Chicken Chili is a hearty and comforting dish packed with tender chunks of chicken, beans, and a blend of warming spices. It’s the kind of meal that’s perfect for cooler days when you want something filling but not too heavy. The mix of soft beans, juicy chicken, and just the right amount of spice makes every spoonful a little bit amazing.
I love making this chicken chili because it’s so easy to customize. Sometimes I add extra veggies like bell peppers or corn, and other times I toss in a bit of cheese or a dollop of sour cream right before serving. It’s a meal that feels homey and satisfying, and it often reminds me of casual family dinners where everyone is happy and full.
My favorite way to eat this chili is with some warm cornbread or over a bed of rice. It’s also great for leftovers and can be easily reheated when you need a quick, cozy lunch or dinner. I find that the flavors actually get better the next day, so it’s a recipe worth making in a big batch!
Key Ingredients & Substitutions
Chicken: I like using boneless skinless chicken breasts for lean meat, but thighs add more flavor and stay juicy. If you’re short on time, shredded rotisserie chicken works well too.
Beans: Kidney beans are classic here, but black beans or pinto beans are great swaps. If you prefer low-carb, you can skip beans entirely or add extra veggies instead.
Chili Powder & Spices: Chili powder gives the dish its signature flavor. If you don’t have smoked paprika, regular paprika or a pinch of chipotle powder adds nice warmth. Adjust spice levels to your taste.
Vegetables: Onion and garlic build the base flavor; don’t skip them. Bell pepper is optional but adds sweetness and color. Feel free to add corn or diced carrots for more texture.
Tomatoes & Broth: Canned diced tomatoes keep things simple. Using chicken broth adds depth, but water works if you want to keep it light or don’t have broth.
How Do You Get Tender, Flavorful Chicken in Chili?
Cooking the chicken so it’s juicy and flavorful is key. Here’s what works for me:
- Cut chicken into even chunks to cook uniformly.
- Brown chicken pieces in the pot before adding liquids. This locks in flavor and color.
- After browning, let the chili simmer gently so the chicken finishes cooking and absorbs spice flavors.
- Stir occasionally but avoid over-stirring to keep the chicken intact.
- If you’re short on time, use cooked shredded chicken added near the end to warm through instead of simmering with raw chicken.
Equipment You’ll Need
- Large pot or Dutch oven – I prefer this because it heats evenly and has enough space to simmer all the ingredients.
- Cutting board and sharp knife – makes chopping chicken, veggies, and herbs quick and easy.
- Measuring spoons and cups – help you add spices and liquids precisely.
- Soup spoon or ladle – perfect for stirring and serving the chili.
Flavor Variations & Add-Ins
- Use ground turkey or beef instead of chicken for a different flavor. It’s equally hearty and tasty.
- Mix in corn or diced zucchini for a veggie boost and added sweetness.
- Add a teaspoon of cumin or smoked paprika to deepen the spice profile—great for more smoky flavor.
- Top with shredded cheese, sour cream, or sliced jalapeños to customize each bowl.
How to Make Chicken Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (optional)
- 1 to 1.5 pounds boneless skinless chicken breasts or thighs, cut into chunks
- 2 cans (14.5 oz each) diced tomatoes with juice
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans or pinto beans, drained and rinsed (optional)
- 1 cup chicken broth or water
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (optional)
- 1/2 teaspoon oregano
- Salt and black pepper to taste
- Juice of 1 lime
- Optional toppings: shredded cheddar cheese, sour cream, diced avocado, chopped fresh cilantro, lime wedges
How Much Time Will You Need?
This chicken chili takes about 10 minutes for prep and 35 minutes to cook, so plan for around 45 minutes total. It’s a great weeknight meal because it’s quick, filling, and full of flavor!
Step-by-Step Instructions:
1. Sauté the Veggies:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for about 4-5 minutes until soft. Stir in the minced garlic and bell pepper (if using), and cook for another 1-2 minutes until fragrant.
2. Brown the Chicken:
Add the chicken chunks to the pot. Cook for 5-6 minutes, stirring occasionally, until the chicken is browned on the outside but not fully cooked inside.
3. Add Spices:
Stir in chili powder, cumin, smoked paprika (if using), oregano, salt, and pepper. Cook for about 1 minute to release the aroma of the spices.
4. Combine Main Ingredients:
Pour in the diced tomatoes with their juice, chicken broth, kidney beans, and black or pinto beans if you are using them. Stir everything together well.
5. Simmer the Chili:
Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for 25-30 minutes. Stir occasionally to prevent sticking, and cook until the chicken is fully cooked and flavors meld together.
6. Finish and Serve:
Taste the chili and add more salt, pepper, or chili powder if needed. Stir in the lime juice for a bright touch. Serve hot, topped with your favorite toppings like shredded cheese, sour cream, avocado, fresh cilantro, and lime wedges. Enjoy with cornbread, tortilla chips, or rice!
Can I Use Frozen Chicken for This Chili?
Yes! Just be sure to fully thaw the chicken beforehand—best done overnight in the fridge or quickly in cold water sealed in a bag. This helps the chicken cook evenly and safely.
How Can I Make This Chili Spicier or Milder?
To spice it up, add cayenne pepper or more chili powder. For a milder version, reduce the chili powder and skip any extra hot peppers. You can always add hot sauce on the side for those who want more heat.
What’s the Best Way to Store Leftovers?
Store leftover chili in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it gets too thick.
Can I Prepare Chicken Chili Ahead of Time?
Absolutely! In fact, flavors deepen nicely when it rests. Make it a day ahead, refrigerate, and gently reheat before serving. It’s a perfect meal for busy days.