Why You’ll Love This Recipe
Chicken chili is a delicious twist on the classic beef chili, offering a lighter but equally flavorful alternative. It’s easy to prepare, full of nutritious ingredients, and can be made in one pot for minimal cleanup. Great for meal prep, freezer-friendly, and endlessly customizable—this chili will quickly become a go-to recipe in your kitchen. It’s also naturally gluten-free and high in protein.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cooked, shredded or diced chicken breast or thighs
- Olive oil
- Onion, diced
- Garlic, minced
- Bell peppers, diced
- Diced tomatoes (canned or fresh)
- Tomato paste (optional for richer flavor)
- Chicken broth
- Canned beans (white, black, or kidney)
- Corn (optional)
- Chili powder
- Ground cumin
- Smoked paprika
- Salt and pepper
- Fresh cilantro or green onions for garnish
- Lime wedges (optional, for serving)
Directions
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Add diced onion, garlic, and bell peppers. Sauté until softened, about 5 minutes.
- Stir in chili powder, cumin, paprika, salt, and pepper. Cook for 1 minute to bloom the spices.
- Add diced tomatoes, tomato paste (if using), and chicken broth. Stir to combine.
- Add shredded chicken, beans, and corn (if using). Bring to a gentle boil, then reduce heat and simmer uncovered for 20–25 minutes to thicken.
- Taste and adjust seasoning as needed.
- Serve hot, topped with fresh cilantro, green onions, or your favorite toppings.
Servings and timing
This recipe serves 6 people.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Variations
- Use rotisserie chicken for a quick-prep version.
- Add jalapeños or hot sauce for a spicier kick.
- Make it creamy by stirring in a dollop of Greek yogurt or cream cheese at the end.
- Add sweet potatoes or zucchini for extra vegetables.
- Try it with ground chicken if you prefer a different texture.
Storage/Reheating
Store chicken chili in an airtight container in the refrigerator for up to 4 days.
Reheat on the stovetop over medium heat or in the microwave until hot.
This chili freezes well—store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I make chicken chili in a slow cooker?
Yes. Add all ingredients (using raw chicken) to the slow cooker and cook on low for 6–7 hours or on high for 3–4 hours. Shred the chicken before serving.
What kind of beans work best?
White beans, black beans, or kidney beans all work well. Use your favorite or a mix.
Can I use uncooked chicken in this recipe?
Yes, simmer raw chicken in the chili for about 20 minutes or until cooked through, then shred it in the pot.
Is this recipe spicy?
The basic recipe is mild, but you can adjust the heat level by adding chili flakes, jalapeños, or hot sauce.
Can I make it vegetarian?
Yes, omit the chicken and add more beans or a plant-based meat substitute.
What toppings go well with chicken chili?
Sliced avocado, shredded cheese, Greek yogurt, tortilla strips, or lime juice all make great additions.
Can I use chicken thighs instead of breasts?
Yes, thighs add extra flavor and stay very tender—both options work well.
How do I thicken chicken chili?
Let it simmer uncovered to reduce the liquid, or mash some of the beans to naturally thicken the chili.
Is chicken chili good for meal prep?
Absolutely. It stores and reheats well, making it perfect for lunches or easy dinners throughout the week.
Can I serve this over rice?
Yes, serving chicken chili over rice or quinoa makes it even more filling and hearty.
Conclusion
Chicken Chili is a flavorful and comforting meal that’s easy to make and packed with nutritious ingredients. Whether you’re feeding a crowd or prepping meals for the week, this hearty dish offers flexibility, warmth, and bold flavor in every bowl. With simple ingredients and endless ways to customize, it’s a satisfying favorite you’ll return to again and again.
PrintChicken Chili
Chicken Chili is a hearty, protein-packed one-pot meal made with tender chicken, beans, tomatoes, and bold spices. It’s comforting, flavorful, and perfect for busy weeknights, meal prep, or game-day gatherings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 cups cooked, shredded or diced chicken breast or thighs
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1–2 bell peppers, diced
- 1 can (14.5 oz) diced tomatoes
- 1 tablespoon tomato paste (optional)
- 2 cups chicken broth
- 1 can (15 oz) beans (white, black, or kidney), drained and rinsed
- 1 cup corn (optional)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro or green onions, for garnish
- Lime wedges (optional, for serving)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add diced onion, garlic, and bell peppers. Sauté for about 5 minutes until softened.
- Stir in chili powder, cumin, paprika, salt, and pepper. Cook for 1 minute to release the flavors.
- Add diced tomatoes, tomato paste (if using), and chicken broth. Stir well to combine.
- Add chicken, beans, and corn (if using). Bring to a gentle boil, then reduce heat and simmer uncovered for 20–25 minutes to thicken.
- Taste and adjust seasonings if needed.
- Serve hot, garnished with cilantro, green onions, or your favorite toppings.
Notes
- Use rotisserie chicken for quick prep.
- Adjust spice level by adding jalapeños, hot sauce, or chili flakes.
- Chili thickens as it cools—simmer longer or mash some beans if needed.
- Try with ground chicken or turkey for a different texture.
- Freeze leftovers in single portions for easy meals later.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6g
- Sodium: 580mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 65mg
