Chicken Chili Recipe
This easy, one-pot Chicken Chili Recipe is the ultimate comfort food—spicy enough to wake you up, healthy enough to feel good, and simple enough for any weeknight.
Whether you’re craving a cozy dinner on a chilly evening or whipping up a crowd-pleaser for game day, this homemade chicken chili blends tender chicken, hearty beans, and bold spices into a flavorful slow cooker wonder. I first dreamed up this recipe during a blustery fall weekend—my kitchen smelled like roasted peppers and cumin, and every spoonful felt like a hug from an old friend. Plus, with about 300 calories and 25 grams of protein per serving, it’s a nutritious twist on classic comfort food.
Why You’ll Love This Chicken Chili Recipe
- Ready in under an hour (or set it in your slow cooker and walk away).
- One-pot cleanup—no extra pans to wash.
- Packed with lean protein and fiber-rich beans.
- Customizable heat level: mild, medium, or fiery.
- Perfect for meal prep or freezer-friendly portions.
- Great for busy weeknights, potlucks, or cozy dinners.
- Gluten-free and easily made dairy-free (swap yogurt for coconut cream).
- Top it with cheese, avocado, or tortilla chips for extra flair.
Ingredients for a Flavorful Chicken Chili
• 1½ pounds boneless, skinless chicken breasts (or thighs for richer flavor)
• 2 tablespoons olive oil (avocado oil works too)
• 1 medium yellow onion, diced (use sweet onion for milder taste)
• 3 cloves garlic, minced (fresh yields best aroma)
• 1 red bell pepper, diced (roasted makes it sweeter)
• 1 green bell pepper, diced (adds color contrast)
• 2 jalapeños, seeds removed and chopped (keep seeds for extra kick)
• 1 (15-ounce) can diced tomatoes, fire-roasted (for smoky notes)
• 2 (15-ounce) cans beans (pinto, black, or kidney), drained and rinsed
• 2 cups low-sodium chicken broth (homemade or Swanson)
• 2 tablespoons tomato paste (for depth)
• 2 tablespoons chili powder (use ancho for a milder vibe)
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper (optional—start small!)
• Salt and freshly ground black pepper, to taste
• Garnishes: chopped cilantro, shredded cheddar, plain Greek yogurt (for creaminess), lime wedges
Directions
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Warm the oil in a large Dutch oven or heavy pot over medium heat. Add the onion and a pinch of salt, stirring until the edges turn golden (about 4 minutes).
Tip: If you’ve got a cast-iron skillet, feel free to start there for extra caramelization. -
Stir in garlic, bell peppers, and jalapeños. Cook for 3–4 minutes until fragrant—your kitchen should smell like fall.
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Add chicken to the pot. Brown each side for 2–3 minutes (no need to cook through). Season with salt, pepper, chili powder, cumin, paprika, and cayenne.
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Mix in tomato paste, diced tomatoes, beans, and chicken broth. Scrape up any browned bits from the bottom—that’s pure flavor talking.
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Bring to a simmer, then reduce heat to low. Cover and cook gently for 25 minutes, stirring halfway. Chicken should be tender and beans tender-crisp.
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Remove chicken, shred it with two forks on a cutting board, then return meat to the pot. Taste and adjust seasonings—more salt, extra spice, or a squeeze of lime.
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Let chili rest, covered, for 5 minutes off the heat. This resting time lets flavors mingle and the broth thicken slightly.
Servings & Timing
Makes about 6 generous bowls
Prep Time: 15 minutes
Cook Time: 30 minutes (stovetop) or 4 hours on low in a slow cooker
Total Time: 45 minutes stovetop / 4 hours 15 minutes slow cooker
Variations
• White Chicken Chili: Swap beans for cannellini, add 1 teaspoon oregano, and finish with Monterey Jack.
• Crock-Pot Version: Combine all ingredients in a 6-quart slow cooker; cook 4 hours on low or 2 hours on high.
