If you’re on the hunt for a cozy, color-packed meal that brings a bit of zest to any night, this Chicken Chili Recipe deserves a spot at the top of your list. Packed with tender chicken, creamy white beans, and a medley of peppers and spices, it’s hearty without being heavy, making it perfect for both weeknight dinners and easy entertaining. The whole pot comes together in under an hour, yet each spoonful tastes like it’s been simmering all day. Trust me, once you try this Chicken Chili Recipe, it might just become your new go-to comfort dish!
Ingredients You’ll Need
This Chicken Chili Recipe keeps things simple, relying on a lineup of humble ingredients that all play a standout role. Each one lends depth, color, or a kick of heat, so use the freshest you can find for the best results.
- Chicken: Boneless, skinless breasts or thighs are perfect for tender, flavorful bites that soak up all the spices.
- Olive Oil: A silky base for sautéing, olive oil adds a gentle richness and helps vegetables caramelize beautifully.
- Onion: Diced onion brings sweetness and an aromatic backbone to the chili as it cooks.
- Garlic: Minced garlic infuses every bite with savory goodness—don’t skimp!
- Green and Red Bell Peppers: These add bold color and a subtle crunch that makes each spoonful feel fresh.
- Jalapeño (optional): For those who crave a bit more fire, minced jalapeño is a welcome addition.
- White Beans: Creamy and filling, beans add protein and help thicken the chili naturally.
- Diced Tomatoes: Canned tomatoes give a bit of tang and tie all the flavors together.
- Diced Green Chilies: A touch of mild heat and smokiness that brings complexity without overwhelming spice.
- Chicken Broth: This liquid gold keeps everything juicy and savory as it simmers.
- Ground Cumin: Earthy and warm, cumin is a chili essential.
- Chili Powder: Provides that classic depth and rich color we all love.
- Smoked Paprika: Adds a subtle, irresistible smokiness that lingers in every bite.
- Dried Oregano: A pinch adds a herby freshness to balance the richness.
- Cayenne Pepper (optional): For those who like it spicy, cayenne provides an extra little kick.
- Salt and Pepper: Don’t forget to season as you go—these make all the flavors sing.
- Lime Juice: Stirred in at the finish, lime juice wakes up all the other flavors with a bright, citrusy pop.
- Fresh Cilantro: A sprinkle just before serving adds color and a hit of freshness that shouldn’t be missed.
How to Make Chicken Chili Recipe
Step 1: Sear the Chicken
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces to the hot oil and cook for about 5-6 minutes, stirring so that each piece gets lightly browned. You’re not cooking the chicken all the way through just yet—this step develops flavor and locks in those tasty juices. Once browned, scoop the chicken out and set it aside for a few minutes.
Step 2: Sauté the Veggies
In the same pot (don’t rinse it—the caramelized bits left behind are flavor gold!), toss in the diced onion. Sauté for 3-4 minutes, stirring occasionally, until the onion becomes translucent and fragrant. Next, add the garlic, both bell peppers, and the minced jalapeño if you like it spicy. Sauté for another 3-4 minutes, just until the veggies have softened and the kitchen smells impossibly good.
Step 3: Build the Base
Return the browned chicken to the pot, along with the white beans, diced tomatoes, green chilies, and chicken broth. This is when your Chicken Chili Recipe really starts coming together. Stir everything well so the ingredients mingle and start to build those incredible layers of flavor.
Step 4: Season and Simmer
Sprinkle in the cumin, chili powder, smoked paprika, oregano, a touch of cayenne if you’re feeling daring, plus salt and pepper to taste. Give everything a good mix, bring the chili up to a gentle boil, then reduce the heat and let it simmer uncovered for 25-30 minutes. As it bubbles away, stir occasionally and enjoy as the aroma fills your kitchen. The chicken will finish cooking and the beans will help thicken your chili. For an even creamier texture, mash a few beans right in the pot.
Step 5: Finish with Freshness
Just before serving, stir in the juice of one lime for a welcome punch of brightness. Taste and adjust your seasonings if needed—a little extra salt or a squeeze more lime can really make the flavors pop. Ladle your finished Chicken Chili Recipe into bowls and top generously with chopped cilantro.
