Don't have all day for chili to simmer? No problem! This EASY, hearty, healthier chili full of Mexican-inspired flavors is ready in 30 minutes! Perfect for busy weeknights!!
1poundboneless skinless chicken breastseasoned with salt and pepper (or use about 3 cups shredded rotisserie chicken, sprinkled with 1 teaspoon cumin)
1tablespoon+ 1 teaspoon ground cumindivided
1large/extra-large sweet Vidalia oniondiced small
3 to 5garlic clovesfinely pressed or minced
one 15-ounce can red kidney beansI used low-salt, drained and rinsed
one 15-ounce can black beansI used no-salt added, drained and rinsed
1 to 1.5cupsfrozen cornnot necessary to thaw; or one 15-ounce can corn, drained and rinsed may be substituted
one 14.5-ounce can petite diced fire-roasted tomatoesregular petite diced tomatoes may be substituted
one 10-ounce can red enchilada sauceI used medium heat
two 4-ounce cans fire-roasted diced green chilesregular diced green chiles may be substituted; and/or reduce to 1 can for less spiciness
about 2 cups waterchicken or vegetable broth, or as desired
1 to 1.5tablespoonschili powderI used 1.5
2teaspoonssmoked paprikaregular paprika may be substituted
1teaspoonkosher saltoptional and to taste
1teaspoonfreshly ground black pepperor to taste
1 to 3teaspoonsgranulated sugaroptional and to taste
1 to 2tablespoonslime juiceoptional and to taste
Toppings (optional)
fresh cilantrolime wedges, diced avocado, sour cream, green onions, shredded cheese, crushed tortilla chips or crackers; all optional for garnishing
Instructions
To a large Dutch oven, add 2 tablespoons olive oil, chicken, evenly season with salt and pepper, 1 teaspoon cumin, and cook over medium-high heat until chicken is cooked through.
Remove chicken from Dutch oven, and set on a cutting board to rest. Do not clean the pan or remove cooking juices.
Add the remaining 2 tablespoons olive oil, onions, and cook for about 5 to 7 minutes, or until onions have softened, stir intermittently.
Add the garlic and cook for about 1 minute, or until fragrant; stir nearly constantly.
Add the the kidney beans, black beans, corn, tomatoes, enchilada sauce, green chiles, water/broth, remaining 1 tablespoon cumin, chili powder, smoked paprika, optional salt (there’s already quite a bit of salt in the other canned goods and I didn’t add any additional salt), pepper, and stir to combine. If you prefer thinner chili with more broth, you may wish to add an additional 1 to 2 cups water/broth.
Bring to boil and allow chili to gently boil for about 5 to 10 minutes or until chili has reduced and thickened some.
While chili is cooking, shred or cube the chicken into bite-sized pieces. Add chicken to chili and stir to combine.
Stir, taste, optionally add sugar to taste (I added 3 teaspoons because the sugar balances the acid from the tomatoes), optional lime juice (brightens up the flavor), and add salt, pepper, etc. if desired.
Ladle into bowls and optionally garnish with your favorites.
Notes
Chili will keep airtight in the fridge for up to 5 days and in the freezer for up to 4 months. The flavors meld and marry and I think it tastes even better a day or two later.
I used medium heat red enchilada sauce, fire-roasted tomatoes, and fire-roasted green chiles, but you can always choose milder versions of those products (and/or reduce the green chiles to 1 can or omit) and scale the amount of chili powder down to 1 tablespoon if you’re cooking for those who are more sensitive to spices.