Jump to Recipe Print RecipeAs I stood in my kitchen, a chill in the air turned my thoughts to something warm and fulfilling. That’s when I reached for my trusty recipe for Chicken Chili—a dish that not only embraces you with its heartiness but also fits perfectly into a busy weeknight schedule. This one-pot wonder is a perfect blend of high protein and fiber, making it a nutritious choice for anyone seeking a comforting meal without the fuss. With customizable heat levels and ingredients you likely have on hand, it’s an ideal recipe for adapting to your personal taste and pantry treasures. Ready to explore the cozy flavors of Chicken Chili? Let’s dive in and create a bowl of happiness! Why is this Chicken Chili a Must-Try? One-Pot Wonder: The simplicity of a one-pot meal means less hassle and more time savoring your creation. Comfort in a Bowl: Each spoonful delivers a warm hug, thanks to tender chicken and creamy beans paired with a zesty kick. Customizable for Everyone: Whether you prefer it mild or spicy, adjust the heat level to cater to your family’s taste buds. Nutritious and Filling: Packed with high protein and fiber, this chili keeps you satisfied and nourished, perfect for busy weeknights! Leftover Heaven: Easily store leftovers for a quick meal later—simply reheat and enjoy! For more hearty chicken recipes, try this Garlic Parmesan Chicken or get inspired with Indian Butter Chicken. Chicken Chili Ingredients For the Chili Base • 1 lb boneless, skinless chicken breasts (or thighs) – Chicken thighs offer rich flavor and tenderness. • 1 tablespoon olive oil – Perfect for sautéing the onions; can substitute with canola oil. • 1 medium yellow onion – Provides sweetness and depth; red onion can be used for a milder profile. • 3 garlic cloves – Enhances the overall flavor; garlic powder (1 teaspoon) can be used if fresh is lacking. For the Vegetables • 1 green bell pepper – Adds crunch; replace with zucchini for a different texture. • 1 red bell pepper – Brings color and sweetness; you can use additional green pepper for variety. For the Beans and Tomatoes • 1 (15 oz) can diced tomatoes – Introduces acidity and moisture; fresh tomatoes can be a substitute if chopped. • 1 (15 oz) can white beans (cannellini or great northern) – Adds creaminess and fiber; kidney beans work well too. • 1 (15 oz) can black beans – Boosts protein and flavor; consider lentils for a different twist. For the Broth and Seasoning • 2 cups low-sodium chicken broth – Keeps the chili moist; use vegetable broth for a vegetarian option. • 2 tablespoons tomato paste – Intensifies tomato flavor and thickens the chili; fresh tomatoes can work in a pinch. • 1 tablespoon chili powder – This provides the spicy kick; adjust for the desired heat level. • 1 teaspoon ground cumin – Adds an earthy warmth; can be replaced with coriander if needed. • 1 teaspoon smoked paprika – Gives a smoky finish; regular paprika can be used for a milder taste. • 1/2 teaspoon oregano – Infuses herbal notes; Italian seasoning is a great substitute. • 1/2 teaspoon salt (adjust to taste) – Enhances the flavors; low-sodium versions can be used. • 1/4 teaspoon black pepper – Adds a gentle heat; freshly ground is always best. • 1/4 teaspoon cayenne pepper (optional) – Increases heat uniquely; feel free to omit for a milder chili. For the Finishing Touches • Juice from 1 lime – Brightens the whole dish; lemon juice can be used for a citrus twist. • Fresh cilantro, chopped (for garnish) – Introduces freshness; parsley can work as a substitute. • Shredded cheddar cheese, sour cream, and sliced jalapeños (for serving) – Optional toppings for added richness and flavor. Enjoy crafting your chicken chili, tailored just to your taste! Step‑by‑Step Instructions for chicken chili Step 1: Sauté Aromatics In a large pot, heat 1 tablespoon of olive oil over medium heat. Once shimmering, add the diced onion and sauté for 2-3 minutes until it turns translucent. Next, add the minced garlic and cook for another 30 seconds until fragrant, filling your kitchen with a warm aroma as a base for your chicken chili. Step 2: Cook Chicken & Veggies Add the 1 lb