Description
This hearty Chicken Chili is your ultimate cold-night comfort — warm, flavorful, and ready in just 30 minutes! Packed with tender chicken, beans, and bold spices, it’s a quick, soul-soothing dish that’ll chase the chill away with every spoonful.
Ingredients
1 tbsp olive oil
1 lb ground chicken (or shredded rotisserie chicken)
1 small onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 (15 oz) can diced tomatoes
1 (15 oz) can tomato sauce
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
2 tbsp chili powder
1 tsp cumin
1/2 tsp smoked paprika
1/4 tsp cayenne pepper (optional)
Salt and pepper to taste
1 cup chicken broth
Toppings: shredded cheese, sour cream, cilantro, jalapeños, lime wedges
Instructions
1. In a large pot or Dutch oven, heat olive oil over medium heat.
2. Add onion, garlic, and bell pepper; sauté for 3–4 minutes until softened.
3. Add ground chicken and cook until browned, breaking it apart with a spoon.
4. Stir in chili powder, cumin, paprika, cayenne, salt, and pepper.
5. Pour in diced tomatoes, tomato sauce, beans, and chicken broth. Stir well to combine.
6. Bring to a simmer, then reduce heat to medium-low and cook for 15–20 minutes, stirring occasionally.
7. Taste and adjust seasoning as needed.
8. Serve hot with your favorite toppings — cheese, sour cream, or fresh cilantro.
Notes
Use rotisserie chicken for an even faster version.
Add corn for sweetness or chipotle peppers for smoky heat.
For a creamy twist, stir in a bit of cream cheese or Greek yogurt at the end.
Leftovers taste even better the next day — perfect for meal prep!
Serve with cornbread or tortilla chips for the ultimate cozy meal.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 7g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 36g
- Cholesterol: 85mg