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When the weather turns chilly and you just need that hug-in-a-bowl feeling, nothing beats a massive pot of simmering chili. I’m Anna, and I’m obsessed with making everyday cooking simple and joyful, especially when it comes to big, satisfying meals. Forget complicated recipes that take all weekend! This Loaded Chicken Chili is my go-to comfort food solution. It’s packed with tender chicken, tons of colorful vegetables, and three kinds of beans swimming in the richest broth you can imagine. Trust me, this recipe is going to be the star of your winter rotation.
Why This Loaded Chicken Chili Stands Out
After years of trying to balance flavor with speed, I finally perfected this recipe. My goal is always to give you the most flavor for the least amount of fuss, and this chili proves it. It’s not just chicken swimming in tomato sauce; it’s a true symphony of texture. We get that perfect bite because we balance the soft, shredded-when-cooked chicken with hearty beans and sweet carrots and peppers. That’s what makes it a truly Loaded Chicken Chili, not just a standard soup. It’s hearty enough to keep you full, but clean enough that you don’t feel weighed down.
Table Of content
Gathering Your Ingredients for Loaded Chicken Chili
The secret to a truly deep-flavored chili is using fresh ingredients where it counts and making sure you prep those canned goods right! We’re making enough here for 8 generous servings, so grab your biggest pot. Having everything ready before you turn on the stove makes this whole process fly by. Don’t skimp on the spices, either; they are the backbone of this incredible Loaded Chicken Chili.
Chicken and Base Components
You’ll need about 1\u00bd pounds of boneless, skinless chicken thighs cut into nice bite-sized pieces—I prefer thighs because they stay juicy even after simmering. For the aromatics, dice up one large yellow onion, one red bell pepper, and one green bell pepper. Don’t forget to peel and dice two medium carrots, and chop up one medium zucchini. For a tiny bit of heat that doesn’t overpower the pot, seed and mince one jalape\u00f1o pepper. Finally, mince 4 cloves of garlic; you want that fresh garlic punch!
Spice Blend and Liquid Elements
This is where the magic happens! Measure out 1 tablespoon of chili powder, 2 teaspoons of ground cumin, 1 teaspoon of dried oregano, and \u00bd teaspoon each of smoked paprika, kosher salt, and black pepper. Now for the bulk: You need three cans of beans—black, pinto, and kidney—and make sure you drain and rinse them well! That gets rid of all that starchy liquid. Add one large 28-ounce can of diced tomatoes (keep the juice!) and one 4-ounce can of diced green chiles. Finally, pour in 3 cups of low-sodium chicken broth.
Fresh Finishers and Serving Options
We finish strong! Stir in 1\u00bd cups of frozen corn kernels right near the end. Once it’s off the heat, you absolutely must mix in 2 tablespoons of fresh lime juice and \u00bc cup of fresh cilantro, chopped. For serving, get ready for a feast! Put out small bowls of shredded cheddar cheese, diced avocado, a dollop of sour cream, sliced green onions, and some crunchy tortilla chips. Lime wedges are a must for squeezing over the top!
Step-by-Step Instructions for Perfect Loaded Chicken Chili
Alright, apron on! Let’s get this wonderful Loaded Chicken Chili on the simmer. Since this is a stovetop recipe, we want to build the flavor layer by layer. Getting the heat right in the beginning is half the battle, so stay close to the pot for the first 15 minutes.
Browning the Chicken for Deep Flavor
First things first, get a large Dutch oven or heavy pot hot over medium-high heat, and add your 2 tablespoons of olive oil. While that’s heating up, season your chicken pieces lightly with \u00bd teaspoon of salt and \u00bc teaspoon of pepper. Drop the chicken into the shimmering oil—it should sizzle! Cook it for about 5 to 6 minutes, stirring now and then, until all those pieces are nicely browned on every side. Don’t crowd the pan; we want brown bits, not steamed chicken.
