Chicken chili with vegetables and beans
Hearty and flavorful Chicken Chili with Vegetables and Beans made with tender chicken breasts, ground turkey, and a medley of fresh vegetables. Perfectly seasoned with chili powder, paprika, and cumin, and enhanced with a splash of beer and chicken broth. This balanced, protein-packed meal is a delicious twist on traditional chili, perfect for cozy dinners or game day gatherings.
Cook time 60 min
Prep time 15 min
Ingredients:
2 tbsp olive oil1 red onion
2 garlic cloves
2 jalapeno peppers
2 carrots
1 lb ground turkey
6 fl oz beer
2 cups chicken broth
1 tsp chili powder
1 tsp paprika
3 tsp ground cumin
4 chicken breasts
1 zucchini
2 cups kidney beans
1 tsp coriander leaves
Chicken chili with vegetables and beans is a hearty and flavorful dish that's perfect for a cozy dinner. Combining lean ground turkey, tender chicken breasts, and a medley of vegetables, this recipe offers a delightful balance of spices and textures that will warm you up on any chilly evening. The addition of beer and chicken broth enhances the depth of flavor, making this chili an instant favorite.
Instructions:
- Finely chop the red onion.
- Mince the garlic cloves.
- Seed and dice the jalapeno peppers.
- Peel and dice the carrots.
- Cook the chicken breasts and shred them.
- Dice the zucchini.
- Rinse and drain the kidney beans.
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.
- Add the chopped red onion to the pot, and sauté for about 3-4 minutes, until it begins to soften.
- Add the minced garlic, diced jalapenos, and diced carrots to the pot. Cook for an additional 3-4 minutes, stirring occasionally.
- Add the ground turkey to the pot. Cook until the turkey is browned and cooked through, breaking it up with a spoon as it cooks.
- Pour in the beer and stir to deglaze the pot, scraping up any browned bits from the bottom. Allow the beer to simmer for about 2 minutes.
- Pour in the chicken broth.
- Stir in the chili powder, paprika, and ground cumin.
- Bring the mixture to a simmer.
- Add the shredded chicken breasts and diced zucchini to the pot. Stir to combine.
- Add the rinsed and drained kidney beans. Stir well to incorporate all ingredients.
- Allow the chili to simmer uncovered for about 20-30 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.
- Taste the chili, and season with salt and pepper as needed.
- Garnish with freshly chopped coriander leaves before serving.
- Serve hot, optionally with toppings like shredded cheese, sour cream, or tortilla chips.
Tips:
- Prepping Ingredients: Chop all vegetables and mince the garlic beforehand to streamline the cooking process.
- Spice Level: Adjust the number of jalapeno peppers based on your heat preference. Removing the seeds can also reduce the spiciness.
- Cook Evenly: Ensure the chicken breasts are cut into uniform pieces to cook evenly and retain tenderness.
- Deglaze with Beer: After browning the turkey, use the beer to deglaze the pot, scraping up any browned bits to enhance the flavor.
- Simmering Time: Allow the chili to simmer for at least 30 minutes to let the flavors meld together. Longer simmering can deepen the flavors even more.
- Leftovers: This chili tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Serving Suggestions: Top your chili with fresh avocado, sour cream, shredded cheese, or a squeeze of lime for added flavor.
With its rich blend of spices, vegetables, and protein, white chicken chili is a nutritious and comforting meal that's sure to please a crowd. Whether you're serving it for a family dinner or a casual gathering with friends, this chili is bound to become a staple in your recipe collection. Enjoy it on its own or with your favorite chili toppings!
Nutrition per serving
8 ServingsCalories 310kcal
Protein 36g
Carbohydrates 20g
Fiber 6g
Sugar 2.97g
Fat 12g
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