Easy Chicken Chili Recipe

square image of a bowl of chicken chili and is red in color and garnished with shredded cheese, avocado and sour cream

This easy-to-make chili is loaded with chicken, beans, corn, and veggies. Healthy and a perfect meal for a cold night that's packed with flavor.

Course Soup

Cuisine Mexican

Diet Low Fat

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 422kcal

Author Rena

Equipment

Ingredients

2 Cups Shredded Chicken or Turkey
1 Tbsp Olive Oil
1 Sweet Onion diced
1 Red Bell Pepper Chopped
3 Garlic Cloves minced
1 Can Diced Tomatoes (15 oz )
2 Cups Chicken or Turkey Broth
1 (15oz) Can Black Beans rinsed and drained
1 1/2 Cup Frozen Sweet Corn ( or 15 oz can ) rinsed and drained
1 Tsp Chili Powder
1 Tsp Ground Cumin
1 Tsp Dried Oregano
1/2 Tsp Chili Flakes
Sea salt and pepper, to taste

OPTIONAL TOPPINGS:

Shredded cheese, avocado, tortilla chips, cilantro, sour cream, greek yogurt, sliced jalapeno etc.

Instructions

Heat oil in a pot over medium-high heat. Add onion, peppers, garlic and sauté until tender, 5-7 minutes.
Stir in beans, corn, tomatoes, broth, chicken or turkey, and spices. Lower the heat and simmer for about 15-20 minutes or until the chili thickens and flavors blend.
Season with salt and pepper to your taste.
Add your favorite toppings and enjoy!

Video

Notes

To save time, use a store-bought rotisserie chicken or leftover chicken that you have on hand.
You can, of course, roast or pan-fry the chicken and shred that, if you wish.
You can sub chicken for ground turkey, or ground beef.
Olive or avocado oil is good.
You can use any broth you have handy.
If you are watching your salt intake, opt for low-sodium chicken broth and low-sodium canned beans.
Skip the cheese and other dairy toppings for a lactose-free option
For a vegan option, use vegetable broth and skip the chicken.
If topping with shredded cheese, ideally shred your own. Pre-shredded cheese doesn't melt that well.
Increase or decrease the chili flakes, depending on the spice level you'd like.

Storage:

Place leftovers in a container and store them in the fridge for up to 5 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.

Nutritional facts:

Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition