Why the Chicken Chili Is a Great Chicken Dish
Chicken chili stands out as a fantastic dish for several reasons.
First, it’s incredibly versatile; I can easily adjust the spice levels to match my mood or crowd.
Second, it’s a one-pot wonder, making cleanup a breeze after a hearty meal.
I love how the flavors meld together, creating a comforting warmth that’s perfect for chilly nights.
Plus, it’s packed with protein and fiber, keeping me satisfied longer.
Finally, I can serve it with various toppings like cilantro, lime, or hot sauce, allowing everyone to customize their bowl.
It’s a winner in my kitchen, and I’m sure it’ll be in yours too!
Ingredients of Chicken Chili
When it comes to making a delicious bowl of chicken chili, gathering the right ingredients is key. You want to make certain you have all the flavors lined up, ready to create that warm, comforting dish that makes your home smell amazing.
Plus, having everything prepped and ready to go can make the cooking process a lot smoother. Trust me, nothing is worse than realizing you forgot the garlic halfway through cooking. So, let’s get to it and take a look at what you’ll need for this spicy chicken and bean chili!
Ingredients:
- 2 tablespoons canola oil
- 1 medium onion, chopped
- 2 large garlic cloves, minced
- 1 lb boneless skinless chicken thighs, cut into thin strips
- 4 teaspoons pure chile powder
- 1 tablespoon ground cumin
- 2 teaspoons oregano
- 3 cups canned low sodium chicken broth
- 1 1/2 cups canned chopped tomatoes, with their juice
- 2 jalapeno peppers, seeds and ribs removed, chopped
- Salt & freshly ground black pepper, to taste
- 1 (15 ounce) can black beans, drained and rinsed
- 1/3 cup chopped fresh cilantro, for garnish
- Lime wedges, for serving
- Hot sauce, for serving
Now, let’s talk about some considerations when it comes to these ingredients. First off, if you’re not a fan of spice, you might want to adjust the number of jalapeños or skip them altogether.
On the flip side, if you love the heat, go ahead and toss in an extra pepper or two! And don’t forget about the beans — black beans are great, but you could also experiment with pinto beans or kidney beans if you’re feeling adventurous.
Also, fresh cilantro adds a burst of flavor, but if you’re one of those who thinks it tastes like soap (I see you), feel free to substitute with parsley or just leave it out altogether.
The beauty of chili is that it’s super forgiving and allows for personal touches, making it perfect for any palate. So, gather your ingredients and get ready to whip up something delicious!
How to Make Chicken Chili
Making your very own Spicy Chicken & Bean Chili isn’t just a cooking task; it’s a cozy experience that fills your kitchen with mouthwatering aromas. So, let’s roll up those sleeves and get to it.
First things first, grab yourself 2 tablespoons of canola oil and heat it up in a large non-reactive saucepan. I usually turn the burner on medium heat, and then toss in 1 medium chopped onion and 2 large minced garlic cloves. You’ll want to cook those until they’re just barely tender — think soft and inviting, not mushy.
And while you’re at it, the smell of sautéing onion and garlic will likely make you wonder why you don’t do this more often.
Next, it’s time for the star of the show — the chicken. You’ll need 1 pound of boneless skinless chicken thighs cut into thin strips. Add those to the pan, and cook until they’re no longer pink, which should take about 3 minutes. You don’t want to overcook them at this stage, or you’ll end up with dry chicken.
Once the chicken is ready, stir in 4 teaspoons of pure chile powder, 1 tablespoon of ground cumin, and 2 teaspoons of oregano. Can you smell that? It’s the promise of flavor!
Now, pour in 3 cups of low sodium chicken broth and 1 ½ cups of canned chopped tomatoes (juice included, please — we want all that goodness). Oh, and don’t forget to add in 2 chopped jalapeño peppers, but only if you’re feeling adventurous. Season it all with salt and freshly ground black pepper to taste.
Cover the pot, bring it to a nice boil, then let it simmer over low heat for about 15 minutes.
After that, we’re almost there! Stir in 1 (15 ounce) can of drained and rinsed black beans, and let it simmer uncovered for another 15 minutes, or until the chili thickens up.
This is the moment when you can taste-test and adjust the seasonings if needed. Just be careful, because the temptation to eat it straight from the pot is real — trust me, I’ve been there.
When it’s all said and done, ladle that spicy goodness into bowls, sprinkle with 1/3 cup of chopped fresh cilantro, and serve with lime wedges and hot sauce on the side. Because who doesn’t love a little kick?
Enjoy the fruits of your labor, and don’t forget to show off your culinary skills to anyone who walks through the door.
Chicken Chili Substitutions & Variations
If you’re looking to mix things up with your chili, there are plenty of substitutions and variations to contemplate.
For a lighter option, try using ground turkey or shredded rotisserie chicken. You can switch black beans for pinto or kidney beans to change the flavor profile.
If you want extra heat, add diced serrano peppers or even a splash of your favorite hot sauce.
For a vegetarian twist, replace chicken with hearty vegetables like zucchini or mushrooms.
Finally, experiment with spices like smoked paprika or chipotle powder to give your chili a unique flair.
Enjoy discovering your favorites!
What to Serve with Chicken Chili
While enjoying a warm bowl of chicken chili, I often find it’s the perfect time to think about what to pair with it. A side of cornbread is my go-to choice; it’s buttery and complements the chili beautifully.
I also love serving tortilla chips for that extra crunch. A simple green salad adds vibrancy, balancing the spiciness.
If I’m feeling indulgent, I’ll whip up some cheesy quesadillas to share. For drinks, a cold beer or invigorating limeade works wonders.
These sides elevate my chili experience, making each bite even more enjoyable!
Additional Tips & Notes
Pairing sides with chicken chili enhances the overall experience, but there are also some tips to keep in mind while preparing the dish.
First, don’t skimp on seasoning; adjusting salt and pepper to your taste can make a huge difference.
I also recommend letting the chili sit for a while before serving; the flavors meld beautifully with time.
If you like it spicier, feel free to add more jalapeños or a dash of cayenne.
Finally, for a creamy touch, consider topping it with a dollop of sour cream or Greek yogurt.
Enjoy experimenting with variations!