Best 13 Spicy Chicken Chili Recipes

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**Aromatic and Flavorful: Embark on a Spicy Chicken Chili Culinary Journey**

Prepare to tantalize your taste buds with a delectable culinary creation that combines the perfect balance of heat and flavor – Spicy Chicken Chili. This dish is a symphony of bold spices, tender chicken, and a rich, savory broth that will warm your soul on a chilly evening. Get ready to embark on a flavor-packed adventure with three enticing variations: Classic Spicy Chicken Chili, White Chicken Chili, and Vegetarian Chili. Each recipe promises a unique taste experience, catering to diverse preferences and dietary choices. So, gather your ingredients, fire up the stove, and let's embark on this aromatic and flavorful journey together.

**Classic Spicy Chicken Chili:**
This timeless recipe delivers the quintessential spicy chicken chili experience, featuring succulent pieces of chicken enveloped in a vibrant, fiery broth. The careful blend of chili peppers, cumin, and paprika creates a symphony of flavors that dance on your palate.

**White Chicken Chili:**
For those seeking a creamy and comforting variation, the White Chicken Chili is an absolute delight. Tender chicken mingles harmoniously with a velvety broth infused with the subtle heat of poblano peppers, the tangy zip of lime juice, and the richness of sour cream.

**Vegetarian Chili:**
Embracing the plant-based lifestyle, the Vegetarian Chili is a hearty and flavorful option that showcases the versatility of this classic dish. A medley of vegetables, including bell peppers, corn, and black beans, simmer in a savory broth, delivering a satisfying and wholesome meal.

No matter which recipe you choose, be prepared for a flavor sensation that will leave you craving more. So, gather your loved ones around the table, serve up piping hot bowls of Spicy Chicken Chili, and relish in the warmth and camaraderie that this dish brings.

Here are our top 13 tried and tested recipes!

SPICY CHICKEN & BROCCOLI IN CHILI GARLIC SAUCE (LOW CARB)



Spicy Chicken & Broccoli in Chili Garlic Sauce (Low Carb) image

Always on the quest to find good low carb meals, this is one that we all love. Adjust the amount of the Chili Garlic Sauce you use depending on how spicy you like this dish. You can always add more at the table but you can't take it out!! :-) If we are able to have Dreamfield's pasta, I serve this over their spaghetti noodles and it is delicious (add 5 grams of digestible carbs for Dreamfield's). OR it is great just like it is for super low carb!

Provided by Sooz Cooks

Categories     Chicken Breast

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

2 (10 ounce) packages frozen chopped broccoli
1 tablespoon olive oil
1 tablespoon minced ginger (or 1 teaspoon ginger paste)
1 teaspoon minced garlic
3 cups cooked chicken, shredded, about 3-4 chicken breasts
1 tablespoon chili-garlic sauce (you know, the stuff in the jar with the seeds by Huy Fong foods, (FOR ME THIS MAKES IT PRETTY SPICY )
1/4 cup low sodium soy sauce
1 cup low sodium chicken broth
1 (1 g) packet Splenda sugar substitute

Steps:

  • In a large skillet, heat oil over medium high then add the broccoli in a single layer. .
  • Saute for 3 - 4 minutes without stirring until broccoli gets lightly browned.
  • Stir broccoli, add garlic and ginger and saute for another minute or two.
  • Stir in chicken. Cover pan and allow to steam for two minutes.
  • Remove lid and stir in the Chili Garlic sauce, soy sauce, chicken broth and splenda.
  • Stir and simmer until sauce reduces a bit and is not soupy.
  • Serve with extra Chili Garlic sauce and soy sauce on the side.

SPICY WHITE CHILI WITH CHICKEN



Spicy White Chili with Chicken image

Delicious white chicken chili! Make on stove top or let it simmer all day in slow cooker.

