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Ingredients 0/14
Why This Dish Is Hard To Resist
Brimming with bold flavors and comes together quickly, making it perfect for busy weeknights. It’s hearty, comforting, and uses simple ingredients you likely already have on hand.
Smart Cooking Tips
- Use boneless, skinless chicken thighs for more tender and juicy chili.
- Let the chili simmer longer if you want the flavors to deepen.
- Taste and adjust seasoning before serving to balance the heat and saltiness.
- Let the chili simmer longer if you want the flavors to deepen.
- Taste and adjust seasoning before serving to balance the heat and saltiness.
Directions
Lightly heat some oil in a large pot over medium-high heat. Toss in the chopped onion and celery, and cook them until they’re soft and fragrant, about 5 to 7 minutes. Next, add the chicken and cook it until it’s nicely browned, which should take around 3 to 4 minutes. Once the chicken is browned, stir in the chicken broth along with all the beans, chiles, and spices—think chili powder, cumin, thyme, your seasoning blend, and a pinch of salt. Bring everything to a boil, then lower the heat and let it simmer gently. Keep it cooking until the chicken is fully cooked through and no longer pink inside, which usually takes about 30 minutes. Give it a taste at the end and adjust any seasonings if you need to.
Serving Recommendations
Serve with a dollop of sour cream or shredded cheese on top for extra creaminess. Cornbread or tortilla chips make great sides to scoop up the chili and add a nice crunch.
How To Store For Later
Store leftovers in an airtight container in the refrigerator for up to 4 days. This chili also freezes well—just thaw overnight in the fridge and reheat gently on the stove or in the microwave.
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