Suzy's 3 Bean Chicken Chili

Warm up any day with Suzy's 3 Bean Chicken Chili, a hearty and flavor-packed recipe that’s as nourishing as it is satisfying. This one-pot wonder combines tender bites of diced chicken breasts with a vibrant medley of black, kidney, and pinto beans, all simmered in a rich, spiced tomato broth. Aromatic garlic, onions, and bell peppers form the base of this chili, while chili powder, cumin, smoked paprika, and a hint of cayenne pepper add layers of bold flavor. Sweet pops of frozen corn and a garnish of fresh cilantro elevate this comforting dish, making it perfect for weeknight dinners or game day gatherings. Serve it with shredded cheddar, a dollop of sour cream, or your favorite toppings for a customizable meal that the whole family will love. Ready in under an hour and loaded with protein and fiber, this chili is a wholesome twist on a classic favorite!

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1.5 pounds chicken breasts (boneless, skinless, diced into 1-inch cubes)
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1 medium yellow onion (chopped)
• 1 medium green bell pepper (chopped)
• 3 cloves garlic cloves (minced)
• 2 tablespoons chili powder
• 1.5 teaspoons ground cumin
• 1 teaspoons smoked paprika
• 0.25 teaspoons cayenne pepper (optional, for heat)
• 2 cups chicken broth (low sodium)
• 28 ounces diced tomatoes (canned, with juices)
• 2 tablespoons tomato paste
• 15 ounces black beans (canned, drained and rinsed)
• 15 ounces kidney beans (canned, drained and rinsed)
• 15 ounces pinto beans (canned, drained and rinsed)
• 1 cup frozen corn kernels
• 0.25 cup fresh cilantro (chopped, for garnish)
• 0.5 cup shredded cheddar cheese (for topping, optional)
• 0.5 cup sour cream (for topping, optional)

Directions

Step 1

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

Step 2

Add the diced chicken to the pot, season with salt and black pepper, 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 chopped onion, green bell pepper, and minced garlic. Cook for 4-5 minutes, stirring occasionally, until the vegetables are softened.

Step 4

Stir in the chili powder, ground cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute to toast the spices.

Step 5

Pour in the chicken broth, diced tomatoes (with their juices), and tomato paste. Stir to combine.

Step 6

Return the cooked chicken to the pot, followed by the black beans, kidney beans, pinto beans, and frozen corn. Stir everything together.

Step 7

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

Step 8

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

Step 9

Remove from heat and let the chili rest for 5 minutes before serving.

Step 10

Ladle the chili into bowls and garnish with chopped cilantro. Optional toppings include shredded cheddar cheese and sour cream.

Nutrition Facts

Serving size	(3006.0g)

Amount per serving	% Daily Value*
Calories	2921.8

Total Fat 79.5g	0%
Saturated Fat 24.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 638.3mg	0%
Sodium 5448.6mg	0%
Total Carbohydrate 254.9g	0%
Dietary Fiber 75.4g	0%
Total Sugars 24.6g
Protein 304.9g	0%

Vitamin D 46.0IU	0%
Calcium 996.4mg	0%
Iron 28.9mg	0%
Potassium 6326.7mg	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: 24.2%

Protein: 41.3%

Carbs: 34.5%