Chicken Chili Recipe

A cozy, one-pot Chicken Chili Recipe that’s spicy, homemade comfort food—perfect for chilly evenings or Sunday game days.

Chicken chili is my go-to twist on the classic beef version: lean chicken simmers with beans, tomatoes, and just enough heat to warm your soul. What makes this recipe so special? It’s both hearty and lighter on fat, thanks to boneless chicken thighs or breasts. This recipe works in a slow cooker when you’re out running errands, or on the stove when you need dinner in under an hour. I first tested it last fall during a book club night—everyone raved that it felt like a warm hug in a bowl. Plus, with about 25 grams of protein per serving and plenty of fiber, it checks off healthy and comforting all at once.

Why You’ll Love This Chicken Chili Recipe

• One-pot wonder: fewer dishes, more time to relax.
• Versatile cook methods: stove-top in 45 minutes or slow cooker on low for 5 hours.
• Lean protein boost: chicken keeps it lighter than beef.
• Fiber-rich beans: a filling, budget-friendly staple.
• Customizable spice level: mild, medium, or fiery—your call.
• Big batch comfort: perfect for meal prep or feeding a crowd.
• Freezer-friendly: stash leftovers for up to 3 months.
• Topped your way: cilantro, avocado, or cheddar? It’s all on the table.

Ingredients

• 2 lbs boneless, skinless chicken thighs (or breasts for leaner chili)
• 1 tbsp olive oil (or avocado oil)
• 1 large yellow onion, diced (sweet onions add a mellow note)
• 1 red bell pepper, diced (for color and crunch)
• 1 jalapeño, seeded and finely chopped (leave seeds for extra heat)
• 3 cloves garlic, minced (fresh always—jarred works in a pinch)
• 2 tbsp chili powder (look for smoked chili powder for depth)
• 1 tbsp ground cumin (toasty, earthy flavor)
• 1 tsp smoked paprika (optional but adds a smoky kiss)
• ½ tsp cayenne pepper (skip or reduce if you’re spice-shy)
• 2 (15-oz) cans diced tomatoes (fire-roasted adds a subtle char)
• 1 (15-oz) can black beans, drained and rinsed
• 1 (15-oz) can kidney beans, drained and rinsed
• 2 cups low-sodium chicken broth (or homemade stock)
• Salt and black pepper, to taste
• Garnishes: chopped cilantro, shredded cheddar, sour cream, diced avocado, lime wedges

Tips:
• Fresh spices bump flavor by up to 30%, according to kitchen tests.
• Use a kitchen scale for meat accuracy.
• Swap turkey for chicken if that’s your pantry staple.

Directions

1. Season chicken lightly with salt and pepper. Heat oil in a large Dutch oven over medium-high heat.
2. Sear chicken on each side for 3–4 minutes until golden but not fully cooked—this seals in juices. Transfer to a plate.
3. Reduce heat to medium. Add onion, bell pepper, and jalapeño; cook 5 minutes until softened. Stir occasionally.
4. Add garlic, chili powder, cumin, smoked paprika, and cayenne; toast for 30 seconds until you catch that warm, toasty scent.
5. Pour in diced tomatoes and chicken broth; scrape up any browned bits from the bottom—that’s pure flavor.
6. Nestle chicken back into the pot, cover, and bring to a gentle simmer. For stove-top: lower heat and cook 25–30 minutes.
7. If using a slow cooker: transfer everything to the slow cooker, cook on LOW for 4–6 hours (or HIGH for 2–3 hours).
8. Remove chicken, shred with two forks, then stir the meat back into the chili.
9. Stir in beans, then simmer uncovered for 5 minutes to marry flavors. Taste and adjust salt or spice.
10. Ladle into bowls and top with cilantro, cheddar, sour cream, avocado, or a squeeze of lime for brightness.

Servings & Timing
Yield: Serves 6 generously (about 1½ cups each)
Prep Time: 15 minutes
Cook Time: 30 minutes stove-top or 5 hours slow cooker
Total Time: 45 minutes (quick-cook) or 5 hours 15 minutes (slow cooker)

Variations
• White Chicken Chili: swap black and kidney beans for cannellini beans, use green chiles instead of tomatoes.
• Chipotle Kick: replace smoked paprika with 1–2 minced chipotle peppers in adobo.
• Vegetarian Comfort: skip chicken, add sweet potato cubes and extra beans.
• Instant Pot Shortcut: sauté spices then pressure-cook 12 minutes, natural release.
• Creamy Twist: swirl in ½ cup Greek yogurt or cream cheese at the end.

Storage & Reheating
Fridge: Store in an airtight container for up to 4 days—perfect leftovers for busy weeknights.
Freezer: Portion into freezer bags, squeeze out air, and freeze up to 3 months.
Reheat: Thaw overnight in the fridge or microwave on defrost. Warm on the stove with a splash of broth to revive texture.
Make-Ahead: Assemble everything except beans, refrigerate up to 24 hours, then cook per directions.

Notes
• Searing chicken first deepens flavor—you’ll taste the difference.
• A tiny pinch of sugar cuts tomato acidity without making it sweet.
• If chili seems thin, remove the lid and simmer 5–10 minutes to reduce.
• Let chili rest (off heat) for 10 minutes before serving; flavors meld beautifully.
• I once added a dash of Worcestershire sauce—crazy, but it gave an umami lift!

FAQs
Q: Can I use ground chicken instead of thighs?
A: Absolutely—brown it in step 2, then skip shredding. Simmer 20 minutes until cooked through.

Q: My chili is too spicy—help!
A: Stir in a dollop of sour cream or plain yogurt to tame heat, or add more beans to stretch the spice.

Q: Are there gluten-free concerns?
A: Most ingredients are naturally gluten-free—just double-check your chili powder and broth labels.

Q: How do I thicken this chicken chili?
A: Mash a few beans against the pot’s side or simmer uncovered to concentrate liquids.

Q: Can I swap chicken broth for water?
A: You can, but flavor will be milder—consider adding an extra bay leaf or bouillon cube.

Q: What’s the best way to reheat frozen chili?
A: Microwave in short bursts, stirring in between, or gently warm on the stove with added broth.

Q: Can I add vegetables like corn or zucchini?
A: Sure—toss in 1 cup of diced veggies in the last 10 minutes of cooking to keep them crisp-tender.

Q: What toppings pair best with chicken chili?
A: Shredded cheese, avocado slices, chopped cilantro, lime wedges, or crushed tortilla chips.

Conclusion
This Chicken Chili Recipe is the ultimate homemade comfort food—easy, flavorful, and kid-approved. Whether you’re rushing home or leisurely stirring in the slow cooker, it has you covered. Give this one-pot wonder a try, let me know how you tweak the spice, and don’t forget to check out my homemade cornbread recipe for the perfect pairing!