Smoky Paprika Chicken Chili Bowls
Smoky Paprika Chicken Chili Bowls
Ingredients
For the Chili
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 3 garlic, minced
- 1 pound ground chicken
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 14 1/2 ounces diced tomatoes, undrained
- 15 ounces tomato sauce
- 1 1/2 cups chicken broth, low sodium
- 15 ounces red kidney beans, rinsed and drained
For Serving
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 lime, cut into wedges, for serving
- 1 avocado, diced, for garnish
- 2 cups corn chips, crushed, for serving
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and red bell pepper. Cook, stirring occasionally, until softened, about 5-7 minutes.
⏱️ 7 min
- 2
Add minced garlic and cook for 1 minute more until fragrant.
⏱️ 1 min
- 3
Add ground chicken to the pot. Break it up with a spoon and cook until browned, about 5-8 minutes. Drain any excess fat.
⏱️ 8 min
- 4
Stir in chili powder, smoked paprika, ground cumin, dried oregano, kosher salt, and black pepper. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.
⏱️ 2 min
- 5
Pour in the undrained diced tomatoes, tomato sauce, chicken broth, and rinsed red kidney beans. Stir everything to combine.
⏱️ 2 min
- 6
Bring the chili to a simmer, then reduce the heat to low, cover, and let it cook for at least 20-25 minutes, or up to an hour, stirring occasionally, to allow the flavors to meld. The longer it simmers, the richer the flavor.
⏱️ 25 min
- 7
Taste and adjust seasoning as needed. If the chili is too thick, add a splash more chicken broth. If it's too thin, simmer uncovered for a few more minutes.
⏱️ 3 min
- 8
Ladle the hot chili into bowls. Garnish with chopped fresh cilantro, diced avocado, and crushed corn chips. Serve with lime wedges on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Smoky Paprika Chicken Chili Bowls
Ingredients
For the Chili
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 3 garlic, minced
- 1 pound ground chicken
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 14 1/2 ounces diced tomatoes, undrained
- 15 ounces tomato sauce
- 1 1/2 cups chicken broth, low sodium
- 15 ounces red kidney beans, rinsed and drained
For Serving
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 lime, cut into wedges, for serving
- 1 avocado, diced, for garnish
- 2 cups corn chips, crushed, for serving
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and red bell pepper. Cook, stirring occasionally, until softened, about 5-7 minutes.
⏱️ 7 min - 2
Add minced garlic and cook for 1 minute more until fragrant.
⏱️ 1 min - 3
Add ground chicken to the pot. Break it up with a spoon and cook until browned, about 5-8 minutes. Drain any excess fat.
⏱️ 8 min - 4
Stir in chili powder, smoked paprika, ground cumin, dried oregano, kosher salt, and black pepper. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.
⏱️ 2 min - 5
Pour in the undrained diced tomatoes, tomato sauce, chicken broth, and rinsed red kidney beans. Stir everything to combine.
⏱️ 2 min - 6
Bring the chili to a simmer, then reduce the heat to low, cover, and let it cook for at least 20-25 minutes, or up to an hour, stirring occasionally, to allow the flavors to meld. The longer it simmers, the richer the flavor.
⏱️ 25 min - 7
Taste and adjust seasoning as needed. If the chili is too thick, add a splash more chicken broth. If it's too thin, simmer uncovered for a few more minutes.
⏱️ 3 min - 8
Ladle the hot chili into bowls. Garnish with chopped fresh cilantro, diced avocado, and crushed corn chips. Serve with lime wedges on the side.
⏱️ 5 min