Name: One Pot Southwest Chicken Chili
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 14
Ingredients: 2 poblano peppers; 2 Tbsp olive oil; 1 onion, diced; 3 cloves garlic, minced; 1 jalapeno, seeds and ribs removed and minced; 2 Tbsp chili powder; 1 Tbsp ancho chili powder; 1 Tbsp garlic powder; 1 Tbsp onion powder; 1 tsp cumin; 1 tsp paprika; 1/2 tsp salt; 3 Tbsp tomato paste; 2 cups low-sodium chicken broth; 1 (28 oz) can tomato sauce; 1 (10 oz) can Rotel tomatoes; 1 (14.5 oz) can fire-roasted diced tomatoes; 20 oz boneless, skinless chicken breasts; 2 cooked ears corn, removed from cob; 1 (15 oz) can black beans, drained and rinsed; 1 (15 oz) can pinto beans, drained and rinsed

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This One Pot Southwest Chicken Chili features smoky poblanos, sweet corn, hearty beans, and tender chicken. This traditional chili has hints of Southwestern flavors that is only made better when finished with your favorite toppings!

WHAT’S NEW?

Hello, September! I think every year only reinforces my love for September. The weather is dreamy, school is back in session, sports resume for the kids and the Illini (ha!), and of course, CHILI! The girls have been going a mile a minute since school resumed and I’ve been in the same boat – nursing clinicals started last week for me! Everyone is busy, busy! Shea, my oldest, got contacts this week. She’s totally jazzed about the whole thing…and just in time for picture day next week! Of course she looks adorable in glasses, but she’s thrilled with her new look. Piper celebrated her 9th birthday to kick off this week and we’ll celebrate with all her gal pals this weekend. Like I said, it’s been busy!

As the weather turns, we turn to things made in a POT. WIth the coming and going of Taxi Mom and dinner often being consumed in stages, having something hot and ready on the stove top is a brilliant way to make busy weeknights a success in our house. And topping the list of favorites-in-a-pot, is forever and always…chili! This chili is kind of traditional but has a Southwestern flare for a little something different to enjoy!

ROLL CALL FOR THIS RECIPE

Health Seekers: I love chili because other than sodium being a challenge to control, it’s so incredibly healthy! Chock-full of vegetables, beans, and lean proteins, it’s a perfectly balanced, hearty meal!
Adaptable: All chili recipes are highly adaptable with not only the ingredients but the protein source, heat level, etc. Use this recipe as a starting place with the canned products and spices and make a chili unique to what you love and enjoy!
One Pot Delight: This recipe is all made in a single, large pot. Simple and few dishes to do!

KEY INGREDIENTS AND SUBSTITUTIONS

Poblano Pepper: These larger, hunter green peppers originate from the Mexican state of Puebla and are about 80% LESS spicy than a jalapeno. Do not fear them! If you prefer to use bell peppers or 8-12 ounces of canned diced chiles, that works too. You can also omit the peppers altogether or use green bell peppers and saute with the onion.
Olive Oil: Avocado oil can be swapped for olive oil. Either is a heart healthy oil full of antioxidants and unsaturated fats.
Onion: A large yellow onion is my go-to in chili, however any onion will work great (white onion, red onion, etc). You can also omit this ingredient or use more or less to your liking.
Garlic: Fresh garlic cloves works great, however pre-minced, jarred garlic is a nice short-cut. You can also substitute in 2-4 teaspoons of garlic powder depending on how much garlic flavor you prefer.
Jalapeno: You can substitute a 4 ounce can of diced green chilies or omit altogether.
Chili Powder: Use more or less to your liking – it’s a must in chili and I tend to use more vs. less!
Ancho Chili Powder: When dried, poblano peppers are called ancho chiles (or ancho chile powder). Feel free to use traditional chili powder or chipotle chili powder, if preferred.
Garlic Powder: A more subtle garlic flavor profile, I like to use both fresh and powdered garlic in chili.
Onion Powder: This fragrant, sharp concentrated onion flavor is unique and provides a nice depth to chili.
Cumin: Similar to chili powder, my favorite chilis use generous amounts of cumin. Feel free to use more or less, or omit altogether.
Tomato Paste: You can use 6-8 ounces of low sodium tomato sauce or omit this ingredient. Tomato paste provides a bit of sweetness and a thickening element to sauces and chilis.
Broth: Use a low-sodium broth (vegetable broth, chicken broth, beef broth, or bone broth all work great).
Tomato Sauce: Another must-have in chili – offering sweetness and flavor, any great recipe for chili will have tomato sauce!
Rotel Tomatoes: Use regular canned diced tomatoes, if preferred. Rotel does offer some heat!
Fire-Roasted Tomatoes: The fire-roasted variety adds a bit of smokiness, but use any canned variety or about 1 1/2 cups fresh diced, ripe tomatoes with 1-2 tablespoons of tomato paste, if preferred.
Chicken Breasts: Boneless, skinless chicken breasts can be swapped out for boneless skinless chicken thighs or omitted for a vegetarian version. In lieu of raw chicken, you can use cooked or rotisserie chicken.
Corn: I happened to use leftover corn on the cob in this recipe, however frozen or canned will work great. You’ll want about 1 1/2 cups total.
Beans: I to use 2+ types of beans for flavor, texture, and color contrast. While I chose black beans and pinto beans, you can use whatever bean variery you prefer (kidney beans, etc) or omit the beans entirely.

