I love a good beef chili just as much as the next person, but I need a change of pace every now and then. A delicious chicken chili is the perfect solution. It’s still savory like beef chili, but it has a totally different flavor with tender chicken and northern beans. I love to make this in the fall and winter and it’s especially good on game day! You can even take it to your next tailgate. Enjoy!
P.S. – I like to serve this chili with my buttery Sweet Honey Cornbread Muffins. Here’s a link to the recipe for those!
Easy Chicken Chili
1 lb boneless chicken breast, washed and cut into 1 inch cubes
1 medium onion, diced
1 can (4 oz) of diced green chili peppers, hot or mild
3 cans of northern white beans, drained and divided
14 oz of sodium free chicken broth
3 cloves of garlic, chopped
2 tablespoons olive oil
½ tablespoon smoked sea salt
2 teaspoons ground cumin
2 teaspoons ground oregano
1 teaspoon ground chili powder
1 teaspoon ground black pepper
1 teaspoon ground chipotle pepper (you can also use cayenne pepper)
Monterey Jack shredded cheese
Sliced jalapeño pepper (optional)
Sliced green onions (optional)
Sour cream (optional)
In a Dutch oven, heat olive oil. Add in the chicken and onions and cook until the chicken is just starting to brown. Add in the garlic and cook for an additional 1 minute.
In a separate bowl, mix the salt, cumin, oregano, chili powder, black pepper, and chipotle pepper. Pour the spice mixture and the green chili peppers into the Dutch oven and stir.
In a bowl, mash one of the cans of northern beans with a potato masher then add the mashed beans to the Dutch oven. Next add the other two cans of drained northern beans and stir.
Bring everything to a boil, then turn down the heat to simmer, cover and let cook for 20 minutes.
Serve with cheese, jalapeño peppers, green onions, and top with sour cream if desired.