of diced chicken to the pot, cooking for 4-5 minutes. Stir regularly until the chicken is lightly browned. Once browned, toss in the diced green and red bell peppers, cooking for 3 more minutes. This will create a colorful base layered with flavors, essential for your delicious chicken chili. Step 3: Combine Ingredients Stir in 1 can of diced tomatoes, both types of beans, and 2 tablespoons of tomato paste. Pour in 2 cups of low-sodium chicken broth, then add 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon oregano, and salt and pepper to taste. Mix everything well, ensuring the chicken and veggies are evenly coated in the aromatic spices. Step 4: Simmer Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and let it simmer uncovered for 20-25 minutes. Stir occasionally as it thickens, watching for the delightful bubbles in your chicken chili, which signal that it’s cooking beautifully and developing depth of flavor. Step 5: Finish & Serve After simmering, stir in the juice from 1 lime to brighten the flavors of your chicken chili. Serve the chili hot, garnished with freshly chopped cilantro, and top with shredded cheddar cheese, sour cream, and sliced jalapeños for a personal twist. Enjoy the warmth and comfort delivered in every spoonful! Chicken Chili Variations & Substitutions Feel free to adapt and customize this chicken chili recipe to your heart’s content—your taste buds will thank you! Dairy-Free: Omit cheese and sour cream, or use cashew cream for a creamy texture without dairy. The flavors still shine without the added fat! Spicy Kick: Add diced jalapeños or crushed red pepper flakes for an extra heat boost. A little spice elevates every spoonful, energizing your meal. Low-Carb Version: Skip the beans and use cauliflower rice or zucchini instead. This gives you a lighter chili while maintaining that hearty flavor. Vegetarian Delight: Swap chicken for lentils or another can of beans to enjoy a meat-free twist. Trust me, this chili still packs a punch! Smoky Flavor Boost: Try adding a few drops of liquid smoke or by using smoked paprika. It adds a rich depth that enhances the overall taste brilliantly! Sweetness Balance: Include a tablespoon of brown sugar or maple syrup to balance the heat with a touch of sweetness. You’ll be surprised at this delicious harmony! Hearty Grain Addition: Toss in quinoa or farro for added texture and protein, turning your chili into a wholesome and fulfilling meal. Complement your chicken chili with a side of warm cornbread or crispy tortilla chips. For an exciting variation, consider this Tandoori Chicken Tikka for a flavorful Indian twist next time! Expert Tips for Chicken Chili Avoid Overcooking: To keep your chicken tender, don’t overcook during the simmering phase; aim for juicy bites in your chicken chili. Let It Rest: Allow the chili to sit covered for 10 minutes after cooking; this helps deepen the flavors and enhances the overall taste. Customize Spice Level: Adjust the heat by varying the amount of chili powder and cayenne pepper, ensuring everyone enjoys your chicken chili just the way they like it. Use Leftover Chicken: Got leftover rotisserie chicken? Toss it in and reduce the simmering time; it’s a great time-saver and adds even more flavor! Instant Pot Option: For a quicker version, sauté the aromatics using the Instant Pot, add all ingredients, and cook on Manual High Pressure for just 10 minutes. Thickening Tip: If your chili is too thin, simmer it uncovered for a bit longer to achieve that perfect hearty consistency. How to Store and Freeze Chicken Chili Fridge: Store your chicken chili in an airtight container for up to 4 days. Make sure it’s completely cooled before sealing to preserve freshness. Freezer: Freeze leftovers in airtight containers or heavy-duty freezer bags for up to 3 months. Label with the date for easy tracking! Reheating: When ready to enjoy, thaw in the fridge overnight. Reheat on the stove over medium heat until warmed through, stirring occasionally for even heating. Meal Prep: This chicken chili is perfect for meal prepping, making weeknight dinners a breeze! Simply portion out servings for