Chunky Chicken Chili (with Recipe Video)

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A rich, chunky chili paired with classic skillet cornbread for a comforting supper any evening.

Chunky Chicken Chili - A rich, chunky chili paired with classic skillet cornbread for a comforting supper any evening.

I make all sorts of kinds of chili, but this particular version I have probably made more than all the other ones combined.

As a matter of fact, “probably” is an understatement.

I have made this way more than any of the other varieties combined.

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To Make Chunky Chicken Chili You Will Need:

  • chicken breasts
  • olive oil
  • onion
  • sweet bell pepper (yellow, orange or red)
  • garlic
  • chili powder
  • cumin
  • cinnamon
  • oregano
  • salt
  • black pepper
  • mixed beans or kidney beans
  • tomato sauce
  • frozen whole kernel corn
  • shredded cheese & sour cream for topping
  • Dutch oven

Watch Me Make This Recipe:

This chili goes great with skillet cornbread.

I normally start the cornbread right before I do the chili, that way the chili gets done right around the time the cornbread is finished baking.

Click right here for my Skillet Cornbread recipe.

Good old-fashioned Skillet Cornbread - get the recipe from Cosmopolitan Cornbread

Enjoy!

Chunky Chicken Chili - A rich, chunky chili paired with classic skillet cornbread for a comforting supper any evening.

Chunky Chicken Chili

Constance Smith – Cosmopolitan Cornbread
A rich, chunky chili paired with classic skillet cornbread for a comforting supper any evening.
5 from 3 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Soups and Stews
Cuisine American
Servings 6
Calories 351 kcal

Ingredients
  

  • 3 chicken breasts, boneless, skinless, cut into 1" chunks
  • 1-2 Tb olive oil
  • 1 large onion, diced
  • 1 sweet bell pepper, yellow, orange, or red, seeded and diced
  • 3 cloves garlic, minced
  • 1 1/2 Tb chili powder
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon
  • 1 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 32 oz mixed beans or kidney beans, 2 cans, rinsed & drained
  • 32 oz tomato sauce, 2 cans
  • 1 1/2 c frozen whole kernel corn
  • shredded cheese & sour cream for topping

Instructions
 

  • To begin, heat the oil in a Dutch oven.
  • Add the onion, pepper, garlic, and chicken and cook until chicken is no longer pink and the veggies are tender.
  • Stir in the spices to coat and cook for a couple minutes.
  • Stir in the beans, tomato sauce, and corn.
  • Bring it to a boil, then reduce heat, cover, and simmer about 10 – 15 minutes, or until the chicken is cooked through.
  • Serve with sour cream, shredded cheese, tortilla chips, or whatever you like.
  • Enjoy!

Nutrition

Serving: 1cCalories: 351kcalCarbohydrates: 39gProtein: 29gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 7gCholesterol: 58mgSodium: 812mgFiber: 8gSugar: 12g

Nutritional information is auto-generated and the accuracy is not guaranteed.

Did You Try This?I’d Love For You to Share it on Instagram and tag me! @CosmopolitanCornbread

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