Smoky Chicken Chili Dish: A Flavorful Recipe for Comfort Food Lovers

Smoky Chicken Chili Dish is a delightful blend of flavors that warms the soul and tantalizes the taste buds. This hearty recipe has its roots in traditional chili, a dish that has been cherished across various cultures for centuries. The combination of tender chicken, rich spices, and a hint of smokiness creates a comforting meal that is perfect for any occasion, whether it’s a cozy family dinner or a lively gathering with friends.

People love this Smoky Chicken Chili Dish not only for its robust flavor but also for its satisfying texture and convenience. With minimal prep time and the ability to simmer on the stove or in a slow cooker, this dish is as easy to make as it is delicious. The smoky undertones elevate the classic chili experience, making it a favorite among chili enthusiasts and newcomers alike. Dive into this recipe and discover why Smoky Chicken Chili Dish has become a beloved staple in kitchens everywhere!

Ingredients:

• 2 lbs boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 jalapeño peppers, seeded and minced
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 2 cups chicken broth
• 2 tablespoons chili powder
• 1 tablespoon smoked paprika
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1 tablespoon Worcestershire sauce
• 1 tablespoon lime juice
• Fresh cilantro, chopped (for garnish)
• Shredded cheese (optional, for serving)
• Sour cream (optional, for serving)

Preparing the Chicken

1. Start by trimming any excess fat from the chicken thighs. Cut them into bite-sized pieces for even cooking.
2. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the chicken pieces in a single layer. Season with salt and pepper.
3. Cook the chicken for about 5-7 minutes, stirring occasionally, until browned on all sides. The chicken does not need to be fully cooked at this stage as it will continue cooking in the chili.
4. Once browned, remove the chicken from the skillet and set it aside on a plate.

Preparing the Vegetables

1. In the same skillet, add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
2. Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
3. Next, add the diced red and green bell peppers, along with the minced jalapeños. Sauté for another 5 minutes until the peppers are tender.

Combining Ingredients

1. Return the browned chicken to the skillet with the sautéed vegetables.
2. Add the drained black beans and kidney beans to the mixture, stirring to combine.
3. Pour in the crushed tomatoes and chicken broth, mixing well to incorporate all ingredients.
4. Sprinkle in the chili powder, smoked paprika, ground cumin, dried oregano, Worcestershire sauce, lime juice, and additional salt and pepper to taste. Stir until everything is well combined.

Cooking the Chili

1. Bring the chili to a gentle boil over medium-high heat. Once boiling, reduce the heat to low and cover the pot.
2. Let the chili simmer for at least 30-40 minutes, stirring occasionally. This allows the flavors to meld and the chicken to become tender.
3. If you prefer a thicker chili, you can let it simmer uncovered for the last 10-15 minutes. If it becomes too thick, add a little more chicken broth to reach your desired consistency.

Tasting and Adjusting

1. After simmering, taste the chili and adjust the seasoning as needed. You may want to add more salt, pepper, or lime juice depending on your preference.
2. If you like it spicier, consider adding more minced jalapeños or a dash of hot sauce.

Serving the Chili

1. Once the chili is ready, remove it from the heat and let it sit for a few minutes before serving. This allows the flavors to settle.
2. Serve the chili hot in bowls, garnished with fresh chopped cilantro. You can also add shredded cheese and a dollop of sour cream on top for extra creaminess and flavor.
3. For a

   Conclusion:

   In summary, this Smoky Chicken Chili is a must-try for anyone looking to elevate their weeknight dinner with a dish that is both hearty and packed with flavor. The combination of tender chicken, smoky spices, and a medley of beans creates a comforting bowl that warms the soul and satisfies the appetite. Whether you serve it with a side of cornbread, over a bed of rice, or topped with fresh avocado and cilantro, the serving possibilities are endless. For those looking to mix things up, consider adding some diced bell peppers for extra crunch, or a splash of lime juice for a zesty kick. You can also experiment with different types of beans or even swap the chicken for turkey or a plant-based protein for a vegetarian version. We encourage you to try this Smoky Chicken Chili recipe and make it your own! Don’t forget to share your experience and any variations you come up with in the comments below. Your feedback not only helps us improve but also inspires fellow food lovers to get creative in their kitchens. Enjoy your cooking adventure! Print
   

