Amateur’s Light Breeze Chicken Chili: A Deliciously Easy Recipe

Chicken chili is a comforting and versatile dish, perfect for a chilly evening or a casual get-together. This recipe, dubbed “Amateur’s Light Breeze Chicken Chili,” is designed to be incredibly easy and approachable, even for novice cooks. It emphasizes simple ingredients and straightforward steps, resulting in a flavorful and satisfying chili that you can whip up with minimal effort. This version leans toward a lighter, fresher taste, using ingredients that won’t weigh you down.

## Why This Recipe Works

* **Simple Ingredients:** We’re avoiding complicated or hard-to-find spices. Everything you need is likely already in your pantry or easily accessible at your local grocery store.
* **Quick Preparation:** This chili comes together relatively quickly, making it ideal for weeknight dinners.
* **Customizable:** Feel free to adjust the ingredients to your liking. Want it spicier? Add more chili powder or a pinch of cayenne pepper. Prefer a creamier texture? Stir in a dollop of sour cream or Greek yogurt at the end.
* **Light and Refreshing:** By focusing on lean chicken and fresh ingredients, this chili avoids the heaviness often associated with traditional chili recipes.
* **Freezable:** Make a big batch and freeze leftovers for a quick and easy meal later.

## Ingredients You’ll Need

* **1.5 lbs Boneless, Skinless Chicken Breasts:** Cut into bite-sized pieces. Chicken thighs can also be used for a richer flavor.
* **1 tbsp Olive Oil:** For sautéing the vegetables and chicken.
* **1 Yellow Onion:** Diced.
* **2 cloves Garlic:** Minced.
* **1 Green Bell Pepper:** Diced. You can substitute with another color if you prefer.
* **1 (15-ounce) can Great Northern Beans:** Drained and rinsed. Other white beans like cannellini beans also work well.
* **1 (15-ounce) can Corn:** Drained. Frozen corn can be used as well.
* **1 (10-ounce) can Diced Tomatoes and Green Chilies (Rotel):** Undrained. This adds a nice kick and flavor.
* **4 cups Chicken Broth:** Low-sodium is recommended to control the salt level.
* **2 tsp Chili Powder:** Adjust to your desired level of spiciness.
* **1 tsp Cumin:** Adds warmth and earthiness.
* **1/2 tsp Oregano:** Dried oregano works perfectly.
* **1/4 tsp Garlic Powder:** Enhances the garlic flavor.
* **Salt and Pepper:** To taste.

**Optional Toppings:**

* Shredded Cheese (cheddar, Monterey Jack, or a Mexican blend)
* Sour Cream or Greek Yogurt
* Chopped Green Onions
* Avocado
* Cilantro
* Lime Wedges
* Tortilla Chips

## Step-by-Step Instructions

**Step 1: Prepare the Ingredients**

Before you start cooking, take a few minutes to prepare all of your ingredients. This will make the cooking process much smoother and more efficient.

* Dice the onion and bell pepper.
* Mince the garlic.
* Cut the chicken breasts into bite-sized pieces.
* Drain and rinse the Great Northern beans and corn.
* Gather all of your spices.

**Step 2: Sauté the Vegetables and Chicken**

* Heat the olive oil in a large pot or Dutch oven over medium heat.
* Add the diced onion and cook until softened, about 5 minutes. Stir occasionally to prevent burning.
* Add the minced garlic and diced bell pepper and cook for another 2-3 minutes, until fragrant and slightly softened.
* Add the chicken pieces to the pot and cook until browned on all sides. The chicken doesn’t need to be fully cooked at this point, as it will continue to cook in the chili.

**Step 3: Add the Remaining Ingredients**

* Pour in the drained and rinsed Great Northern beans and corn.
* Add the undrained can of diced tomatoes and green chilies (Rotel).
* Pour in the chicken broth.
* Add the chili powder, cumin, oregano, garlic powder, salt, and pepper. Stir well to combine.

**Step 4: Simmer the Chili**

* Bring the chili to a simmer, then reduce the heat to low.
* Cover the pot and let the chili simmer for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together.
* Stir occasionally to prevent sticking.

**Step 5: Adjust Seasoning and Serve**

* After simmering, taste the chili and adjust the seasoning as needed. Add more salt, pepper, chili powder, or other spices to your liking.
* If the chili is too thick, add a little more chicken broth to thin it out.
* Serve hot, garnished with your favorite toppings.