Sautéing Vegetables and Blooming Spices
Once the chicken is browned, toss in all your diced veggies: that onion, both bell peppers, carrots, zucchini, and the minced jalape\u00f1o. Let them cook down for 6 to 8 minutes. You want them starting to get soft and sweet. Now, make a little space in the center of the pot and add your garlic, chili powder, cumin, oregano, smoked paprika, and the rest of your salt and pepper. Stir those spices into the hot oil for just 1 minute until you can really smell them—that’s called blooming, and it makes a huge difference!
Simmering the Loaded Chicken Chili Base
Time to bring in the liquids! Stir in all three types of rinsed beans, the undrained diced tomatoes, the green chiles, and the 3 cups of chicken broth. Give everything a really good stir to scrape up any browned bits from the bottom of the pot—that’s pure flavor! Bring that whole mixture up to a rolling boil over high heat, then immediately drop the heat way down to low, cover the pot, and let it simmer gently now for a full 30 minutes. This is when the flavors really start to marry.
Final Touches and Flavor Brightening
After 30 minutes, uncover the chili and stir in the 1\u00bd cups of frozen corn kernels. Let that cook for about 5 more minutes until the corn is piping hot. Now, take the pot completely off the heat. This is my favorite part: stir in the fresh lime juice and the chopped cilantro. They wake everything up! Finally, before serving, use a small thermometer to check the chicken; it needs to hit 165\u00b0F for safety. Taste it one last time and add more salt or pepper if your heart desires.
Tips for Making the Best Loaded Chicken Chili
I’ve made this Loaded Chicken Chili more times than I can count, and a few little tricks really elevate it from good to absolutely unforgettable. These aren’t complicated steps, but they make the final texture so much better and build that deep, slow-cooked flavor we love in comfort food.
Building Body Naturally
If you like your chili thick—and I certainly do—you’ve got a secret weapon hiding in your pot: the beans! Before you add all the liquid, take about a quarter of your rinsed beans out and mash them up really well with a wooden spoon right in the pot. When you simmer the chili, those mashed beans dissolve slightly, thickening the broth naturally without needing flour or cornstarch. It’s fantastic!
Timing for Maximum Flavor
This is important: Don’t rush the resting period. While it’s perfectly safe to eat right after the 30-minute simmer, the chili tastes 100 times better the next day. The spices need that extra time to mingle with the chicken and vegetables. If you can, make this chili tonight and eat it tomorrow for lunch. You won’t regret letting those flavors deepen!
Equipment Needed for Your Loaded Chicken Chili
To make this easy, you mainly need one good, heavy pot. Having the right tools means less stirring and better heat distribution. You will definitely want a large Dutch oven or a heavy-bottomed pot—this helps prevent scorching on the bottom during the simmer. Make sure you have a good cutting board and a sharp knife for all that chopping! And of course, you’ll need a sturdy spoon for stirring and a reliable meat thermometer for that final safety check.
Frequently Asked Questions About Loaded Chicken Chili
Q1. Can I make this chili ahead of time?
Oh yes, please do! This Loaded Chicken Chili is one of those recipes that tastes even richer and deeper the following day. The spices have more time to soak into the chicken and vegetables, making for a truly superior bowl the next night. Just let it cool completely before storing it.
How do I adjust the spice level in the loaded chicken chili?
If you want it milder, skip the jalapeño entirely, or use just half and leave the seeds in for a little kick. If you like it fiery, leave the seeds in that jalapeño, or add a dash of your favorite hot sauce right at the end when you’re adjusting the seasoning. You can also increase the chili powder slightly!
What if I want to use shredded chicken instead of diced?
If you have leftover cooked chicken—maybe from a rotisserie bird—you can skip the browning step entirely! Just add your shredded chicken in Step 5 when you add the beans and broth. Since it’s already cooked, you only need to simmer for 20 minutes to let it soak up the broth flavor, then proceed with the corn.
Storing and Reheating Your Loaded Chicken Chili
This recipe makes a huge batch, which is fantastic because it reheats beautifully! Don’t worry about texture loss; we’ve got a plan for that.
