Zesty Chicken and Three-Bean Chili
Zesty Chicken and Three-Bean Chili
Ingredients
For the Chili
- 1 tablespoon olive oil
- 1 pound ground chicken
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 jalapeño, seeded and minced (optional, for heat)
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can diced tomatoes, undrained (28 ounce)
- 1 can tomato sauce, (15 ounce)
- 1 1/2 cups chicken broth
- 1 can red kidney beans, rinsed and drained (15 ounce)
- 1 can black beans, rinsed and drained (15 ounce)
- 1 can pinto beans, rinsed and drained (15 ounce)
For Garnish (Optional)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup sour cream or Greek yogurt
- 1/4 cup shredded cheddar cheese
- 1 lime, cut into wedges
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
⏱️ 1 min
- 2
Add the ground chicken to the pot and cook, breaking it up with a wooden spoon, until it is fully browned. Drain any excess fat if necessary.
⏱️ 8 min
- 3
Stir in the chopped yellow onion, minced garlic, chopped red bell pepper, and minced jalapeño (if using). Sauté for 5 to 7 minutes, or until the vegetables have softened.
⏱️ 7 min
- 4
Add the chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper to the pot. Cook for 1 minute, stirring constantly, until the spices are fragrant.
⏱️ 1 min
- 5
Pour in the undrained diced tomatoes, tomato sauce, and chicken broth. Bring the mixture to a gentle simmer.
⏱️ 3 min
- 6
Add the rinsed and drained red kidney beans, black beans, and pinto beans to the pot. Stir well to combine all ingredients.
⏱️ 2 min
- 7
Reduce the heat to low, cover the pot, and let the chili simmer for at least 20 to 30 minutes, stirring occasionally, to allow the flavors to meld and deepen.
⏱️ 30 min - 8
Taste the chili and adjust seasonings as needed, adding more salt, pepper, or chili powder to your preference.
⏱️ 1 min
- 9
Ladle the hot chili into bowls. Garnish with fresh cilantro, a dollop of sour cream or Greek yogurt, shredded cheddar cheese, and a lime wedge, if desired, before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Zesty Chicken and Three-Bean Chili
Ingredients
For the Chili
- 1 tablespoon olive oil
- 1 pound ground chicken
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 jalapeño, seeded and minced (optional, for heat)
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can diced tomatoes, undrained (28 ounce)
- 1 can tomato sauce, (15 ounce)
- 1 1/2 cups chicken broth
- 1 can red kidney beans, rinsed and drained (15 ounce)
- 1 can black beans, rinsed and drained (15 ounce)
- 1 can pinto beans, rinsed and drained (15 ounce)
For Garnish (Optional)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup sour cream or Greek yogurt
- 1/4 cup shredded cheddar cheese
- 1 lime, cut into wedges
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
⏱️ 1 min - 2
Add the ground chicken to the pot and cook, breaking it up with a wooden spoon, until it is fully browned. Drain any excess fat if necessary.
⏱️ 8 min - 3
Stir in the chopped yellow onion, minced garlic, chopped red bell pepper, and minced jalapeño (if using). Sauté for 5 to 7 minutes, or until the vegetables have softened.
⏱️ 7 min - 4
Add the chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper to the pot. Cook for 1 minute, stirring constantly, until the spices are fragrant.
⏱️ 1 min - 5
Pour in the undrained diced tomatoes, tomato sauce, and chicken broth. Bring the mixture to a gentle simmer.
⏱️ 3 min - 6
Add the rinsed and drained red kidney beans, black beans, and pinto beans to the pot. Stir well to combine all ingredients.
⏱️ 2 min - 7
Reduce the heat to low, cover the pot, and let the chili simmer for at least 20 to 30 minutes, stirring occasionally, to allow the flavors to meld and deepen.
⏱️ 30 min - 8
Taste the chili and adjust seasonings as needed, adding more salt, pepper, or chili powder to your preference.
⏱️ 1 min - 9
Ladle the hot chili into bowls. Garnish with fresh cilantro, a dollop of sour cream or Greek yogurt, shredded cheddar cheese, and a lime wedge, if desired, before serving.
⏱️ 2 min