This quick and easy chicken chili recipe is a perfect dish for busy weeknights or chilly weekends. Made with tender chicken, bold spices, and hearty beans, this flavorful chili will warm your soul. It's a crowd-pleasing meal that can be prepared in just under 30 minutes. Serve it with some crusty bread or tortilla chips and enjoy a satisfying bowl of comfort food!
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 jalapeno pepper, seeded and minced
- 1 can (14 ounces) diced tomatoes
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) corn kernels, drained
- 1 cup chicken broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- Salt and pepper, to taste
- Optional toppings: shredded cheese, chopped cilantro, sour cream, sliced avocado
Directions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced chicken to the pot and cook until browned, about 5-7 minutes. Remove the chicken from the pot and set aside.
- In the same pot, add the diced onion, minced garlic, red bell pepper, and jalapeno pepper. Cook until the vegetables are softened, about 5 minutes.
- Add the diced tomatoes, black beans, kidney beans, corn kernels, chicken broth, chili powder, cumin, paprika, salt, and pepper to the pot. Stir well to combine.
- Bring the chili to a simmer and let it cook for 15 minutes, stirring occasionally.
- Return the cooked chicken to the pot and let it simmer for an additional 5 minutes, allowing the flavors to meld together.
- Taste the chili and adjust the seasoning if needed. Add more salt, pepper, chili powder, or cumin according to your preference.
- Serve the chicken chili hot in bowls. Top with shredded cheese, chopped cilantro, sour cream, and sliced avocado, if desired.
- Enjoy this delicious and comforting quick chicken chili!
