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This Chicken Chili recipe makes the best comfort food dinner! It’s healthy and frugal (just $1.40 per serving). Perfect for a winter night!
Chili is one of my favorite meals. It’s just so cozy and flavorful.
I love to eat chili for lunch or dinner, and I always put aside some leftovers in the freezer. When I look to the freezer to save me on a night when I just can’t cook, I breathe a sigh of relief when I see that chili.
I have several different versions I like to make, including vegetarian squash chili and chili con carne. This chicken chili is a mild version to accommodate my children’s palates. If you prefer a stronger chili flavor, you can double the chili powder and cumin, and add diced hot peppers or cayenne pepper. This is a simple recipe to put together when you have leftover shredded chicken available.
- 1 tbs olive oil
- 1 small onion diced
- 2 carrots peeled and diced
- 2 cloves small garlic
- 4 cups navy beans or other beans
- 3 cups shredded chicken
- 3 lbs tomatoes skin and seeds removed
- 3 cups chicken broth
- 1 tsp salt (or more, depending on broth)
- 1 1/2 tsp chili powder
- 3/4 tsp cumin
- Sour cream, grated cheese, and/or crushed tortilla chips for garnish (optional)
- In a large pot, saute the onion in the olive oil over medium-low heat until translucent.
- Add the carrots and continue cooking until the carrots are soft. Add the garlic and cook for another 30 seconds.
- Add the beans, chicken, tomatoes, chicken broth, and seasonings to the pot. Bring just to a boil, then lower the heat and simmer for 30 minutes. Taste the chili and adjust the seasonings to your taste. No two pots of chili should ever be exactly the same.
- Serve warm over rice, and garnish if desired. Refrigerate or freeze the leftovers.
Chicken Chili Price Breakdown
This recipe costs $9.57 and it yields 10 cups. This comes out to about $1.40 per serving (1 1/2 cups each). Chicken chili is a warm, comforting dinner recipe, and the leftovers are perfect for a quick lunch.