Dutch Oven Chicken Chili
Happy Sunday! This recipe is so perfect for right now. There is definitely a chill in the air down here in Athens and a big bowl of chili feels just right. Let’s mix it up a bit, lighten it up a bit and do a Dutch Oven Chicken Chili. You can definitely do this in the slow cooker and let it go for 4-6 hours, but if you want to get this on the table in less than an hour, we are going with our Dutch oven. I will have slow cooker directions added to the recipe card of you like to go that way. Let’s get to it!
The Summary
Today we are making a one-pot weeknight Dutch Oven Chicken Chili
Be sure to find the shoppable key ingredients and equipment at the end of the post
Dutch Oven Chicken Chili
Dutch Oven Chicken Chili
Start by melting 3 tablespoons of unsalted butter in the Dutch oven over medium heat. Add the diced onion and sauté until translucent and they get a little browning. Then add the garlic and diced jalapeño and sauté just until fragrant, about 1 minute. Next, add the three cans of diced chiles, including their juices. Sauté for another minute. Then add the spice mixture. Reduce heat to low.
Generously season the chicken thighs with kosher salt and add them to the Dutch oven.
Pour in the 4 cups of chicken stock and the two cans of drained and rinsed beans. Stir to submerge the chicken thighs in the broth.
Increase the heat to medium-high and bring to a boil, then reduce the heat to low and let simmer, covered for about 10-15 minutes. Then remove the lid and continue simmering for another 10 minutes, or until the chicken thighs are cooked through.
When the chicken thighs are cooked through, transfer them to a cutting board and shred or slice the thighs into bite-size pieces and transfer them back to the pot.
Finishing Touches
Lastly, add the frozen corn and the chopped cilantro. Stir to combine and continue simmering, uncovered for another 10 minutes or so, until the corn is heated through and the chili has thickened slightly. Stir in the lime juice. And we are ready to serve!
Ladle into bowls and top with your favorite chili toppings. I went with pickled red onions, sour cream, and a few more fresh cilantro leaves.
This chili is light and super flavorful – so perfect for a chilly fall evening! I hope you give this easy Dutch Oven Chicken Chili a try, it’s a perfect weeknight dinner. Take care and be well, xo Kelly
Key Ingredients and Equipment
Martha Stewart 7-qt. Dutch Oven | OXO Steel Ladle | Di Oro Silicone Spatula Set | OXO Citrus Juicer | Fine Mesh Strainer Set (set of 3) | Hatch Diced Green Chiles (mild, pack of 3)
Be sure to visit Beth’s Amazon Shopfront for more recommended items – from tabletop and kitchen, to travel and home essentials.
In Case You Missed It
This morning, Beth shared 5 Fashion Tips to Banish the Frumpy Vibe. Make sure to click the title or image below to read the article.
make a comment