Chicken Chili
This post may contain affiliate links which won’t change your price but will share some commission.
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.
Chicken Chili
This chicken chili is an easy, light meal.
$1.40 per serving
Print
Pin
Rate
Servings: 10
Calories: 224kcal
Ingredients
- 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)
Instructions
- 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.
Nutrition Estimate
Calories: 224kcal | Carbohydrates: 27g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 543mg | Potassium: 819mg | Fiber: 10g | Sugar: 5g | Vitamin A: 3278IU | Vitamin C: 26mg | Calcium: 82mg | Iron: 3mg
Tried this recipe?Mention @realfoodrecipes or tag #realfoodrealdeals!
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.
Nicole @ Fitful Focus says
This is going on my to-make list for sure! YUM!
Brynn at The Domestic Dietitian says
This looks great and right up my alley! I always feel like chili needs a little extra “something” and the addition of chicken in this recipe sounds great!
Cindy Kerschner says
Easy is my kind of chili! Love the switch to chicken!
Tara | Treble in the Kitchen says
I also love the flavor of chili! I’m making some in the crockpot right now 🙂 Love that this is a milder option kids can love too!
Cara Harbstreet says
What a great recipe with a great price tag! Cooking meals at home is such a affordable option
Alena says
Thank you for your help!
Annemarie says
You’re welcome!
Alena says
Annemarie, can you please tell me how many cups of canned crushed/diced tomatoes I can substitute 3lbs of fresh tomatoes? Thank you.
Annemarie says
Alena, you could substitute 3 15-ounce cans of diced tomatoes in this recipe.