Hey y’all! Craving something cozy, comforting, and downright delicious? This chicken chili recipe is about to become your new weeknight hero. It’s loaded with tender chicken, savory beans, and bold spices, making it a warming meal perfect for game day, cozy family dinners, or a fun potluck with friends. Ready to spice up your dinner routine? Let’s get cooking!
Why You’ll Love This Chicken Chili
- Packed with protein and fiber for a filling, nutritious meal.
- Quick prep and easy cleanup—perfect for busy weeknights.
- Customizable heat level for mild or spicy palates.
- Leftovers taste even better the next day!
- Freezes beautifully for future meals or meal prep.
Chicken Chili Ingredients
- 1 pound boneless, skinless chicken breasts (or thighs), diced
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can cannellini or great northern beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 2 cups low-sodium chicken broth
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Juice from 1 lime
- Fresh cilantro, chopped (for garnish)
- Shredded cheddar cheese, sour cream, and sliced jalapeños (for serving)
How to Make Chicken Chili
Step 1: Sauté the Aromatics
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced onion and cook for 2-3 minutes until translucent. Stir in garlic and sauté another 30 seconds until fragrant.
Step 2: Cook Chicken & Veggies
Add chicken pieces to the pot and cook for 4-5 minutes, stirring occasionally, until lightly browned. Toss in bell peppers and cook for 3 more minutes until slightly softened.
Step 3: Add Beans, Tomatoes & Spices
Add diced tomatoes, both types of beans, tomato paste, chicken broth, chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne (if using). Stir thoroughly to combine.
Step 4: Simmer the Chicken Chili
Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 20-25 minutes, stirring occasionally. The chili should thicken and flavors will meld beautifully.
Step 5: Finish & Serve
Stir in lime juice for a pop of brightness. Ladle chicken chili into bowls and garnish with cilantro, shredded cheese, sour cream, and jalapeños as desired.
Notes for Making the Best Chicken Chili
- For extra flavor, use rotisserie chicken or smoked chicken instead of raw (just add in step 3).
- If you like it thicker, mash a few beans against the side of the pot and stir.
- Learn more about choosing the right beans at Serious Eats.
Chicken Chili Variations
- White Chicken Chili: Use only white beans, add a diced jalapeño, and swap diced tomatoes for an extra cup of broth and 1/2 cup sour cream.
- Slow Cooker Chicken Chili: Add all ingredients to a slow cooker and cook on low for 6-7 hours or high for 3-4 hours.
- Vegetarian Chili: Replace chicken with extra beans or diced mushrooms and use vegetable broth.
Required Equipment for Chicken Chili
- Large Dutch oven or heavy-bottomed soup pot
- Cutting board and sharp knife
- Wooden spoon or spatula
- Ladle for serving
Chicken Chili Storage Instructions
Let leftover chili cool completely, then transfer to airtight containers. Store in the refrigerator for up to 4 days or freeze for up to 3 months. For best results, thaw overnight in the fridge and reheat gently on the stove or in the microwave.
Serving Suggestions and Pairings for Chicken Chili
- Serve with warm cornbread, crusty French bread, or tortilla chips.
- Top bowls with avocado slices, fresh cilantro, and an extra squeeze of lime juice.
- Pair with a crisp, cold lager or a glass of chilled white wine for a tasty contrast.
Chicken Chili Pro Tips
- For ultra-tender chicken, don’t overcook—keep an eye on the simmering time.
- Let the chili rest covered for 10 minutes after cooking to deepen the flavors.
- Explore more chili-making tips at Cooking Light.
Chicken Chili FAQ
- Can I make chicken chili ahead of time?
- Absolutely! Chicken chili tastes even better the next day as the flavors develop. Just reheat and serve.
- Can I use leftover cooked chicken?
- Yes, stir in cooked chicken during the last 5 minutes of simmering to warm through without overcooking.
- Can I make this chicken chili recipe in the Instant Pot?
- Yes! Sauté aromatics using the Sauté function, add remaining ingredients, then cook on Manual High Pressure for 10 minutes. Quick-release and serve.
For more information on healthy ingredients and meal planning, check out Eat Right.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 6
Ingredients
- 1 lb boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can white beans, drained and rinsed
- 2 cups chicken broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
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1Heat olive oil in a large pot over medium heat. Add diced chicken and cook until lightly browned, about 5 minutes.
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2Add chopped onion, garlic, and red bell pepper. Sauté for 4-5 minutes until vegetables are softened.
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3Stir in diced tomatoes, white beans, chicken broth, chili powder, cumin, smoked paprika, salt, and black pepper.
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4Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally.
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5Taste and adjust seasoning if needed. Serve hot, garnished with your favorite toppings.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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