Storage Guidelines Table
| Storage Location | Duration | Reheating Tip |
|---|---|---|
| Refrigerator | Up to 5 days | Add a splash of broth or water when reheating on the stovetop to restore that perfect consistency. |
| Freezer | Up to 3 months | Thaw overnight in the fridge before reheating gently on the stovetop or in the microwave. |
Sharing Your Success with Loaded Chicken Chili
I hope this recipe brings as much warmth to your kitchen as it does mine! Once you’ve tried this, please come back and let me know how it went. Rate the recipe, leave a comment below, and tell me what toppings you couldn’t live without!
Gathering Your Ingredients for Loaded Chicken Chili
The secret to a truly deep-flavored chili is using fresh ingredients where it counts and making sure you prep those canned goods right! We’re making enough here for 8 generous servings, so grab your biggest pot. Having everything ready before you turn on the stove makes this whole process fly by. Don’t skimp on the spices, either; they are the backbone of this incredible Loaded Chicken Chili.
Chicken and Base Components
You’ll need about 1\u00bd pounds of boneless, skinless chicken thighs cut into nice bite-sized pieces—I prefer thighs because they stay juicy even after simmering. For the aromatics, dice up one large yellow onion, one red bell pepper, and one green bell pepper. Don’t forget to peel and dice two medium carrots, and chop up one medium zucchini. For a tiny bit of heat that doesn’t overpower the pot, seed and mince one jalape\u00f1o pepper. Finally, mince 4 cloves of garlic; you want that fresh garlic punch!
Spice Blend and Liquid Elements
This is where the magic happens! Measure out 1 tablespoon of chili powder, 2 teaspoons of ground cumin, 1 teaspoon of dried oregano, and \u00bd teaspoon each of smoked paprika, kosher salt, and black pepper. Now for the bulk: You need three cans of beans—black, pinto, and kidney—and make sure you drain and rinse them well! That gets rid of all that starchy liquid. Add one large 28-ounce can of diced tomatoes (keep the juice!) and one 4-ounce can of diced green chiles. Finally, pour in 3 cups of low-sodium chicken broth.
Fresh Finishers and Serving Options
We finish strong! Stir in 1\u00bd cups of frozen corn kernels right near the end. Once it’s off the heat, you absolutely must mix in 2 tablespoons of fresh lime juice and \u00bc cup of fresh cilantro, chopped. For serving, get ready for a feast! Put out small bowls of shredded cheddar cheese, diced avocado, a dollop of sour cream, sliced green onions, and some crunchy tortilla chips. Lime wedges are a must for squeezing over the top!
Step-by-Step Instructions for Perfect Loaded Chicken Chili
Alright, apron on! Let’s get this wonderful Loaded Chicken Chili on the simmer. Since this is a stovetop recipe, we want to build the flavor layer by layer. Getting the heat right in the beginning is half the battle, so stay close to the pot for the first 15 minutes.
Browning the Chicken for Deep Flavor
First things first, get a large Dutch oven or heavy pot hot over medium-high heat, and add your 2 tablespoons of olive oil. While that’s heating up, season your chicken pieces lightly with \u00bd teaspoon of salt and \u00bc teaspoon of pepper. Drop the chicken into the shimmering oil—it should sizzle! Cook it for about 5 to 6 minutes, stirring now and then, until all those pieces are nicely browned on every side. Don’t crowd the pan; we want brown bits, not steamed chicken.
Sautéing Vegetables and Blooming Spices
Once the chicken is browned, toss in all your diced veggies: that onion, both bell peppers, carrots, zucchini, and the minced jalape\u00f1o. Let them cook down for 6 to 8 minutes. You want them starting to get soft and sweet. Now, make a little space in the center of the pot and add your garlic, chili powder, cumin, oregano, smoked paprika, and the rest of your salt and pepper. Stir those spices into the hot oil for just 1 minute until you can really smell them—that’s called blooming, and it makes a huge difference!
