Chicken chili is a fantastic twist on the classic beef chili, offering a lighter, yet equally flavorful, meal perfect for cozy nights or casual gatherings. Whether you’re a chili lover looking to try something new or someone who prefers chicken over beef, this guide will walk you through making a hearty, tasty chicken chili that’s sure to become a family favorite.
Why Choose Chicken Chili?
Chicken chili is lighter on the stomach than traditional beef chili but still packed with rich, smoky Mexican spices and comforting ingredients. It’s versatile-you can make it mild or spicy, use shredded or ground chicken, and add beans or keep it bean-free. Plus, it’s a great way to use leftover chicken or make a wholesome meal from scratch.
Essential Tips for Making the Best Chicken Chili
– Layer Your Flavors: Start with sautéed onions and garlic, then add spices like cumin, chili powder, and smoked paprika to build depth.
– Use Both White and Dark Meat: Combining chicken breast and thighs enhances texture and flavor.
– Make Your Own Chili Paste: Toast dried chilies and blend with spices and lime juice for authentic taste.
– Thicken with Masa Harina: Add a few tablespoons near the end of cooking for a subtle corn flavor and thicker consistency.
– Cook Ahead: Chili tastes even better the next day as flavors meld, so make it in advance for easy meals.
Ingredients You’ll Need
For Chili Paste (Optional but Recommended)
– Dried chili peppers (1-3 ounces)
– Garlic cloves (3)
– Cilantro (1 bunch)
– Half a yellow onion
– Smoked paprika (1 tsp)
– Cumin (1 tsp)
– Coriander (1 tsp)
– Lime juice (2 tbsp)
– Salt (1/2 tbsp)
– Avocado oil (to thin)
For the Chili
– Avocado oil (2 tbsp)
– Yellow onion (1, diced)
– Garlic cloves (3, minced)
– Chili paste (about 2/3 cup)
– Bone broth or stock (1 quart)
– Cooked, shredded chicken (2 pounds)
– Diced tomatoes (3 cups)
– Cooked beans (3 cups, rinsed)
– Salt to taste
Step-by-Step Instructions
1. Make the Chili Paste
Toast dried chilies in a pan over medium heat until they blister (avoid burning). Blend with garlic, cilantro, onion, spices, lime juice, salt, and avocado oil until smooth. This paste adds a rich, smoky base to your chili.
2. Prepare the Chili
Heat avocado oil in a large pot or Dutch oven. Sauté diced onions until translucent and slightly browned, then add minced garlic and cook for another minute or two.
Whisk in the chili paste and bone broth, bringing the mixture to a simmer. Add shredded chicken, diced tomatoes, and beans. Let it simmer for about 15 minutes to blend flavors.
Taste and adjust salt as needed. Simmer for an additional 5 minutes, then serve hot with your favorite toppings like cilantro, sour cream, cheese, or avocado.
Quick Ground Chicken Chili Option
If you’re short on time, try this simpler version using ground chicken:
– Sauté onion, red bell pepper, and garlic.
– Brown ground chicken in the pan.
– Add kidney beans, spices (cumin, coriander, oregano, chili powder, smoked paprika), canned tomatoes, chicken stock, and a splash of balsamic vinegar.
– Simmer for 25 minutes until thickened.
– Serve with toppings like shredded cheese or sour cream.
This version is easy, quick, and just as satisfying.
Flavor Boosters and Serving Suggestions
– Add a splash of lime juice or fresh herbs like cilantro to brighten the chili.
– For extra heat, include red chili flakes or chopped jalapeños.
– Serve with cornbread, tortilla chips, or over rice for a complete meal.
– Leftovers store well in the fridge for up to 4 days or freeze for longer.
Chicken chili is a comforting, flavorful dish that’s easy to customize and perfect for any occasion. Give it a try and enjoy a bowl of warmth and deliciousness!
Ready to spice up your dinner? What toppings will you add to your chicken chili?