Description
A hearty, flavorful Red Chicken Chili recipe packed with tender chicken, smoky spices, and rich tomatoes. Perfect for cozy dinners or hosting a crowd!
Ingredients
Scale
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 bell peppers, chopped (red and green)
- 1 lb boneless, skinless chicken thighs, diced
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed (optional)
- 2 cups chicken broth
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (adjust to taste)
- Salt and pepper to taste
- Fresh cilantro, shredded cheese, sour cream, and lime wedges for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and sauté until translucent.
- Stir in garlic and bell peppers; cook for 2-3 minutes until softened.
- Add diced chicken and cook until lightly browned.
- Sprinkle in chili powder, cumin, smoked paprika, cayenne, salt, and pepper. Stir to coat evenly.
- Pour in crushed tomatoes, chicken broth, and kidney beans (if using). Bring to a boil, then reduce heat and simmer for 30-40 minutes.
- Adjust seasoning as needed. Serve hot with desired toppings like cilantro, cheese, sour cream, and lime wedges.
Notes
For a milder version, omit the cayenne pepper or use fewer chilies.
Substitute chicken thighs with rotisserie chicken for quicker prep.
This recipe freezes well—store in airtight containers for up to 3 months.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Main dish
- Method: Stovetop
- Cuisine: American / Tex-Mex
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 10 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 22 g
- Cholesterol: 60 mg