Hearty Chicken Chili

This chili recipe is a delightful symphony of flavors and textures, perfect for warming up on a chilly evening. The tender ground chicken mingles harmoniously with the softened vegetables, creating a rich base. The combination of diced tomatoes and tomato sauce adds a luscious depth, while the kidney and black beans provide a hearty contrast.

The blend of spices—chili powder, cumin, paprika, oregano, salt, and pepper—infuses the dish with a robust, aromatic profile that tantalizes the senses. As the chili simmers gently, it becomes a meld of vibrant colors and enticing scents. Serve it over a bed of cooked white rice for an added layer of comfort, or enjoy it straight from the bowl, topped with a generous sprinkle of shredded Mexican blend cheese that melts decadently into the chili. This dish is not just a meal; it’s a culinary experience that promises warmth, satisfaction, and a burst of deliciousness with every bite.

Ingredients:

• 1 lb ground chicken (dark meat or breast)
• 1 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced (any color)
• 1 jalapeño, seeded and minced (optional for extra heat)
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) tomato sauce
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup chicken broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp oregano
• Salt and pepper to taste
• 1 cup Mexican blend cheese, shredded
• Cooked white rice (optional, for serving)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the ground chicken and cook until browned, breaking it up with a spoon as it cooks.
2. Add the onion, garlic, bell pepper, and jalapeño (if using). Cook until the vegetables are softened, about 5 minutes.
3. Stir in the diced tomatoes, tomato sauce, kidney beans, black beans, and chicken broth.
4. Add the chili powder, cumin, paprika, oregano, salt, and pepper. Stir to combine.
5. Bring the chili to a boil, then reduce the heat to low and let it simmer for 30-40 minutes, stirring occasionally.
6. Taste and adjust seasoning if needed.
7. Serve the chili over cooked white rice or in a bowl. Top with shredded Mexican blend cheese.