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Prep Time15 Mins
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Cook Time30 Mins
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Serving6
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This hearty chicken chili is packed with flavor and perfect for chilly nights. It’s a delicious alternative to traditional beef chili and is sure to become a family favorite!
Ingredients
Directions
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and chopped bell peppers. Cook for another 3 minutes or until the peppers are slightly softened.
Add the ground chicken to the pot. Cook, stirring often, until the chicken is browned and cooked through, about 7-10 minutes.
Stir in the diced tomatoes with green chilies, kidney beans, corn, chicken broth, chili powder, cumin, paprika, salt, and pepper. Mix well to combine all ingredients.
Bring the chili to a boil, then reduce the heat to low. Cover and let it simmer for 30 minutes, stirring occasionally.
Taste and adjust seasoning as needed. If desired, stir in chopped cilantro just before serving.
Conclusion
Tips:Serve this chili with your favorite toppings, such as shredded cheese, sour cream, or diced avocado. Leftover chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat on the stovetop or in the microwave before serving. Enjoy your delightful chicken chili!
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