introduction
Remember those chilly evenings where all you craved was a hearty, warming meal that felt like a hug in a bowl? That’s exactly the feeling we’re chasing today! There’s something inherently comforting about a big pot of chili simmering on the stove, filling your home with incredible aromas and promising a delicious, easy meal. Life gets busy, and finding time to cook a wholesome, home-cooked meal can feel like a luxurious indulgence. That’s why today’s recipe is a game-changer – we’re talking about a Big Batch Chicken Chili that’s designed to nourish you and your loved ones not just for one meal, but for several!
why make this recipe
Imagine effortlessly feeding a crowd or having delicious leftovers for days. This Big Batch Chicken Chili is perfect for potlucks, game nights, or simply a busy week. You will love this chili because it is packed with lean protein, fiber-rich beans, and vibrant vegetables. This chili is as wholesome as it is delicious. You will feel good about every spoonful. Prepare it once, enjoy it multiple times! This recipe freezes beautifully, making meal prep a breeze. You can easily adapt the spice level and add your favorite toppings to make each bowl uniquely yours.
how to make Big Batch Chicken Chili
Making this Big Batch Chicken Chili is simple. You start by preparing your ingredients like chopping vegetables and dicing chicken. Then, you sauté the onions, peppers, and garlic in a large pot. Next, you brown the chicken until it is no longer pink. After that, you stir in the spices and cook them for a minute until they are fragrant. Finally, you combine all the ingredients like tomatoes, beans, chicken broth, and any optional vegetables. You bring it to a boil, then reduce the heat and simmer until the chili thickens and the flavors meld. Taste and adjust the seasoning with salt and pepper as needed.
Ingredients of : Big Batch Chicken Chili
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 (28-ounce) can diced tomatoes
- 1 (28-ounce) can crushed tomatoes or pureed tomatoes
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 large onion, chopped
- 2 bell peppers (any color), chopped
- 4 cloves garlic, minced
- 4 cups chicken broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Optional: 1 cup corn (fresh or frozen)
- Optional: 1 (4-ounce) can diced green chiles
Directions of : Big Batch Chicken Chili
- Prep your ingredients: Chop the onion, bell peppers, and mince the garlic. Dice the chicken into bite-sized pieces.
- Sauté aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell peppers. Cook for 5-7 minutes until they soften. Add the minced garlic and cook for another minute until fragrant.
- Brown the chicken: Add the diced chicken to the pot. Cook until it is no longer pink, stirring occasionally.
- Build the flavor foundation: Stir in the chili powder, cumin, oregano, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until the spices are fragrant.
- Combine all: Pour in the diced tomatoes, crushed/pureed tomatoes, rinsed and drained black beans, kidney beans, and cannellini beans. Add the chicken broth. If using, stir in the corn and green chiles.
- Simmer to perfection: Bring the mixture to a boil. Then, reduce the heat to low, cover the pot, and let it simmer for at least 30-45 minutes, or up to 2 hours, stirring occasionally. The longer it simmers, the more the flavors will meld and deepen, and the chili will thicken.
- Taste and adjust: Taste the chili and season with salt and black pepper as needed.
how to serve Big Batch Chicken Chili
Serve your Big Batch Chicken Chili hot. You can top it with shredded cheddar or Monterey Jack cheese, sour cream or plain Greek yogurt, chopped fresh cilantro or green onions, diced avocado or guacamole, crushed tortilla chips or cornbread croutons, or a squeeze of fresh lime juice. Complement it with warm cornbread or cornbread muffins, a simple green salad, rice or quinoa, or garlic bread or crusty rolls.
how to store Big Batch Chicken Chili
Allow the chili to cool completely before storing. Transfer it to airtight containers. You can store the chili in the refrigerator for up to 3-4 days. For longer storage, freeze it in freezer-safe containers or bags for up to 3-4 months. Thaw frozen chili overnight in the refrigerator before reheating gently on the stovetop or in the microwave.
tips to make Big Batch Chicken Chili
For richer flavor, use fire-roasted tomatoes. Adjust the spice level to your preference by increasing or decreasing the cayenne pepper. Do not be afraid to let it simmer for a while – the longer it cooks, the better it tastes!
variation
For a deeper, more complex flavor, add a touch of liquid smoke while simmering. You can boost the vegetables by stirring in spinach, zucchini, or sweet potato during the last 30 minutes of simmering. If you like it hot, add a diced jalapeño or serrano pepper with the onions, or a pinch of red pepper flakes. For a richer, creamier texture, stir in a block of cream cheese or a splash of heavy cream at the end.
FAQs
Can I freeze this Big Batch Chicken Chili?
Yes, absolutely! This Big Batch Chicken Chili freezes exceptionally well. Allow it to cool completely, then transfer to freezer-safe containers or bags. It will keep in the freezer for up to 3-4 months. Thaw overnight in the refrigerator before reheating gently on the stove or in the microwave.
How can I make this Big Batch Chicken Chili spicier?
To increase the heat in your Big Batch Chicken Chili, you can add a diced jalapeño or serrano pepper along with the onions, increase the amount of cayenne pepper, or stir in a pinch of red pepper flakes. A dash of your favorite hot sauce at the end also works wonders!
What kind of chicken is best for Big Batch Chicken Chili?
Boneless, skinless chicken breasts or thighs both work wonderfully for Big Batch Chicken Chili. Thighs tend to be a bit more flavorful and remain more tender during longer simmering times, but breasts are a great lean option.
Can I make this Big Batch Chicken Chili in a slow cooker?
Yes, you can easily adapt this Big Batch Chicken Chili for a slow cooker. Sauté the aromatics and brown the chicken on the stovetop first for best flavor, then transfer everything to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shredded.
How long will Big Batch Chicken Chili last in the refrigerator?
Properly stored in an airtight container, your Big Batch Chicken Chili will last for 3-4 days in the refrigerator, making it perfect for meal prepping throughout the week.
Classic Big Batch Chicken Chili
Equipment
- Large Pot or Dutch Oven
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 28-ounce can diced tomatoes
- 1 28-ounce can crushed tomatoes or pureed tomatoes
- 1 15-ounce can black beans rinsed and drained
- 1 15-ounce can kidney beans rinsed and drained
- 1 15-ounce can cannellini beans rinsed and drained
- 1 large onion chopped
- 2 bell peppers (any color) chopped
- 4 cloves garlic minced
- 4 cups chicken broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper optional, for heat
- 2 tablespoons olive oil
- Salt and black pepper to taste
Optional Additions
- 1 cup corn fresh or frozen
- 1 4-ounce can diced green chiles
Instructions
Preparation
- Chop the onion and bell peppers, mince the garlic, and dice the chicken into bite-sized pieces.
Cooking
- Heat olive oil in a large pot or Dutch oven, then sauté onion and bell peppers for 5-7 minutes until soft; add minced garlic and cook for another minute until fragrant.
- Add the diced chicken to the pot and cook, stirring occasionally, until it is no longer pink.
- Stir in chili powder, cumin, oregano, smoked paprika, and cayenne pepper (if using); cook for 1 minute, stirring constantly, until the spices are fragrant.
- Pour in the diced and crushed/pureed tomatoes, all rinsed and drained beans, and chicken broth; stir in the corn and green chiles if using.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 30-45 minutes (or up to 2 hours), stirring occasionally to deepen flavors and thicken the chili.
Finishing
- Taste the chili and season with salt and black pepper as needed.