Chicken Chili Recipe | Easy, Hearty, and Healthy One-Pot Meal

Introduction

Chicken chili is one of those hearty, soul-warming meals that never seems to go out of style. Whether you’re gearing up for a cold night, planning a casual dinner with friends, or just craving something filling yet wholesome, chicken chili delivers every time. The best part? It strikes that perfect balance between comfort food and clean eating.

Unlike traditional beef chili, this version swaps in lean chicken, which means less saturated fat without compromising on taste. When simmered with robust spices, fire-roasted tomatoes, and a mix of beans, the chicken absorbs a ton of flavor while keeping things light. Add to that the texture of vegetables and the kick of chili powder and cumin, and you get a dish that feels indulgent yet nourishing.

What makes chicken chili truly stand out is its versatility. It works just as well as a quick weeknight dinner as it does for meal prep. You can make it ahead, freeze it, and pull it out when you need something satisfying and ready to go. Families love it because it’s easy to adjust for different tastes. Spice lovers can turn up the heat, while kids can enjoy a milder, veggie-loaded bowl.

If you’ve never tried homemade chicken chili before, you’re in for a treat. It’s simple, affordable, and made with everyday pantry staples. No fancy equipment. No hard-to-find ingredients. Just real food and real flavor, all in one pot.

Let’s dive into what you’ll need to get started.

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Ingredients Needed

To make a flavorful chicken chili that’s both nutritious and satisfying, here’s what you’ll need. The table below includes approximate calorie counts to help you stay mindful of your intake.

Ingredient	Quantity	Calories (Approx.)
Boneless skinless chicken breast	1 pound	500
Olive oil	1 tablespoon	120
Yellow onion	1 medium, chopped	45
Garlic cloves	3, minced	15
Red bell pepper	1, diced	40
Green bell pepper	1, diced	40
Canned fire-roasted tomatoes	1 (15 oz) can	90
Tomato paste	2 tablespoons	30
Canned black beans (rinsed)	1 (15 oz) can	350
Canned kidney beans (rinsed)	1 (15 oz) can	360
Chicken broth (low sodium)	2 cups	30
Chili powder	1 tablespoon	25
Ground cumin	1 teaspoon	8
Paprika	1 teaspoon	6
Salt	To taste	0
Black pepper	To taste	0
Fresh cilantro (optional)	For garnish	1

Total (approximate): 1660 calories
Servings: 4 generous portions
Per serving: Around 415 calories

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Step-by-Step Cooking Instructions

Step 1: Prep Your Ingredients
Chop the onions, dice the bell peppers, and mince the garlic. Rinse and drain the beans. Trim the chicken and cut it into bite-sized pieces if preferred, or leave it whole to shred later.

Step 2: Sauté the Aromatics
Heat the olive oil in a large pot over medium heat. Add the chopped onions and cook for about 3 to 4 minutes until they start to soften. Stir in the garlic, bell peppers, and a pinch of salt. Cook for another 3 to 5 minutes, stirring occasionally.Discover even more flavors in Chili Recipe Crockpot_.

Step 3: Add the Chicken and Spices
Push the vegetables to the side and place the chicken pieces directly into the pot. Let them brown slightly for 2 to 3 minutes. Add chili powder, cumin, paprika, black pepper, and another small pinch of salt. Stir everything together so the spices coat the chicken and vegetables evenly.

Step 4: Pour in the Liquids and Tomatoes
Add the fire-roasted tomatoes, tomato paste, and chicken broth. Stir well to combine all the ingredients. If you want a bit more depth, add a splash of lime juice or a touch of hot sauce at this stage.

Step 5: Simmer to Perfection
Bring the chili to a gentle boil, then lower the heat to a simmer. Cover and cook for 20 to 25 minutes. If you used whole chicken breasts, remove them, shred with two forks, and return the meat to the pot.

Step 6: Add the Beans and Final Simmer
Stir in the black and kidney beans. Simmer uncovered for an additional 10 minutes to allow the flavors to blend. If the chili feels too thick, add a bit more broth or water. If it’s too thin, let it simmer longer to reduce.

Step 7: Taste and Adjust
Before serving, taste the chili and adjust seasonings as needed. Add more salt, spice, or even a pinch of sugar if the tomatoes feel too acidic.

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Step-by-Step Cooking Instructions

Chicken chili is incredibly forgiving, which makes it a great base for creativity. Here are some fun and practical ways to change things up:

• Add Corn: Sweet corn kernels add a pop of texture and color.
• Use Rotisserie Chicken: Save time by using pre-cooked chicken and cut the simmering time in half.
• Make it Creamy: Stir in a few tablespoons of Greek yogurt or cream cheese at the end for a creamy variation.
• Turn up the Heat: Add jalapeños, chipotle peppers in adobo, or cayenne if you like it spicy.
• Go Vegan: Swap the chicken for lentils or plant-based protein and use vegetable broth.
• Slow Cooker Friendly: Combine everything in a slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours.

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Nutritional Information (Per Serving)

This chili is high in protein and fiber, which means it keeps you full for longer. It’s naturally gluten-free and easy to adapt for most dietary needs.

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Serving Suggestions

Chicken chili is hearty enough to stand on its own, but a few side options can round out your meal:

• Serve with cornbread for a sweet and savory contrast.
• Top with shredded cheese, sour cream, avocado, or crushed tortilla chips.
• Spoon over rice or quinoa for a more filling dish.
• Pair with a simple green salad to keep things fresh and balanced.
• Make it a chili bar for gatherings. Let everyone build their own bowl with a variety of toppings.

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Frequently Asked Questions

Can I freeze chicken chili?
Yes, it freezes beautifully. Let it cool completely, transfer to airtight containers, and store in the freezer for up to 3 months. Thaw in the fridge overnight and reheat on the stove.

How long will it last in the fridge?
Stored in an airtight container, chicken chili will stay fresh for about 4 to 5 days in the refrigerator.

What type of chicken works best?
Boneless, skinless chicken breasts or thighs are ideal. Thighs tend to be juicier and more flavorful, but breasts are leaner.

Can I use ground chicken instead?
Absolutely. Brown it with the onions before adding the other ingredients. The texture will be slightly different but still delicious.

Is chicken chili spicy?
It has a gentle kick, but it’s not overwhelmingly spicy. Adjust the chili powder or add hot sauce to control the heat level.

Can I make this in an Instant Pot?
Yes. Sauté the aromatics using the sauté function, then pressure cook on high for 12 minutes. Let the pressure release naturally for 10 minutes before opening.

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Conclusion

Few meals can match the simplicity and satisfaction of a well-made chicken chili. It’s comforting without being heavy, flavorful without needing a long list of ingredients, and versatile enough to suit nearly every palate. Whether you stick to the classic recipe or add your own twist, it’s one of those go-to dishes that brings people together.