How to Serve Chicken Chili Recipe
Garnishes
To take your Chicken Chili Recipe from great to absolutely irresistible, sprinkle on your favorite garnishes just before serving. Think shredded cheese, a dollop of sour cream, creamy avocado slices, extra cilantro, or even a handful of crushed tortilla chips for crunch. Every topping adds its own charm and lets everyone make their bowl their own.
Side Dishes
This chili is hearty enough to stand on its own, but for a real comfort meal, serve it with warm cornbread, a simple side salad, or some crusty bread for dunking. If you’re serving a crowd, a big bowl of tortilla chips makes a perfect partner for scooping up every last bite.
Creative Ways to Present
For a playful twist, serve the Chicken Chili Recipe in mini bread bowls, piled high on baked potatoes, or even as a topping for nachos. You can also ladle it into mason jars for fun, portable portions at potlucks or outdoor gatherings. The options are as endless as your imagination!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, you’re in luck: this chili tastes even better the next day. Let it cool to room temperature, then store in an airtight container in the refrigerator for up to 4 days. The flavors deepen and develop overnight for a truly satisfying repeat meal.
Freezing
Chicken Chili Recipe freezes beautifully! Once cooled, portion it into freezer-safe containers or bags, leaving a little room for expansion. Label with the date and freeze for up to 3 months. Thaw overnight in the fridge whenever you need a quick, hearty dinner fix.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally until hot throughout. If using the microwave, cover loosely and reheat in 1-2 minute intervals, stirring between each round. Add a splash of chicken broth if the chili seems too thick after chilling or freezing.
FAQs
Can I use rotisserie or leftover cooked chicken?
Absolutely! Simply skip the browning step and add diced or shredded cooked chicken when you add the beans and tomatoes. This shortcut makes the Chicken Chili Recipe even faster for busy nights.
Is this chili spicy?
The base recipe is mild, but you can dial up the heat by including the jalapeño, extra cayenne, or hot sauce. If you prefer zero spice, just leave those out and enjoy the vibrant flavors of the other ingredients.
Can I make it vegetarian?
Definitely! Swap the chicken for extra beans or even sautéed mushrooms, and use vegetable broth instead of chicken broth. The flavors and heartiness will still shine in this flexible dish.
What type Main Course
White beans are classic for this Chicken Chili Recipe—think cannellini, great northern, or navy beans. But you can swap in pinto or black beans for a twist if that’s what you have on hand.
How can I thicken the chili?
If you like your chili extra thick, try mashing a portion of the beans in the pot as it simmers, or simmer uncovered a bit longer to let the liquid reduce. Both methods will give your chili a wonderfully hearty texture.
Final Thoughts
If you’re looking to shake up your dinner routine with something as simple as it is spectacular, give this Chicken Chili Recipe a try. It’s a bowl of comfort, color, and big flavor that always gets rave reviews around my table.
Print
Chicken Chili Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This flavorful Chicken Chili recipe is a hearty and satisfying dish perfect for cozy nights. Packed with tender chicken, white beans, and a blend of spices, it’s a comforting meal that’s easy to make.
Ingredients
For the Chicken Chili:
- 1 1/2 pounds boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 jalapeño, seeded and minced (optional)
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 can (4 oz) diced green chilies
- 2 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced chicken and cook until lightly browned but not fully cooked through.
- Remove the chicken and set aside. In the same pot, sauté diced onion until translucent.
- Add garlic, bell peppers, and jalapeño if using. Cook until softened.
- Return the chicken to the pot. Stir in white beans, diced tomatoes, green chilies, and chicken broth.
- Season with cumin, chili powder, smoked paprika, oregano, cayenne pepper, salt, and pepper.
- Bring the chili to a boil, then simmer uncovered for 25-30 minutes, stirring occasionally.
- Stir in lime juice. Serve in bowls and garnish with cilantro.
Notes
- Top with shredded cheese, sour cream, or avocado for extra flavor.
- For a thicker chili, mash some of the beans into the soup as it simmers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 4g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 80mg
