Chicken Chili

Chicken Chili

A perfect dish for the fall winter season. Tender chicken, veggies, green chilies and beans, all cook in a rich tomato base sauce until thick and flavorful. This mildly spicy Chicken Chili will warm you to the bones. Serve over rice for a filling and satisfying meal.

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Who doesn’t love chili season? It’s the ultimate cozy food. A big bowl of meat and beans with soul warming spices in a thick tomato stew like sauce. It’s definitely a favorite in our home. There are so many variations and toppings, I love them all!

This Chicken Chili is so comforting and full of flavor. It’s super thick and has lots of tender white meat chicken and beans. The spices are bold but not burn-your-face-off spicy. We love to serve it over a bed of cilantro lime rice, and top with cheddar cheese and sour cream. Yum! Truly one of our favorite comfort food meals. And did I mention how easy it is too!

The key to achieving the best flavor when making chili is to give it some time. It doesn’t have to be hours (unless you’re slow-cooking or use a tough cut of meat) but a good 45-minutes or longer will give the sauce and spices time to bloom and infuse all its glories in the chicken and beans.

Ingredients For Chicken Chili:

  • Olive oil
  • Chicken– I use boneless skinless chicken breasts but you can use thigh meat as well.
  • Onion- Small yellow, white or sweet onion.
  • Garlic- I use 1 garlic clove but use as much as you like.
  • Seasonings- Ground cumin, chili powder, oregano, paprika, salt and pepper or use a packet of taco seasoning.
  • Green chilies– Mild fire roasted green chilies.
  • Tomato paste– This is a must for chili.
  • Tomatoes- I use crushed fire roasted tomatoes.
  • Chicken Stock– I use better than bouillon chicken base has the best flavor.
  • Beans– Pinto & red kidney beans, drained but not rinsed.

Topping Ideas:

This is where the fun happens. There are so many topping ideas. Here are a few of the ones we love for Chicken Chili.

  • Shredded cheddar or Monterey Jack cheese
  • Fresh avocado
  • Sour cream
  • Cilantro
  • Fresh chopped tomatoes
  • Red onion
  • Frito chips

Substitutions:

Chicken Chili is an easy dish to add in or substitute with ingredients you have on hand. For instance, if you like dark meat instead, use boneless skinless chicken thighs in place of the chicken breasts. Or use a regular can of diced tomatoes in place of fire roasted. Just about any kind of bean will work in this recipe- black beans, garbanzo beans, white beans, etc.. And if you have a packet of taco seasoning, use that instead of the seasonings to keep it super simple. You could even throw in a can of drained corn.



How To Make Chicken Chili:

Tip: This dish comes together quickly so have the ingredients ready to go before you start.

Step 1. Heat a large 6 qt wide pan with fitted lid to medium high heat. Add olive oil and chicken pieces. Cook until golden brown and cooked through.

Step 2. Add onion and cook for 2-3 minutes until softened, then add garlic. Cook for 1 minute. Stir in seasonings and toast for 1 minute until fragrant.

Step 3. Add green chiles, tomato paste, fire roasted tomatoes, chicken stock and drained beans. Stir and bring to a low boil.

Step 4. Once chili is bubbling, place the lid on and turn heat down to low and simmer. Cook for 45 minutes to 1 hour, stirring occasionally. It should be thick and dark in color after the cooking time.

Step 5. Serve as is with your favorite toppings, or take it to the next level and serve over rice with toppings of your choice for a filling and heart warming meal.

Tips For The Best Chicken Chili:

  • Use a wide pan with fitted lid- Using a wide pan will help thicken the chili as it cooks because it has space for moisture to evaporate.
  • Cut chicken in bite size pieces- I like to cut the chicken in bite size half-inch pieces so each bite has a little of everything.
  • Keep an eye on the heat- Make sure the heat is set to low once you put the lid on. It should be gently simmering. If the heat gets too high the bottom could burn. Stirring every 10 minutes will also keep the chili from sticking to the bottom of the pan.

