Hearty Homemade Chicken Chili
A warming dish that brings comfort and satisfaction with every spoonful, perfect for chilly evenings.
Servings: 6 servings
Equipment
- Large Pot or Dutch Oven
Ingredients
Protein
- 1.5 pounds Boneless, Skinless Chicken Breast Diced into bite-sized pieces.
Fats
- 2 tablespoons Olive Oil For sautéing.
Vegetables
- 1 large Onion Diced.
- 4 cloves Garlic Minced.
- 2 medium Bell Peppers One red and one green, diced.
Canned Goods
- 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.
Spices
- 1 tablespoon Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon Paprika
Seasonings
- 1 teaspoon Salt To taste.
- 0.5 teaspoon Black Pepper To taste.
Garnish
- 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 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 softened.
- Add the diced chicken breast and cook for about 5-7 minutes until 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 combine.
- Add the rinsed black beans and kidney beans, stirring to incorporate.
- Bring to a gentle boil, then reduce heat to low and let simmer uncovered for about 30-35 minutes.
- Taste and adjust seasoning with salt and pepper. For a thicker consistency, simmer longer.
- Stir in chopped cilantro just before serving.
- Serve hot, garnished with additional cilantro if desired.
Notes
For variations, consider adding more vegetables or adjusting the spices to your taste.