If you’re a fan of hearty, flavorful dishes, then this Mexican Chicken Chili is a must-try! My son, who loves any dish that includes chili, is particularly fond of this recipe. It’s packed with tender chicken, a medley of spices, and a rich, tomato-based sauce that balances heat and flavor perfectly. This chili is a comforting meal that brings warmth to the table, especially when topped with fresh garnishes like creamy sour cream, crunchy cucumber, and grated cheddar cheese.
Growing and Using Homegrown Chili Peppers in My Favorite Dishes
Chili peppers are a key ingredient in many of my favorite dishes, and growing them has become a tradition. I plant seeds in January and harvest fresh chilies starting by late July from my greenhouse and garden. Some chilies thrive in the greenhouse, while others do better outside. To ensure a steady supply, I also buy chili plants that are already producing. Fresh chilies elevate everything from salsas to stews, including this Mexican chicken chili, adding depth with their heat and flavor.
Chili peppers are more than just a source of heat. They bring layers of complex flavors, from smoky to sweet, which can completely transform a dish. Whether you love the intense heat or just enjoy the rich undertones of chili peppers, they’re essential to creating that bold, vibrant flavor in this chili recipe. And the best part? Growing your own chilies means you can experiment with different varieties, adjusting the spice level to suit your tastes.
This Mexican Chicken Chili combines the richness of slow-cooked chicken with the depth of chili-infused broth, creating a satisfying dish that’s perfect for any occasion. It’s easy to make, requires just one pot, and offers the option to add your favorite garnishes for a burst of freshness. Whether you’re cooking for family, hosting friends, or meal-prepping for the week, this chili will definitely hit the spot.
Mexican Chicken Chili
Ingredients
- 1 tbsp Canola oil
- 4 Boneless, skinless chicken thighs cut into bite-sized cubes
- 1 Large yellow onion finely chopped
- 3 Garlic cloves minced
- 2 Long red chilies medium heat, finely chopped
- 2 tsp Smoked paprika
- 1 tbsp Dried oregano
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- ½ tsp Ground cinnamon
- ½ tsp Ground cloves
- 1 can 400 g / 14 oz good-quality crushed tomatoes
- 300 ml 1 ¼ cups chicken stock
- 2 tsp Sugar
- 1 can 400 g / 14 oz Black beans including liquid
- 1 tbsp Hot sauce adjust to taste
- Salt and black pepper to taste
- Water Add water if the sauce thickens too much
Instructions
- Heat the oil in a large pot over medium-high heat. Season the chicken lightly with salt and pepper, then cook for 5–7 minutes until browned on all sides. Remove and set aside.
- Lower the heat to medium. Add the chopped onion and sauté for about 5 minutes, until soft and translucent. Add garlic and red chilies, cooking for another minute. Stir in smoked paprika, oregano, cumin, coriander, cinnamon, and cloves. Let the spices toast for 1–2 minutes until fragrant.
Build the Sauce
- Pour in the crushed tomatoes, chicken stock, hot sauce, and sugar. Return the chicken (along with any juices) to the pot. Stir everything well to combine.
Simmer and add beans
- Bring to a gentle boil, then lower the heat and let simmer uncovered for 20–25 minutes. Add the black beans with their liquid, stir to incorporate, and cook for an additional 10–15 minutes, or until the sauce thickens and the chicken is fully cooked.
Final seasoning
- Taste and adjust with salt, pepper, sugar, or more hot sauce if desired.
This is something I want to try. Sounds delcious!
Thank you so much! I’m thrilled to hear that you’re planning to try the recipe. I hope it turns out delicious for you! Feel free to share how it goes or any tweaks you make—I’d love to hear about your experience. Happy cooking!