Provided by tmelenick

Categories     Soups, Stews and Chili Recipes     Chili Recipes     White Chili Recipes

Time 1h30m

Yield 6

Number Of Ingredients 16

1 tablespoon olive oil
1 onion, chopped
1 jalapeno pepper, seeded and chopped
3 cloves garlic, minced
4 cups chicken broth
2 (15.5 ounce) cans Great Northern beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained
1 cup corn kernels
1 (7 ounce) can diced green chiles
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
2 teaspoons ground cumin
1 teaspoon ground black pepper
4 cooked chicken breast halves, cubed
2 tablespoons cornstarch
¼ cup cold water

Steps:

  • Heat olive oil in a large saucepan over medium heat; cook and stir onion, jalapeno, and garlic until onion is tender, about 5 minutes. Add chicken broth, Great Northern beans, garbanzo beans, corn, green chiles, cilantro, lime juice, cumin, and black pepper; bring to a boil. Reduce heat to medium-low and stir chicken into broth. Cover and simmer chili for 45 minutes, stirring occasionally.
  • Whisk cornstarch and water together in a bowl; stir into chili and bring to a boil. Cook and stir until chili is thickened, about 5 minutes.

Nutrition Facts : Calories 376.4 calories, Carbohydrate 54.3 g, Cholesterol 31.8 mg, Fat 7 g, Fiber 11 g, Protein 26.4 g, SaturatedFat 1.5 g, Sodium 559.1 mg, Sugar 2.9 g

SPICY CHICKEN CHILI



Spicy Chicken Chili image

My recipe was inspired by me being on a low-calorie, low-fat, high fiber diet. I entered it in a chili cook off and had several people say that it was the best chili they'd ever had! -Natalie Hughes, Yukon, Oklahoma

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 12 servings (4 quarts).

Number Of Ingredients 21

1 small onion, chopped
1 small green pepper, chopped
1 small sweet red pepper, chopped
2 jalapeno peppers, seeded and chopped
1 tablespoon olive oil
1 serrano pepper, seeded and chopped
3 garlic cloves, minced
1 can (28 ounces) crushed tomatoes
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 can (14-1/2 ounces) diced tomatoes with mild green chilies
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 carton (32 ounces) reduced-sodium chicken broth
3 tablespoons chili powder
1 tablespoon ground cumin
1 to 2 teaspoons crushed red pepper flakes
2 to 4 tablespoons Louisiana-style hot sauce
2-1/2 cups cubed cooked chicken breast
2 cups frozen corn
3/4 cup reduced-fat sour cream
3/4 cup shredded reduced-fat cheddar cheese

Steps:

  • In a Dutch oven, saute the first six ingredients in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, beans, broth, seasonings and hot sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes., Stir in chicken and corn; heat through. Garnish each serving with 1 tablespoon each of sour cream and cheese.

Nutrition Facts :

CHUNKY CHICKEN AND CORN CHILI WITH SPICY CITRUS SALSA OVER RICE RECIPE - (4/5)



Chunky Chicken and Corn Chili with Spicy Citrus Salsa over Rice Recipe - (4/5) image

Provided by jbrockel

Number Of Ingredients 17

3 tablespoon vegetable oil, plus more for drizzling
1 1/2 cup white rice
Salt and black pepper
5 1/2 cup chicken stock
2 pound chicken tenders, cut into bite-size pieces
1 large onion, chopped
4 large garlic cloves, chopped
1 jalapeno pepper, seeded and finely chopped
1 red bell pepper, chopped
1 1/2 tablespoon chili powder
1/2 tablespoon ground cumin
2 tablespoon all-purpose flour
10 ounce box frozen corn kernels
2 oranges
Zest and juice of 1 lime
1/4 cup fresh cilantro leaves, coarsely chopped
1/2 cup fresh flat-leaf parsley, coarsely chopped

Steps:

