For another chicken chili recipe with a spicy twist, try this buffalo chicken chili!
Protein: Slow-cooked skinless chicken breasts (or thighs) become fall-apart tender. Veggies: Onions, carrots, red peppers and a pop of sweetness from frozen corn. Add celery if you’ve got it. Tomatoes: Canned crushed tomatoes make a rich, savory base. Diced tomatoes work but will give a thinner consistency. Flavors: Barbecue sauce and bourbon are a winning combination! No bourbon? Use beer (nothing hoppy!) or chicken stock. From the spice rack: Chili powder, cumin, smoked paprika, and sea salt. Beans: Red kidney beans are the classic choice, but black beans work too. Garlic cloves: Adds savory depth. Optional: Grated cheese, sour cream, and cilantro on top, or honey for some extra sweetness.
Add a bed of basmati rice for a fluffy bed to soak up those delicious flavors. Round it out with a refreshing and crunchy side salad, like a simple spring mix salad or a broccoli coleslaw with lemon buttermilk dressing. If you’re feasting, add a side of sweet potato wedges and four cheese mac and cheese.
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