Mexican Chicken Chili
Mexican Chicken Chili is a hearty, flavorful dish made with tender chicken, black beans, and a blend of aromatic spices. This one-pot meal is perfect for a cozy dinner, topped with fresh garnishes like avocado, sour cream, and cheddar. Easy to make and full of vibrant flavors, it's a comforting and satisfying meal for any occasion!
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.