Name: Hearty Chicken and Vegetable Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breasts, diced; 1 tablespoon olive oil; 1 onion, chopped; 2 cloves garlic, minced; 1 red bell pepper, diced; 1 green bell pepper, diced; 1 zucchini, chopped; 1 can (15 oz) black beans, drained and rinsed; 1 can (15 oz) kidney beans, drained and rinsed; 1 can (15 oz) corn kernels, drained; 1 can (28 oz) crushed tomatoes; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1/2 teaspoon paprika; Salt and pepper to taste; 1 cup chicken broth

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This Hearty Chicken and Vegetable Chili is a wholesome, satisfying dish packed with lean protein, fiber-rich beans, and a colorful array of vegetables. A lighter twist on traditional chili, this version uses tender chicken breast simmered in a flavorful tomato-based broth with warming spices. It’s the perfect comfort food for chilly evenings or when you need a nourishing one-pot meal that’s both delicious and filling.

DIRECTIONS

Bring the mixture to a boil, then reduce heat and simmer uncovered for 20–30 minutes, allowing flavors to meld.
Taste and adjust seasoning if needed.
Serve hot, garnished with a dollop of sour cream and chopped fresh herbs.

Servings and timing

This recipe serves 6–8 people.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

Vegetarian Option: Omit chicken and add more beans or lentils.
Spicier Version: Add chopped jalapeños or cayenne pepper for more heat.
Creamy Style: Stir in a bit of cream cheese or heavy cream toward the end for a richer texture.
Slow Cooker Method: Combine all ingredients and cook on low for 6–8 hours.
Mexican Twist: Add taco seasoning and top with shredded cheese and tortilla strips.

storage/reheating

Storage: Allow chili to cool completely and store in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze in sealed containers or zip-top bags for up to 3 months.
Reheating: Reheat on the stovetop over medium heat, stirring occasionally. You may add a splash of water or broth if it thickens too much.

FAQs

What type of chicken is best for this chili?

Cooked shredded rotisserie chicken or leftover grilled chicken works well for this dish.

Can I use frozen vegetables?

Yes, frozen vegetables such as corn and peas are excellent time-saving alternatives.

Is this chili spicy?

It has mild heat, but you can increase or decrease the spiciness by adjusting the chili powder or adding hot sauce.

Can I make this in advance?

Absolutely. The flavors deepen over time, making it a great make-ahead meal.

How do I thicken the chili?

You can simmer it longer uncovered or mash some of the beans to naturally thicken the consistency.

Can I use ground chicken instead?

Yes, you can brown ground chicken first and follow the same recipe.

What toppings go well with this chili?

Sour cream, shredded cheese, chopped cilantro, green onions, or crushed tortilla chips are excellent choices.

Is this recipe gluten-free?

Yes, as long as the broth and seasonings used are gluten-free, the recipe is naturally gluten-free.

What beans are best for chili?

Kidney beans, black beans, pinto beans, or a mix of all three provide a nice texture and flavor balance.

Can I cook this in a pressure cooker?

Yes, combine all ingredients in a pressure cooker and cook on high for 10 minutes, followed by a natural release.

Conclusion

This Hearty Chicken and Vegetable Chili is a delicious and reliable recipe that combines convenience, nourishment, and deep, satisfying flavors. Whether you’re feeding a crowd or just looking for a wholesome weeknight meal, this chili is sure to become a household favorite.

Hearty Chicken and Vegetable Chili

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A comforting and hearty chicken and vegetable chili made with lean chicken, beans, and a medley of vegetables simmered in a rich tomato-based broth. Perfect for a wholesome, warming meal.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: American
Diet: Low Fat

Instructions

Heat olive oil in a large pot over medium heat.
Add diced chicken and cook until browned and cooked through. Remove and set aside.
In the same pot, sauté onion and garlic until softened, about 3-4 minutes.
Add bell peppers and zucchini, and cook for another 5 minutes.
Return chicken to the pot and stir in black beans, kidney beans, corn, and crushed tomatoes.
Add chili powder, cumin, paprika, salt, and pepper. Mix well.
Pour in chicken broth and bring the mixture to a boil.
Reduce heat and simmer for 25-30 minutes, stirring occasionally.
Adjust seasoning if needed, then serve hot.