  • - To make the rice, heat a medium pot with a tight-fitting lid over medium-high heat. - Add 1 tablespoon of the vegetable oil, once around the pan, then add the rice; stir to coat the rice in the oil and toast lightly, for about 1 minute. - Season with salt and pepper, than add 2 1/2 cups of the chicken stock and bring to a bubble. - Cover the pot, reduce the heat to a simmer, and cook for 15 to 18 minutes, until the rice is tender. - To make the chili, preheat a medium soup pot over medium-high heat with the remaining 2 tablespoons of oil. - Add the chunked up chicken pieces and season with the salt and pepper. - Brown the chikcen on all sides for about 3 to 4 minutes. - Remove the chicken from the pot to a plate and reserve. - Add a little drizzle of oil to the pot and add the onions, garlic, three fourths of the chopped jalapeno, and the bell peppers. - Season with the chili powder, cumin, salt and pepper and cook for about 3 minutes, stirring frequently. - Dust the vegetables liberally with the flour and continue to cook for 1 minute. - Stir in the remaining 3 cups of the chicken stock to the vegetables, bring up to a bubble, and then stir in the corn and add the chicken back to the pot. - Turn the heat down to medium low and summer gently for 10 minutes. - While the chili is simmering, make the spicy citrus salsa. - With a paring knife, cut the peel and pith from the oranges. - Cut the peeled oranges into disks and then cut the disks into quarters. - Toss the oranges in a small mixing bowl with the remaining jalapeno, the lime zest, a little salt and pepper and about 1 tablespoon of the chopped cilantro. - Stir to combine. - Once the chili has simmered for 10 minutes, turn off the heat and add the lime juice, the remaining cilantro, and the chopped parsley. - Taste and check for seasoning and add more salt and pepper if needed. - If you want a little more heat, add a couple of dashes of hot sauce. - Fluff the tender rice with a fork and then divide it among 4 serving bowls. - Top each portion of rice with some of the chili and garnish with a heaping spoonful of the spicy citrus salsa.

SLOW-COOKER SPICY WHITE CHICKEN CHILI



Slow-Cooker Spicy White Chicken Chili image

Enjoy a chili without tomatoes that's a cousin to classic chili. Chicken and white beans make it "white chili," while cumin, pepper sauce and cilantro give it the zip.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h35m

Yield 8

Number Of Ingredients 12

6 skinless chicken thighs (1 1/2 lb)
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon red pepper sauce
2 cans (15 to 16 oz each) great northern beans, drained, rinsed
1 can (11 oz) white shoepeg corn, drained
3 tablespoons lime juice
2 tablespoons chopped fresh cilantro

Steps:

  • Remove excess fat from chicken. In 3 1/2- to 4-quart slow cooker, mix onion, garlic, broth, cumin, oregano, salt and pepper sauce. Add chicken.
  • Cover; cook on Low heat setting 4 to 5 hours.
  • Remove chicken from slow cooker. Use 2 forks to remove bones and shred chicken into pieces. Discard bones; return chicken to slow cooker. Stir in beans, corn, lime juice and cilantro. Cover; cook on Low heat setting 15 to 20 minutes or until beans and corn are hot.

Nutrition Facts : Calories 270, Carbohydrate 33 g, Cholesterol 35 mg, Fat 1/2, Fiber 7 g, Protein 23 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 3 g, TransFat 0 g

SPICY CHICKEN WITH CHILI LIME DIPPING SAUCE



Spicy Chicken With Chili Lime Dipping Sauce image

Make and share this Spicy Chicken With Chili Lime Dipping Sauce recipe from Food.com.

Provided by gailanng

Categories     Chicken Thigh & Leg

Time 3h

Yield 8 serving(s)

Number Of Ingredients 14

8 boneless skinless chicken thighs, cut into 1-inch pieces
2 tablespoons fish sauce
2 garlic cloves, chopped finely
2 fresh small red chilies, seeded and finely chopped
1 teaspoon sugar
1 tablespoon olive oil
lime wedge, for serving
chopped fresh coriander leaves and green onion, for serving
2 tablespoons lime juice
2 tablespoons water
2 teaspoons sugar
2 teaspoons fish sauce
1 fresh small red chili, seeded, chopped finely
2 teaspoons finely chopped fresh cilantro

Steps:

  • Combine the fish sauce, garlic, chilli and sugar in a medium bowl. Add chicken; mix well. Cover and refrigerate for 3 hours or overnight, turning occasionally.
  • To Make the Chili Lime Dipping Sauce: Combine all ingredients in a small bowl; stir until the sugar is dissolved.
  • Heat large frying pan over medium heat. Brush pan with oil; cook chicken, in batches, for about 4 minutes each side or until browned and cooked through.
  • Insert toothpicks into the chicken pieces. Serve with Chili Lime Dipping Sauce and lime wedges, sprinkled with coriander and onion.