## Tips and Variations

* **Spice Level:** Adjust the amount of chili powder and Rotel to control the spiciness of the chili. For a milder chili, use mild Rotel or omit it altogether. For a spicier chili, add a pinch of cayenne pepper or a chopped jalapeño pepper.
* **Chicken:** You can use pre-cooked shredded chicken to save time. Simply add it to the pot during the last 15 minutes of simmering.
* **Beans:** Feel free to substitute other types of beans, such as black beans, kidney beans, or pinto beans.
* **Vegetables:** Add other vegetables to the chili, such as diced carrots, celery, or zucchini.
* **Creamy Chili:** For a creamier chili, stir in a dollop of sour cream, Greek yogurt, or cream cheese at the end. You can also blend a portion of the chili with an immersion blender for a smoother texture.
* **Slow Cooker:** This recipe can easily be adapted for the slow cooker. Simply combine all of the ingredients in the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
* **Instant Pot:** This recipe can also be made in an Instant Pot. Sauté the vegetables and chicken using the sauté function. Then, add the remaining ingredients and cook on high pressure for 10 minutes, followed by a natural pressure release for 10 minutes.
* **Vegetarian Option:** Substitute the chicken with crumbled vegetarian ground meat substitute or add more beans and vegetables.
* **Smoked Paprika:** Adding a teaspoon of smoked paprika gives the chili a wonderful depth of flavor.
* **Lime Juice:** A squeeze of fresh lime juice at the end brightens up the flavors and adds a touch of acidity.

## Serving Suggestions

* Serve the chili in bowls with your favorite toppings.
* Serve the chili over rice or quinoa.
* Use the chili as a filling for tacos or burritos.
* Serve the chili with cornbread or crackers.
* Top baked potatoes with the chili.

## Make-Ahead Instructions

This chili is a great make-ahead dish. You can prepare it a day or two in advance and store it in the refrigerator. The flavors will actually meld together even more over time. Simply reheat the chili on the stovetop or in the microwave before serving.

## Freezing Instructions

Chicken chili freezes well. Let the chili cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 3 months. To thaw, transfer the chili to the refrigerator overnight or thaw it in the microwave. Reheat on the stovetop or in the microwave.

## Nutritional Information (Approximate)

*Serving Size: 1 cup*

* Calories: Approximately 300-350
* Protein: 25-30g
* Carbohydrates: 30-35g
* Fat: 10-15g

(Note: Nutritional information will vary depending on the specific ingredients used and portion sizes.)

## Detailed Recipe Card

**Recipe Name:** Amateur’s Light Breeze Chicken Chili

**Prep Time:** 15 minutes

**Cook Time:** 30-60 minutes

**Yield:** 6-8 servings

**Ingredients:**

* 1.5 lbs Boneless, Skinless Chicken Breasts, cut into bite-sized pieces
* 1 tbsp Olive Oil
* 1 Yellow Onion, diced
* 2 cloves Garlic, minced
* 1 Green Bell Pepper, diced
* 1 (15-ounce) can Great Northern Beans, drained and rinsed
* 1 (15-ounce) can Corn, drained
* 1 (10-ounce) can Diced Tomatoes and Green Chilies (Rotel), undrained
* 4 cups Chicken Broth
* 2 tsp Chili Powder
* 1 tsp Cumin
* 1/2 tsp Oregano
* 1/4 tsp Garlic Powder
* Salt and Pepper to taste

**Instructions:**

1. **Prepare Ingredients:** Dice onion and bell pepper, mince garlic, cut chicken into bite-sized pieces, and drain/rinse beans and corn.
2. **Sauté Vegetables and Chicken:** Heat olive oil in a large pot over medium heat. Add onion and cook until softened (5 mins). Add garlic and bell pepper and cook until fragrant (2-3 mins). Add chicken and cook until browned.
3. **Add Remaining Ingredients:** Add beans, corn, Rotel, chicken broth, chili powder, cumin, oregano, garlic powder, salt, and pepper. Stir well.
4. **Simmer Chili:** Bring to a simmer, reduce heat to low, cover, and simmer for 30-60 minutes, stirring occasionally.
5. **Adjust Seasoning and Serve:** Taste and adjust seasoning as needed. Serve hot with desired toppings.

**Topping Suggestions:**

* Shredded Cheese
* Sour Cream or Greek Yogurt
* Chopped Green Onions
* Avocado
* Cilantro
* Lime Wedges
* Tortilla Chips

## Final Thoughts

This Amateur’s Light Breeze Chicken Chili is a delightful and easy recipe that’s perfect for any occasion. It’s customizable, quick to make, and incredibly flavorful. Whether you’re a seasoned cook or just starting out, you’ll find this recipe to be a winner. Enjoy!

## Call to Action

Try this recipe and let me know what you think in the comments below! Don’t forget to share your creations on social media using #LightBreezeChickenChili. Happy cooking!