a hassle-free week ahead. Make Ahead Options These Chicken Chili preparations are perfect for busy weeknight meal prep! You can chop the vegetables and even cook the chili up to 24 hours in advance, refrigerating it in an airtight container. If cooked ahead, store the chili in the fridge for up to 3 days. To maintain its delicious flavor, allow the chili to cool completely before refrigerating. When ready to serve, simply reheat on the stovetop or in the microwave until hot; add a splash of chicken broth to loosen if needed. This way, you’ll have a comforting, hearty chicken chili that tastes just as good with minimal effort when it’s time to eat! What to Serve with Hearty Chicken Chili Looking to create the perfect meal to complement your cozy bowl of chicken chili? Warm Cornbread: The buttery sweetness of cornbread perfectly balances the spicy flavors of the chili, making every bite a delight. Crunchy Tortilla Chips: Serve with crisp chips for dipping; their crunch adds a wonderful texture and fun to your chili experience. Crisp Green Salad: A fresh salad with mixed greens, avocado, and a zesty lime vinaigrette lightens the meal and brightens flavors. Creamy Coleslaw: The tanginess of coleslaw provides a refreshing counterpoint to the hearty chili, making each bite a harmonious blend. Savory Rice: Serve over a bed of fluffy rice to soak up every flavor; the starchiness complements the rich chili beautifully. Cheesy Garlic Bread: Piping hot bread with melted cheese gives an indulgent touch, perfect for sopping up the extra chili at the bottom of your bowl. Fruity Salsa: A bright mango or pineapple salsa on the side offers a sweet and tangy burst that brightens the entire dish and adds elegance. Chicken Chili Recipe FAQs How do I choose ripe ingredients for my Chicken Chili? Absolutely! When selecting vegetables like bell peppers, look for ones that are firm, shiny, and free from dark spots. For onions, opt for those that are heavy for their size and have dry, papery skins. Fresh garlic should be plump and without any sprouts. And remember, if your tomatoes are fragrant and slightly soft to the touch, they’re perfect for this recipe! What’s the best way to store leftover Chicken Chili? Very good question! Store your Chicken Chili in an airtight container in the fridge for up to 4 days. Allow it to cool completely before sealing. For longer storage, freeze it in airtight containers or heavy-duty freezer bags for up to 3 months. Just label them with the date to keep track of freshness! Can I freeze Chicken Chili, and how do I do it? Absolutely! To freeze your Chicken Chili, let it cool completely. Then, portion it into airtight containers or freezer bags, removing as much air as possible. Label with the date and store in the freezer for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge before reheating it on the stove over medium heat—stir occasionally for even warming. What are some troubleshooting tips if my Chicken Chili is too thin or too thick? If your chili is too thin, simmer it uncovered for an additional 10 to 15 minutes to allow some liquid to evaporate, thickening the consistency nicely. On the flip side, if it’s too thick, stir in small amounts of additional chicken broth or water, adjusting to your desired thickness as you simmer. Taste and adjust the seasonings as needed after making these adjustments! Are there any dietary considerations I should be aware of with Chicken Chili? Definitely! If you’re preparing chicken chili for a crowd, keep in mind any allergies. This recipe contains chicken, beans, and possible dairy toppings (like cheese and sour cream). For a gluten-free option, all the ingredients are naturally gluten-free, but be sure to check labels, especially on spices and broths. If your friends have specific dietary needs, consider swapping out meat for lentils or chickpeas for a vegetarian version! Can I make Chicken Chili in a slow cooker or Instant Pot? Of course! If using a slow cooker, sauté your aromatics separately first, then add everything to the slow cooker and cook on low for 6-8 hours. For an Instant Pot, use the sauté function to cook the aromatics, then add all the ingredients and set it to Manual High Pressure for just 10 minutes. Let the pressure release naturally for 5 minutes before quick-releasing any remaining pressure. Enjoy your easy, hearty chicken chili! Comforting Chicken Chili: A One-Pot Family Delight No ratings yet This chicken chili is a hearty, protein-packed meal perfect for chilly nights, customizable for spice lovers, and easy to prepare in one pot. