Ingredients
- 1 tablespoon vegetable oil
- 1 cup diced yellow onion
- 2 stalks celery, diced
- 4 cups diced chicken
- 3 cups chicken broth
- 1 (15 ounce) can red kidney beans, undrained
- 1 (15 ounce) can garbanzo beans, undrained
- 1 (15 ounce) can navy beans, undrained
- 2 (4 ounce) cans diced green chiles
- 3 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 tablespoon ground thyme
- 1 tablespoon garlic and herb seasoning blend (such as Mrs. Dash®)
- 1 teaspoon salt
Why You'll Want This Again
Filled with bold flavors and comes together in no time. It’s a comforting meal that’s perfect for busy weeknights. Plus, it’s versatile and can be easily customized to your taste.
Practical Cooking Tips
- Use boneless, skinless chicken breasts or thighs for tender, juicy meat.
- Brown the chicken first to add extra flavor before simmering.
- Adjust the spice level by adding more chili powder or a dash of hot sauce.
- Brown the chicken first to add extra flavor before simmering.
- Adjust the spice level by adding more chili powder or a dash of hot sauce.
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 nice and soft, 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. Pour in the chicken broth along with the kidney beans, garbanzo beans, navy beans, chiles, and all the spices—chili powder, cumin, thyme, seasoning blend, and a bit of salt. Bring everything to a boil, then lower the heat and let it simmer gently. Cook until the chicken is fully cooked through and no longer pink inside, about 30 minutes. Give it a taste and adjust the seasoning if you need to before serving.
Serving Variations
Serve with warm cornbread or over steamed rice to soak up the delicious sauce. A dollop of sour cream and some shredded cheese on top add a creamy touch. Fresh cilantro or green onions make a nice fresh garnish.
How To Preserve This Dish
Store leftovers in an airtight container in the refrigerator for up to 3 days. This chili also freezes well—portion it out and freeze for up to 3 months. Reheat gently on the stove or in the microwave until warmed through.
