Super Chicken Chili

Warm up your weeknights with this hearty Super Chicken Chili, a flavor-packed one-pot wonder loaded with tender shredded chicken, vibrant bell peppers, and a medley of black and kidney beans. Infused with smoky paprika, zesty chili powder, and fragrant cumin, this chili delivers bold, comforting flavors with every bite. Perfect for cozy dinners or game-day feasts, this easy recipe comes together in under an hour and can be customized with optional garnishes like fresh cilantro, tangy sour cream, and melted cheddar cheese. Whether you’re craving a satisfying family meal or a crowd-pleasing dish, this Super Chicken Chili is a guaranteed winner!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 pieces (about 1 pound) boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 1 15-ounce can diced tomatoes (with juices)
• 1 8-ounce can tomato sauce
• 1 cup chicken broth
• 1 15-ounce can cooked black beans, rinsed and drained
• 1 15-ounce can cooked kidney beans, rinsed and drained
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 small jalapeño pepper, seeded and minced (optional)
• 2 tablespoons fresh cilantro leaves, chopped (optional, for garnish)
• 0.5 cup shredded cheddar cheese (optional, for serving)
• 0.25 cup sour cream (optional, for serving)

Directions

Step 1

Begin by prepping your ingredients. Dice the onion and bell peppers, mince the garlic, and, if using, seed and mince the jalapeño pepper.

Step 2

Heat 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium heat.

Step 3

Season the chicken breasts with a pinch of salt and pepper, then place them in the pot. Cook for 4-5 minutes per side, until golden brown. Remove the chicken from the pot and set aside on a plate.

Step 4

In the same pot, add the diced onion and cook for 2-3 minutes until softened. Stir in the garlic, diced bell peppers, and jalapeño (if using), and cook for an additional 5 minutes.

Step 5

Add the chili powder, cumin, smoked paprika, oregano, salt, and black pepper to the pot. Stir well to evenly coat the vegetables in the spices.

Step 6

Return the seared chicken breasts to the pot. Add the diced tomatoes (with their juice), tomato sauce, chicken broth, black beans, and kidney beans.

Step 7

Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 20 minutes, stirring occasionally.

Step 8

After 20 minutes, remove the chicken breasts from the pot. Shred the chicken using two forks, then return the shredded chicken to the pot and stir well.

Step 9

Taste the chili and adjust the seasoning with additional salt or spices as needed. Allow the chili to cook uncovered for another 5-10 minutes to thicken, if desired.

Step 10

Serve hot with optional garnishes such as chopped fresh cilantro, shredded cheddar cheese, and a dollop of sour cream.

Nutrition Facts

Serving size	(2559.1g)

Amount per serving	% Daily Value*
Calories	2807.5

Total Fat 95.4g	0%
Saturated Fat 32.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 861.1mg	0%
Sodium 5373.4mg	0%
Total Carbohydrate 134.1g	0%
Dietary Fiber 42.9g	0%
Total Sugars 27.4g
Protein 335.6g	0%

Vitamin D 21.1IU	0%
Calcium 822.1mg	0%
Iron 23.0mg	0%
Potassium 4920.8mg	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: 31.4%

Protein: 49.0%

Carbs: 19.6%