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 25 minutes minsTotal Time 40 minutes mins Servings: 6 servingsCourse: DinnerCuisine: AmericanCalories: 320 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Chili Base1 lb boneless, skinless chicken breasts (or thighs) Chicken thighs offer rich flavor and tenderness.1 tablespoon olive oil Perfect for sautéing the onions; can substitute with canola oil.1 medium yellow onion Provides sweetness and depth; red onion can be used for a milder profile.3 garlic cloves Enhances the overall flavor; garlic powder (1 teaspoon) can be used if fresh is lacking.For the Vegetables1 green bell pepper Adds crunch; replace with zucchini for a different texture.1 red bell pepper Brings color and sweetness; you can use additional green pepper for variety.For the Beans and Tomatoes1 15 oz can diced tomatoes Introduces acidity and moisture; fresh tomatoes can be a substitute if chopped.1 15 oz can white beans (cannellini or great northern) Adds creaminess and fiber; kidney beans work well too.1 15 oz can black beans Boosts protein and flavor; consider lentils for a different twist.For the Broth and Seasoning2 cups low-sodium chicken broth Keeps the chili moist; use vegetable broth for a vegetarian option.2 tablespoons tomato paste Intensifies tomato flavor and thickens the chili; fresh tomatoes can work in a pinch.1 tablespoon chili powder Provides the spicy kick; adjust for the desired heat level.1 teaspoon ground cumin Adds an earthy warmth; can be replaced with coriander if needed.1 teaspoon smoked paprika Gives a smoky finish; regular paprika can be used for a milder taste.1/2 teaspoon oregano Infuses herbal notes; Italian seasoning is a great substitute.1/2 teaspoon salt Enhances the flavors; low-sodium versions can be used.1/4 teaspoon black pepper Adds a gentle heat; freshly ground is always best.1/4 teaspoon cayenne pepper (optional) Increases heat uniquely; feel free to omit for a milder chili.For the Finishing Touches1 Juice from lime Brightens the whole dish; lemon juice can be used for a citrus twist.Fresh cilantro, chopped Introduces freshness; parsley can work as a substitute.Shredded cheddar cheese Optional topping for added richness and flavor.sour cream Optional topping for added richness and flavor.sliced jalapeños Optional topping for added richness and flavor. Equipment large pot Method Step-by-Step Instructions for chicken chiliIn a large pot, heat 1 tablespoon of olive oil over medium heat. Once shimmering, add the diced onion and sauté for 2-3 minutes until it turns translucent. Next, add the minced garlic and cook for another 30 seconds until fragrant.Add the 1 lb of diced chicken to the pot, cooking for 4-5 minutes. Stir regularly until the chicken is lightly browned. Once browned, toss in the diced green and red bell peppers, cooking for 3 more minutes.Stir in 1 can of diced tomatoes, both types of beans, and 2 tablespoons of tomato paste. Pour in 2 cups of low-sodium chicken broth, then add 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon oregano, and salt and pepper to taste.Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and let it simmer uncovered for 20-25 minutes. Stir occasionally as it thickens.After simmering, stir in the juice from 1 lime to brighten the flavors. Serve the chili hot, garnished with freshly chopped cilantro, and top with optional toppings. Nutrition Serving: 1servingCalories: 320kcalCarbohydrates: 34gProtein: 28gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 4gVitamin A: 800IUVitamin C: 80mgCalcium: 100mgIron: 3.5mg NotesThis chili is perfect for meal prepping, making weeknight dinners a breeze! Tried this recipe?Let us know how it was!
