Chicken Chili It's Red Not White

Say goodbye to bland and embrace bold, hearty flavors with "Chicken Chili It's Red Not White," a vibrant twist on classic chili that's big on spice and texture. Featuring tender, shredded chicken breast immersed in a rich tomato-based broth, this recipe is packed with layers of flavor from sautéed onions, peppers, garlic, and a medley of smoky spices like chili powder, cumin, and paprika. Black beans, kidney beans, and a hint of sugar lend depth and balance to every comforting spoonful. Ready in just an hour, this easy one-pot wonder is perfect for weeknight dinners or cozy gatherings, and it’s customizable with toppings like fresh cilantro, shredded cheddar, and sour cream. Dive into a bowl of this irresistible red chicken chili and experience chili night reimagined!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 3 cloves Garlic cloves, minced
• 1 medium Red bell pepper, diced
• 1 medium Green bell pepper, diced
• 28 ounces Diced tomatoes (canned, with juices)
• 15 ounces Tomato sauce
• 2 cups Chicken broth
• 2 tablespoons Chili powder
• 1 tablespoon Ground cumin
• 1 teaspoon Smoked paprika
• 1 teaspoon Ground oregano
• 0.5 teaspoon Ground cayenne pepper
• 1 teaspoon Salt
• 15 ounces Black beans (canned, rinsed and drained)
• 15 ounces Kidney beans (canned, rinsed and drained)
• 1 teaspoon Sugar
• 0.25 cup Fresh cilantro, chopped (optional for garnish)
• 0.5 cup Shredded cheddar cheese (optional for topping)
• 0.25 cup Sour cream (optional for topping)

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 with a pinch of salt and pepper, and sear them in the pot for 4-5 minutes per side, until golden brown. Remove the chicken from the pot and set aside.

Step 3

Add the remaining tablespoon of olive oil to the pot, then sauté the diced onion for 3-4 minutes, until softened.

Step 4

Add the minced garlic, red bell pepper, and green bell pepper to the pot. Cook for another 3-4 minutes, stirring frequently, until the vegetables are tender.

Step 5

Pour in the diced tomatoes, tomato sauce, and chicken broth, stirring everything together.

Step 6

Add chili powder, ground cumin, smoked paprika, oregano, cayenne pepper, and salt to the pot. Stir to combine the spices evenly.

Step 7

Return the chicken breasts to the pot. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and simmer for 20 minutes.

Step 8

Carefully remove the chicken breasts from the pot and shred them using two forks.

Step 9

Return the shredded chicken to the pot, then add the black beans, kidney beans, and sugar. Stir to combine, and let the chili simmer uncovered for another 15 minutes.

Step 10

Taste and adjust seasoning, adding more salt, chili powder, or cayenne if desired.

Step 11

Serve the chili hot, garnished with fresh cilantro. Optionally, top with shredded cheddar cheese and a dollop of sour cream for extra richness.

Nutrition Facts

Serving size	(3498.0g)

Amount per serving	% Daily Value*
Calories	2480.8

Total Fat 82.8g	0%
Saturated Fat 27.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 385.8mg	0%
Sodium 7630.0mg	0%
Total Carbohydrate 238.1g	0%
Dietary Fiber 73.0g	0%
Total Sugars 56.7g
Protein 196.8g	0%

Vitamin D 15.5IU	0%
Calcium 1179.1mg	0%
Iron 31.6mg	0%
Potassium 6409.6mg	0%

*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: 30.0%

Protein: 31.7%

Carbs: 38.3%