Hey you, craving something warm and comforting? This chicken chili recipe is what you need. It’s thick, hearty, and packed with just the right amount of spice. Instead of beef, we’re using chicken for a lighter but still satisfying meal. And the best part? You can make it in one pot with simple ingredients.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe.
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring cups and spoons
- Can opener
Important Info
- Servings – 6 bowls
- Estimated Cost to make this recipe – Around $12, depending on ingredients
- Prep time – 10 minutes
- Cook time – 40 minutes
- Total time – 50 minutes
- Calories per serving – About 320 calories
- Cook method – Stovetop
- Season – Best for Fall and Winter
- Courses – Main Course, Soup
- Cuisine – American, Mexican-inspired
- Diets – GlutenFreeDiet, LowFatDiet
Ingredients You Need
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast, diced
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 ½ cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- ½ teaspoon cayenne pepper (optional for extra heat)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Chicken breast | Ground chicken or turkey |
| White beans | Kidney beans or chickpeas |
| Black beans | Pinto beans |
| Olive oil | Vegetable or avocado oil |
| Fresh garlic | ½ teaspoon garlic powder |
| Canned tomatoes | Fresh chopped tomatoes (2 cups) |
| Chicken broth | Vegetable broth or water |
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced chicken and cook until browned on all sides. Remove and set aside.
- In the same pot, add chopped onion, garlic, and bell peppers. Sauté for about 5 minutes until softened.
- Return the chicken to the pot. Stir in diced tomatoes, tomato sauce, and chicken broth.
- Add chili powder, cumin, paprika, salt, black pepper, oregano, and cayenne (if using). Stir well.
- Pour in the white beans and black beans. Stir everything together.
- Bring to a gentle simmer. Cover and let cook for 30 minutes, stirring occasionally.
- Taste and adjust seasoning if needed. If it’s too thick, add a bit more broth.
- Serve hot with your favorite toppings like cheese, sour cream, or chopped cilantro.
Notes
- If you like your chili thicker, let it simmer uncovered for an extra 10 minutes.
- Leftovers taste even better the next day as the flavors develop.
- If you prefer a smoother texture, blend a small portion and mix it back in.
- Want a spicier kick? Add diced jalapeños or extra cayenne.
- You can freeze this chili for up to 3 months. Just thaw and reheat when ready to eat.
What to Serve with Chicken Chili
- Cornbread
- Rice
- Tortilla chips
- Garlic bread
- Avocado slices
- Shredded cheese and sour cream
Frequently Asked Questions
Can I use rotisserie chicken instead of raw chicken?
Yes, you can. Just shred the rotisserie chicken and add it during the last 10 minutes of cooking.
How do I make this chili thicker?
Let it simmer longer uncovered or mash some of the beans before serving.
Can I make this in a slow cooker?
Yes. Sauté the onion, garlic, and peppers first, then add everything to the slow cooker and cook on low for 6 hours or high for 3 hours.
What beans are best for chicken chili?
White beans and black beans work well, but you can also use kidney beans or pinto beans.
Can I make this dairy-free?
Yes. Just skip any cheese or sour cream toppings and check that your broth is dairy-free.
