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Quick and Easy Red Chicken Chili Recipe



DESCRIPTION:-

This quick and simple chicken Red chili dish comes together quickly on the stovetop in 30mins , feels incredibly warm and comforting, and is naturally gluten-free.





Directions:


These items are required to prepare this chicken chili recipe:


🟡 Veggies: A fast mixture of diced red bell pepper, onion, and garlic, sautéed until softened.

🟡 Chicken stock or vegetable stock is your choice.

🟡
Any type of diced tomato will work well, but I personally prefer the extra-smoky flavor of using fire-roasted chopped canned tomatoes.

🟡 Green chilies, diced: One tiny can for additional hearty chili flavor.

🟡 Beans: Two cans of your preferred variety of beans, such as black, red kidney, pinto, white, garbanzo, etc.

🟡 Chicken: I used the Instant Pot shredded chicken recipe that I posted earlier this week to make this dish. However, you could either buy and shred a rotisserie chicken or simply create and dice/shred my baked chicken breast recipe!

🟡 Chili powder, smoked paprika, cumin, salt, and pepper are used as seasonings.


As I already stated, the more, the merrier! I advise including as much diced avocado, fresh cilantro, diced green or red onions, cheddar cheese, sour cream, and/or corn tortilla chips as you can.



CHICKEN CHILI RECIPE:

This recipe for quick chicken chili is as easy as...



Cook vegetables. We will first soften some onion, bell pepper, and garlic in some olive oil.

Add remaining ingredients: After heating the chili to a boil, add the following ingredients. Let the chili simmer and decrease for about 10 minutes, or until the broth is the desired thickness.

As always, season to taste with S&P (or any additional seasonings you might want to add).

Serve the chicken chili while it is still warm and topped with a ton of different toppings.





INGREDIENTS:-



🟡 Olive oil, 1 tablespoon

🟡 1 medium, peeled, diced white or yellow onion

🟡 1 medium red pepper, chopped after being cored

🟡
4 garlic cloves, peeled and minced

🟡
3 cups of chicken broth
 
🟡 Fire-roasted diced tomatoes in two (15-oz) cans with their juices

🟡 2 (15-oz) washed and drained cans of beans of your choosing (I used pinto and dark red kidney beans)

🟡 1 (4-ounce) container of diced green chiles and 2 cups of diced or shredded chicken

🟡
10 grams of chili powder

🟡 smoked paprika, 1 teaspoon

🟡
1 teaspoon of freshly cracked black pepper, sea salt, and powdered cumin

🟡
toppings include shredded cheddar cheese, sour cream, diced green or red onions, chopped fresh cilantro, diced avocado, and crumbled corn tortilla chips.


More Chicken recipes - Chicken Indian Biryani


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