Nutrition Facts : Calories 111.8, Fat 4.4, SaturatedFat 0.9, Cholesterol 57.3, Sodium 531.7, Carbohydrate 3.4, Fiber 0.2, Sugar 2.5, Protein 14.1

SPICY PEANUT CHICKEN CHILI



Spicy Peanut Chicken Chili image

After spending time in the Southwest, I discovered Mexican peanut chicken and thought it would be fun to make it into a chili. Chipotle peppers give it a nice spice that's extra warming on a cold day. -Crystal Schlueter, Northglenn, CO

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings (2 quarts).

Number Of Ingredients 12

1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 package (12 ounces) frozen Southwestern corn
3 tablespoons creamy peanut butter
1 to 2 tablespoons minced chipotle peppers in adobo sauce
2 teaspoons chili powder
1/2 teaspoon ground cinnamon
3 cups coarsely shredded rotisserie chicken
6 tablespoons reduced-fat sour cream
Minced fresh cilantro, optional

Steps:

  • Place first 9 ingredients in a 6-qt. stockpot; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 15 minutes., Stir in chicken; heat through. Serve with sour cream and, if desired, cilantro. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

Nutrition Facts : Calories 368 calories, Fat 13g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 797mg sodium, Carbohydrate 33g carbohydrate (11g sugars, Fiber 6g fiber), Protein 30g protein.

SPICY WHITE BEAN AND CHICKEN CHILI



Spicy White Bean and Chicken Chili image

Categories     Bean     Chicken     Poultry     Low Fat     Bon Appétit

Yield Serves 6

Number Of Ingredients 13

1 pound small white beans
2 teaspoons olive oil
1 extra-large onion, chopped
8 large garlic cloves, minced
1 tablespoon ground cumin
1/2 teaspoon dried oregano, crumbled
2 4-ounce cans diced green chilies
5 1/4 cups canned unsalted chicken broth
4 cups water
8 boneless skinless chicken breast halves, well trimmed, cut into strips
Plain nonfat yogurt
Chopped fresh cilantro
3 jalapeño chilies, minced

Steps:

  • Soak beans overnight in enough cold water to cover. Drain.
  • Heat oil in heavy large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Stir in cumin and oregano and cook 1 minute. Mix in beans and chilies, then chicken broth and water. Simmer until beans are very tender and chili is creamy, about 1 hour 45 minutes or less.(Can be made 3 days ahead. Cover and chill. Return to simmer before continuing.)
  • Add chicken to chili and stir until chicken is cooked through, about 5 minutes. Ladle chili into bowls. Garnish with yogurt, cilantro and minced chilies and serve immediately.

GAME DAY SPICY CHICKEN CHILI



Game Day Spicy Chicken Chili image

This chili made with ground chicken is healthy and delicious.

Provided by Lukas Clary

Categories     Meat and Poultry Recipes     Chicken

Time 25m

Yield 6

Number Of Ingredients 13

1 tablespoon extra-virgin olive oil
1 small yellow onion, finely chopped
4 large cloves garlic, minced
1 pound ground chicken
1 (15 ounce) can diced tomatoes
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can pinto beans, drained
1 tablespoon chipotle chile powder
2 teaspoons brown sugar
1 teaspoon ground cayenne pepper
½ teaspoon red pepper flakes
kosher salt to taste
1 bunch fresh cilantro, stems removed and leaves chopped

Steps:

  • Heat oil in a large pot over medium-high heat. Add onion and garlic; cook until soft and fragrant, about 5 minutes.
  • Increase heat to high and add ground chicken. Cook and stir chicken, breaking it up into small pieces, until no longer pink, 5 to 10 minutes.
  • Add tomatoes, kidney beans, pinto beans, chile powder, brown sugar, cayenne pepper, red pepper flakes, and salt. Cook until heated through, about 5 minutes. Remove from heat and stir in cilantro. Serve immediately.

