Chicken and Bean Chili

Chicken and bean chili is a tomato-based one-pot meal with chicken breast, two kinds of beans, corn, and a measured spice blend. The recipe makes six servings in a 5- to 6-quart Dutch oven. Cutting the chicken into equal pieces helps it cook evenly, but a thermometer remains the deciding safety check.

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 medium red bell pepper, diced
• 3 garlic cloves, minced
• 1 1/4 pounds boneless, skinless chicken breast, cut into 1-inch pieces
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper
• 1 can (28 ounces) no-salt-added crushed tomatoes
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) pinto beans, drained and rinsed
• 1 cup frozen corn
• 1 1/2 cups low-sodium chicken broth
• 2 tablespoons lime juice

Equipment

• 5- to 6-quart Dutch oven or heavy soup pot with lid
• Cutting board, knife, wooden spoon, ladle, and instant-read thermometer

Instructions

1. Heat the oil in the pot over medium heat. Add the onion and bell pepper and cook for 5 minutes, stirring occasionally.
2. Add the garlic and cook for 30 seconds. Add the chicken, chili powder, cumin, paprika, oregano, salt, and pepper. Stir for 3 minutes; the chicken will not yet be cooked through.
3. Add the crushed tomatoes, beans, corn, and broth. Stir and bring to a gentle boil.
4. Reduce the heat to low, partially cover, and simmer for 18 to 22 minutes. Stir twice so the beans do not settle against the pot.
5. Check several of the largest chicken pieces. They must reach 165°F in the center. Continue simmering if necessary.
6. Remove from the heat and stir in the lime juice. Taste before adding more salt. Divide into six servings.

Preparation Notes

Drain and rinse both bean varieties so their packing liquid does not control the chili’s salt level. Keep the simmer gentle; a hard boil can make chicken breast firm before the flavors combine. Use a clean thermometer and do not return utensils that touched raw chicken to the finished pot.

The chili thickens as it rests. For a thicker result, mash 1/2 cup beans against the side of the pot during the final five minutes. For a thinner result, add broth one tablespoon at a time after the chicken is safely cooked.

Substitutions

Kidney beans can replace pinto beans in the same drained quantity. Green bell pepper can replace red. Chicken thighs are not a direct timing substitute because thickness and fat content differ. Dried beans require separate soaking and cooking and should not be added raw.

Storage

Divide leftovers into shallow containers and refrigerate within two hours at 40°F or below. Use within three to four days and reheat to 165°F. Freeze cooled portions with expansion space and thaw them in the refrigerator before reheating.

Programme Note

No current points or nutrition value is provided. Use exact products and the six-serving yield in the current official recipe builder if needed.