Red Chicken Chili
Delicious, easy, and quick! With diced tomatoes, red beans, bell pepper, and corn, it's a true one-pot meal that is so flavorful, simple, and always a crowd favorite.
Ingredients
- 1-2 teaspoons olive, avocado, or vegetable oil
- 1 small yellow onion chopped
- 1 medium red bell pepper diced
- 3 cloves garlic minced
- 1 pound ground chicken
- 1 and 1/2 Tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1 cup low-sodium chicken broth
- 1 (15 ounce) can petite diced tomatoes with juices
- 1 (15 ounce) can red kidney beans drained and rinsed
- 1 cup frozen corn kernels no need to defrost
- for toppings: shredded cheese, avocado, sour cream, cilantro, corn chips, etc.
Instructions
- Warm olive oil in a Dutch oven or stockpot over medium-high heat. Add the onion and bell pepper. Cook for about 4 minutes, stirring frequently.1-2 teaspoons olive, avocado, or vegetable oil, 1 small yellow onion, 1 medium red bell pepper
- Stir in garlic and cook for 30-60 seconds, just until fragrant.3 cloves garlic
- Quickly add the ground chicken and cook for 4-6 minutes, until it is fully browned, breaking it up into small pieces as it cooks.1 pound ground chicken
- Add chili powder, cumin, oregano, and salt, stirring well to coat the veggies and meat in the seasonings.1 and 1/2 Tablespoons chili powder, 2 teaspoons ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon kosher salt
- Stir in the broth, tomatoes, kidney beans, and corn. Increase heat to bring the mixture to a boil, then reduce to medium-low and let the chili bubble gently for 30-45 minutes, until it has thickened to your liking. Stir occasionally to prevent sticking on the bottom.1 cup low-sodium chicken broth, 1 (15 ounce) can petite diced tomatoes, 1 (15 ounce) can red kidney beans, 1 cup frozen corn kernels
- Sample and season with more salt or chili powder to taste.
- Serve generous bowlfuls topped as you like. Enjoy!for toppings: shredded cheese, avocado, sour cream, cilantro, corn chips, etc.
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Notes
- Storage: Chili keeps well in the refrigerator, tightly-covered, for up to 5 days. Reheat in the microwave, loosely covered to minimize splatter, or over medium-low heat on the stovetop. Stir in an extra Tablespoon of water or broth if needed to thin out the warmed chili. Store toppings separately.
- Nutrition: Nutritional data is an estimate based on the chili alone and does not include toppings, as those will vary.
- Recipe: Adapted from Ambitious Kitchen.
Nutrition Estimate
Calories: 413 kcal, Carbohydrates: 46 g, Protein: 34 g, Fat: 13 g, Saturated Fat: 3 g, Polyunsaturated Fat: 3 g, Monounsaturated Fat: 5 g, Trans Fat: 0.1 g, Cholesterol: 98 mg, Sodium: 657 mg, Potassium: 1631 mg, Fiber: 13 g, Sugar: 10 g, Vitamin A: 2090 IU, Vitamin C: 53 mg, Calcium: 116 mg, Iron: 7 mg