Nutrition Facts : Calories 251 calories, Carbohydrate 25.3 g, Cholesterol 46.1 mg, Fat 5.5 g, Fiber 7.9 g, Protein 24.3 g, SaturatedFat 1.1 g, Sodium 520.7 mg, Sugar 4 g

PAKISTANI OR DESI STYLE SPICY CHILI CHICKEN



Pakistani or Desi Style Spicy Chili Chicken image

This is a really easy & quick recipe. And guys, I am already warning people with no tolerance to spicy food. Beware. This can be the most spiciest food ever. You can always lessen the amount of red chilli paste in eat but in my views you'll ruin the whole point of this dish. Its one of my all time favorites. I always make this dish with Bhagaar walay chawal( stir fried rice) & spicy green chutney & serve it wit sliced lettuce & cucumbers. For a perfect taste do not add all ingredients at once. The timing in when you add what to a dish while cooking makes a big difference in its taste. Enjoy till you start sweating :)

Provided by The UnModern Woman

Categories     One Dish Meal

Time 30m

Yield 4 1/2 lb servings, 4 serving(s)

Number Of Ingredients 8

2 lbs boneless chicken (cut into 1 1/2 inch square pieces)
3 tablespoons tandoori spice mix
4 tablespoons lemon juice
1/2 jalapeno (sliced)
4 leaves curry leaves (kari patta)
1 1/4 tablespoons red food coloring
2 tablespoons red chili paste
1 teaspoon oil (optional)

Steps:

  • In a pan add the chicken & stir fry till its half cooked or the water dries up.
  • Next add 2 tablespoons tandoori spice mix & 2 tablespoons lemon juice & cook on high heat till the chicken is completely done.
  • Now add the remaining tandoori masala, lemon juice, red food color, & red chili paste. Cook for 5 minutes on high medium heat.
  • In the end add jalapeno, curry leaves (kari patta) and oil & simmer on medium heat for another 5 minutes.
  • Your chillie chicken is done. Serve with rice, naan or parathas with chutney, raita & salad.

SPICY CHICKEN CHILI



Spicy Chicken Chili image

Betty Crocker's 4-Ingredient Dinners cookbook shares a recipe! Lunch or dinner is just minutes away with this lightning-fast spicy chicken version of traditional chili with beans.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 4

1 pound boneless skinless chicken breast, cut into 3/4-inch pieces
1 can (14 1/2 ounces) salsa-style chunky tomatoes, undrained
1 can (15 ounces) spicy chili beans in sauce
1/2 cup shredded Cheddar cheese (2 ounces)

Steps:

  • Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 3 to 5 minutes, stirring frequently, until light brown.
  • Stir in tomatoes and beans; reduce heat to medium-low. Cook uncovered 8 to 10 minutes, stirring frequently, until chicken is no longer pink in center. Sprinkle each serving with cheese.

Nutrition Facts : Calories 295, Carbohydrate 23 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 5 g, Protein 37 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1370 mg

SPICY CHILI VERDE WITH WHITE BEANS & OPTIONAL CHICKEN



Spicy Chili Verde with White Beans & Optional Chicken image

A thick and hearty vegetarian chili verde with a good kick of heat and the zingy tang of fresh-roasted tomatillos. It's plenty satisfying on its own, but you can also add cooked and shredded chicken (we use store-bought rotisserie chicken) for the carnivores.

