Chunky Chicken Chili (with Recipe Video)

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.

Enjoy!

Did you Make this Recipe? I’d love for you to give me a 5 star rating in the recipe card below. If you share it on Instagram, please tag me!

Chunky Chicken Chili

Constance Smith – Cosmopolitan Cornbread

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

5 from 2 votes

Print Recipe Save this on Pinterest

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Soups and Stews

Cuisine American

Servings 6

Calories 351 kcal

Ingredients

  

1x2x3x

• 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

 

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

Nutrition

Serving: 1cCalories: 351kcalCarbohydrates: 39gProtein: 29gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 7gCholesterol: 58mgSodium: 812mgFiber: 8gSugar: 12g

Nutritional information is auto-generated and the accuracy is not guaranteed.

Did You Try This?I’d Love For You to Share it on Instagram and tag me! @CosmopolitanCornbread