Chicken Chili
Craving a hearty meal that warms the soul? This chicken chili recipe is just what you need! Packed with tender chicken, colorful bell peppers, and a medley of spices, it’s perfect for cozy evenings or gatherings. With simple ingredients and an easy cooking process, you can whip up a delicious pot of chicken chili in no time. Let’s dive into this exciting recipe that will surely become a family favorite!
Ingredients
– 2 chicken breasts, diced
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 can (15 oz) diced tomatoes
– 1 bell pepper, chopped
– 1 onion, diced
– 2 cloves garlic, minced
– 2 cups chicken broth
– 1 tablespoon chili powder
– 1 teaspoon cumin
– Salt and pepper to taste
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 15 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Each serving of chicken chili (1 cup) contains approximately:
– Calories: 350
– Protein: 30g
– Carbohydrates: 40g
– Fat: 10g
– Fiber: 8g
This is based on one serving for one person.
Step-by-Step Cooking Process
1. In a large pot, heat a tablespoon of olive oil over medium heat.
2. Add diced onions and bell peppers; sauté until softened.
3. Stir in minced garlic and cook for an additional minute.
4. Add the diced chicken breasts; cook until no longer pink.
5. Sprinkle in chili powder, cumin, salt, and pepper; stir well.
6. Pour in the diced tomatoes and chicken broth; mix thoroughly.
7. Add kidney beans and bring the mixture to a simmer.
8. Reduce heat and let it cook uncovered for about 20 minutes.
9. Stir occasionally to prevent sticking; adjust seasoning as desired.
10. Serve hot, garnished with fresh cilantro if desired.
Alternative Ingredients
You can easily substitute the chicken with turkey or use plant-based proteins for a vegetarian version. Additionally, feel free to swap kidney beans with black beans or add corn for extra sweetness.
Serving and Pairings
Chicken chili pairs wonderfully with cornbread, rice, or tortilla chips. Top with sour cream, shredded cheese, or avocado for added creaminess and flavor.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stove or microwave until heated through. Chicken chili can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.
Cooking Mistakes
– Don’t skip the sautéing step; it builds flavor.
– Avoid overcooking the chicken to keep it tender.
– Ensure you use enough seasoning; taste and adjust as needed.
– Don’t rush the simmering process; let flavors meld.
– Avoid using too much liquid; aim for a thick consistency.
Helpful Tips
– Use fresh herbs for a brighter flavor.
– Experiment with different types of beans.
– Add a splash of lime juice before serving for zest.
– Keep it spicy with jalapeños or hot sauce.
FAQs
Can I make chicken chili in a slow cooker?
Absolutely! Brown the chicken and sauté the onions and peppers first, then transfer everything to a slow cooker. Cook on low for 6-8 hours for a deliciously melded flavor.
What can I add for more heat?
To amp up the heat, consider adding diced jalapeños, red pepper flakes, or a dash of hot sauce during cooking.
Is chicken chili healthy?
Yes, chicken chili can be a healthy meal option, especially with lean chicken and plenty of beans and vegetables. It’s high in protein and fiber while being relatively low in calories.
Can I use frozen chicken?
Yes, you can use frozen chicken in this recipe. Just be sure to cook it thoroughly and adjust the cooking time as needed.
How long does chicken chili last in the fridge?
Chicken chili can last in the refrigerator for about 3 days when stored properly in an airtight container.
Conclusion
In conclusion, this chicken chili recipe is a delightful and nutritious dish that is sure to satisfy any appetite. With its blend of spices and wholesome ingredients, it’s perfect for family dinners or meal prep. Enjoy the warmth and comfort that this dish brings, and don’t hesitate to make it your own with various toppings and sides!
Chicken Chili
Ingredients
- 2 chicken breasts diced
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz diced tomatoes
- 1 bell pepper chopped
- 1 onion diced
- 2 cloves garlic minced
- 2 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a large pot, heat a tablespoon of olive oil over medium heat.
- Add diced onions and bell peppers; sauté until softened.
- Stir in minced garlic and cook for an additional minute.
- Add the diced chicken breasts; cook until no longer pink.
- Sprinkle in chili powder, cumin, salt, and pepper; stir well.
- Pour in the diced tomatoes and chicken broth; mix thoroughly.
- Add kidney beans and bring the mixture to a simmer.
- Reduce heat and let it cook uncovered for about 20 minutes.
- Stir occasionally to prevent sticking; adjust seasoning as desired.
- Serve hot, garnished with fresh cilantro if desired.