Melanie's Chicken Chili

Warm, hearty, and packed with bold, smoky flavors, Melanie's Chicken Chili is the ultimate comfort food for any season. This easy-to-make recipe combines tender, diced chicken breasts with a colorful medley of red and green bell peppers, kidney and black beans, and sweet corn, all simmered in a spiced tomato base infused with chili powder, cumin, and smoked paprika. Perfect for busy weeknights, this one-pot meal comes together in just 45 minutes and serves six generously. Garnish with fresh cilantro, shredded cheese, or a dollop of sour cream for an irresistible finish. Whether you’re warming up on a chilly evening or feeding a crowd during game day, Melanie's Chicken Chili is a flavorful and protein-packed dish that’s sure to impress.

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, skinless), diced
• 1 medium Yellow onion, diced
• 3 units Garlic cloves, minced
• 1 medium Red bell pepper, diced
• 1 medium Green bell pepper, diced
• 2 tablespoons Chili powder
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 28 ounces Crushed tomatoes (canned)
• 1 cup Chicken broth
• 15 ounces Kidney beans (canned), drained and rinsed
• 15 ounces Black beans (canned), drained and rinsed
• 1 cup Corn kernels (canned or frozen)
• 2 tablespoons Fresh cilantro, chopped (optional)
• 0 as desired Shredded cheese (for garnish, optional)
• 0 as desired Sour cream (for garnish, optional)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced chicken breasts to the pot and cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the pot and set aside.

Step 3

In the same pot, add the diced onion and cook for 3-4 minutes, until softened.

Step 4

Stir in the minced garlic, diced red and green bell peppers, and cook for another 2-3 minutes, until the vegetables begin to soften.

Step 5

Add the chili powder, ground cumin, smoked paprika, salt, and black pepper to the pot. Stir well to coat the vegetables in the spices and cook for 1 minute, until fragrant.

Step 6

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

Step 7

Return the cooked chicken to the pot, along with the kidney beans, black beans, and corn kernels. Stir until everything is well mixed.

Step 8

Bring the chili to a simmer, then reduce the heat to low. Cover the pot and let it cook for 20 minutes, stirring occasionally to prevent sticking.

Step 9

Taste the chili and adjust the seasoning with more salt or pepper, if needed.

Step 10

Serve the chicken chili hot, topped with chopped cilantro, shredded cheese, and sour cream if desired. Enjoy!

Nutrition Facts

Serving size	(3012.8g)

Amount per serving	% Daily Value*
Calories	2486.7

Total Fat 67.2g	0%
Saturated Fat 19.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 430.6mg	0%
Sodium 6428.5mg	0%
Total Carbohydrate 260.6g	0%
Dietary Fiber 76.8g	0%
Total Sugars 58.9g
Protein 221.0g	0%

Vitamin D 28.7IU	0%
Calcium 813.4mg	0%
Iron 29.5mg	0%
Potassium 6692.5mg	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: 23.9%

Protein: 34.9%

Carbs: 41.2%