Chicken Chili is a hearty and comforting dish that combines tender pieces of chicken with beans, tomatoes, and warming spices. It’s the kind of meal that fills your kitchen with a wonderful aroma and makes everyone want to grab a bowl right away. The texture is just right—chunky and satisfying without being too heavy.
I love making this chili on a chilly day when I want something cozy but not too complicated. One of my favorite things about it is how easy it is to customize—whether you like it a bit spicy or milder, you can adjust the seasonings to suit everyone’s taste. I usually add a sprinkle of cheese and a dollop of sour cream on top to make it extra delicious.
Serving this chicken chili with some warm cornbread or over a bed of rice makes it a perfect family dinner. It’s great for leftovers too, as the flavors really deepen overnight. This chili always reminds me of casual dinners with friends, where everyone can relax, share stories, and enjoy a warm, comforting meal together.
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are lean and cook quickly. You can swap them for thighs if you want juicier meat. Just adjust cooking time slightly.
Beans: Kidney and black beans give the chili its heartiness. If you prefer, pinto beans or navy beans work well too and change the flavor subtly.
Tomatoes & Tomato Paste: Diced tomatoes add body and acidity, while tomato paste deepens the flavor. Use crushed tomatoes if diced aren’t available.
Spices: Chili powder, cumin, and smoked paprika create that classic chili flavor. If you don’t have smoked paprika, regular paprika is fine. Adjust cayenne pepper to your heat preference or leave it out for no spice.
Vegetables: Onion and red bell pepper add sweetness and texture. You could use green bell pepper or even diced zucchini for some variation.
How Do I Get Tender, Flavorful Chicken Pieces in My Chili?
The secret to tender chicken in chili is not to overcook it when browning and to let it simmer gently in the sauce.
- Brown chicken pieces briefly until they’re just colored on all sides, about 5 minutes. This seals in juices.
- Add the spices and toast them for a minute to release their aroma.
- Simmer the chili uncovered to allow flavors to meld and the chicken to cook fully and stay tender.
- Stir occasionally to prevent sticking and ensure even cooking.
If you prefer, shred the cooked chicken at the end for a different texture that soaks up the sauce beautifully.
Equipment You’ll Need
- Large pot or Dutch oven – I like using a big pot because it gives plenty of room to simmer and develop flavors.
- Cutting board and knife – for chopping veggies and chicken, making prep quick and easy.
- Measuring spoons and cups – to keep spices and liquids just right.
- Stirring spoon – a sturdy spoon makes mixing and scraping the bottom simple.
- Serving bowls and toppings – for dishing out the chili and adding your favorite toppings like cheese and avocado.
Flavor Variations & Add-Ins
- Use cooked shredded chicken instead of chunks for easier eating and a different texture.
- Add diced green chilies or jalapeños for extra heat and spice.
- Mix in corn or zucchini for added veggies and sweetness.
- Stir in a splash of lime juice or hot sauce at the end for a bright, tangy finish.
How to Make Chicken Chili
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 cup chicken broth
- 2 tbsp tomato paste
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and pepper to taste
- 1/2 cup corn kernels (optional)
For Serving:
- Diced avocado
- Sour cream
- Shredded cheddar cheese
- Fresh cilantro leaves
- Tortilla chips (optional)
Time You’ll Need:
This chicken chili takes about 10 minutes to prepare and 30 minutes to cook. In around 40 minutes, you’ll have a warm and hearty meal ready to enjoy!
Step-by-Step Instructions:
1. Cook the Vegetables:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and red bell pepper, cooking until softened, about 5 minutes. Then add the minced garlic and cook for another minute until you can smell the lovely aroma.
2. Brown the Chicken:
Add the chicken pieces to the pot. Stir occasionally and cook until they turn light brown on all sides, about 5 minutes. The chicken doesn’t have to be fully cooked at this point.
3. Add the Spices:
Stir in chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Cook everything together for 1 minute to help the spices release their flavors.
4. Combine the Main Ingredients:
Add diced tomatoes, tomato paste, chicken broth, kidney beans, black beans, and the corn kernels if using. Stir well to mix all the ingredients.
5. Simmer the Chili:
Bring the chili to a boil, then reduce the heat to low. Let it simmer uncovered for 20 to 25 minutes, stirring every now and then, until the chicken is cooked through and the chili thickens nicely.
6. Final Touches and Serve:
Taste your chili and add more salt or spice if you like. Serve it hot in bowls topped with diced avocado, a spoonful of sour cream, shredded cheddar cheese, and fresh cilantro leaves. Don’t forget to add tortilla chips on the side for a perfect crunch!
Enjoy your delicious, cozy bowl of chicken chili!
Can I Use Frozen Chicken for This Chili?
Yes! Just make sure to thaw the chicken completely before cooking. The best way is to thaw it overnight in the fridge. This helps the chicken cook evenly and stay tender.
Can I Make Chicken Chili Ahead of Time?
Absolutely! Chicken chili actually tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave before serving.
How Can I Adjust the Spice Level?
To make it milder, reduce or leave out the cayenne pepper. For extra heat, add diced jalapeños or a splash of hot sauce when you serve. Remember, you can always add spice but it’s harder to take away!
What’s the Best Way to Store Leftovers?
Cool the chili to room temperature, then transfer to an airtight container and refrigerate. It will keep well for 3–4 days or freeze for up to 3 months. Thaw overnight in the fridge before reheating.