Make ahead and Freeze:

Chili in general is even better the next day so it’s perfect for making ahead of time if you’re having company or sharing a meal. Freeze Chicken Chili for up to 6 months in a sealed container or freezer safe bag. To reheat, simply thaw in refrigerator overnight and heat over the stove or microwave.



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Chicken Chili

A perfect dish for the fall winter season. Tender chicken, veggies, green chilies and beans, all cook in a rich tomato base sauce until thick and flavorful. This mildly spicy Chicken Chili stew will warm you to the bones. Serve over rice for a filling and satisfying meal.
Prep Time 15 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 25 mins
Course Dinner, Supper
Cuisine Mexican
Servings 5 people
Calories 606 kcal

Equipment

  • 1 6 qt wide pan with fitted lid

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb boneless skinless chicken breasts cut in 1/2-inch bite size pieces boneless skinless chicken thighs can be substituted
  • 1 small yellow onion, chopped fine, about 3/4 cup
  • 1 garlic clove, minced
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1 4 oz can mild fire roasted green chiles
  • 1 15 oz can crushed fire roasted tomatoes
  • 1/2 cup chicken stock
  • 1 15 oz can pinto beans, drained not rinsed
  • 1 15 oz can red kidney beans, drained not rinsed
  • salt and pepper to taste
  • cooked rice optional

Toppings:

  • shredded cheddar or Monterey Jack cheese
  • fresh avocado
  • sour cream
  • red onion
  • fresh cilantro
  • Frito chips or favorite tortilla chips

Instructions
 

  • Heat pan to medium high heat and add olive oil and chicken pieces. Cook until golden brown and cooked through.
  • Add onion and cook for 2-3 minutes until softened, then add garlic. Cook for 1 minute then stir in seasonings and toast until fragrant, about 1 minute.
  • Add green chiles, tomato paste, fire roasted tomatoes, chicken stock, and drained beans. Stir and bring to a low boil.
  • Once chili is bubbling, place the lid on and turn heat down to low and simmer. Cook for 45 minutes to 1 hour, stirring occasionally. It should be thick and dark in color after the cooking time.
  • Serve as is with your favorite toppings, or take it to the next level and serve over rice with toppings of your choice for a filling and heart warming meal.

Notes

Tips:
  • Use a wide pan with fitted lid- Using a wide pan will help thicken the chili as it cooks because it has space for moisture to evaporate.
  • Cut chicken in bite size pieces- I like to cut the chicken in bite size half-inch pieces so each bite has a little of everything.
  • Keep an eye on the heat- Make sure the heat is set to low once you put the lid on. It should be gently simmering. If the heat gets too high the bottom could burn. Stirring every 10 minutes will also keep the chili from sticking to the bottom of the pan.
  • Make ahead and freeze- Chili in general is even better the next day so it’s perfect for making ahead of time if you’re having company or sharing a meal. Freeze Chicken Chili for up to 6 months in a sealed container or freezer safe bag. To reheat, simply thaw in refrigerator overnight and heat over the stove or microwave.
NOTE: This could easily serve 6 people if serving with rice. 
Nutritional facts do not include rice or toppings. 
Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.
 
Nutrition Facts
Servings: 5
Amount per serving  
Calories 607
% Daily Value*
Total Fat 10.9g 14%
Saturated Fat 2.5g 12%
Cholesterol 81mg 27%
Sodium 346mg 15%
Total Carbohydrate 74.8g 27%
Dietary Fiber 18g 64%
Total Sugars 4.9g  
Protein 51.4g  
Vitamin D 0mcg 0%
Calcium 146mg 11%
Iron 8mg 45%
Potassium 1804mg 38%
Keyword Beans, Chicken, Chicken Chili, Chicken stock, Fire roasted tomatoes, Green chilis, Mexican spices, Onions

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