Simmering the Loaded Chicken Chili Base
Time to bring in the liquids! Stir in all three types of rinsed beans, the undrained diced tomatoes, the green chiles, and the 3 cups of chicken broth. Give everything a really good stir to scrape up any browned bits from the bottom of the pot—that’s pure flavor! Bring that whole mixture up to a rolling boil over high heat, then immediately drop the heat way down to low, cover the pot, and let it simmer gently now for a full 30 minutes. This is when the flavors really start to marry.
Final Touches and Flavor Brightening
After 30 minutes, uncover the chili and stir in the 1\u00bd cups of frozen corn kernels. Let that cook for about 5 more minutes until the corn is piping hot. Now, take the pot completely off the heat. This is my favorite part: stir in the fresh lime juice and the chopped cilantro. They wake everything up! Finally, before serving, use a small thermometer to check the chicken; it needs to hit 165\u00b0F for safety. Taste it one last time and add more salt or pepper if your heart desires.
Tips for Making the Best Loaded Chicken Chili
I’ve made this Loaded Chicken Chili more times than I can count, and a few little tricks really elevate it from good to absolutely unforgettable. These aren’t complicated steps, but they make the final texture so much better and build that deep, slow-cooked flavor we love in comfort food. If you follow these little secrets, you’ll never go back to a basic chicken soup again!
Building Body Naturally
If you like your chili thick—and I certainly do—you’ve got a secret weapon hiding in your pot: the beans! Before you add all the liquid, take about a quarter of your rinsed beans out and mash them up really well with a wooden spoon right in the pot. When you simmer the chili, those mashed beans dissolve slightly, thickening the broth naturally without needing flour or cornstarch. It’s fantastic! This is the trick to getting that perfect, hearty body.
Timing for Maximum Flavor
This is important: Don’t rush the resting period. While it’s perfectly safe to eat right after the 30-minute simmer, the chili tastes 100 times better the next day. The spices need that extra time to mingle with the chicken and vegetables. If you can, make this chili tonight and eat it tomorrow for lunch. You won’t regret letting those flavors deepen!
Equipment Needed for Your Loaded Chicken Chili
To make this easy, you mainly need one good, heavy pot. Having the right tools means less stirring and better heat distribution. You will definitely want a large Dutch oven or a heavy-bottomed pot—this helps prevent scorching on the bottom during the simmer. Make sure you have a good cutting board and a sharp knife for all that chopping! And of course, you’ll need a sturdy spoon for stirring and a reliable meat thermometer for that final safety check. Having these things ready means you can focus just on the cooking!
Frequently Asked Questions About Loaded Chicken Chili
I get so many questions about customizing this recipe, and honestly, that’s the fun part of cooking! Whether you’re freezing it for a busy week or just trying to dial in the heat, here are the most common things people ask me about making the best Loaded Chicken Chili.
Can I make this chili ahead of time?
Oh yes, please do! This recipe is actually better the next day. When you let this chili cool down and sit overnight in the fridge, those spices—the cumin, the oregano, the paprika—really have time to soak into the chicken and all those vegetables. It’s one of those dishes where the flavor profile deepens overnight. So if you have time, make it the day before you plan to serve it!
How do I adjust the spice level in the loaded chicken chili?
That’s easy to control! If you want to dial down the heat, just leave out the jalapeño entirely. If you want it milder but still want that pepper flavor, use half the jalapeño and remove all the seeds. For those who love it spicy, leave the seeds in the jalapeño, or feel free to add a dash of your favorite cayenne pepper or hot sauce right at the end when you’re tasting it for salt.
What if I want to use shredded chicken instead of diced?
That’s a wonderful shortcut if you’re short on time! If you’re using pre-cooked chicken—like rotisserie chicken or leftovers—you skip the initial browning step (Steps 1 and 2). Just add your shredded chicken right in with the broth, beans, and tomatoes in Step 5. Since it’s already cooked, you only need to simmer for about 20 minutes to let it get happy in the broth before moving on to the corn.
Storing and Reheating Your Loaded Chicken Chili
This recipe makes a huge pot, and honestly, leftovers are even better the next day! You’ll want to store this chili properly so it stays safe and tastes just as good when you pull it out later. Don’t just throw the pot in the fridge! Make sure it cools down relatively quickly before sealing it up tight. It freezes like a dream, too, which is perfect for those crazy weeks when you need a guaranteed dinner ready to go.
