Spicy Chicken Chili
A comforting bowl of Spicy Chicken Chili filled with tender chicken, aromatic spices, and hearty beans, perfect for any gathering.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken breasts Thighs work well too! They add extra moisture.
- 1 medium onion, diced The base flavor that brings everything together.
- 4 cloves garlic, minced For that aromatic punch that makes your kitchen smell divine.
- 28 ounces can of diced tomatoes Choose fire-roasted for extra depth of flavor.
- 15 ounces can of kidney beans, drained A great source of protein and fiber.
- 15 ounces can of black beans, drained For added texture and taste.
- 2 cups chicken broth Homemade if you have it, but store-bought works, too!
- 2 tablespoons chili powder Adjust to your spice tolerance.
- 1 tablespoon cumin Earthy and warm, bringing all the flavors together.
- Salt and pepper, to taste Essential for balancing flavors, don’t skip this!
Optional Toppings
- Sour cream For that fresh touch.
- Avocado
- Cheese
- Cilantro
Instructions
Preparation
- In a large pot, heat a tablespoon of olive oil over medium heat. Once hot, add the diced onion and sauté until translucent, around 5 minutes.
- Add the minced garlic and stir for another minute, until fragrant.
Cooking
- Add the chicken breasts to the pot. Season with salt, pepper, chili powder, and cumin. Cook for about 5 minutes on each side until browned.
- Pour in the canned tomatoes with their juices and add the chicken broth. Scrape the brown bits from the bottom of the pot, letting all the flavors mingle.
- Bring the mixture to a gentle boil. Reduce heat and cover the pot, allowing it to simmer for about 20 minutes, or until the chicken is fully cooked.
- Remove the chicken breasts, shred them using two forks, and return the meat to the pot, adding the drained kidney and black beans.
- Stir everything together and let it simmer for an additional 5 minutes until heated through. Adjust seasoning if necessary.
- Ladle the chili into bowls and garnish with your favorite toppings.
Notes
Allow the chili to cool completely before transferring it to an airtight container. It will last in the refrigerator for up to 4 days. For freezing, portion out into freezer-safe bags or containers.