Hearty One-Pot Chicken Chili
A comforting and easy one-pot chicken chili perfect for busy weeknights.
Equipment
- 1 large pot for cooking
- 1 cutting board for chopping ingredients
- 1 knife for cutting chicken
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can 14.5 oz diced tomatoes, undrained
- 1 can 15 oz kidney beans, rinsed and drained
- 1 can 15 oz black beans, rinsed and drained
- 1 cup chicken broth
Instructions
Preparation
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Add minced garlic and chicken pieces to the pot. Cook until chicken is browned on all sides, about 7 minutes.
- Stir in chili powder, cumin, paprika, salt, and black pepper, coating the chicken evenly with spices.
- Add diced tomatoes, kidney beans, black beans, and chicken broth to the pot. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, stirring occasionally.
Serving
- Serve hot, garnished with your choice of toppings such as cheese, sour cream, or green onions.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave.
Notes
Pro Tips: Use freshly ground spices for a bolder flavor. Ingredient Substitutions: Substitute turkey for a leaner option. How to Serve: Serve with cornbread or tortilla chips. Storage & Freshness: Store in the fridge for up to three days. Make-Ahead Tips: Prepare the ingredients ahead of time for an even quicker meal.