Why Make This Recipe
Hearty Homemade Chicken Chili is a comforting and filling dish perfect for chilly evenings or casual gatherings. It’s easy to prepare, making it a great option for busy weekdays or when you want to impress guests. The balance of flavors and textures—from tender chicken to hearty beans and spices—makes this chili a crowd-pleaser for everyone, even picky eaters.
How to Make Hearty Homemade Chicken Chili
Ingredients
- 1.5 pounds Boneless, Skinless Chicken Breast (Diced into bite-sized pieces)
- 2 tablespoons Olive Oil (For sautéing)
- 1 large Onion (Diced)
- 4 cloves Garlic (Minced)
- 2 medium Bell Peppers (One red and one green, diced)
- 2 cans Diced Tomatoes (14.5 ounces each)
- 2 cups Chicken Broth (Low-sodium)
- 1 can Black Beans (15 ounces, rinsed and drained)
- 1 can Kidney Beans (15 ounces, rinsed and drained)
- 1 tablespoon Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt (To taste)
- 0.5 teaspoon Black Pepper (To taste)
- 1 handful Fresh Cilantro (Chopped, optional)
Directions
- Gather all ingredients and prepare them as described. Dice the chicken, onion, and bell peppers, and mince the garlic.
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it turns translucent.
- Add the minced garlic and sauté for an additional 1-2 minutes.
- Introduce the diced bell peppers and cook for another 5-6 minutes until they soften.
- Add the diced chicken breast and cook for about 5-7 minutes until it is browned on all sides.
- Sprinkle in the chili powder, cumin, and paprika, stirring to coat the chicken and vegetables.
- Pour in the canned diced tomatoes and chicken broth, stirring to mix everything.
- Add the rinsed black beans and kidney beans, stirring to incorporate them into the chili.
- Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 30-35 minutes.
- Taste and adjust the seasoning with salt and pepper. For a thicker consistency, simmer longer if needed.
- Stir in chopped cilantro just before serving.
- Serve hot, garnished with additional cilantro if desired.
How to Serve Hearty Homemade Chicken Chili
Serve this delicious chili in bowls, and consider offering toppings like shredded cheese, avocado slices, or sour cream for added flavor. Pair it with tortilla chips, cornbread, or a simple green salad for a more complete meal.
How to Store Hearty Homemade Chicken Chili
Allow the chili to cool completely before transferring it to an airtight container. You can store it in the fridge for up to 4-5 days. It also freezes well, so if you have leftovers, place them in freezer-safe containers and enjoy them later. Just thaw in the fridge overnight before reheating on the stove or microwave.
Tips to Make Hearty Homemade Chicken Chili
- For extra flavor, marinate the diced chicken in spices for a few hours before cooking.
- If you like a little heat, consider adding chopped jalapeños or a pinch of cayenne pepper.
- Use fresh herbs or other vegetables based on what you have on hand to make the chili more personal and tailored.
Variation
You can easily make this chili vegetarian by substituting the chicken with additional beans or vegetables like zucchini and corn. You can also use ground turkey or beef in place of chicken if you prefer a different protein.
FAQs
Q: Can I make this chili ahead of time?
A: Yes, you can make it a day or two ahead. The flavors will meld together nicely, and it can be easily reheated when you’re ready to serve.
Q: How spicy is this chili?
A: This recipe is generally mild, but you can adjust the spices to your liking. If you want it spicier, you can add more chili powder or some chopped jalapeños.
Q: Can I use frozen chicken?
A: Yes, you can use frozen chicken, but it’s better to thaw it first. For safety and best results, thaw it overnight in the fridge before cooking.
Hearty Homemade Chicken Chili
- Total Time: 60 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A comforting and filling chicken chili perfect for chilly evenings and casual gatherings.
Ingredients
- 1.5 pounds Boneless, Skinless Chicken Breast (Diced into bite-sized pieces)
- 2 tablespoons Olive Oil (For sautéing)
- 1 large Onion (Diced)
- 4 cloves Garlic (Minced)
- 2 medium Bell Peppers (One red and one green, diced)
- 2 cans Diced Tomatoes (14.5 ounces each)
- 2 cups Chicken Broth (Low-sodium)
- 1 can Black Beans (15 ounces, rinsed and drained)
- 1 can Kidney Beans (15 ounces, rinsed and drained)
- 1 tablespoon Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt (To taste)
- 0.5 teaspoon Black Pepper (To taste)
- 1 handful Fresh Cilantro (Chopped, optional)
Instructions
- Gather all ingredients and prepare them as described. Dice the chicken, onion, and bell peppers, and mince the garlic.
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it turns translucent.
- Add the minced garlic and sauté for an additional 1-2 minutes.
- Introduce the diced bell peppers and cook for another 5-6 minutes until they soften.
- Add the diced chicken breast and cook for about 5-7 minutes until it is browned on all sides.
- Sprinkle in the chili powder, cumin, and paprika, stirring to coat the chicken and vegetables.
- Pour in the canned diced tomatoes and chicken broth, stirring to mix everything.
- Add the rinsed black beans and kidney beans, stirring to incorporate them into the chili.
- Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 30-35 minutes.
- Taste and adjust the seasoning with salt and pepper. For a thicker consistency, simmer longer if needed.
- Stir in chopped cilantro just before serving.
- Serve hot, garnished with additional cilantro if desired.
Notes
For extra flavor, marinate the diced chicken in spices for a few hours before cooking. You can adjust the spices to your liking for heat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican