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Becky Hardin
4.54 from 13 votes
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This one pot quick chicken chili is a hearty and filling meal that’s ready to serve in 40 minutes. Made with simple ingredients, it’s perfect for an easy weeknight family meal.
There aren’t many more dishes more comforting than chili. Wonderfully hearty and filling and loaded with bold flavors, it’s constantly on my weekly meal rotation. This recipe comes together really quickly and easily without skimping on flavor.
This is the perfect meal to serve up as the evenings start to get a little chilly and it is certified kid-friendly!
For more comfort food recipes, be sure to check out my Chicken Parmesan Gnocchi Bake and Chicken Carbonara Recipe.
Table of Contents
Why you will love this chicken chili recipe!
- One pot: You all know I’m a fan of a one pot meal! All made on the stovetop, clean up is a breeze after serving!
- Quick: This chili doesn’t require a long slow cook, which is great when you don’t have time on your side. There’s also no long list of complicated ingredients.
- Make ahead: Chili always tastes better the next day and this recipe is no different. It’s perfect for meal prep and freezer meals.
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Can you make this recipe with chicken thigh?
Yes, you can use either thigh or chicken breast in this recipe. Thighs will have a richer flavor and will work great with the other ingredients. You could also add in left over rotisserie chicken instead towards the end of cooking if you prefer.
How long do leftovers keep?
The best thing about making a batch of chili is the leftovers! The flavors develop even more after a day or so so it’s perfect for meal prep. Let the chili cool to room temperature before placing in an air tight container in the fridge.
It will keep well for up to 4 days and can be reheated on the stove top.
Can you freeze it?
Yes! Chili makes for a great freezer meal and will keep well for up to 3 months. Defrost the chili in the fridge overnight before reheating.
Recipe Notes
- You can cook the chicken ahead of time, or in a skillet first, but I make it in one pot to keep things easy.
- Make the chili in a heavy bottomed pan or dutch oven. It will distribute the heat more evenly and the bottom won’t stick.
- This chili is mild in spice. If you like things on the spicy side, feel free to add in a little cayenne pepper.
- I used red kidney beans in this recipe, but white or black beans will also work well.
4.54 from 13 votes
Chicken Chili
This one pot quick chicken chili is a hearty and filling meal that's ready to serve in 40 minutes. Made with simple ingredients, it's perfect for an easy weeknight family meal.
Prep: 10 minutes minutes
Cook: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 6 people
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Ingredients
- 1½ pounds boneless, skinless chicken breasts cut into bite-size pieces
- 2 tablespoons olive oil
- ½ cup chopped onion
- 3 tomatoes cubed
- 2 cloves garlic crushed
- 16 ounces canned red kidney beans 1 can
- 1 cup tomato sauce
- 2 tablespoons chili powder
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- Freshly shredded cheddar cheese optional, for serving
- Sour cream optional, for serving
Instructions
In a medium Dutch oven or saucepan, cook the chicken pieces in olive oil until the chicken is white. Drain some of the juice from the chicken.
1½ pounds boneless, skinless chicken breasts, 2 tablespoons olive oil
Add in the onion, garlic, tomatoes, kidney beans, tomato sauce, and seasonings. Bring to a boil, and reduce heat. Let simmer for about 30 minutes, allowing chicken to be thoroughly cooked and vegetables to soften.
½ cup chopped onion, 3 tomatoes, 2 cloves garlic, 16 ounces canned red kidney beans, 1 cup tomato sauce, 2 tablespoons chili powder, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
Serve with shredded cheddar cheese,crackers, corn bread, and/ or a spoonful of sour cream.
Notes
- We like to make this whole dish in one pot to make things easy, but the chicken can be cooked ahead of time in a skillet.
- Make the chili in a heavy-bottomed pan or Dutch oven. It will distribute the heat more evenly and the bottom won’t stick.
- This chili is mild in spice. When we want a little extra spice, we like to add in cayenne pepper.
- We used red kidney beans in this recipe, but white or black beans will also work well.
- Nutritional information does not include optional ingredients.
Storage:Store chicken chili in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition Facts
Chicken Chili
Amount Per Serving
Calories 174Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 108mg36%
Sodium 568mg25%
Potassium 642mg18%
Carbohydrates 8g3%
Fiber 3g13%
Sugar 4g4%
Protein 24g48%
Vitamin A 1507IU30%
Vitamin C 13mg16%
Calcium 35mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Becky Hardin
Course:Main Course
Cuisine:American
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Meet Becky Hardin
Becky Hardin founded Easy Chicken Recipes in 2018. She has been creating trusted, easy, and delicious recipes on the web since 2012. Becky is known for simple dinner ideas, delicious crockpot recipes, creative chicken meals, and so much more. We have built a team of recipe developers, testers, and writers that love to create trust chicken recipes for every family.
