Easy Chicken Chili

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!

xoxo,

Stephanie

P.S. – I like to serve this chili with my buttery Sweet Honey Cornbread Muffins. Here’s a link to the recipe for those!

Click here for the video tutorial of this recipe!

Easy Chicken Chili

Servings: 6-8
Difficulty: easy
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Ingredients

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)

Directions

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.

Enjoy!

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