Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (10-ounce) can Rotel diced tomatoes with green chilies, undrained
- 1 (4-ounce) can chopped green chilies, undrained
- 1 (1.25-ounce) packet taco seasoning mix
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup water or chicken broth
- Optional toppings: shredded cheese, sour cream, chopped cilantro, tortilla chips
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
- Add onion to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
- Return chicken to the pot. Stir in black beans, kidney beans, diced tomatoes, Rotel, green chilies, taco seasoning, chili powder, cumin, and cayenne pepper (if using). Pour in water or chicken broth.
- Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 20-30 minutes, stirring occasionally, to allow flavors to meld.
- Serve hot with your favorite toppings.
Notes
- For a spicier chili, add more cayenne pepper or a pinch of red pepper flakes.
- You can use ground chicken or turkey instead of chicken breasts.
- This chili freezes well for future meals.
- Adjust the amount of liquid to reach your desired chili consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 7g
- Sodium: 750mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 30g
- Cholesterol: 60mg