Chicken Chili Recipe
This slow-cooked dish is perfect for chilly evenings or when you need a comforting meal that requires minimal effort. So, let's dive into this mouth watering dish.
Equipment
- Crock Pot or slow cooker
- Cutting board
- Knife
- Can opener
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 1.5 lbs (680g) boneless, skinless chicken breasts, diced
- 1 can (15 oz/425g) kidney beans, drained and rinsed
- 1 can (15 oz/425g) black beans, drained and rinsed
- 1 can (15 oz/425g) diced tomatoes
- 1 cup (240ml) chicken broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 jalapeno pepper, seeds removed and finely chopped (optional, for heat)
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Optional toppings: shredded cheese, sour cream, chopped cilantro, diced avocado.
Instructions
- Begin by preparing the ingredients. Dice the chicken breasts into bite-sized pieces. Finely chop the onion, bell pepper, and jalapeno pepper (if using). Mince the garlic.
- Heat a skillet over medium heat and add a drizzle of olive oil. Add the diced chicken to the skillet and cook until lightly browned on all sides. Remove the chicken from the skillet and set aside.
- In your crock pot, combine the browned chicken, kidney beans, black beans, diced tomatoes, chicken broth, chopped onion, minced garlic, bell pepper, and jalapeno pepper.
- Add the chili powder, cumin, paprika, salt, and pepper to the crock pot. Stir well to combine all the ingredients.
- Cover the crock pot with the lid and cook on low for 4-6 hours or on high for 2-3 hours. The longer you cook, the more flavorful the chili will be.
- Once the cooking time is up, taste the chili and adjust the seasoning if needed.
- Serve the chicken chili hot in bowls. Garnish with your choice of toppings, such as shredded cheese, sour cream, chopped cilantro, or diced avocado.