Name: Easy Chicken Chili
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tablespoon olive oil; 1 medium white or yellow onion, peeled and diced; 1 medium red bell pepper, cored and diced; 4 cloves garlic, peeled and minced; 3 cups chicken stock; 2 (15-oz) can fire-roasted diced tomatoes, with their juices; 2 (15-oz) can beans of your choice, rinsed and drained (I used pinto and dark red kidney beans); 2 cups diced or shredded chicken*; 1 (4-ounce) can diced green chiles; 1 tablespoon chili powder; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; sea salt and freshly-cracked black pepper; toppings: diced avocado, chopped fresh cilantro, diced green or red onions, shredded cheddar cheese, sour cream, and/or crumbled corn tortilla chips

Description

This easy chicken chili recipe is easy to make on the stovetop in just 30 minutes, it’s naturally gluten-free, and tastes SO cozy and delicious.

Ingredients

Scale

1 tablespoon olive oil
1 medium white or yellow onion, peeled and diced
1 medium red bell pepper, cored and diced
4 cloves garlic, peeled and minced
3 cups chicken stock
2 (15-oz) can fire-roasted diced tomatoes, with their juices
2 (15-oz) can beans of your choice, rinsed and drained (I used pinto and dark red kidney beans)
2 cups diced or shredded chicken*
1 (4-ounce) can diced green chiles
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
sea salt and freshly-cracked black pepper
toppings: diced avocado, chopped fresh cilantro, diced green or red onions, shredded cheddar cheese, sour cream, and/or crumbled corn tortilla chips

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Instructions

Sauté veggies. Heat oil in a large stockpot over medium-high heat. Add onion and red pepper and sauté for 5 minutes, stirring occasionally, until softened. Add garlic and sauté for 2 more minutes, stirring occasionally.
Add remaining ingredients: Add the chicken stock, diced tomatoes, beans, chicken, diced green chiles, chili powder, smoked paprika and cumin, and stir to combine. Continue cooking until the chili reaches a simmer. Then reduce heat to medium-low and continue to simmer (uncovered) for 10 minutes.
Season: Taste and season with salt and pepper, as needed.
Serve: Serve immediately, piled high with all of your favorite toppings.

Notes

Storage instructions: Leftovers can refrigerated in a food storage container for up to 3 days, or frozen for up to 3 months.

Chicken recommendations: I made this recipe with some Instant Pot Shredded Chicken that I had in the freezer. But you could also make and dice/shred my Baked Chicken Breast recipe, or just buy and shred a rotisserie chicken!