Chicken Chili Recipe

I’ve shared my favorite 5-ingredient white chicken chili recipe with you all before, but last week I wanted to try a chicken chili with a traditional “red” chili base. I added some of my fav Spiceology spices to the mix and it turned out really tasty I thought! It was also filled with lots of fiber, whole grains, and organic chicken breasts to keep your belly happy + full! Ready for it? Here you go!

w h a t  y o u  n e e d . . .

  • 3 large organic chicken breasts (I like to buy the big 9 back you can get at Costco that can be split off into individual packages and they typically have 2-3 large breasts inside each).
  • 1 carton organic chicken broth + splash of water to swish inside carton and stretch out the broth a little bit more… don’t need to do that, I just like to for my own peace of crazy mind 😉
  • 1/2 c sprouted quinoa (sprouted grains are far more easier to digest!)
  • 1 can kidney beans
  • 1 can black beans
  • 1 can diced tomatoes
  • 1 small can tomato paste for thickening
  • 1 tbsp Spiceology Cumin
  • 4-5 tbsp Spiceology Chili Powder
  • 1 tbsp Spiceology Espresso Chile
  • Any additional items you might like to have in your chili: spinach leaves, corn, yellow onion, diced bell peppers, what else?… I love this about chili!
  • shredded cheese (to top with)
  • sour cream or plain greek yogurt (to top with) …or omit like I do, but some people in my family like SC 😉
  • diced avocado (to top with)
  • crushed tortilla chips (to top with)

**This amount of spices gave it a kick for sure, but you can add more or less of course to make it the right heat for you and your fam!**

w h a t  t o  d o . . .

  1. If you have time/short on time?, I liked cooking my chicken breasts first for a few minutes on medium-high heat in avocado oil until both sides of the breasts were golden brown. I learned this trick from Hello Fresh actually! A lot of the recipes call for doing this first before putting the meat in the oven to finish cooking, and I loved how it made the meat flavorful and didn’t dry out. Anyways, a couple minutes on both sides before you put them into your crockpot. This will also help save you at least an hour or two on cook time in the crockpot if you’re running short on time.
  2. Once chicken is browned, add them to your crockpot.
  3. Pour in chicken broth. I like to put just a bit of water inside the carton afterwards to make sure I’ve gotten all of the broth and stretch the broth out just a little bit more!
  4. Next add in quinoa, kidney beans, black beans, diced tomatoes, and tomato paste.
  5. Finally, add in Spiceology spices: Cumin, Chili Powder, + Espresso Chile.
  6. Stir in all ingredients together.
  7. Set on low for four hours to cook. The chicken will be done well before four hours. If you did not cook chicken at all prior and using raw chicken I would still do low for four hours, and if you are using frozen I would do high for four.
  8. Once chicken is cooked take breasts out and shred chicken. **PRO TIP: Put chicken breasts into your Kitchenaid Standing Mixer and use that to shred your chicken perfectly. Literally, perfectly! Then dump it back into your crock.

Last top with whatever toppings your heart desires! We like to stick to the basics- avocado when we have it, shredded cheese, sour cream (some of us!), and crushed tortilla chips.

There you go! An easy peasy hearty meal for a busy week night! With the three of us eating it, we still have just a few leftovers from Thursday when I made it. Should feed a family of 4+ for at least one meal + some leftovers for the next day!

Enjoy!!! …and do share/tag me in your Instagram stories or comment on here if you try it out! If you took the time to read all of this… I have a discount code waiting for you! Use COURTNEY10 at checkout for anything you order on Spiceology! My gift to you for continuing to support this little space. I appreciate you, so much! Mean it!

with love,

from courtney

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