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Chicken and Bean Chili

A comforting bowl of Chicken and Bean Chili that embodies the essence of fall and family gatherings. This hearty dish is packed with flavor and warmth.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 tablespoons olive oil For sautéing; can substitute with vegetable oil.
  • 1 lb chicken breasts Can use thighs for more moisture.
  • 1 pinch salt For flavor enhancement.
  • 1 pinch pepper For flavor enhancement.
  • 1 onion, diced Adds sweetness and depth; can use shallots.
  • 1 yellow bell pepper, diced For a crunchy, colorful touch.
  • 1 tablespoon green chilis or jalapeños, chopped Brings a kick; adjust based on heat preference.
  • 2 cloves garlic, minced Enhances the dish aromaticly; can use garlic powder.
  • 1 teaspoon ground coriander Adds a citrusy note; can use cumin instead.
  • 1 teaspoon dried oregano Showcases earthy flavor; can use thyme instead.
  • 1 teaspoon ground cumin Can be swapped with chili powder.
  • 1 teaspoon paprika Contributes vibrant color; can use smoked paprika.
  • 1 tablespoon chili powder The heart of the dish; adjust to taste.
  • 1 teaspoon salt For balance; adjust to taste.
  • 28 oz canned tomatoes, diced Chili base; can use fresh tomatoes.
  • 15 oz kidney beans, drained and rinsed Offers heft and rich flavor; can use black beans.
  • 15 oz black beans, drained and rinsed Adds color and texture; can use pinto beans.
  • 1 cup frozen corn kernels Sweetens the dish.
  • 1 tablespoon Worcestershire sauce Rounds out flavors; can use soy sauce.
  • 1 cinnamon stick Introduces warmth; can use ground cinnamon.
  • 1 cup cream cheese For rich creaminess; can substitute Greek yogurt.

Method
 

Preparation
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat.
  2. Add the chicken breasts, season with salt and pepper, and cook until browned on all sides.
  3. Remove the chicken from the pot and set aside.
  4. Add the remaining olive oil, diced onion, and yellow bell pepper to the same pot, and sauté for a few minutes until vegetables start to soften.
  5. Add the chopped green chilis, minced garlic, and all herbs, spices, and salt; mix well.
  6. Add the canned diced tomatoes with their juices, kidney beans, black beans, frozen corn, and Worcestershire sauce. Stir to combine.
  7. Return the cooked chicken to the pot, nestling it into the sauce, and add the cinnamon stick on top.
  8. Bring the chili to a simmer over low heat, cover, and cook for about 30 minutes.
  9. Remove the chicken and shred it using two forks.
  10. Use an immersion blender to blend the sauce slightly, leaving some whole beans for texture.
  11. Stir in the shredded chicken and cream cheese until incorporated, taste and adjust the seasonings.
  12. Ladle into bowls and garnish with toppings.
Slow Cooker Method
  1. Brown the chicken.
  2. Add all ingredients except cream cheese and cook on low for 6-8 hours.
  3. Stir in the cream cheese during the last 30 minutes.

Notes

For extra depth, let the chili sit overnight in the fridge. Add fresh lime juice just before serving for brightness. Garnish with fresh cilantro and sour cream.