This simple, healthy chicken chilli will be on repeat all winter long. This chilli is comforting, packed with flavour and completely delicious. Made with shredded chicken breast, and heavy on the spices this is an easy recipe that you probably have all the ingredients for. And if you need to pick up any ingredients everything is available at Aldi.
Okay. This chilli recipe is easy, but it does involve some vegetable chopping. I promise it's worth it and I promise once you've done the chopping everything else is completely low maintenance, and straight forward. This recipe does use chicken breast, but you can use chicken thighs if that works better for you. The chicken breasts get added to the pot whole and get shredded once they're cooked through.
Chunky Chicken Chili
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Ingredients needed
- chicken breast
- mixed bell peppers (skip using green in this recipe- they're a little too bitter)
- sweetcorn (fresh, frozen or tinned will work)
- jalapeno
- taco mixed beans (new product to Aldi and they are Ah-Mazing!)
- tinned chopped tomatoes
- red onion
- garlic
- mushrooms (optional for non-mushroom lovers)
- chicken stock made with a stock cube (or water)
Spices
- ground cumin
- chili powder
- chili garlic spice (in the spice section)
- dried oregano
Toppings
- cheese
- avocado
- tortilla chips
- sour cream or Greek yoghurt
Step by step instructions
- This chicken chili is loaded with a rich smokey flavour, but because Aldi is a little bit slim on the spice front, we need to build our own smokiness into the recipe. So, we start by roasting the peppers, sweetcorn and jalapeno. Just drizzle with a little oil and some salt and roast in a hot (200ºc) oven for about 15 minutes (until toasty looking)
- While the veggies are roasting, sweat the onions, mushrooms and garlic and all the spices in the pan until everything is really soft and fragrant. It'll only take about 10 minutes. So, when the veggies are roasted, they can go right into the pan. Next up, add in the chicken stock, tomatoes and beans. Give it all a good stir and bring it up to a simmer. Add in the chicken breasts and continue to gently simmer the pan until the chicken is cooked through. This should only take about 15 minutes.
- When the chicken is cooked through use tongs to pull them out and place them on a chopping board. Using two forks, pull the chicken apart until you have two shredded chicken breasts. Scoop it all back into the pot and give it all a good stir. Taste the chili and adjust the seasoning. More salt, chili powder, cumin. Whatever you feel you need a little boost of.
Cooling, freezing & storing chili
- Refrigerate: It is best to keep the chili in an airtight container or ziplock bag in the fridge once cooled after cooking. Store in the fridge for 3 to 4 days. Warming it up in a saucepan or microwave.
- Can you freeze chili? Yes! It is another perk about this recipe. Once it is cooled completely add it to a large ziplock bag letting out of all the air out, or a freezer-safe container. Place the chili in the freezer for 1 month long.
- Reheating: When ready to reheat, thaw overnight in the refrigerator and heat in a saucepan or microwave until warmed through.
Toppings
One of the best parts of chili is all the toppings that come along with it. Here's a list of stuff that would be amazing on your chili.
- cheese- melts into the chili
- avocado- just slice and place on top.
- tortilla chips- for that salty crunch factor
- sour cream or Greek yoghurt- to cool down all that spice
- lime wedge- squeeze over the top
- freshly chopped coriander- the more the better (but you can skip it if you're not a fan)
And that's it, that's all. You will very more than likely have leftovers of this chicken chili and you will more than likely find yourself using tortilla chips to scoop large mouthfuls of this into your face while you pack it up for lunches and freezer meals. If that happens, just know that we're on the same team!
More easy dinner recipes
Recipe
Chunky Shredded Chicken Chili Recipe
Ingredients
- 2 tablespoons olive oil
- 500 g boneless skinless chicken breast put them in whole then shred with 2 forks
- 3 bell peppers chopped
- 340 g sweetcorn 2 cobs sweetcorn corn cut off the cob or use tinned or frozen
- 1 jalapeno pepper diced
- 1 red onion diced
- 4 cloves garlic minced
- 250 g mushrooms chopped
- 1 tin taco mixed beans
- 400 g tin chopped tomatoes
- 1 teaspoon dried oregano
- 2 teaspoon ground cumin
- 2 teaspoon chilli powder - add more or less depending on spice tolerance
- 1 teaspoon chilli garlic spice
- 500 ml chicken stock
- Toppings- see notes
- cheese
- avocado
- tortilla chips
- coriander
Instructions
- Preheat the oven to 200ºc. Place the peppers, sweetcorn and jalapeno on a baking tray and drizzle with a little oil and some salt and roast in a hot oven for about 15 minutes (until toasty looking)
- While the veggies are roasting, sweat the onions, mushrooms and garlic and all the spices in the pan until everything is really soft and fragrant. It'll only take about 10 minutes. Once the everything in the pan is really soft and fragrant add in the roasted peppers and corn.
- Stir in the chicken stock, tomatoes and beans. Give it all a good stir and bring it up to a simmer. Add in the chicken breasts and continue to gently simmer uncovered until the chicken is cooked through. This should only take about 15 minutes.
- When the chicken is cooked through use tongs to pull them out and place them on a chopping board. Using two forks, pull the chicken apart until you have two shredded chicken breasts. Scoop it all back into the pot and give it all a good stir. Taste the chili and adjust the seasoning. More salt, chili powder, cumin. Whatever you feel you need a little boost of.
Notes
- Notes- I didn’t give any quantities for the toppings because it’s such a personal thing. So, go with more of what you want and less of what you don’t.
- Notes- About seasoning. I never put quantities for salt and pepper because they are so subjective. But all recipes will need them
Nutrition
THANKS SO MUCH FOR READING AND COOKING ALONG WITH ME! IF YOU MAKE THIS RECIPE OR HAVE A QUESTION, I’D LOVE IT IF YOU LEFT A COMMENT AND A RATING. YOU CAN ALSO FOLLOW ALONG ON PINTEREST, FACEBOOK AND INSTAGRAM TO SEE WHAT WE’RE EATING, PINNING AND A LITTLE BEHIND THE SCENES TOO!
Jonathan
Amazing recipe, this is always a winner and so easy to adapt depending on the ingredients I have. Small tweaks and it’s still amazing