Hearty Chicken Chili
In this hearty and flavorful chili recipe, tender shredded chicken is combined with a medley of colorful vegetables and aromatic spices. The result is a comforting and satisfying dish that is perfect for a cozy dinner. With the added option to customize with a variety of delicious toppings, this recipe is sure to become a family favorite.
— Constant Cookbook
Ingredients
- 2 onions, chopped
- 6 cloves of garlic, chopped
- 1 red bell pepper, chopped
- 2 cans kidney beans, rinsed and drained (you can use any kind of beans if you don’t have kidney beans)
- 2 tbsp tomato paste
- 2 cans crushed tomatoes
- 1 cup chicken or turkey stock
- 3 tbsp chili powder
- 2 tbsp dried hot red pepper flakes
- 1 tbsp ground cumin
- 1 teaspoon dried oregano
- salt and pepper to taste
- 4 cups of shredded chicken (great use for leftover chicken breasts or if you roasted a whole chicken you can use that too!)
Instructions
- In a large heavy bottom pot, add the olive oil over medium high heat.
- Add the red and orange bell pepper, poblano pepper and yellow and red onion and sauté for 10-12 minutes until the vegetables start to cook down. Add the garlic and chili powder and sauté for 1-2 more minutes.
- Next, add the ground chicken. Break it up into pieces with a wooden spoon and sauté until golden brown.
- Once the chicken is cooked, add chopped chipotle chili peppers, adobo sauce, crushed tomatoes and chicken stock. Stir to combine and reduce the heat to medium. Add the drained black beans and simmer for 20 minutes until the chili thickens.
- Once the chili has thickened, you can reduce the heat to low and keep it on the stove until you are ready to serve.
- Top with any of the optional toppings and enjoy.
Nutrition
- Calories: 259 kcal
- Carbohydrate Content: 26 g
- Protein Content: 18 g
- Fat Content: 10 g
- Saturated Fat Content: 2 g
- Trans Fat Content: 0.04 g
- Cholesterol Content: 50 mg
- Sodium Content: 945 mg
- Fiber Content: 8 g
- Sugar Content: 5 g
- Unsaturated Fat Content: 8 g
- Serving Size: 1 serving
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