Chicken Chili
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1 1/2 teaspoons dried oregano
- 1 tablespoon ground cumin
- 2 large garlic cloves minced
- 2 teaspoons fine sea salt
- 2 pounds boneless skinless chicken parts cut into 3 to 4 large chunks (i use a 50/50 mix of breasts and thighs)
- 1 small yellow onion chopped small
- heat via 1 to 2 jalapenos or other fresh hot peppe minced, or a ground chili powder of your choice, to taste
- 1 28- ounce can crushed tomatoes fire-roasted if you can find them or 2 10-ounce cans ro-tel (yield is a little less but not noticeable in final chili)
- 2 2/3 cups small dried beans (i use half black beans half small red beans; i do not presoak but do read the updated note up top; read the note at the bottom if you're using kidney beans)
- 5 1/3 cups water (can replace all or part with broth)
- to serve: lime wedges sour cream or mexican crema, finely chopped white onion or thinly sliced scallion, chopped cilantro, corn or flour tortilla chips, and hot sauce
- Carbohydrate 2.06815646503925 g
- Cholesterol 0 mg
- Fat 0.276463853997961 g
- Fiber 0.437999520994675 g
- Protein 0.410727351009777 g
- Saturated Fat 0.0286175192898826 g
- Serving Size 1 1 Serving (167g)
- Sodium 777.609631024714 mg
- Sugar 1.63015694404457 g
- Trans Fat 0.0449714971758371 g
- Calories 11 calories
My Favorite Chicken Chili Recipe: A Weeknight Staple
As a busy mom, I’m always on the lookout for quick and easy meals that don't compromise on flavor. This chicken chili recipe has become a staple in my kitchen, perfect for those weeknights when time is of the essence. It’s incredibly versatile, adaptable to what I have on hand, and always a crowd-pleaser. The best part? It's so simple even a beginner cook can master it. I often make a double batch, enjoying it for dinner one night and then having leftovers for lunches throughout the week. The flavors meld beautifully overnight, making it even better the next day!
What I love most about this recipe is its adaptability. Feel free to experiment with different beans – kidney beans, pinto beans, or even a mix – to create your own unique flavor profile. If you're not a fan of spice, you can easily dial back the jalapenos or omit them altogether. Similarly, the toppings are entirely customizable. Some nights, I'll add a dollop of sour cream and some chopped cilantro. Other times, I might prefer a squeeze of lime and some crunchy tortilla chips. The beauty of this dish lies in its simplicity and its ability to be tailored to individual preferences. I've even seen variations that add corn or other vegetables – the possibilities are endless!
Beyond the ease of preparation, this chili is also incredibly budget-friendly. Chicken is a relatively inexpensive protein, and the pantry staples like beans and canned tomatoes are readily available and affordable. This means I can enjoy a delicious and satisfying meal without breaking the bank – a huge plus in my book! This chicken chili consistently earns rave reviews from my family and friends, and I’m always happy to share the recipe with anyone looking for a quick, easy, and delicious meal.
Beyond the Basics: Tips and Variations
One thing I've learned over time is that the quality of your ingredients significantly impacts the final flavor. Using good quality spices makes a world of difference. I also find that fire-roasted tomatoes add a lovely smoky depth to the chili. If you can't find them, regular crushed tomatoes work just fine. Another tip: don't be afraid to experiment with different types of chili powder or add a dash of your favorite hot sauce for extra kick!
For a heartier chili, consider adding some diced vegetables like bell peppers or zucchini. These add extra nutrients and texture without overpowering the chicken and bean flavors. Also, if you have leftover cooked chicken, you can easily incorporate it into this recipe to save even more time. Simply shred the chicken and add it towards the end of the cooking process.
This chili is perfect for meal prepping. Make a big batch on the weekend and enjoy it throughout the week. It tastes even better the next day! I often freeze portions for a quick and easy meal on a busy night. Simply thaw overnight in the refrigerator and reheat gently on the stovetop.
Serving Suggestions: Elevate Your Chili Experience
While the chili itself is delicious on its own, there are countless ways to enhance its flavor and presentation. My go-to toppings include:
- Sour cream or Mexican crema: Adds a creamy texture and tangy contrast.
- Shredded cheese: A classic chili topping that adds a salty and savory element.
- Chopped cilantro: Provides a fresh and herbaceous note.
- Lime wedges: A squeeze of lime brightens up the chili and balances the richness.
- Tortilla chips: Adds a satisfying crunch.
- Avocado: Adds healthy fats and creamy texture.
- Chopped onions: Adds a little bit of bite and sharpness.
Serve this chili with a side of cornbread, crusty bread, or even some rice for a complete and satisfying meal. No matter how you choose to enjoy it, this Chicken Chili is guaranteed to become a new family favorite.
Step-by-step
- Minced 2 large garlic cloves
- Chopped 1 small yellow onion small
- Mince heat via 1 to 2 jalapenos or other fresh hot pepper, or a ground chili powder of your choice, to taste
- Add 1 1/2 teaspoons dried oregano, 1 tablespoon ground cumin, 2 teaspoons fine sea salt
- Add 2 pounds boneless skinless chicken parts cut into 3 to 4 large chunks
- Add 1 28- ounce can crushed tomatoes fire-roasted (or 2 10-ounce cans ro-tel)
- Add 2 2/3 cups small dried beans (e.g., half black beans half small red beans)
- Add 5 1/3 cups water (can replace all or part with broth)
