Great Chili Chicken

This Great Chili Chicken is a comforting, home-style stew that brings warmth to the table. It combines tender chicken breast with hearty kidney beans, fresh diced vegetables, and a surprising touch of sweetness from cored apples. The base is built with rich tomato juice, aromatic cumin, and a kick of Tabasco sauce, creating a complex flavor profile that is both savory and slightly spicy. Perfect for a cozy weeknight dinner or feeding a crowd, this dish improves as it simmers, allowing the flavors to meld beautifully. Its a satisfying, protein-packed main that feels like a hug in a bowl, requiring minimal effort for maximum reward. Serve with crusty bread or over rice for a complete meal.

Cooking Method: Baking, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 148.8

Dietary: Gluten-free

Description

This Great Chili Chicken is a comforting, home-style stew that brings warmth to the table. It combines tender chicken breast with hearty kidney beans, fresh diced vegetables, and a surprising touch of sweetness from cored apples. The base is built with rich tomato juice, aromatic cumin, and a kick of Tabasco sauce, creating a complex flavor profile that is both savory and slightly spicy. Perfect for a cozy weeknight dinner or feeding a crowd, this dish improves as it simmers, allowing the flavors to meld beautifully. Its a satisfying, protein-packed main that feels like a hug in a bowl, requiring minimal effort for maximum reward. Serve with crusty bread or over rice for a complete meal.

Ingredients

2 tablespoon Olive oil
2 lg Whole chicken breasts; boned, skinned, and diced
2 cloves Garlic; minced
3 cups Tomato juice
1/2 teaspoon Cumin
2 cups Onion; diced
1 teaspoon Basil
1/2 cup Celery; diced
3 dashes Tabasco sauce
1/2 cup Green pepper; diced
2 cans Kidney beans (14 oz each); drained and rinsed
2 medium Apples; cored and sliced

Directions

1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2
Add diced chicken breasts and brown lightly on all sides, about 5-7 minutes. Remove chicken and set aside.
3
In the same pot, add diced onions, celery, green pepper, and garlic. Saut until softened, about 5 minutes.
4
Stir in cumin, basil, and Tabasco sauce, cooking for 1 minute until fragrant.
5
Return the chicken to the pot. Add tomato juice and sliced apples. Bring to a boil.
6
Reduce heat to low, cover, and simmer for 1 hour.
7
Add the drained kidney beans to the pot.
8
Continue simmering uncovered for an additional hour, or until the chili reaches your desired thickness and the chicken is tender.
9
Taste and adjust seasoning with salt and pepper if needed before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 148.8kcal

% Daily Value *
Total Fat 9.3g15%
Saturated Fat 1.6g8%
Cholesterol 42.5mg15%
Sodium 37.0mg2%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 15.5g31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Allow to cool completely before storing in an airtight container in the refrigerator for up to 4 days. Can be frozen for up to 3 months.

Substitutions: You can use chicken thighs for a richer flavor and more moisture. If you prefer a milder heat, reduce or omit the Tabasco sauce. Green chiles can be added along with the green pepper for extra flavor.

Tip: The apples add a subtle sweetness that balances the acidity of the tomato juice and the heat of the spices. Don't skip them! For a thicker consistency, mash a few of the kidney beans against the side of the pot during the last stage of cooking.

Keywords: chicken chili, stew, kidney beans, apples, comfort food, slow cooked, spicy, tomato juice, cumin, tabasco, family dinner, hearty, protein, vegetables, one pot, easy, winter, meal prep, savory, dinner

Read it online: https://www.chefs-mate.com/recipe/great-chili-chicken/