This Chicken Chili is warm, spicy, and packed with flavor! Made with tender pieces of chicken, beans, and peppers, it’s a comforting dish perfect for cozy nights.
It’s super easy to make in just one pot, so less mess! I enjoy topping mine with cheese and sour cream—it feels like a warm hug on a chilly day! 🥳
Key Ingredients & Substitutions
Olive Oil: I love using olive oil for its flavor! If you’re out, you can use canola oil or avocado oil. Both are great for cooking at higher heat and work just as well.
Chicken: You can use chicken breasts or thighs in this recipe. For a leaner option, go with breasts. Thighs are juicier and add rich flavor. If you’re vegetarian, swap with tofu or use a mix of hearty veggies!
Beans: Black beans and kidney beans give texture and protein. If you’re not a fan, try pinto beans or garbanzo beans. Canned beans make this recipe fast and easy, just make sure to rinse them to reduce sodium.
Spices: Chili powder and cumin provide warmth and depth. If you like it spicy, add more cayenne or toss in some jalapeños. For a milder flavor, use paprika instead of smoked paprika.
How Do I Ensure the Chicken is Perfectly Shredded?
For easy shredding, make sure the chicken is fully cooked and tender. After simmering, take it out and let it cool for a few minutes. Using two forks, pull apart the meat gently. If it’s still a bit tough, simmer it longer in the chili—this helps loosen it up!
- Let the chicken rest briefly before shredding.
- Shred while it’s still warm for easier handling.
- Return the shredded chicken to the pot to mix well with flavors!
How to Make Chicken Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts or thighs
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (8 oz) can tomato sauce
- 1 cup chicken broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Shredded cheddar cheese (for topping)
- Sour cream (for topping)
Time Estimate:
This delicious chicken chili takes about 10 minutes to prep and 40 minutes to cook, so you’ll have it ready in about 50 minutes! Perfect for a cozy meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Begin by heating the olive oil in a large pot over medium heat. Add the diced onion and cook until it becomes translucent—this should take about 3-4 minutes. The onion adds a lovely base flavor to your chili!
2. Add the Garlic:
Next, toss in the minced garlic and sauté it for another 30 seconds. You want it to smell amazing but be careful not to burn it!
3. Brown the Chicken:
Now, add your chicken breasts or thighs to the pot. Lightly brown them on each side for about 3-4 minutes. They don’t need to be fully cooked right now; just get a nice color on them!
4. Combine the Ingredients:
Stir in the diced tomatoes, tomato sauce, chicken broth, black beans, kidney beans, and your spices (chili powder, cumin, smoked paprika, cayenne, salt, and black pepper). Mix it all together so the spices are evenly distributed!
5. Simmer:
Bring the chili to a boil, then reduce the heat to low and cover the pot. Let it simmer for 25-30 minutes, until the chicken is cooked through and tender.
6. Shred the Chicken:
Once the chicken is cooked, take it out of the pot. Use two forks to shred it into bite-sized pieces. Then, return the shredded chicken to the pot and stir well to combine!
7. Thicken and Final Simmer:
Let the chili simmer uncovered for another 5-10 minutes. This will help thicken it a bit and blend the flavors together. Stir occasionally to prevent sticking!
8. Serve and Enjoy:
Now it’s time to enjoy! Serve your chicken chili hot, garnished with shredded cheddar cheese, a dollop of sour cream, and some fresh chopped cilantro. Enjoy your delicious and comforting bowl of Chicken Chili!
Can I Use Different Types of Beans?
Absolutely! While this recipe uses black and kidney beans, feel free to swap them with pinto beans, garbanzo beans, or whatever you have on hand. Just make sure to drain and rinse canned beans to reduce sodium!
What If I Don’t Have Chicken Broth?
No problem! You can use water instead, but the broth adds extra flavor. If you have a bouillon cube, dissolve it in water for a quick substitute, or use vegetable broth for a vegetarian option.
How Should I Store Leftover Chili?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. When reheating, warm it on the stove over medium heat or in the microwave until heated through. You can also freeze it for up to 3 months—just make sure to cool it before freezing!
Can I Make This Chili Spicier?
Yes! If you like your chili with a kick, you can add more cayenne pepper, diced jalapeños, or even a splash of hot sauce. Just taste as you go to get the level of heat you prefer!
