This chicken chili is warm, hearty, and packed with flavor! Made with tender chicken, beans, and spices, it’s perfect for cozy nights or game days.
I love how easy this chili is to whip up. Just throw everything in the pot and let it simmer while you put your feet up. It’s a delicious hug in a bowl!
Key Ingredients & Substitutions
Chicken: I suggest boneless, skinless chicken breasts or thighs for tenderness. If you’re short on time, rotisserie chicken works well as a quick substitute—just shred it right into the pot!
Beans: I use black beans and either pinto or kidney beans, but feel free to mix it up! You can use canned beans, or if you’re feeling adventurous, cook dried beans ahead of time for a more homey touch.
Spices: Spice level is crucial! Adjust cayenne based on your heat preference. If you’re out of smoked paprika, regular paprika works, but you might lose that unique smoky flavor.
Tomatoes: Fire-roasted diced tomatoes add a lovely depth. If you don’t have them, regular diced tomatoes are fine, though they may lack that smoky hint.
How Do You Best Shred Chicken for Chili?
Shredding chicken can be easy if you follow a few steps. This is usually best after simmering the chicken in the chili to absorb all those flavors.
- Use two forks to pull the chicken apart gently. Alternatively, you can quickly shred it in a stand mixer on low speed—just be careful not to overdo it!
- Return the shredded chicken to the pot and stir well, letting it soak in the yummy chili flavors before serving.
Just remember, shredded chicken should be juicy and tender, enhancing the overall texture of your chili!
How to Make Chicken Chili
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced (optional)
- 1 (14.5 oz) can diced tomatoes (fire-roasted if available)
- 1 (8 oz) can tomato sauce
- 1 (4 oz) can diced green chilies (optional)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pinto beans or kidney beans, drained and rinsed
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp oregano
- 1/4 tsp cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- 2 cups chicken broth
- Fresh cilantro, chopped, for garnish
- Shredded cheddar cheese, for topping
- Sour cream, for topping
How Much Time Will You Need?
This delicious chicken chili takes about 10 minutes to prep and around 45 minutes to cook, including simmering on low. So, you’ll need about 55 minutes in total to have this warm and hearty meal ready to serve!
Step-by-Step Instructions:
1. Sauté the Base:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and your bell pepper if you’re using it. Sauté until the veggies are softened, which should take about 5 minutes. This builds a lovely flavor base for your chili.
2. Add Garlic and Spices:
Next, toss in the minced garlic and cook for another minute until it’s nice and fragrant. Now, stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Cook for about 1 minute more to bloom the spices, releasing their flavors nicely.
3. Combine the Main Ingredients:
Now, add your chicken breasts or thighs to the pot. Pour in the diced tomatoes, tomato sauce, optional green chilies, and chicken broth. Give everything a good stir to combine.
4. Simmer the Chili:
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30 minutes, or until you see that the chicken is cooked through and tender.
5. Shred the Chicken:
Once the chicken is done, remove it from the pot and use two forks to shred it. It should pull apart easily! Return the shredded chicken to the pot and mix well.
6. Add the Beans:
Stir in the drained beans and let your chili simmer uncovered for an additional 10-15 minutes. This will allow it to thicken up and all those tasty flavors to meld together.
7. Taste and Serve:
Before serving, taste your chili and adjust the seasoning if needed. Serve it hot, topped with shredded cheddar cheese, a dollop of sour cream, and a sprinkle of fresh cilantro for that extra touch of flavor!
Enjoy the warmth and comfort of your homemade chicken chili!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but make sure it’s completely thawed first! You can thaw it overnight in the fridge or in cold water before proceeding with the recipe. Just be aware that you may need to adjust cooking times slightly if the chicken is still partially frozen.
Can I Make This Recipe Vegetarian?
Absolutely! You can substitute the chicken with extra beans, lentils, or even diced vegetables such as zucchini or mushrooms. Use vegetable broth instead of chicken broth to keep it hearty and flavorful.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it on the stove over medium heat, adding a splash of broth or water to help loosen the chili if it thickens up in the fridge.
Can I Freeze Chicken Chili?
Yes, chicken chili freezes well! Allow it to cool completely, then transfer to freezer-safe bags or containers. It can be frozen for up to 3 months. To reheat, thaw it in the fridge overnight and warm it on the stove or in the microwave until heated through.
