mccormick chicken chili recipe
The Best mccormick chicken chili recipe
Oh, this Mccormick Chicken Chili is one of those recipes that just makes everything better—like a warm hug for your taste buds. I first made it years ago when I was trying to keep things simple but still hearty for our family dinners, especially on those chilly evenings when everyone just wants something filling and comforting. The spices from those little Mccormick jars—cumin, paprika, chili powder—give it that perfect balance of smoky, earthy, and a little bit spicy without being overwhelming. My kids would beg for seconds, and honestly, so do I. It’s that kind of dish that feels like a celebration even when you’re just sitting around the table, no fancy plating required. Plus, it’s flexible—you can adjust the heat, add beans if you want extra protein, or even swap in some ground turkey if beef isn’t cutting it. It’s one of those recipes that works for everyday meals or when you’re entertaining guests because it’s always going to taste good, no matter how it’s served.
What really makes this chili special is how it brings people together. Whether it’s a weekend family dinner or a quick weeknight meal, this recipe is that go-to comfort food that doesn’t feel like a chore. My husband and I have argued over the best way to cook the chicken—whether it’s slow simmered or quickly browned first—but honestly, it doesn’t matter as much as the fact that everyone loves it. The kids love the texture, the kids love the fact that it’s like a warm, cozy hug in a bowl, and the adults love that it’s packed with flavor without being too heavy. And let’s be honest, it’s also pretty good for you if you keep an eye on the portion sizes. It’s got protein from the chicken, fiber from the beans, and all the vitamins from the veggies—tomatoes, onions, bell peppers—that give it that bright, fresh kick. It’s not just a meal; it’s a way to make sure everyone feels taken care of, whether it’s a busy weeknight or a lazy Sunday afternoon. And the best part? You can make a big batch and freeze leftovers for weeks, so it’s always there when you need it.
McCormick Chicken Chili
A flavorful and hearty chili packed with tender chicken, rich tomato sauce, and spices, inspired by classic McCormick recipes. Perfect for a cozy meal!
🥘Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup chicken broth
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp garlic powder
- ½ tsp cayenne pepper (adjust to taste)
- 1 tbsp McCormick’s Chili Seasoning (or homemade blend)
- Salt and black pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 avocado, sliced
- 1 cup sour cream
- Fresh cilantro, chopped
👨🍳Directions
-
1 In a medium skillet, cook the chicken thighs over medium heat until browned on all sides (about 5-7 minutes). Remove and set aside.
-
2 In the same skillet, sauté the diced onion, garlic, and bell pepper over medium heat for 3-4 minutes until softened.
-
3 Add the crushed tomatoes, kidney beans, black beans, chicken broth, and all spices (chili powder, cumin, paprika, oregano, garlic powder, cayenne, and chili seasoning). Stir well.
-
4 Return the chicken to the pot, add enough broth to cover the chicken, and bring to a simmer. Reduce heat to low and let it cook for 25-30 minutes, stirring occasionally, until the chicken is fully cooked and the chili thickens.
-
5 Adjust seasoning with salt and pepper if needed. For serving, top with shredded cheese, avocado, sour cream, and fresh cilantro.
🔧Equipment
- Large pot or Dutch oven
- Medium skillet
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How McCormick Chicken Chili Works
This Mccormick Chicken Chili recipe is always a crowd-pleaser because it’s hearty, flavorful, and easy to make ahead—perfect for when you need a comforting meal without the fuss. Whether it’s a casual weeknight dinner or a busy family gathering, the rich, smoky taste of the spices and tender chicken makes it a reliable choice that never disappoints. Plus, it’s simple enough to double or triple when serving a crowd, so you can focus on enjoying the company instead of stressing over cooking.
❓ Frequently Asked Questions About McCormick Chicken Chili
What is the key ingredient that makes McCormick’s Chicken Chili special, and can I substitute it?
McCormick’s Chicken Chili is known for its rich, savory depth, primarily thanks to its signature blend of spices—including smoked paprika, cumin, and a touch of cayenne—along with the brand’s proprietary seasoning mix. While you can substitute some spices (like using more chili powder or cayenne for heat), the authentic taste relies on the McCormick Chili Seasoning (or a homemade blend with similar ratios). For best results, use the original blend or recreate it with 1 tbsp chili powder, 1 tsp smoked paprika, 1 tsp ground cumin, ½ tsp garlic powder, ¼ tsp cayenne, and a pinch of oregano.
How long should I cook the chicken and beans for to ensure they’re tender and flavorful?
For tender chicken, cook it in the chili for 30–40 minutes (or until no longer pink inside). The beans should simmer for at least 30 minutes (or until creamy). If using canned beans, drain and rinse them first to reduce excess liquid. For extra tenderness, add a splash of broth or water when simmering. Overcooking can make the chili too mushy, so monitor closely!
Why does my chili taste bland or lack depth, and how can I fix it?
Bland chili often happens due to under-seasoning, lack of acidity, or too much liquid. To fix it: 1. Boost flavor: Add 1–2 tbsp of tomato paste, a splash of Worcestershire sauce, or a pinch of sugar (to balance acidity). 2. Simmer longer: Reduce the liquid by ½ cup to intensify flavors. 3. Add umami: Stir in 1 tsp soy sauce or a dash of fish sauce for depth. 4. Check spices: Ensure you’re using the McCormick blend (or recreate it) and adjust cayenne for heat. 5. Deglaze: Scrape the bottom of the pot with a wooden spoon to release browned bits for richer taste.
Can I make this chili in an Instant Pot or air fryer, and how would the process differ?
Instant Pot: Yes! Use the High Pressure setting for 15 minutes with 1 cup liquid (broth, water, or chili). Let it natural-release for 10 minutes, then stir and check doneness. The texture may be slightly thicker, so add broth if needed. Air Fryer: Not ideal—chili needs liquid to simmer, but you can brown chicken and spices in a skillet first, then transfer to an air fryer basket with ½ cup broth at 350°F (175°C) for 15–20 mins, stirring halfway. The result will be drier but still delicious!
How can I make this chili vegetarian or vegan, and what are the best protein substitutes?
To go vegetarian/vegan, swap chicken for: – Lentils or black beans (cook with the chili for 30–40 mins to soften). – Crispy tofu or tempeh (marinate in the chili seasoning, then pan-fry until golden). – Mushrooms (sauté with onions and garlic for umami). For extra richness, add cashew cream (blend soaked cashews with water) or vegan cheese. Always check seasoning—vegetarian chili can taste lighter, so boost with nutritional yeast, smoked paprika, or a splash of balsamic vinegar.