Storage Guidelines Table
| Storage Location | Duration | Reheating Tip |
|---|---|---|
| Refrigerator | Up to 5 days | Add a splash of broth or water when reheating on the stovetop to restore that perfect consistency. |
| Freezer | Up to 3 months | Thaw overnight in the fridge before reheating gently on the stovetop or in the microwave. |
Sharing Your Success with Loaded Chicken Chili
I truly hope this recipe brings comfort to your table just like it does mine! Once you’ve had a big bowl of this hearty, flavorful chili, don’t be a stranger! Come back and let me know how it went. Rate the recipe below, or drop a comment telling me which topping combination you loved the most!
If you want to see more great recipe ideas and cooking inspiration, check out my Pinterest page!
Gathering Your Ingredients for Loaded Chicken Chili
The secret to a truly deep-flavored chili is using fresh ingredients where it counts and making sure you prep those canned goods right! We’re making enough here for 8 generous servings, so grab your biggest pot. Having everything ready before you turn on the stove makes this whole process fly by. Don’t skimp on the spices, either; they are the backbone of this incredible Loaded Chicken Chili.
Chicken and Base Components
You’ll need about 1\u00bd pounds of boneless, skinless chicken thighs cut into nice bite-sized pieces—I prefer thighs because they stay juicy even after simmering. For the aromatics, dice up one large yellow onion, one red bell pepper, and one green bell pepper. Don’t forget to peel and dice two medium carrots, and chop up one medium zucchini. For a tiny bit of heat that doesn’t overpower the pot, seed and mince one jalape\u00f1o pepper. Finally, mince 4 cloves of garlic; you want that fresh garlic punch!
Spice Blend and Liquid Elements
This is where the magic happens! Measure out 1 tablespoon of chili powder, 2 teaspoons of ground cumin, 1 teaspoon of dried oregano, and \u00bd teaspoon each of smoked paprika, kosher salt, and black pepper. Now for the bulk: You need three cans of beans—black, pinto, and kidney—and make sure you drain and rinse them well! That gets rid of all that starchy liquid. Add one large 28-ounce can of diced tomatoes (keep the juice!) and one 4-ounce can of diced green chiles. Finally, pour in 3 cups of low-sodium chicken broth.
Fresh Finishers and Serving Options
We finish strong! Stir in 1\u00bd cups of frozen corn kernels right near the end. Once it’s off the heat, you absolutely must mix in 2 tablespoons of fresh lime juice and \u00bc cup of fresh cilantro, chopped. For serving, get ready for a feast! Put out small bowls of shredded cheddar cheese, diced avocado, a dollop of sour cream, sliced green onions, and some crunchy tortilla chips. Lime wedges are a must for squeezing over the top!
Step-by-Step Instructions for Perfect Loaded Chicken Chili
Alright, apron on! Let’s get this wonderful Loaded Chicken Chili on the simmer. Since this is a stovetop recipe, we want to build the flavor layer by layer. Getting the heat right in the beginning is half the battle, so stay close to the pot for the first 15 minutes.
Browning the Chicken for Deep Flavor
First things first, get a large Dutch oven or heavy pot hot over medium-high heat, and add your 2 tablespoons of olive oil. While that’s heating up, season your chicken pieces lightly with \u00bd teaspoon of salt and \u00bc teaspoon of pepper. Drop the chicken into the shimmering oil—it should sizzle! Cook it for about 5 to 6 minutes, stirring now and then, until all those pieces are nicely browned on every side. Don’t crowd the pan; we want brown bits, not steamed chicken.
Sautéing Vegetables and Blooming Spices
Once the chicken is browned, toss in all your diced veggies: that onion, both bell peppers, carrots, zucchini, and the minced jalape\u00f1o. Let them cook down for 6 to 8 minutes. You want them starting to get soft and sweet. Now, make a little space in the center of the pot and add your garlic, chili powder, cumin, oregano, smoked paprika, and the rest of your salt and pepper. Stir those spices into the hot oil for just 1 minute until you can really smell them—that’s called blooming, and it makes a huge difference!
