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. I found this recipe on Sally’s Baking Addiction, and adapted it to be cooked traditionally on the stovetop. 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 😉
Chicken Chili
Servings 6 Servings
Ingredients
- ¾ - 1 pound boneless 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, drained
- 1 (8 ounce) can tomato sauce
- ½ cup water
- ¼ cup diced onion
- 2 cloves garlic, minced
- ½ 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
Instructions
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Heat oil in a large vessel over medium high heat. Add chicken and cook until no longer raw. Reduce heat to medium low and transfer chicken to a plate and shred.
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Add remaining ingredients and shredded chicken to the pot and stir. Cover and cook until thick and bubbly, about 30 minutes.
Interesting recipe!
Very tasty. Perfect for cold weather
Thank you so much for your feedback!