Red Chicken Chili

Warm up your kitchen with this hearty and flavorful Red Chicken Chili, a crowd-pleasing recipe packed with robust spices and vibrant ingredients. This dish features tender shredded chicken simmered to perfection in a rich, tomato-based broth infused with chili powder, cumin, paprika, and a touch of cayenne for just the right amount of heat. Red bell peppers, diced onions, and kidney beans add texture and color, while fresh cilantro makes for a bright, aromatic garnish. Ready in under an hour, this one-pot comfort food is perfect for busy weeknights or cozy gatherings. Serve it with crusty bread, over rice, or with your favorite toppings like shredded cheese or sour cream for a truly satisfying meal. Perfect for when you're craving a spicy, wholesome chili, this recipe combines ease and bold flavors that will have your family asking for seconds.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 pieces (about 1 pound) boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 large red bell pepper, diced
• 3 cloves garlic, minced
• 1.5 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 0.5 teaspoon cayenne pepper
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 28 ounces crushed tomatoes
• 1 cup chicken broth
• 15 ounces red kidney beans, drained and rinsed
• 2 tablespoons fresh cilantro, chopped (optional for garnish)

Directions

Step 1

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.

Step 2

Season the chicken breasts on both sides with half of the salt and black pepper.

Step 3

Place the chicken in the pot and sear for 3-4 minutes on each side until lightly browned. Remove and set aside.

Step 4

Add the remaining 1 tablespoon of olive oil to the pot. Add the diced onion and red bell pepper, cooking for 5 minutes until softened.

Step 5

Stir in the minced garlic, chili powder, cumin, paprika, and cayenne pepper. Cook for 1-2 minutes until aromatic.

Step 6

Pour in the crushed tomatoes and chicken broth. Stir to combine.

Step 7

Return the chicken breasts to the pot. Bring the mixture to a simmer, cover, and let it cook for 20 minutes.

Step 8

Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.

Step 9

Stir in the red kidney beans and simmer uncovered for an additional 10 minutes to allow the flavors to meld.

Step 10

Taste and adjust seasoning, adding more salt or spices if needed.

Step 11

Ladle the chili into bowls. Garnish with fresh cilantro, if using, and serve warm. Enjoy!

Nutrition Facts

Serving size	2540.7 grams (2540.7g)

Amount per serving	% Daily Value*
Calories	2415

Total Fat 65.10g	83%
Saturated Fat 13.90g	70%
Polyunsaturated Fat 2.70g
Cholesterol 771mg	257%
Sodium 4652mg	202%
Total Carbohydrate 128.60g	47%
Dietary Fiber 37.80g	135%
Total Sugars 30.50g
Protein 318.50g	637%

Vitamin D 9IU	45%
Calcium 458mg	35%
Iron 25mg	141%
Potassium 5658mg	120%

*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: 24.7%

Protein: 53.7%

Carbs: 21.7%