Simmering the Loaded Chicken Chili Base
Time to bring in the liquids! Stir in all three types of rinsed beans, the undrained diced tomatoes, the green chiles, and the 3 cups of chicken broth. Give everything a really good stir to scrape up any browned bits from the bottom of the pot—that’s pure flavor! Bring that whole mixture up to a rolling boil over high heat, then immediately drop the heat way down to low, cover the pot, and let it simmer gently now for a full 30 minutes. This is when the flavors really start to marry.
Final Touches and Flavor Brightening
After 30 minutes, uncover the chili and stir in the 1\u00bd cups of frozen corn kernels. Let that cook for about 5 more minutes until the corn is piping hot. Now, take the pot completely off the heat. This is my favorite part: stir in the fresh lime juice and the chopped cilantro. They wake everything up! Finally, before serving, use a small thermometer to check the chicken; it needs to hit 165\u00b0F for safety. Taste it one last time and add more salt or pepper if your heart desires.
Tips for Making the Best Loaded Chicken Chili
I’ve made this Loaded Chicken Chili more times than I can count, and a few little tricks really elevate it from good to absolutely unforgettable. These aren’t complicated steps, but they make the final texture so much better and build that deep, slow-cooked flavor we love in comfort food. If you follow these little secrets, you’ll never go back to a basic chicken soup again!
Building Body Naturally
If you like your chili thick—and I certainly do—you’ve got a secret weapon hiding in your pot: the beans! Before you add all the liquid, take about a quarter of your rinsed beans out and mash them up really well with a wooden spoon right in the pot. When you simmer the chili, those mashed beans dissolve slightly, thickening the broth naturally without needing flour or cornstarch. It’s fantastic! This is the trick to getting that perfect, hearty body.
Timing for Maximum Flavor
This is important: Don’t rush the resting period. While it’s perfectly safe to eat right after the 30-minute simmer, the chili tastes 100 times better the next day. The spices need that extra time to mingle with the chicken and vegetables. If you can, make this chili tonight and eat it tomorrow for lunch. You won’t regret letting those flavors deepen!
Equipment Needed for Your Loaded Chicken Chili
To make this easy, you mainly need one good, heavy pot. Having the right tools means less stirring and better heat distribution. You will definitely want a large Dutch oven or a heavy-bottomed pot—this helps prevent scorching on the bottom during the simmer. Make sure you have a good cutting board and a sharp knife for all that chopping! And of course, you’ll need a sturdy spoon for stirring and a reliable meat thermometer for that final safety check. Having these things ready means you can focus just on the cooking!
Frequently Asked Questions About Loaded Chicken Chili
I get so many questions about customizing this recipe, and honestly, that’s the fun part of cooking! Whether you’re freezing it for a busy week or just trying to dial in the heat, here are the most common things people ask me about making the best Loaded Chicken Chili.
Can I make this chili ahead of time?
Oh yes, please do! This recipe is actually better the next day. When you let this chili cool down and sit overnight in the fridge, those spices—the cumin, the oregano, the paprika—really have time to soak into the chicken and all those vegetables. It’s one of those dishes where the flavor profile deepens overnight. So if you have time, make it the day before you plan to serve it!
How do I adjust the spice level in the loaded chicken chili?
That’s easy to control! If you want to dial down the heat, just leave out the jalapeño entirely. If you want it milder but still want that pepper flavor, use half the jalapeño and remove all the seeds. For those who love it spicy, leave the seeds in the jalapeño, or feel free to add a dash of your favorite cayenne pepper or hot sauce right at the end when you’re tasting it for salt.
What if I want to use shredded chicken instead of diced?
That’s a wonderful shortcut if you’re short on time! If you’re using pre-cooked chicken—like rotisserie chicken or leftovers—you skip the initial browning step (Steps 1 and 2). Just add your shredded chicken right in with the broth, beans, and tomatoes in Step 5. Since it’s already cooked, you only need to simmer for about 20 minutes to let it get happy in the broth before moving on to the corn.
