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bowls of easy chicken chili on a white table

Easy Chicken Chilli with Beans and Peppers

Thick, rich and flavourful. This chili is packed with shredded chicken, mixed beans and fresh seasonings. A classic that is a MUST make!
5 from 5 votes
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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 6 servings
Author: Deborah Rainford

Ingredients

  • 2 tablespoons olive oil
  • 500 g (1 pound) boneless, skinless chicken breast (put them in whole, then shred with 2 forks)
  • 3 bell peppers, chopped
  • 340 g (2 cups) sweetcorn (2 cobs with corn cut off, or use tinned or frozen)
  • 1 jalapeno pepper, diced
  • 1 red onion, diced
  • 4 cloves garlic, minced
  • 250 g (2 ½ cups) mushrooms, chopped
  • 1 tin taco mixed beans
  • 400 g (2 ½ cups) tin chopped tomatoes
  • 1 teaspoon dried oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder, adjust to taste
  • 1 teaspoon chili garlic spice
  • 500 ml (2 cups) chicken stock

Toppings

  • cheese, avocado, tortilla chips, coriander

Instructions

Preheat the Oven:

  • Preheat the oven to 200ºC.
  • Place the chopped bell peppers, sweetcorn, and diced jalapeno on a baking tray.
  • Drizzle with a little olive oil and salt.
  • Roast in the oven for about 15 minutes, until toasty.

Prepare the Aromatics:

  • While the vegetables are roasting, heat 2 tablespoons of olive oil in a large pot over medium heat.
  • Add the diced red onion, chopped mushrooms, and minced garlic.
  • Add the spices: chili powder, cumin, oregano, and chili garlic spice.
  • Cook until everything is soft and fragrant, about 10 minutes.

Combine Ingredients:

  • Add the roasted bell peppers and sweetcorn to the pot.
  • Stir in the chicken stock, chopped tomatoes, and taco mixed beans.
  • Give it all a good stir and bring to a simmer.

Cook the Chicken:

  • Add the chicken breasts to the pot.
  • Simmer uncovered until the chicken is cooked through, about 15 minutes.

Shred the Chicken:

  • Remove the chicken breasts and place them on a chopping board.
  • Using two forks, shred the chicken breasts.
  • Return the shredded chicken to the pot and stir well.

Adjust the Seasoning:

  • Taste the chili and adjust the seasoning as needed.
  • Add more salt, chili powder, or cumin according to your preference.

Notes

  • Toppings: Quantities for toppings are not specified as they are personal preferences. Use more of what you like and less of what you don't. Suggested toppings include cheese, avocado, tortilla chips, and fresh coriander.
  • Spice Level: Adjust the chilli powder and jalapeño to control the heat level.

Nutrition

Calories: 275kcal | Carbohydrates: 26g | Protein: 25g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 320mg | Potassium: 960mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2158IU | Vitamin C: 92mg | Calcium: 54mg | Iron: 3mg
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