Chunky Chicken Chili (with Cooking 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 from Cosmopolitan Cornbread

Did you make and enjoy this recipe from Cosmopolitan Cornbread? Please rate it below and leave a comment to share your thoughts! 

Yield: 6

Chunky Chicken Chili

Chunky Chicken Chili

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

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 3 boneless, skinless chicken breasts, cut into 1" chunks
  • 1-2 T olive oil
  • 1 large onion, diced
  • 1 sweet bell pepper (yellow, orange or red), seeded and diced
  • 3 cloves garlic, minced
  • 1 1/2 T chili powder
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 1 tsp oregano
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 cans (16 oz. each) mixed beans or kidney beans, rinsed & drained
  • 2 cans (16 oz. each) tomato sauce
  • 1 1/2 c frozen whole kernel corn
  • shredded cheese & sour cream for topping

Instructions

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

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 351Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 58mgSodium: 812mgCarbohydrates: 39gFiber: 8gSugar: 12gProtein: 29g

Nutritional Disclaimer: Nutritional data is provided as a courtesy and estimated by a service called Nutritionix. That is a web-based nutritional calculator and is not guaranteed to be accurate. If the nutritional information is vital to you please verify it using your favorite trusted source.

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