.
- Add chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Mix well.
- Bring the mixture to a boil, then reduce heat to low. Simmer uncovered for 20-25 minutes, stirring occasionally.
- Taste and adjust seasoning if needed. Serve hot, garnished with cilantro and shredded cheddar cheese if desired.
Notes:
- For extra spice, add diced jalapeños or increase the cayenne pepper.
- Substitute chicken thighs for a richer flavor.
- This chili can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Equipment:
Large pot, cutting board, knife, measuring spoons, wooden spoon.
Time:
Prep time: 15 minutes
Cook time: 30 minutes
Cuisine:
American
Serving:
4-6 servings
Nutrition
This homemade chicken chili is packed with protein and fiber, making it a nutritious and satisfying meal. Below is the nutritional breakdown per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 |
| Protein | 28g |
| Fat | 10g |
| Carbohydrates | 30g |
| Fiber | 8g |
| Sodium | 650mg |
What To Serve With It
I love serving my homemade chicken chili with warm, golden cornbread—its sweetness balances the spices perfectly. A fresh side salad or some crunchy cucumber slices adds a light, revitalizing touch to the meal. Trust me, these pairings make the whole dish feel complete and satisfying.
Cornbread Pairings
When I think of a cozy bowl of chicken chili, I can’t help but imagine a golden slice of cornbread right alongside it. The slightly sweet, crumbly texture is perfect for soaking up every last bit of that rich, savory broth. I love mine warm with a pat of butter melting into it, but honey or a drizzle of maple syrup adds a touch of sweetness that balances the chili’s heat. For extra flavor, try adding shredded cheddar or diced jalapeños to the batter. It’s simple, comforting, and makes the meal feel complete. Trust me, you won’t regret it.
Fresh Side Dishes
Brighten up your chicken chili meal with fresh side dishes that add crunch, color, and a burst of flavor. I love pairing mine with a crisp cucumber salad, tossed with lime and cilantro for a zesty kick. A simple avocado and tomato salsa brings creaminess and acidity, balancing the chili’s richness. For texture, try jicama sticks dusted with chili powder—they’re invigorating and slightly spicy. If you want something heartier, roasted sweet potatoes with a sprinkle of sea salt work wonders. These sides keep things light yet satisfying, letting the chili shine while adding variety to every bite.
