Chicken Chili
This chicken chili recipe delivers bold, deeply seasoned flavor with tender shredded chicken, hearty beans, and fire-roasted tomatoes, coming together in about 45 minutes on the stovetop.
Equipment
- Dutch oven or large stockpot - at least 6-quart capacity, heavy-bottomed
- Cutting board
- Chef's knife
- Wooden spoon or silicone spatula
- Measuring spoons
- Measuring cups
- Ladle
- Instant-read meat thermometer - optional but helpful
- Can opener
Ingredients
- 1.5 lbs boneless skinless chicken breasts - 680g, or thighs
- 1 tablespoon olive oil
- 1 medium yellow onion - diced
- 1 green bell pepper - diced
- 1 red bell pepper - diced
- 4 cloves garlic - minced
- 1 can fire-roasted diced tomatoes - 14.5 oz / 411g, with juices
- 1 can tomato sauce - 15 oz / 425g
- 2 cans kidney beans - 15 oz / 425g each, drained and rinsed, or pinto beans
- 1 can black beans - 15 oz / 425g, drained and rinsed
- 1.5 cups low-sodium chicken broth - 355ml
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon cayenne pepper - adjust to taste
- 1 teaspoon kosher salt - plus more to taste
- 0.5 teaspoon black pepper
- 1 can diced green chiles - 4 oz / 113g
- 1 lime - juiced
- 4 oz cream cheese - 113g, softened, optional for creamy version
Toppings (optional but recommended)
- shredded cheddar or Monterey Jack cheese - for serving
- sour cream - for serving
- green onions - sliced, for serving
- fresh cilantro - for serving
- avocado - sliced or guacamole, for serving
- tortilla chips - for serving
Instructions
- Dice onion and bell peppers into even 1/4-inch pieces, mince garlic, drain and rinse beans, open cans of tomatoes and chiles, measure spices, and soften cream cheese if using.
- Heat olive oil in a Dutch oven over medium-high heat. Season chicken with salt and pepper, then sear for 3-4 minutes per side until golden brown. Remove chicken and set aside.
- Reduce heat to medium. Add onion and bell peppers to the pot and cook for 5-6 minutes until softened and translucent. Add minced garlic and cook for 1 minute, stirring constantly.
- Add chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper to the pot. Toast spices for about 60 seconds, stirring constantly to activate their oils.
- Pour in fire-roasted tomatoes with their juices, tomato sauce, diced green chiles with their liquid, and chicken broth. Stir to combine everything into a unified base.
- Add drained and rinsed kidney beans and black beans, stirring gently to distribute. Return seared chicken to the pot, nestling it into the liquid so it is mostly submerged.
- Bring chili to a boil, then reduce heat to a low simmer. Cover with the lid slightly ajar and simmer for 20-25 minutes until chicken is fully cooked through (165°F / 74°C).
- Remove chicken to a cutting board, let cool slightly, then shred with two forks into medium-sized pieces. Return shredded chicken to the pot and stir to incorporate.
- For creamy chili, add softened cream cheese cut into cubes and stir over low heat until fully melted and smooth, about 2-3 minutes.
- Squeeze lime juice over the chili and stir it in. Taste and adjust seasoning with more salt, cayenne, or lime as desired. Serve hot with your favorite toppings.
Notes
- Chicken thighs provide more flavor and moisture than breasts and stay tender when simmered.
- Do not skip toasting the spices - that 60 seconds in hot oil activates essential oils for a deeper, more complex flavor.
- Shred the chicken into medium-sized pieces, not too fine, for the best texture in the final chili.
- Simmer with the lid slightly ajar to allow steam to escape and naturally thicken the chili.
- Always season at the end, as salt levels shift as the chili reduces and concentrates.
- Add cream cheese at the very end over low heat to prevent curdling or separating.
- This chili tastes even better the next day as the flavors meld together overnight.
- For a spicier chili, double the cayenne, add a diced jalapeño, or use hot green chiles.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
- For a slow cooker version, add all ingredients except lime juice to the pot, cook on low for 6-8 hours, shred chicken in the pot, and stir in lime juice before serving.