Easy Chicken Chili

Perfect for busy weeknights, this Easy Chicken Chili brings bold flavors to your table in just 45 minutes. Packed with protein-rich diced chicken, a hearty medley of beans, and vibrant bell peppers, this one-pot wonder is simmered in a zesty tomato base infused with chili powder, cumin, and paprika. Sweet corn adds a touch of balance to the spices, making it family-friendly yet irresistibly flavorful. Serve it piping hot with optional garnishes like shredded cheddar, fresh cilantro, and a dollop of sour cream for the ultimate comfort meal. Whether you’re craving a quick dinner or prepping for game day, this healthy chicken chili recipe will become your go-to for a satisfying, wholesome dish that warms you from the inside out.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 pound Chicken breasts, boneless and skinless, diced
• 1 medium Yellow onion, diced
• 3 cloves Garlic cloves, minced
• 1 medium Green bell pepper, diced
• 1 medium Red bell pepper, diced
• 2 teaspoons Chili powder
• 1 teaspoon Ground cumin
• 1 teaspoon Paprika
• 28 ounces Crushed tomatoes (canned)
• 1 cup Chicken broth
• 15 ounces Black beans (canned), drained and rinsed
• 15 ounces Kidney beans (canned), drained and rinsed
• 1 cup Sweet corn (canned or frozen)
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 2 tablespoons Cilantro, chopped (optional, for garnish)
• 0.5 cup Cheddar cheese, shredded (optional, for garnish)
• 0.25 cup Sour cream (optional, for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium-high heat.

Step 2

Add the diced chicken breast to the pot and cook for about 5-6 minutes, stirring occasionally, until the chicken is no longer pink. Remove the chicken and set aside.

Step 3

In the same pot, add the diced onion and cook for 2-3 minutes until softened.

Step 4

Stir in the minced garlic, green bell pepper, and red bell pepper. Cook for another 3-4 minutes, stirring occasionally.

Step 5

Add the chili powder, ground cumin, and paprika to the pot. Stir well to coat the vegetables in the spices, and cook for 1-2 minutes until fragrant.

Step 6

Pour in the crushed tomatoes and chicken broth. Stir to combine and bring the mixture to a gentle simmer.

Step 7

Return the cooked chicken to the pot, then add the black beans, kidney beans, sweet corn, salt, and ground black pepper. Stir everything together.

Step 8

Reduce the heat to low and let the chili simmer for 15-20 minutes, stirring occasionally to prevent sticking.

Step 9

Taste and adjust seasonings if needed.

Step 10

Serve the chicken chili hot in bowls. Garnish with chopped cilantro, shredded cheddar cheese, and a dollop of sour cream, if desired.

Nutrition Facts

Serving size	3098.2 grams (3098.2g)

Amount per serving	% Daily Value*
Calories	2650

Total Fat 81.70g	105%
Saturated Fat 28.30g	142%
Polyunsaturated Fat 2.70g
Cholesterol 476mg	159%
Sodium 6529mg	284%
Total Carbohydrate 262.10g	95%
Dietary Fiber 73.90g	264%
Total Sugars 62.10g
Protein 230.20g	460%

Vitamin D 35IU	174%
Calcium 1046mg	80%
Iron 28mg	157%
Potassium 6760mg	144%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.2%

Protein: 34.0%

Carbs: 38.8%