Looking for a comforting and hearty meal that will warm you up from the inside? Look no further than our delicious and easy-to-make chili au poulet marmiton recipe! Made with tender chicken, spicy chili peppers, and a blend of flavorful herbs and spices, this dish is sure to become a family favorite.
Whether you’re looking for a quick and easy weeknight dinner, or a crowd-pleasing recipe for your next party or potluck, our chili au poulet marmiton is the perfect choice. So grab your apron and let’s get cooking!
Ingredients:
- 2 lbs. boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp. olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 jalapeño peppers, seeded and diced
- 2 bell peppers, diced
- 1 can (14 oz.) diced tomatoes
- 1 can (14 oz.) black beans, drained and rinsed
- 1 can (14 oz.) kidney beans, drained and rinsed
- 2 tbsp. chili powder
- 1 tbsp. cumin
- 1 tsp. smoked paprika
- 1 tsp. dried oregano
- 1 tsp. salt
- 1/2 tsp. black pepper
- 4 cups chicken broth
- Fresh cilantro, chopped, for garnish
Instructions:
- Heat olive oil in a large pot over medium-high heat. Add chicken and cook until browned, about 5-7 minutes. Remove chicken from pot and set aside.
- Add onion, garlic, jalapeño peppers, and bell peppers to the pot, and sauté until vegetables are tender, about 5 minutes.
- Stir in diced tomatoes, black beans, kidney beans, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Add chicken broth and bring mixture to a boil.
- Reduce heat to low and simmer for 20-30 minutes, or until chili has thickened and flavors have melded together.
- Top with fresh cilantro and serve hot.
Nutritional Information:
Calories per serving: 375
Total fat: 10g
Saturated fat: 2g
Cholesterol: 80mg
Sodium: 1300mg
Total carbohydrates: 32g
Dietary fiber: 10g
Sugars: 6g
Protein: 40g
Cooking Time:
Total time: 45 minutes
Equipment:
- Large pot
- Cutting board
- Knife
- Measuring cups and spoons
- Spatula
Serving Suggestions:
Top with shredded cheese, sour cream, or diced avocado for an extra burst of flavor.
Variations:
Try substituting ground beef, turkey, or pork for the chicken, or adding in your favorite vegetables like corn, zucchini, or butternut squash.
Substitutions:
If you don’t have chicken broth on hand, you can use vegetable broth or water instead.
Storage:
Leftovers can be stored in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months.
Tips:
- For a milder chili, remove the seeds and membranes from the jalapeño peppers before adding them to the pot.
- Make sure to brown the chicken well before adding it to the pot, as this will help to develop a deeper flavor.
- Feel free to adjust the amount of spices used to suit your taste preferences.
Notes:
This recipe makes 6-8 servings.
Frequently Asked Questions:
- Can I make this recipe in a slow cooker?
- Can I use dried beans instead of canned?
- Is this recipe gluten-free?
Yes! Simply brown the chicken and sauté the vegetables in a skillet, then transfer everything to a slow cooker and cook on low for 6-8 hours, or until chili is thick and bubbly.
Of course! Simply soak the beans overnight, then cook them according to package instructions before adding them to the chili.
Yes, as long as you use gluten-free chicken broth and make sure that all of your other ingredients are gluten-free as well.
Final Thoughts:
This chili au poulet marmiton recipe is the perfect combination of spicy, savory, and satisfying. With tender chunks of chicken and a flavorful blend of herbs and spices, it’s sure to warm you up on even the coldest of days. So why not give it a try for yourself? We guarantee you won’t be disappointed!