Chicken Chili

Name: Chicken Chili
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 12
Cuisine: American
Ingredients: 2 tbsp vegetable oil; 3¾ lb boneless, skinless chicken breasts and/or cutlets; 1 medium medium onion, diced; 3 clove garlic cloves, minced; ¼ cup chili powder; 1 tbsp dried oregano; 1½ tsp ground cumin; ¼ tsp cayenne pepper; 2 28 oz can cans diced tomatoes; 1 15 oz can can kidney beans, drained and rinsed; 1 12 oz bottle Guinness extra stout beer; 1 15 oz can can creamed corn; 2 cups grated cheese, for serving

Recipe GLPRb2d9a95c3258c6

Rate this recipe

American

Main Course

200 min

372 cal

Servings: 12

Slow Cooker

Stovetop

A hearty and flavorful chicken chili made with tender chicken breasts, kidney beans, creamed corn, and a rich blend of spices including chili powder, oregano, and cumin. This slow-cooker friendly dish feeds a crowd and is perfect for casual gatherings or meal prep.

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Ingredients

2 tbsp vegetable oil

3¾ lb boneless, skinless chicken breasts and/or cutlets

1 medium medium onion, diced

3 clove garlic cloves, minced

¼ cup chili powder

1 tbsp dried oregano

1½ tsp ground cumin

¼ tsp cayenne pepper

2 28 oz can cans diced tomatoes

1 15 oz can can kidney beans, drained and rinsed

1 12 oz bottle Guinness extra stout beer

1 15 oz can can creamed corn

2 cups grated cheese, for serving

Directions

Pat the chicken breasts dry with paper towels. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding, sear the chicken until lightly golden on both sides, about 3-4 minutes per side. Transfer the seared chicken to a slow cooker.
In the same skillet with the remaining oil, sauté the diced onion and minced garlic over medium heat for about 3 minutes until softened and fragrant.
Stir in the chili powder, oregano, cumin, and cayenne pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant.
Pour the Guinness beer into the skillet, scraping up any browned bits from the bottom. Let it simmer for 2 minutes to reduce slightly.
Add the diced tomatoes with their juice, kidney beans, and creamed corn to the slow cooker with the chicken.
Pour the spiced beer mixture from the skillet into the slow cooker and stir to combine.
Cover the slow cooker and cook on low heat for 3 hours, or until the chicken is tender and cooked through (internal temperature should reach 165°F).
Remove the chicken from the chili and shred or cut it into bite-sized pieces using two forks or a knife.
Return the shredded chicken to the slow cooker and stir well to distribute throughout the chili.
Taste and adjust seasonings as needed. Serve hot, garnished with grated cheese.

Comments

Grocery List Plus Editorial Staff4.5

The ingredient list is entirely available at any Charlotte chain—no special stops needed. The 200-minute total time is honest and accounts for the long simmer required to build flavor in a 12-serving batch; this is legitimately a low-attention weekend cook, not a weeknight dish. At roughly $1.25 to $1.50 per serving, it's economical because chicken breast and canned goods carry the cost, and the beer and cheese are small additions. This reheats beautifully and freezes well, making it perfect for batch cooking and planned leftovers, though the creamed corn keeps the texture from improving overnight the way some chilis do.