Craving a comforting, flavorful meal that the whole family will devour? Look no further! This Southwest Chicken Chili is a quick, easy, and incredibly delicious recipe perfect for busy weeknights or a relaxed weekend dinner. Packed with vibrant flavors and healthy ingredients, it’s a guaranteed crowd-pleaser, offering a fantastic blend of spicy and savory notes. This healthy meal is also a great way to sneak in extra veggies!
Ingredients:
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (10-ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 (15-ounce) can corn, drained
- 1 cup chicken broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Sour cream or Greek yogurt (for garnish)
Instructions:
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Sauté the vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and bell peppers and cook for another 3-5 minutes, until slightly tender.
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Brown the chicken: Add the chicken cubes to the pot and cook, stirring occasionally, until browned on all sides.
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Simmer the chili: Stir in the black beans, kidney beans, Rotel, corn, chicken broth, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Season with salt and pepper to taste. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 20 minutes, or until the chicken is cooked through and the flavors have melded. The longer it simmers, the richer the flavor will become!
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Serve and enjoy: Ladle the chili into bowls and garnish with fresh cilantro and a dollop of sour cream or Greek yogurt. Serve with your favorite chili toppings like shredded cheese, avocado, or tortilla chips.
Cooking Tips for the Best Southwest Chicken Chili:
- For a thicker chili: Mash some of the beans against the side of the pot before simmering to thicken the chili naturally.
- Spice it up: Adjust the amount of cayenne pepper to your preferred level of heat. You can also add a few dashes of your favorite hot sauce.
- Make it ahead: This chili tastes even better the next day! Make a big batch and enjoy leftovers for lunch or dinner throughout the week. It freezes beautifully too!
- Add some depth: A tablespoon of tomato paste added with the onions adds richness and depth to the flavor.
Variations:
- Vegetarian Chili: Omit the chicken and add 1 cup of cooked quinoa or lentils for extra protein.
- Beef Chili: Substitute the chicken with 1 lb of ground beef, browning it before adding the other ingredients.
- White Chicken Chili: Skip the Rotel and use white beans instead of black and kidney beans. Add a can of diced green chilies for a lighter, brighter flavor.
Nutritional Information (per serving, approximate):
This information is an estimate and may vary based on specific ingredients and portion sizes.
- Calories: Approximately 350-400
- Protein: Approximately 25-30g
- Fat: Approximately 10-15g
- Carbohydrates: Approximately 30-40g
This easy and delicious Southwest Chicken Chili is a perfect example of homemade cooking at its finest. It's a fantastic quick dinner idea, a healthy meal option, and an ideal recipe for those looking for best recipes to add to their repertoire. Enjoy!