Description
Warm your soul with this hearty chicken chili, a delightful blend of tender chicken, vibrant vegetables, and aromatic spices simmered to perfection. Perfect for chilly evenings or game nights, this recipe is easy to prepare and can be customized to suit any palate. Serve it warm with a dollop of sour cream or Greek yogurt for an extra creamy touch.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 (14.5 oz) can diced tomatoes with green chilies
- 1 (15 oz) can low-sodium kidney beans, drained and rinsed
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 cup bell peppers (mixed colors), diced
- 2 tsp chili powder
- 1 tsp ground cumin
- 2 tbsp olive oil
- 2 cups low-sodium chicken broth
- Sour cream or Greek yogurt (for topping)
Instructions
- Prepare all ingredients by dicing the onion and bell peppers, mincing the garlic, and cutting the chicken into bite-sized pieces.
- Heat olive oil in a large pot over medium heat. Add onions and bell peppers; sauté until translucent (about 5 minutes).
- Stir in garlic and cook for an additional minute until fragrant.
- Add chicken pieces and brown on all sides (approximately 6 minutes).
- Sprinkle in chili powder and cumin; stir well for about 2 minutes.
- Pour in canned tomatoes, kidney beans, and chicken broth. Bring to a gentle boil, then reduce heat to low and simmer uncovered for at least 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 28g
- Cholesterol: 90mg