Fifteen-Minute Chicken Chili: A Quick and Delicious Weeknight Meal
Are you craving a warm, hearty, and flavorful meal but short on time? Look no further than this incredible fifteen-minute chicken chili recipe! It’s the perfect solution for busy weeknights when you need a quick and satisfying dinner on the table without sacrificing taste. This recipe utilizes pantry staples and pre-cooked chicken to create a chili that’s packed with flavor, protein, and just the right amount of spice. Get ready to impress your family and friends with this unbelievably easy and delicious chili!
## Why You’ll Love This 15-Minute Chicken Chili
* **Lightning Fast:** As the name suggests, this chili comes together in just fifteen minutes! That’s faster than ordering takeout.
* **Simple Ingredients:** You likely already have most of the ingredients in your pantry.
* **Customizable:** Easily adapt the spice level and ingredients to your liking.
* **Healthy and Filling:** Packed with protein and fiber, this chili will keep you feeling satisfied.
* **Perfect for Meal Prep:** Make a batch on Sunday and enjoy it for lunches throughout the week.
* **Budget-Friendly:** A great way to use up leftover chicken and pantry staples.
## Ingredients You’ll Need
* **1 tablespoon olive oil:** Provides a base for sautéing and adds flavor.
* **1 small onion, chopped:** Adds depth and sweetness to the chili.
* **1 green bell pepper, chopped:** Contributes a slightly sweet and vegetal flavor.
* **2 cloves garlic, minced:** Essential for adding a savory and aromatic punch.
* **1 pound cooked chicken, shredded or diced:** Use leftover rotisserie chicken, grilled chicken, or canned chicken for convenience.
* **1 (15-ounce) can black beans, rinsed and drained:** Provides protein, fiber, and a hearty texture.
* **1 (15-ounce) can kidney beans, rinsed and drained:** Adds another layer of flavor, texture, and nutrients.
* **1 (15-ounce) can diced tomatoes, undrained:** Forms the base of the chili and adds acidity.
* **1 (10-ounce) can diced tomatoes and green chilies (Rotel), undrained:** Adds heat and flavor (adjust based on your spice preference).
* **1 cup chicken broth:** Helps to thin the chili and add richness.
* **1 tablespoon chili powder:** A key ingredient for that classic chili flavor.
* **1 teaspoon cumin:** Adds a warm, earthy flavor.
* **1/2 teaspoon smoked paprika:** Enhances the smoky flavor of the chili.
* **1/4 teaspoon cayenne pepper (optional):** For an extra kick of heat.
* **Salt and pepper to taste:** Season to perfection.
**Optional Toppings:**
* Shredded cheddar cheese
* Sour cream or Greek yogurt
* Chopped green onions
* Avocado, diced
* Tortilla chips
* Fresh cilantro
* A squeeze of lime juice
## Step-by-Step Instructions
Follow these simple steps to create your delicious fifteen-minute chicken chili:
**Step 1: Sauté the Aromatics (2 minutes)**
* Heat the olive oil in a large pot or Dutch oven over medium heat.
* Add the chopped onion and green bell pepper and cook, stirring occasionally, until softened, about 2 minutes.
* Add the minced garlic and cook for another 30 seconds, until fragrant. Be careful not to burn the garlic.
**Why this step matters:** Sautéing the onion, bell pepper, and garlic before adding the other ingredients helps to release their flavors and create a more complex and aromatic base for the chili. Don’t skip this step!
**Step 2: Add the Chicken and Beans (3 minutes)**
* Add the shredded or diced cooked chicken, black beans, and kidney beans to the pot.
* Stir to combine.
**Tips for this step:** Make sure your chicken is already cooked before adding it to the pot. You can use leftover rotisserie chicken, grilled chicken, or canned chicken. Rinsing and draining the beans helps to remove excess starch and sodium.
**Step 3: Add the Tomatoes and Broth (2 minutes)**
* Pour in the diced tomatoes, diced tomatoes and green chilies (Rotel), and chicken broth.
* Stir well to combine all the ingredients.
**Choosing your tomatoes:** The type of diced tomatoes you use can affect the flavor of your chili. Using fire-roasted diced tomatoes can add a smoky depth. Diced tomatoes with basil and oregano can add an Italian flair. Feel free to experiment!
**Step 4: Season the Chili (3 minutes)**
* Add the chili powder, cumin, smoked paprika, and cayenne pepper (if using).
* Stir well to incorporate the spices.
* Bring the chili to a simmer.
* Taste and season with salt and pepper to taste.
**Adjusting the spice level:** This recipe is mildly spicy. If you prefer a spicier chili, add more cayenne pepper or a pinch of red pepper flakes. If you prefer a milder chili, omit the cayenne pepper or use mild diced tomatoes and green chilies.
