Why Make This Recipe
This Big Batch Chicken Chili recipe is amazing for so many reasons! It’s hearty and satisfying, perfect for a cold evening or a big family meal. You’ll save a lot of time because you cook it once and can eat it multiple times throughout the week, which is great for busy schedules. It’s packed with flavor, and you can easily change it to fit what you like. Plus, it’s an affordable way to feed many people or just yourself for several days. And the best part? It freezes well, so your future self will be happy to have a ready-to-eat meal.
How to Make Big Batch Chicken Chili
Making this chili is straightforward and fun! You’ll start by getting all your ingredients ready, chopping vegetables, and seasoning the chicken. Then, you’ll sauté the onions and garlic until they smell good, cook the chicken until it browns, and build rich flavors by toasting spices. Finally, everything simmers together in a large pot until the chicken is tender and the chili is perfect. Don’t forget to taste and adjust the seasonings at the end for the best flavor.
Ingredients of : Big Batch Chicken Chili
- Proteins:
- 2 pounds boneless, skinless chicken breasts or thighs (or a mix)
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- Aromatics:
- 1 large onion, chopped
- 4-5 cloves garlic, minced
- Vegetables:
- 2 bell peppers (any colors), chopped
- 1 (28-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can crushed tomatoes, undrained
- 1 (4-ounce) can diced green chilies, undrained
- Liquids:
- 4 cups chicken broth or stock
- Spices & Seasonings:
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1.5 teaspoons salt (start with this and add more to taste)
- 1/2 teaspoon freshly ground black pepper
- Optional Enhancements:
- 1 teaspoon unsweetened cocoa powder
- 1 tablespoon apple cider vinegar
- 1 teaspoon brown sugar
Directions of : Big Batch Chicken Chili
1. Prepare Your Ingredients:
* Chop the onion and bell peppers into bite-sized pieces. Mince the garlic.
* Cut the chicken into 1-inch pieces. Season the chicken all over with a pinch of salt and pepper.
* Drain and rinse the kidney and black beans.
2. Sauté Your Aromatics:
* Heat 1-2 tablespoons of oil in a large pot or Dutch oven over medium heat.
* Add the chopped onion and cook until it softens, about 5-7 minutes.
* Add the minced garlic and cook for another minute until fragrant. Do not let the garlic brown.
3. Brown the Chicken:
* Push the onions and garlic to one side of the pot. Add the seasoned chicken pieces in a single layer. You may need to do this in batches if your pot is not large enough, to avoid overcrowding.
* Cook the chicken for 3-5 minutes per side until it turns light brown. It doesn’t need to be cooked through at this point. Remove the chicken from the pot and set it aside.
4. Build the Flavor Base:
* Add the chopped bell peppers to the pot and cook for 5 minutes until they start to soften.
* Stir in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for 1-2 minutes, stirring constantly, to toast the spices and release their aromas.
5. Simmer to Perfection:
* Return the browned chicken to the pot.
* Pour in the chicken broth, diced tomatoes, crushed tomatoes, and diced green chilies.
* Add the drained kidney beans and black beans.
* Stir in the salt, black pepper, cocoa powder, apple cider vinegar, and brown sugar (if using).
* Bring the chili to a boil, then reduce the heat to low, cover the pot, and let it simmer for at least 1 hour, or up to 2-3 hours. Stir occasionally.
* The longer it simmers, the more the flavors will develop. The chicken should be very tender and easily shred when pressed with a spoon or fork. If you want shredded chicken, you can remove the chicken pieces, shred them with two forks, and return them to the pot.
6. Adjust and Finish:
* Taste the chili and adjust the seasonings. You might need more salt, pepper, or a pinch more chili powder.
* If the chili is too thin, remove the lid and let it simmer for another 15-30 minutes to reduce and thicken. Alternatively, you can mix 1 tablespoon of cornstarch with 1 tablespoon of cold water to make a slurry, then stir it into the simmering chili until it thickens.
How to Serve Big Batch Chicken Chili
- This Big Batch Chicken Chili is delicious on its own or with a variety of toppings.
- Classic Toppings: Offer shredded cheese, a dollop of sour cream or Greek yogurt, fresh chopped cilantro, diced avocado, sliced jalapeños, or green onions. Don’t forget a dash of your favorite hot sauce.
- Heartier Options: Serve it over rice, alongside warm cornbread, with crunchy tortilla chips, or spooned into baked potatoes.
- Creative Bowls: Get innovative and use it for chili cheese fries, chili dogs, or even chili nachos.
How to Store Big Batch Chicken Chili
- Refrigerator Storage: After the chili cools completely, transfer it to an airtight container. It will stay fresh in the refrigerator for 3-4 days. It often tastes even better the next day as the flavors continue to meld!
- Freezer Storage: This chili freezes wonderfully. Once completely cool, transfer individual or family-sized portions into freezer-safe containers or heavy-duty freezer bags. Make sure to leave some space at the top of containers as liquids expand when frozen. It will keep well in the freezer for up to 3 months. To thaw, simply place it in the refrigerator overnight, then reheat gently on the stovetop or in the microwave.