Storing and Reheating Your Loaded Chicken Chili
This recipe makes a huge pot, and honestly, leftovers are even better the next day! You’ll want to store this chili properly so it stays safe and tastes just as good when you pull it out later. Don’t just throw the pot in the fridge! Make sure it cools down relatively quickly before sealing it up tight. It freezes like a dream, too, which is perfect for those crazy weeks when you need a guaranteed dinner ready to go.
Storage Guidelines Table
| Storage Location | Duration | Reheating Tip |
|---|---|---|
| Refrigerator | Up to 5 days | Add a splash of broth or water when reheating on the stovetop to restore that perfect consistency. |
| Freezer | Up to 3 months | Thaw overnight in the fridge before reheating gently on the stovetop or in the microwave. |
Sharing Your Success with Loaded Chicken Chili
I truly hope this recipe brings comfort to your table just like it does mine! Once you’ve had a big bowl of this hearty, flavorful chili, don’t be a stranger! Come back and let me know how it went. Rate the recipe below, or drop a comment telling me which topping combination you loved the most!
Print
Amazing 8-Serving Loaded Chicken Chili
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Cozy Winter Loaded Chicken Chili for Easy Dinners. This chili packs vegetables, beans, and tender chicken into a rich, warming broth. It is perfect comfort food for cold winter nights.
Ingredients
- 2 tablespoons olive oil
- 1½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 medium carrots, peeled and diced
- 1 medium zucchini, diced
- 1 jalapeño pepper, seeded and minced
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (28 ounces) diced tomatoes, undrained
- 1 can (4 ounces) diced green chiles
- 3 cups low-sodium chicken broth
- 1½ cups frozen corn kernels
- 2 tablespoons fresh lime juice
- ¼ cup fresh cilantro, chopped
- For Serving: Shredded cheddar cheese, Diced avocado, Sour cream, Sliced green onions, Tortilla chips, Fresh cilantro, Lime wedges
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
- Season the chicken pieces with ½ teaspoon salt and ¼ teaspoon pepper, then add to the pot and cook for 5 to 6 minutes, stirring occasionally, until browned on all sides.
- Add the diced onion, red bell pepper, green bell pepper, carrots, zucchini, and jalapeño to the pot; cook for 6 to 8 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the garlic, chili powder, cumin, oregano, smoked paprika, remaining salt, and pepper; cook for 1 minute until fragrant.
- Add the black beans, pinto beans, kidney beans, diced tomatoes with their juices, green chiles, and chicken broth to the pot; stir well to combine.
- Bring the mixture to a boil over high heat, then reduce the heat to low and cover the pot.
- Simmer the chili for 30 minutes, stirring occasionally, to allow the flavors to meld and the vegetables to become tender.
- Stir in the frozen corn and continue cooking for 5 more minutes until the corn is heated through.
- Remove from heat and stir in the lime juice and fresh cilantro.
- Taste and adjust seasoning with additional salt and pepper as needed, making sure the chicken reaches an internal temperature of 165°F for food safety.
- Ladle the hot chili into bowls and serve with shredded cheese, avocado, sour cream, green onions, tortilla chips, cilantro, and lime wedges.
Notes
- Brown the chicken well to develop deep flavor that enriches the entire pot.
- Mash about one-quarter of the beans with a wooden spoon to naturally thicken the chili.
- Do not skip the lime juice and fresh cilantro at the end; they brighten all the flavors.
- The chili tastes better the next day as the spices and vegetables have more time to meld.
- Set out all the toppings buffet-style so everyone can customize their bowl.
- Store leftovers in an airtight container for up to 5 days in the refrigerator. Add broth when reheating to restore consistency.
- Freeze for up to 3 months; thaw in the refrigerator before reheating. Reheat on the stovetop or in the microwave.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 345
- Sugar: Not specified
- Sodium: Not specified
- Fat: 9g
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: 38g
- Fiber: Not specified
- Protein: 30g
- Cholesterol: Not specified