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 19

1 pound tomatillos
2 jalapeno peppers
1/4 cup olive oil
1 medium yellow onion (diced) (about 2 cups)
1/2 teaspoon dried oregano
2 medium cloves garlic (minced)
1/2 teaspoon ground coriander
1/2 teaspoon salt
A couple turns freshly ground black pepper
1/4 cup all-purpose flour
4 cups low-sodium vegetable broth*
4 cups cooked small white beans (or 2 (15-ounce) cans, drained and rinsed)
1 (4-ounce) can mild diced green chiles
1 tablespoon freshly squeezed lime juice
Lime wedges (for squeezing over the top)
Cilantro leaves
Sour cream or Greek yogurt
1 cup cooked (shredded chicken)
2 cups cooked (shredded chicken)

Steps:

  • Preheat oven to 400 degrees Fahrenheit.
  • Remove papery husks from the tomatillos and rinse off any dirt. Place tomatillos and jalapeno peppers on a rimmed baking sheet. If you want to minimize the risk of the tomatillos exploding, score them by giving each a quick shallow slice with a knife - though I've never done this. Which is probably one of many reasons why I need to clean my oven.
  • Bake, turning tomatillos and peppers over once about 15 minutes in, until they're soft and blackened in spots, about 25 minutes. Remove from oven and allow to cool.
  • While the tomatillos and the peppers are roasting, assemble the base of the soup. To a large saucepan or medium soup pot over medium heat, add the olive oil. When heated, add the onion and oregano. Saute until soft and fragrant but not browned. Add garlic, coriander, salt, and pepper and cook, stirring, for one more minute. Add the flour and cook, stirring constantly, for three minutes. Slowly pour in the vegetable broth, stirring while you pour.
  • Bring to a boil, stirring frequently, and cook until thickened, about 15 minutes.
  • Peel jalapenos and taste the flesh. If they're very mild, you may want to add both peppers to the soup, seeds and all. On the other hand, if they're particularly hot, you may want to discard the seeds entirely and only one pepper, or even half of one pepper. Jalapenos can vary greatly in heat, so I've learned tasting and then adding cautiously is the way to go. Add the tomatillos and juices from the pan to the soup as well.
  • Remove soup from heat and, using an immersion blender or by carefully transferring to a blender in batches, puree the soup. Return to medium-low heat. Add the beans and the can of diced green chilies and stir to combine. Taste and add additional salt and pepper if desired.
  • If adding chicken to half, set a medium saucepan over medium-low heat and transfer about 3 cups of the chili to the pan. Add cooked shredded chicken and stir. Bring to a simmer then serve. If adding chicken to all, add it to the main pot now.
  • Bring to a simmer to heat the chilies and white beans. Remove from heat and stir in the lime juice.
  • Ladle into bowls and serve with cilantro leaves, additional lime wedges for squeezing over the top, and sour cream or Greek yogurt if desired.
  • Leftovers keep refrigerated in an airtight container for 2-3 days.

SPICY CHICKEN CHILI



Spicy Chicken Chili image

Betty Crocker's 4-Ingredient Dinners cookbook shares a recipe! Lunch or dinner is just minutes away with this lightning-fast spicy chicken version of traditional chili with beans.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 4

1 pound boneless skinless chicken breast, cut into 3/4-inch pieces
1 can (14 1/2 ounces) salsa-style chunky tomatoes, undrained
1 can (15 ounces) spicy chili beans in sauce
1/2 cup shredded Cheddar cheese (2 ounces)

Steps:

  • Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 3 to 5 minutes, stirring frequently, until light brown.
  • Stir in tomatoes and beans; reduce heat to medium-low. Cook uncovered 8 to 10 minutes, stirring frequently, until chicken is no longer pink in center. Sprinkle each serving with cheese.

Nutrition Facts : Calories 295, Carbohydrate 23 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 5 g, Protein 37 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1370 mg

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Don't be afraid to adjust the heat level to your liking.
  • If you don't have chili powder, you can substitute a mixture of ground cumin, paprika, and cayenne pepper.
  • Serve the chili with your favorite toppings, such as shredded cheese, sour cream, and avocado.
  • leftovers will keep well in the refrigerator for 3-4 days or in the freezer for up to 3 months.

Conclusion:

This spicy chicken chili is a hearty and flavorful dish that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a delicious and satisfying meal, give this recipe a try.

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