Tips to Make Big Batch Chicken Chili
- Don’t Rush the Simmer: The longer you let your chili simmer on low heat, the more the flavors will mix and deepen. Give it at least an hour, but more is better if you have the time!
- Taste and Adjust: Always taste your chili before serving and adjust the seasonings. A little more salt, pepper, or a dash of chili powder can make all the difference.
- Chop Evenly: When chopping vegetables, try to make them roughly the same size so they cook evenly.
- Browning is Key: Don’t skip browning the chicken and toasting the spices. These steps add a lot of deep flavor to your chili.
Variation
- Spicier Kick: If you love heat, add more cayenne pepper. You can also throw in fresh diced jalapeños or a spoonful of adobo sauce from canned chipotle peppers.
- Vegetarian Twist: For a meat-free version, simply leave out the chicken. Add more beans (like cannellini or pinto) or some lentils to keep it hearty.
- Smoky Flavor: To add a deeper smoky taste, include one chipotle pepper in adobo sauce, minced, along with the other seasonings.
- Creamier Texture: Stir in a few ounces of cream cheese or a splash of heavy cream at the very end of cooking, just until it melts and makes the chili creamy.
- Slow Cooker Adaptation: You can easily make this chili in a slow cooker. First, sauté the aromatics and brown the chicken on the stovetop. Then, combine all ingredients in your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and shreds easily.
FAQs
- Q: Can I make this Big Batch Chicken Chili in a slow cooker?
- A: Yes, absolutely! Sauté the onions, garlic, and brown the chicken on the stovetop first. Then, combine all ingredients in your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken shreds easily.
- Q: How long can I store this Big Batch Chicken Chili in the refrigerator?
- A: Properly stored in an airtight container, your Big Batch Chicken Chili will last for 3-4 days in the refrigerator. It often tastes even better the next day!
- Q: What are the best ways to thicken my Big Batch Chicken Chili if it’s too thin?
- A: You can thicken your Big Batch Chicken Chili by simmering it uncovered for a bit longer to allow some liquid to evaporate. Or, mix a tablespoon of cornstarch with an equal amount of cold water to create a slurry, then stir it into the simmering chili until it thickens.
- Q: Can I use ground chicken instead of chicken breasts/thighs for this Big Batch Chicken Chili?
- A: Yes, you can definitely use ground chicken! Brown it first, breaking it up as it cooks, then drain any excess fat before proceeding with the rest of the recipe.
- Q: Is it possible to make this Big Batch Chicken Chili vegetarian or vegan?
- A: Absolutely! To make it vegetarian, omit the chicken and add extra beans (like cannellini or pinto) or lentils. For a vegan version, also ensure your chicken broth is replaced with vegetable broth.
Hearty & Savory Big Batch Chicken Chili
Equipment
- Large pot or Dutch oven
- Fork
Ingredients
Proteins
- 2 pounds boneless, skinless chicken breasts or thighs (or a mix)
- 1 (15-ounce) can kidney beans drained and rinsed
- 1 (15-ounce) can black beans drained and rinsed
Aromatics
- 1 large onion chopped
- 4-5 cloves garlic minced
Vegetables
- 2 bell peppers (any colors) chopped
- 1 (28-ounce) can diced tomatoes undrained
- 1 (15-ounce) can crushed tomatoes undrained
- 1 (4-ounce) can diced green chilies undrained
Liquids
- 4 cups chicken broth or stock
Spices & Seasonings
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper optional, for heat
- 1.5 teaspoons salt start with this and add more to taste
- 1/2 teaspoon freshly ground black pepper
Optional Enhancements
- 1 teaspoon unsweetened cocoa powder
- 1 tablespoon apple cider vinegar
- 1 teaspoon brown sugar
Instructions
Prepare Your Ingredients
- Chop the onion and bell peppers, mince the garlic, and cut the chicken into 1-inch pieces, seasoning it with salt and pepper. Drain and rinse both the kidney and black beans.
Sauté Your Aromatics
- Heat oil in a large pot over medium heat, then add chopped onion and cook for 5-7 minutes until soft. Stir in minced garlic and cook for another minute until fragrant, being careful not to brown it.
Brown the Chicken
- Push the onions and garlic to one side, add seasoned chicken pieces in a single layer, and cook for 3-5 minutes per side until lightly browned. Remove the chicken and set it aside.
Build the Flavor Base
- Add the chopped bell peppers to the pot and cook for 5 minutes until softened. Stir in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper, cooking for 1-2 minutes while stirring constantly to toast the spices.
Simmer to Perfection
- Return the browned chicken to the pot, then pour in the chicken broth, diced tomatoes, crushed tomatoes, diced green chilies, kidney beans, and black beans. Stir in the salt, black pepper, cocoa powder, apple cider vinegar, and brown sugar, then bring the chili to a boil. Reduce heat to low, cover, and simmer for at least 1 hour (up to 2-3 hours) for best flavor development, stirring occasionally.
Adjust and Finish
- Taste the chili and adjust seasonings as needed, adding more salt, pepper, or chili powder. If the chili is too thin, simmer it uncovered to reduce, or stir in a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) until thickened.