Scrumptious Spicy Chicken Chili Recipe

Chili is the ultimate Super Bowl food. Try my chicken version in place of beef. It’s fresh with a bold, spicy kick. Enjoy this hearty stew while watching the game on Sunday, or it’s also perfect for any night of the week. This spicy chicken chili is a crowd pleaser and so yummy!

Garnish this spicy chicken chili with sliced green onions, chopped cilantro, a dollop of sour cream and fresh lime wedges for an even more festive meal. Tortillas for dipping are a must! Try this comfort food when craving a satisfying and filling quick dish on a lazy afternoon.

Scrumptious Spicy Chicken Chili Recipe

Gretel Shaw

This spicy chicken chili is a classic comfort food you can never go wrong with. This is an easy recipe to try at home.

5 from 1 vote

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Prep Time 12 mins

Cook Time 35 mins

Total Time 47 mins

Course Side Dish

Cuisine Mexican

Servings 8 people

Calories 401 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 3 teaspoons paprika
• 3 teaspoons ground cumin
• 2 teaspoons red pepper flakes
• 1 ½ teaspoons chili powder (chilli powder in British English)
• ½ teaspoon cayenne pepper
• 2 tablespoons canola oil
• 1 pound ground chicken (minced chicken)
•  
  1 pound chicken tenders - sliced into 1/2-inch pieces
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper - finely ground
• 1 large yellow onion - diced
• 1 large jalapeño - stemmed and minced
• 6 cloves garlic - minced
• 3 tablespoons tomato paste
• 29 ounces tomato - diced
• 3 cups chicken stock (chicken broth or chicken bouillon)
• 31 ounces white beans - drained and rinsed
• ¼ cup cilantro (coriander) - chopped

Instructions

 

• Mix all the listed spices in a bowl.
• Heat oil in a pot over high heat. Add all the chicken. Season with 1 1/2 teaspoons salt and 24 turns on the pepper mill. Sauté until lightly browned, 6 minutes.
• Reduce heat to medium. Stir in onions, jalapeño, garlic and spices. Sauté until veggies are tender, 3 minutes. Add tomato paste and sauté for 30 seconds.
• Add tomatoes, stock and beans. Season with 1 1/2 teaspoons salt and 8 turns on the pepper mill. Bring to a boil over medium-high heat. Reduce to medium-low and cook until all the flavours combine for 35 minutes, stirring periodically.
• Divide among 8 bowls. Divide and garnish with cilantro.

Nutrition

Calories: 401kcalCarbohydrates: 40gProtein: 37gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 88mgSodium: 593mgPotassium: 1548mgFiber: 9gSugar: 6gVitamin A: 528IUVitamin C: 20mgCalcium: 161mgIron: 7mg

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