Chicken Chili is a hearty and comforting dish that’s perfect for warming up on a chilly day. It’s packed with tender chicken, beans, tomatoes, and plenty of spices that bring a nice, mild heat without overpowering the flavors. The mix of textures—from the soft chicken to the tender beans—makes every spoonful satisfying.
I love making chicken chili because it’s so easy to customize. Sometimes I add a bit more garlic or throw in extra veggies like bell peppers or corn. It’s one of those meals I find myself coming back to again and again because it feels like a warm hug in a bowl. Plus, leftovers taste even better the next day!
The best way I enjoy this chili is with a big dollop of sour cream and a sprinkle of shredded cheese on top. Serving it with some crusty bread or tortilla chips on the side makes the meal feel extra special. It’s great for family dinners or when friends drop by for a cozy night in.
Key Ingredients & Substitutions
Chicken: I use boneless, skinless chicken breasts for tender, lean meat. You can swap for thighs if you prefer juicier, richer flavor. Just watch the cooking time as thighs stay tender longer.
Butternut Squash or Sweet Potato: These add natural sweetness and body to the chili. If you can’t find them, regular potatoes or carrots work well too. They soak up the flavors nicely.
Beans and Corn: Kidney beans bring creaminess, and corn adds a pop of sweetness. You can replace kidney beans with black beans or pinto beans based on your preference.
Spices: Chili powder, cumin, smoked paprika, and cayenne create the classic chili flavor. Adjust the cayenne to control heat — omit if you want it milder or add more for extra kick.
How Do I Get the Chicken Tender and Flavorful Without Overcooking?
The key is to brown the chicken pieces quickly to seal in juices but not cook them through in the pot before simmering. Here’s how:
- Cut chicken into similar-sized pieces for even cooking.
- Brown chicken in the hot oil just until edges turn white or lightly golden; this usually takes about 5 minutes.
- Don’t try to cook it fully now, it will finish cooking as the chili simmers.
- Simmering gently allows the chicken to absorb all the tasty spices and mix with other ingredients, keeping it tender.
Equipment You’ll Need
- Large pot or Dutch oven – I recommend this because it heats evenly and lets you cook everything in one pan, making clean-up easier.
- Cutting board and sharp knife – helpful for chopping chicken, vegetables, and garnishes safely and efficiently.
- Measuring spoons and cups – keep your spices and ingredients just right for the best flavor.
- Stirring spoon or spatula – perfect for mixing ingredients and scraping up bits from the bottom of the pot.
- Optional: ladle – makes serving easy and keeps your chili warm at the table.
Flavor Variations & Add-Ins
- Use shredded cooked chicken or turkey instead of raw for a faster version or extra leftovers.
- Stir in chopped jalapeños or hot sauce if you like more heat, perfect for those who enjoy spicy food.
- Add diced zucchini or spinach toward the end of cooking to boost greens and freshness.
- Sprinkle in some shredded cheese or a squeeze of lime just before serving to add a bright, creamy touch.
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, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup butternut squash or sweet potato, peeled and diced
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can corn kernels, drained
- 2 cups low-sodium chicken broth
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (adjust to taste)
- Salt and black pepper, to taste
- Garnishes: sliced avocado, fresh cilantro leaves, shredded cheese (optional), sour cream (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and chop your ingredients, and then about 40 minutes to simmer. So around 55 minutes total from start to finish should give you a delicious, hearty chicken chili ready to enjoy.
Step-by-Step Instructions:
1. Sauté the Veggies and Chicken:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 3-4 minutes until soft. Then add the minced garlic and diced red bell pepper, cooking for another 2 minutes until you smell their wonderful aroma. Next, add the chicken pieces, sprinkle with salt and pepper, and cook until they turn lightly golden on all sides, about 5 minutes.
2. Add the Spices:
Sprinkle the chili powder, cumin, smoked paprika, and cayenne pepper over the chicken and veggies. Stir everything well so the spices coat the ingredients evenly. Let it cook for about a minute, which brings out those great flavors.
3. Simmer the Chili:
Pour in the canned diced tomatoes with their juices, chicken broth, kidney beans, corn, and diced butternut squash or sweet potato. Give it all a good stir. Bring the chili to a boil, then lower the heat to keep it at a gentle simmer. Let it cook uncovered for 30 to 40 minutes, stirring occasionally, until the squash is tender and the chili thickens nicely.
4. Taste and Serve:
Give the chili a taste and add more salt or pepper if you think it needs it. Serve it hot, topped with slices of fresh avocado, sprinkles of chopped cilantro, and if you like, shredded cheese and a dollop of sour cream. Enjoy!
Can I Use Frozen Chicken Instead of Fresh?
Yes, you can use frozen chicken, but be sure to fully thaw it in the refrigerator overnight before cutting and cooking. This helps the chicken cook evenly and prevents extra moisture from watering down the chili.
How Can I Make This Chili Spicier or Milder?
Adjust the cayenne pepper to control the heat—add more for extra spice or omit it altogether for a milder chili. You can also add fresh jalapeños or hot sauce if you prefer a bigger kick.
Can I Prepare Chicken Chili in Advance?
Absolutely! This chili tastes even better the next day after flavors meld. Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently on the stove or in the microwave.
How Should I Store and Reheat Leftovers?
Keep leftovers refrigerated in a sealed container. Reheat on the stove over medium-low heat, stirring occasionally until warmed through, or microwave in short bursts to avoid drying out the chicken.