Mini's Chicken Chili

Warm up your dinner table with the vibrant and comforting flavors of Mini's Chicken Chili, a hearty one-pot wonder perfect for weeknight meals or casual gatherings. Packed with tender shredded chicken, creamy cannellini beans, and a rainbow of mini bell peppers, grape tomatoes, and red onions, this chili is as visually appealing as it is delicious. The rich, smoky broth is infused with chili powder, cumin, and smoked paprika for a bold kick, while fresh lime wedges and cilantro add a zesty finishing touch. Garnish each bowl with a satisfying crunch of mini tortilla chips and melty cheddar cheese for a dish that's guaranteed to become a crowd favorite. Ready in just 45 minutes, this quick and easy recipe is perfect for busy families and meal preppers alike. Keywords: chicken chili, easy one-pot recipes, hearty dinner ideas, 30-minute meals, chili with fresh vegetables.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup mini bell peppers, diced
• 1 cup mini grape tomatoes, halved
• 0.5 cup mini red onions, finely chopped
• 3 cloves minced garlic
• 2 cups chicken broth
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 can cannellini beans, drained and rinsed
• 1 cup mini tortilla chips
• 0.5 cup shredded cheddar cheese
• 2 tablespoons fresh cilantro, chopped (optional)
• 4 pieces lime wedges (for serving)

Directions

Step 1

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

Step 2

Season the chicken breasts with salt and black pepper. Add them to the pot and sear for 3-4 minutes per side, until lightly browned. Remove the chicken and set aside.

Step 3

In the same pot, add the diced mini bell peppers, halved mini grape tomatoes, finely chopped mini red onions, and minced garlic. Sauté for 5-7 minutes, until softened and aromatic.

Step 4

Pour in the chicken broth and stir in the tomato paste, chili powder, ground cumin, and smoked paprika. Mix well to combine.

Step 5

Return the chicken breasts to the pot and bring the mixture to a simmer. Cover and cook for 15 minutes, or until the chicken is fully cooked through.

Step 6

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

Step 7

Stir in the cannellini beans and cook for another 5 minutes, until heated through.

Step 8

Serve the chili hot in bowls. Top with mini tortilla chips, shredded cheddar cheese, and fresh cilantro, if desired. Squeeze a lime wedge over each serving for a fresh burst of flavor.

Nutrition Facts

Serving size	(2020.6g)

Amount per serving	% Daily Value*
Calories	2131.1

Total Fat 80.2g	0%
Saturated Fat 23.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 446.1mg	0%
Sodium 4759.4mg	0%
Total Carbohydrate 158.8g	0%
Dietary Fiber 34.1g	0%
Total Sugars 25.9g
Protein 195.1g	0%

Vitamin D 4.5IU	0%
Calcium 835.4mg	0%
Iron 18.8mg	0%
Potassium 4330.7mg	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: 33.8%

Protein: 36.5%

Carbs: 29.7%