Roasted Red Pepper Chicken Chili Recipe

Recipe By Slurrp

This Roasted Red Pepper Chicken Chili is a hearty and flavorful dish that is perfect for chilly nights. The combination of tender chicken, smoky roasted red peppers, and a blend of spices creates a rich and satisfying chili. Serve it with your favorite toppings like shredded cheese, sour cream, and fresh cilantro for a delicious and comforting meal.

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Non Vegdiet
3hr 15minstotal
15minsPrep
3hr Cook
3hr 15m.total
15m.Prep
3hr Cook
Roasted Red Pepper Chicken Chili
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ingredients serve

Ingredients for Roasted Red Pepper Chicken Chili Recipe

  • 1 Red Bell Peppers
  • 1/2 tablespoon Olive Oil
  • 1/2 Onion, Diced
  • 1.50 cloves Cloves Garlic, Minced
  • 1/2 pound Boneless, Skinless Chicken Breasts, Diced
  • 1 tablespoon Chili Powder
  • 1/2 teaspoon Cumin
  • 1/2 teaspoon Paprika
  • 1/4 teaspoon Salt
  • 0.13 teaspoon Black Pepper
  • 2 cup Chicken Broth
  • 1/2 can Crushed Tomatoes
  • 1/2 can Kidney Beans, Drained And Rinsed
  • as needed Optional Toppings: Shredded Cheese, Sour Cream, Fresh Cilantro

Directions: Roasted Red Pepper Chicken Chili Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F. Place the red peppers on a baking sheet and roast for 20-25 minutes, or until the skins are charred and blistered.
  • STEP 2.Remove the peppers from the oven and let them cool. Once cooled, peel off the skins, remove the seeds, and chop the peppers into small pieces.
  • STEP 3.In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic, and cook until the onion is translucent and fragrant.
  • STEP 4.Add the chopped roasted red peppers, diced chicken, chili powder, cumin, paprika, salt, and pepper to the pot. Stir well to combine.
  • STEP 5.Pour in the chicken broth and crushed tomatoes. Bring the mixture to a boil, then reduce the heat and let it simmer for 30-40 minutes, or until the chicken is cooked through and tender.
  • STEP 6.Add the drained and rinsed beans to the pot and cook for an additional 10 minutes.
  • STEP 7.Serve the chili hot with your favorite toppings, such as shredded cheese, sour cream, and fresh cilantro.
  • STEP 8.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

  • For a spicier chili, add a diced jalapeno pepper or a pinch of cayenne pepper.
  • You can use any type of beans you prefer, such as black beans or kidney beans.
  • To save time, you can use pre-roasted red peppers from a jar instead of roasting them yourself.

Storage and Serving

  • This chili can be stored in the refrigerator for up to 3 days.
  • Reheat the chili on the stovetop over low heat, stirring occasionally, until heated through.
  • Serve the chili with your favorite toppings, such as shredded cheese, sour cream, and fresh cilantro.
Nutrition
value
3256
calories per serving
93 g Fat265 g Protein317 g Carbs190 g FiberOther

Current Totals

  • Fat
    93g
  • Protein
    265g
  • Carbs
    317g
  • Fiber
    190g

MacroNutrients

  • Carbs
    317g
  • Protein
    265g
  • Fiber
    190g

Fats

  • Fat
    93g

Vitamins & Minerals

  • Calcium
    1142mg
  • Iron
    58mg
  • Vitamin A
    6397mcg
  • Vitamin B1
    3mg
  • Vitamin B2
    4mg
  • Vitamin B3
    79mg
  • Vitamin B6
    5mg
  • Vitamin B9
    1682mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    137mg
  • Vitamin E
    9mg
  • Copper
    8mcg
  • Magnesium
    1784mg
  • Manganese
    15mg
  • Phosphorus
    3825mg
  • Selenium
    280mcg
  • Zinc
    24mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp