This Indian Chicken Chili is a flavorful twist on the classic chili recipe. Made with shredded chicken, aromatic Indian spices, and a hearty blend of vegetables, this dish offers a rich, comforting flavor with just the right amount of heat. Perfect for chilly nights or a cozy family dinner, it’s a unique and delicious take on a traditional comfort food favorite.
Ingredients
- 1 lb (450g) chicken breast or thighs (cooked and shredded)
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1-2 green chilies, chopped (adjust to your spice preference)
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon chili powder (adjust to taste)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 cup tomatoes, pureed or crushed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups chicken broth
- Salt to taste
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Knife and cutting board
- Can opener
Instructions
1. Prepare the Chicken:
- If you don’t have shredded chicken ready, cook the chicken breasts or thighs by boiling them in water for about 15-20 minutes until fully cooked. Shred the chicken using two forks and set aside.
2. Cook the Base:
- Heat olive oil in a large pot or Dutch oven over medium heat. Add cumin seeds and let them splutter.
- Add the chopped onions, garlic, ginger, and green chilies to the pot. Sauté until the onions turn golden brown, about 5-6 minutes.
3. Add the Spices:
- Stir in the ground coriander, turmeric, garam masala, chili powder, cinnamon, and cloves. Cook the spices for 1-2 minutes, stirring constantly to release their aromas.
4. Add Tomatoes and Broth:
- Pour in the pureed or crushed tomatoes, and cook for 5 minutes until the tomatoes soften and blend into the spice mixture.
- Add the chicken broth and stir well to combine. Bring to a simmer.
5. Add the Beans and Shredded Chicken:
- Add the kidney beans, chickpeas, and shredded chicken to the pot. Stir to combine, and cook for 10-15 minutes, allowing the flavors to meld together. If the chili is too thick, you can add a little more chicken broth or water to reach your desired consistency.
6. Season and Simmer:
- Taste the chili and add salt as needed. Let it simmer for another 10-15 minutes to allow all the flavors to develop and for the chili to thicken slightly.
7. Garnish and Serve:
- Ladle the chicken chili into bowls and garnish with fresh cilantro leaves. Serve with lime wedges on the side for an extra burst of flavor.
Tips
- Make it Spicier: Adjust the number of green chilies or add extra chili powder for a spicier version.
- Add Vegetables: You can also add other vegetables like bell peppers, carrots, or spinach to increase the nutrition and flavor of the chili.
- Creamy Option: Stir in a little coconut milk or heavy cream for a creamier texture if desired.
- Make Ahead: This chili tastes even better the next day as the flavors continue to develop.
This Indian Chicken Chili with Shredded Chicken is a comforting and hearty dish that combines the warmth of traditional chili with the bold flavors of Indian spices. It’s perfect for a cozy weeknight dinner or for meal prepping for the week ahead. With its rich texture, savory broth, and satisfying taste, it’s sure to become a family favorite!
Indian Chicken Chili Recipe with Shredded Chicken
Warm up with this flavorful Indian Chicken Chili made with shredded chicken, rich spices, and a perfect blend of heat. It's a comforting and hearty meal for any day!
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Knife and cutting board
- Can opener
Ingredients
- 1 lb 450g chicken breast or thighs (cooked and shredded)
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 3 garlic cloves minced
- 1- inch piece of ginger grated
- 1-2 green chilies chopped (adjust to your spice preference)
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon chili powder adjust to taste
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 cup tomatoes pureed or crushed
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz chickpeas, drained and rinsed
- 2 cups chicken broth
- Salt to taste
- Fresh cilantro leaves for garnish
- Lime wedges for serving
Instructions
- Prepare the Chicken:
- If you don’t have shredded chicken ready, cook the chicken breasts or thighs by boiling them in water for about 15-20 minutes until fully cooked. Shred the chicken using two forks and set aside.
- Cook the Base:
- Heat olive oil in a large pot or Dutch oven over medium heat. Add cumin seeds and let them splutter.
- Add the chopped onions, garlic, ginger, and green chilies to the pot. Sauté until the onions turn golden brown, about 5-6 minutes.
- Add the Spices:
- Stir in the ground coriander, turmeric, garam masala, chili powder, cinnamon, and cloves. Cook the spices for 1-2 minutes, stirring constantly to release their aromas.
- Add Tomatoes and Broth:
- Pour in the pureed or crushed tomatoes, and cook for 5 minutes until the tomatoes soften and blend into the spice mixture.
- Add the chicken broth and stir well to combine. Bring to a simmer.
- Add the Beans and Shredded Chicken:
- Add the kidney beans, chickpeas, and shredded chicken to the pot. Stir to combine, and cook for 10-15 minutes, allowing the flavors to meld together. If the chili is too thick, you can add a little more chicken broth or water to reach your desired consistency.
- Season and Simmer:
- Taste the chili and add salt as needed. Let it simmer for another 10-15 minutes to allow all the flavors to develop and for the chili to thicken slightly.
- Garnish and Serve:
- Ladle the chicken chili into bowls and garnish with fresh cilantro leaves. Serve with lime wedges on the side for an extra burst of flavor.
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