NUTRITIONAL MERITS

Gluten-free, dairy-free, egg-free, nut-free
High in fiber with over 12 grams per serving
RIch in protein, providing over 30 grams per serving
Made from all whole and minimally processed foods

FAQ

Can this be made in a crock pot?

Yes! Perform steps #1-7 and then allow the chicken to cook in the slow cooker for 3-4 hours on HIGH or 6-8 hours on LOW. Shred or dice the chicken and continue with the final step.

What toppings do you recommend?

Definitely tortilla chips or strips, avocado, and fresh cilantro. However, shredded cheese, diced tomatoes or onion, sliced green onions, and/or freshly sliced jalapenos would be delicious, too!

How do you recommend freezing chili?

I like to use gallon-sized ziplocks that I’ve labeled and dated, filling about 1/3 to 1/2 full. Remove all excess air and lay flat to freeze for easier defrosting. You can also use freezer-safe containers, allowing room for expansion. Store in the freezer for up to 6 months.

VARIATIONS, STORAGE, and TIPS

Try a Creamy Southwest Chicken Chili by adding a block of cream cheese at the end and allowing to soften and mix well throughout the chili.
This chili is a mild-low heat for most people – consider adding some cayenne pepper for a bit more oompfh!
The best part of this chili may just be that it’s EVEN BETTER the next day and the depth of flavor intensifies.
Store in an airtight container for up to 5 days.
Try your leftover chili on top of pasta, rice, or baked potatoes for a little something different

One Pot Southwest Chicken Chili

Yield: 14 cups (7 servings, 2 cups each)

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

This One Pot Southwest Chicken Chili features smoky poblanos, sweet corn, hearty beans, and tender chicken. This traditional chili has hints of southwestern flavors that is only made better when finished with your favorite toppings!

Ingredients

2 poblano peppers
2 Tbsp olive oil
1 onion, diced
3 cloves garlic, minced
1 jalapeno, seeds and ribs removed and minced
2 Tbsp chili powder
1 Tbsp ancho chili powder
1 Tbsp garlic powder
1 Tbsp onion powder
1 tsp cumin
1 tsp paprika
1/2 tsp salt
3 Tbsp tomato paste
2 cups low-sodium chicken broth
1 (28 oz) can tomato sauce
1 (10 oz) can Rotel tomatoes
1 (14.5 oz) can fire-roasted diced tomatoes
20 oz boneless, skinless chicken breasts
2 cooked ears corn, removed from cob
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed

Instructions

Wash poblanos and place directly over an open flame until charred on all sides. Immediately transfer to a bowl fitted with tight fitting plastic wrap or a plastic ziplock bag, sealed.
Allow the charred peppers to "sweat" their outter charred coat for 5-10 minutes. Remove to a cutting board and use a knife to scrape any remaining charring off.
Cut the peppers length-wise and remove the stem and seeds; roughly chop.
Meanwhile, heat olive oil in a Dutch over or large pot over medium heat.
Once hot, add the onion and cook for 4-5 minutes or until onion is softened. Add the garlic and stir. Cook until fragrant, about 30 seconds.
Add jalapenos, spices (chili powder through salt), and tomato paste and mix well. Cook until fragrant, about 1 minute.
Add the broth, tomato sauce, Rotel, and diced tomatoes. Increase heat to medium-high and bring to a simmer.
Add the raw chicken and cook for 15-20 minutes, depending on thickness, simmering until cooked through.
Remove chicken to a cutting board and shred between 2 forks or dice, if preferred. Return chicken to the Dutch oven.
To the pot, add the charred poblanos, corn, and beans. Cook for 5-10 minutes, allowing flavors to deepen. Serve hot.

Nutrition Information:

Yield: 7 Serving Size: 2 cups
Amount Per Serving: Calories: 359Total Fat: 6.6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 46mgSodium: 625mgCarbohydrates: 46.4gFiber: 12.7gSugar: 12.1gProtein: 30.7g

Looking for more GREAT chili?

Beef and Bean Chipotle Chili
2020 Winner: Captain’s Chili
2015 Winner: Liz’s Chili
2019 Winner: Vegan Red Chili
2016 Winner: Short Rib Boeuf Bourguignon Chili
2018 Winner: Beef, Chorizo, and Bean Taco Chili

Be well,