• Veggie Boost: Stir in a handful of fresh spinach or kale at the end for vitamins and color.
• Taco Twist: Use ground chicken instead of breasts and top with crushed tortilla chips.
• Smoky Chipotle: Add 1–2 minced chipotle peppers in adobo for smoky heat.
• Chili Verde: Replace tomatoes with 1 (16-ounce) jar green salsa and omit red peppers.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in meal-sized bags or containers for up to 3 months.
Reheat: Thaw overnight in the fridge, then warm on the stovetop over medium, adding a splash of broth if needed.
Make-Ahead Tip: Assemble everything in a slow cooker liner the night before; pop it in the fridge and recover the next day—minimal fuss.
Notes
• I learned that browning the chicken first adds real depth—don’t skip it, even if you’re rushed.
• If your chili feels thin, simmer uncovered for a few extra minutes or mash a few beans against the pot wall.
• For a creamier texture, swirl in ¼ cup plain Greek yogurt or coconut cream just before serving.
• Taste as you go—cumin brands vary, and cayenne from one jar to the next can jump an extra notch.
FAQs
Q: Can I use frozen chicken?
A: Yes—just thaw slightly, pat dry, then brown; frozen meat steams and won’t get that golden crust.
Q: Is this recipe gluten-free?
A: Absolutely—check your chili powder for no added fillers, and voilà, it’s naturally gluten-free.
Q: How spicy is it?
A: Medium by default; skip or add jalapeño seeds and cayenne to adjust heat.
Q: Can I make it dairy-free?
A: Swap Greek yogurt for a dollop of coconut cream or skip it altogether and use avocado slices.
Q: What bean variety tastes best?
A: I love pinto for creaminess; black beans give a nice bite. You can mix them, too.
Q: Any tips for a slow cooker?
A: Brown veggies and spices in a skillet first, then transfer to slow cooker—flavors pop that way.
Q: Can I add corn?
A: Sure—stir in 1 cup fresh or frozen corn during the last 10 minutes of cooking.
Q: How do I reduce sodium?
A: Use no-salt-added beans and low-sodium broth, then season at the end to taste.
Conclusion
This Chicken Chili Recipe brings together spicy, smoky, and savory notes in one cozy bowl—perfect for sharing or saving for tomorrow’s lunch. Give it a try, then swing back here to let me know how you topped yours. And if you’re craving more comfort food, check out my White Chicken Enchilada Soup or Easy Slow Cooker Beef Stew next!
Chicken Chili Recipe
Ingredients
- 1½ pounds boneless, skinless chicken breasts or thighs for richer flavor
- 2 tablespoons olive oil avocado oil works too
- 1 yellow onion, diced use sweet onion for milder taste
- 3 cloves garlic, minced fresh yields best aroma
- 1 red bell pepper, diced roasted makes it sweeter
- 1 green bell pepper, diced adds color contrast
- 2 jalapeños, seeds removed and chopped keep seeds for extra kick
- 1 can (15 ounce) diced tomatoes, fire-roasted for smoky notes
- 2 cans (15 ounce) beans (pinto, black, or kidney), drained and rinsed
- 2 cups low-sodium chicken broth homemade or Swanson
- 2 tablespoons tomato paste for depth
- 2 tablespoons chili powder use ancho for a milder vibe
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper optional—start small!
- Salt and freshly ground black pepper to taste
- Garnishes: chopped cilantro, shredded cheddar, plain Greek yogurt, lime wedges
Instructions
- Warm the oil in a large pot, add onion, and cook until golden.
- Stir in garlic, bell peppers, and jalapeños and cook until fragrant.
- Brown chicken, season with spices, and add tomato paste, tomatoes, beans, and broth.
- Bring to a simmer, cover, and cook for 25 minutes until chicken is tender.
- Remove chicken, shred, and return to pot. Adjust seasonings as needed.
- Let chili rest, covered, for 5 minutes before serving.
