There’s definitely a nip in the air, and when it gets cold there is nothing better than a bowl of steaming hot chili.
There is already a beef-based chili recipe here on the blog, but I wanted to switch things up this time and give chicken chili a chance. The recipe comes together fast, and yields a flavorful and healthy meal. With autumn finally settling in and winter fast approaching, it looks like there is a lot of chili in my near future 😉
- 1 pound boneless skinless chicken breast
- 1 tablespoon neutral flavored oil
- 1 (14 ounce) can corn, rinsed and drained
- 1 (14 ounce) can black beans, rinsed and drained
- 1 (14 ounce) can diced tomatoes
- 1 (8 ounce) can tomato sauce
- ½ cup water
- ¼ cup diced onion
- 2 cloves garlic, minced
- 1 bell pepper, any color, diced
- ½ jalapeño pepper, seeded and minced
- 1 ½ teaspoons cumin powder
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
Heat oil in a large vessel over medium heat. Add chicken and cook until no longer raw, about 15 minutes. Reduce heat to medium low and transfer chicken to a plate and shred.
Add remaining ingredients and shredded chicken back to the pot and stir. Cover and cook until thick and bubbly, about 1 hour.
Chili powder refers to the spice blend made up of paprika, cumin, etc.; It is not meant to be confused with cayenne or red chili powder.
Slow Cooker Instructions: Combine all ingredients in the slow cooker and cook on high for 3 hours, or low for 6 hours. Remove chicken, shred, and add it back to the chili.