Easy Chicken Chili with Beans and Peppers

This Easy Chicken Chili with Beans and Peppers is a hearty and flavorful dish that comes together in no time. Made with tender chicken, protein-packed beans, and colorful bell peppers, it’s the perfect cozy meal for a chilly night. Plus, it’s a great make-ahead option for busy weeknights or meal prep.

Why You’ll Love This Recipe

• Quick and easy: Ready in under 45 minutes, this recipe is perfect for busy nights.
• Healthy and hearty: Loaded with lean protein, fiber, and vegetables, it’s a well-balanced meal.
• Customizable: You can adjust the spice level or swap out ingredients to suit your taste.
• Meal prep-friendly: Make it in advance, and it reheats well for leftovers.
• Family-friendly: A satisfying and comforting dish that everyone will enjoy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chicken breasts, diced
• Bell peppers (red, green, or yellow), chopped
• Onion, finely chopped
• Garlic cloves, minced
• Canned beans (kidney beans, black beans, or pinto beans), drained and rinsed
• Canned diced tomatoes
• Chicken broth
• Chili powder
• Ground cumin
• Paprika
• Salt and pepper to taste
• Olive oil for cooking

Directions

1. Sauté the aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.
2. Cook the chicken: Add the diced chicken to the pot and cook until browned on all sides, about 5-6 minutes.
3. Add vegetables and seasonings: Stir in the chopped bell peppers, chili powder, cumin, paprika, salt, and pepper. Cook for 2-3 minutes until the spices are fragrant.
4. Add the beans and tomatoes: Pour in the drained beans and canned diced tomatoes, stirring to combine.
5. Simmer: Add the chicken broth, bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes to allow the flavors to meld.
6. Serve: Taste and adjust seasonings if needed. Serve hot with your favorite toppings like shredded cheese, sour cream, or chopped cilantro.

Servings and Timing

• Servings: This recipe serves 4-6 people.
• Prep time: 10 minutes
• Cook time: 35 minutes
• Total time: 45 minutes

Variations

• Vegetarian version: Replace chicken with more beans or a plant-based protein like tofu or tempeh.
• Spicier chili: Add jalapeños or increase the chili powder for an extra kick.
• Different beans: Use any variety of beans such as cannellini beans, navy beans, or chickpeas.
• Slow cooker option: Combine all ingredients in a slow cooker and cook on low for 6-7 hours, or on high for 3-4 hours.

Storage/Reheating

• Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezer: This chili freezes well. Allow it to cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months.
• Reheating: Reheat in the microwave or on the stovetop until warmed through. If the chili is too thick, add a splash of broth or water to loosen it.

FAQs

How do I make the chili thicker?

To thicken your chili, you can let it simmer uncovered to reduce the liquid or add a tablespoon of cornstarch mixed with water.

Can I use ground chicken instead of diced chicken breasts?

Yes, ground chicken works well in this recipe. Simply brown the ground chicken in the same way as the diced chicken.

Can I make this chili in an Instant Pot?

Yes, you can! Sauté the aromatics and chicken on the sauté setting, then add the rest of the ingredients. Cook on high pressure for 10 minutes, followed by a quick release.

What toppings go well with chicken chili?

Popular toppings include shredded cheese, sour cream, avocado, chopped cilantro, and tortilla chips.

Can I make this recipe ahead of time?

Yes, this chili can be made in advance and stored in the fridge for 3-4 days or frozen for longer storage.

How can I make this chili less spicy?

To reduce the spiciness, you can use mild chili powder and skip adding hot peppers or spicy seasonings.

Can I substitute the chicken broth?

You can use vegetable broth or water as a substitute if you don’t have chicken broth on hand.

What other vegetables can I add?

You can add zucchini, corn, or carrots for extra texture and nutrients.

How long can I freeze this chili?

This chili will last for up to 3 months in the freezer if stored in an airtight container.

Can I use fresh tomatoes instead of canned?

Yes, you can substitute fresh diced tomatoes, but you may need to add extra liquid or cook it longer to break down the tomatoes.

Conclusion

This Easy Chicken Chili with Beans and Peppers is a versatile, hearty, and flavorful dish that’s perfect for busy weeknights or meal prep. Packed with lean protein and veggies, it’s a meal your whole family will love. Plus, it’s easy to customize and stores well for leftovers. Enjoy it with your favorite toppings and sides for a satisfying meal!

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