   Smoky Chicken Chili Dish: A Flavorful Recipe for Comfort Food Lovers

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   • Author: Maria
   • Total Time: 75 minutes
   • Yield: 6–8 servings 1x

   Print Recipe

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   Description

   This Chicken Chili is a hearty and flavorful dish featuring tender chicken thighs, colorful peppers, and a blend of spices. It’s easy to prepare and can be customized to your spice preference, making it perfect for any occasion. Enjoy it garnished with fresh cilantro, shredded cheese, and sour cream for added richness.

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   Ingredients

   Scale 1x2x3x

   • 2 lbs boneless, skinless chicken thighs
   • 2 tablespoons olive oil
   • 1 large onion, diced
   • 4 cloves garlic, minced
   • 1 red bell pepper, diced
   • 1 green bell pepper, diced
   • 2 jalapeño peppers, seeded and minced
   • 2 cans (15 oz each) black beans, drained and rinsed
   • 1 can (15 oz) kidney beans, drained and rinsed
   • 1 can (28 oz) crushed tomatoes
   • 2 cups chicken broth
   • 2 tablespoons chili powder
   • 1 tablespoon smoked paprika
   • 1 tablespoon ground cumin
   • 1 teaspoon dried oregano
   • 1 teaspoon salt (adjust to taste)
   • 1/2 teaspoon black pepper
   • 1 tablespoon Worcestershire sauce
   • 1 tablespoon lime juice
   • Fresh cilantro, chopped (for garnish)
   • Shredded cheese (optional, for serving)
   • Sour cream (optional, for serving)

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   Instructions

   1. Start by trimming any excess fat from the chicken thighs. Cut them into bite-sized pieces for even cooking.
   2. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the chicken pieces in a single layer. Season with salt and pepper.
   3. Cook the chicken for about 5-7 minutes, stirring occasionally, until browned on all sides. The chicken does not need to be fully cooked at this stage as it will continue cooking in the chili.
   4. Once browned, remove the chicken from the skillet and set it aside on a plate.
   5. In the same skillet, add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
   6. Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
   7. Next, add the diced red and green bell peppers, along with the minced jalapeños. Sauté for another 5 minutes until the peppers are tender.
   8. Return the browned chicken to the skillet with the sautéed vegetables.
   9. Add the drained black beans and kidney beans to the mixture, stirring to combine.
   10. Pour in the crushed tomatoes and chicken broth, mixing well to incorporate all ingredients.
   11. Sprinkle in the chili powder, smoked paprika, ground cumin, dried oregano, Worcestershire sauce, lime juice, and additional salt and pepper to taste. Stir until everything is well combined.
   12. Bring the chili to a gentle boil over medium-high heat. Once boiling, reduce the heat to low and cover the pot.
   13. Let the chili simmer for at least 30-40 minutes, stirring occasionally. This allows the flavors to meld and the chicken to become tender.
   14. If you prefer a thicker chili, you can let it simmer uncovered for the last 10-15 minutes. If it becomes too thick, add a little more chicken broth to reach your desired consistency.
   15. After simmering, taste the chili and adjust the seasoning as needed. You may want to add more salt, pepper, or lime juice depending on your preference.
   16. If you like it spicier, consider adding more minced jalapeños or a dash of hot sauce.
   17. Once the chili is ready, remove it from the heat and let it sit for a few minutes before serving. This allows the flavors to settle.
   18. Serve the chili hot in bowls, garnished with fresh chopped cilantro. You can also add shredded cheese and a dollop of sour cream on top for extra creaminess and flavor.

   Notes

   • This chili can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
   • Feel free to customize the beans or add other vegetables like corn or zucchini for added nutrition.

   • Prep Time: 15 minutes
   • Cook Time: 60 minutes