**Step 5: Simmer and Thicken (3 minutes)**
* Reduce the heat to low, cover the pot, and simmer for 3 minutes, stirring occasionally.
* This allows the flavors to meld together and the chili to thicken slightly.
**Thickening tips:** If you prefer a thicker chili, you can mash some of the beans with a fork before adding them to the pot or stir in a tablespoon of cornstarch mixed with two tablespoons of cold water during the last minute of simmering. For a thinner chili, add more chicken broth.
**Step 6: Serve and Enjoy! (2 minutes)**
* Ladle the chili into bowls.
* Garnish with your favorite toppings, such as shredded cheddar cheese, sour cream, chopped green onions, avocado, or tortilla chips.
* Serve immediately and enjoy!
**Serving Suggestions:** Serve with cornbread, a dollop of sour cream, and a sprinkle of fresh cilantro.
## Tips and Variations
* **Use Different Beans:** Experiment with different types of beans, such as pinto beans, great northern beans, or cannellini beans.
* **Add Vegetables:** Add other vegetables like corn, zucchini, or carrots for added nutrients and flavor.
* **Make it Vegetarian:** Omit the chicken and use vegetable broth instead of chicken broth. Add an extra can of beans or some diced sweet potatoes for added substance.
* **Spice it Up:** Add a chopped jalapeño pepper or a dash of hot sauce for extra heat.
* **Make it in the Slow Cooker:** Combine all the ingredients in a slow cooker and cook on low for 4-6 hours or on high for 2-3 hours.
* **Instant Pot Chicken Chili:** Combine all the ingredients in an Instant Pot. Cook on high pressure for 10 minutes, followed by a natural pressure release for 10 minutes, then a manual pressure release. If you are using uncooked chicken, cut into 1-inch cubes and increase cooking time to 15 minutes.
* **Freezing Instructions:** Allow the chili to cool completely before transferring it to an airtight container or freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
* **Reheating Instructions:** Reheat the chili in a pot on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.
* **Make it a Chili Cheese Dog Topping:** Ladle the chili over hot dogs and top with shredded cheese for a fun and delicious twist.
* **Leftovers:** Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days.
* **Adjusting for Dietary Restrictions:** This recipe is naturally gluten-free and can easily be made dairy-free by omitting the cheese and sour cream. You can also use low-sodium broth and beans to reduce the sodium content.
## Nutritional Information (approximate)
* Calories: Approximately 350-400 per serving (depending on toppings)
* Protein: 30-35 grams
* Fiber: 10-15 grams
*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*
## FAQs
* **Can I use uncooked chicken?**
Yes, you can use uncooked chicken, but you’ll need to adjust the cooking time. Cut the chicken into small cubes and add it to the pot with the onions and peppers. Cook until the chicken is cooked through before adding the remaining ingredients. Consider browning the chicken before adding other ingredients for better flavor.
* **Can I make this chili ahead of time?**
Absolutely! This chili is a great make-ahead meal. The flavors actually meld together and improve over time. Simply prepare the chili as directed and store it in the refrigerator for up to 3 days. Reheat before serving.
* **Can I use different spices?**
Of course! Feel free to experiment with different spices to customize the flavor of your chili. Some other spices that would be delicious include oregano, coriander, and garlic powder.
* **What kind of chicken is best for this chili?**
Cooked rotisserie chicken is a great option because it’s convenient and flavorful. You can also use grilled chicken, baked chicken, or even canned chicken. Just make sure the chicken is cooked through before adding it to the chili.
* **How do I make this chili less spicy?**
Omit the cayenne pepper and use mild diced tomatoes and green chilies (Rotel). You can also add a dollop of sour cream or Greek yogurt to each serving to help cool down the spice.
* **Can I add corn to this chili?**
Yes, corn is a delicious addition to this chili. Add a can of drained corn or frozen corn kernels to the pot along with the tomatoes and broth.
* **My chili is too watery. How can I thicken it?**
There are several ways to thicken chili. You can simmer it uncovered for a longer period of time to allow some of the liquid to evaporate. You can also mash some of the beans with a fork to release their starch. Alternatively, you can stir in a tablespoon of cornstarch mixed with two tablespoons of cold water during the last minute of simmering.
## Conclusion
This fifteen-minute chicken chili is a lifesaver on busy weeknights. It’s quick, easy, and packed with flavor. With simple ingredients and customizable options, you can create a chili that your whole family will love. So, ditch the takeout menu and give this recipe a try – you won’t be disappointed! Enjoy this delicious and comforting meal, and don’t forget to share your creations with us! Happy cooking!