Delicious and easy chicken chili recipe is excellent for using up leftover cooked chicken. it’s hearty, tasty, and very filling.
I’ve been making this chicken chili a lot this winter. We all enjoy it very much, and it’s an excellent way to use up leftover chicken.
Chili is such a wonderful winter comfort food. I’ve tried several chili recipes over the years. My favorite beef chili is this amazing, hearty pumpkin chili.
This chicken chili is hearty, delicious and very filling. A bowl of it really warms you up! You can serve it on top of rice or cauliflower rice, but I usually serve it on its own, in soup bowls, topped with shredded cheddar, red onions and guacamole.
You can also serve this chili with these tasty almond flour cheese biscuits.
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon coriander
- 1 teaspoon dried oregano
- 2 tablespoons chili powder
- ¼ teaspoon crushed red peppers
- ½ (6 oz can) tomato paste
- 2 tablespoons minced garlic
- 2 tablespoons water
- In a small bowl, with a fork, mix together the seasoning ingredients to create a paste.
- Heat the oil in a large, heavy-bottomed skillet over medium-high heat, about 2 minutes. Add the onion, bell peppers, and one teaspoon kosher salt and cook, stirring occasionally, until vegetables are soft, about 5 minutes.
- Add the chicken and the seasoning mixture and cook, stirring, 1 more minute.
- Add the tomatoes, bay leaves, the remaining salt and the black pepper. Add enough water to bring the chili to a thick stew consistency, 1-2 cups.
- Bring to a boil. Reduce heat to medium-low and simmer, covered, 20 minutes, stirring occasionally.