There’s nothing better than a steaming bowl of red chicken chili on a cold evening! My one-pot recipe is made with juicy chicken breasts, hearty red kidney beans, tomatoes, and just the right amount of spice. This chicken and kidney beans recipe is simple, filling, and ready in under an hour, which makes it a go-to weeknight dinner in my kitchen. Whether I’m feeding the family or making a big batch for game day, this chicken red chili hits the spot every time.
Chicken Chili with Kidney Beans
I love to snuggle up in a warm blanket with a big bowl of this red chicken chili. As much as I love white chicken chili, this version is what I really crave when I want comfort.
I make this chili with chicken and kidney beans because the combination is both lean and satisfying. Using bite-size pieces of chicken breast instead of ground meat makes each spoonful more flavorful and hearty. The tomato sauce and fresh tomatoes give it a rich base, while the chili powder ties everything together into a cozy bowl of comfort. It’s classic, it’s nourishing, and it’s one of my family’s favorite meals.
This red chili with chicken breast also freezes beautifully, so I always make an extra batch for my freezer stash!
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Brown the Chicken for Extra Flavor
For the best flavor in your chicken chili with kidney beans, I recommend taking a few extra minutes to brown the chicken pieces in olive oil before adding the rest of the ingredients. That browning creates fond (the caramelized bits on the bottom of the pot) that deepens the flavor and makes this chili taste like it simmered for hours.
Red Chicken Chili Recipe
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
For Serving (Optional):
- freshly shredded cheddar cheese
- sour cream
Instructions
- In a medium Dutch oven or saucepan, cook the chicken breast 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
- You can cook the chicken ahead of time, or in a skillet first, but I make it in one pot to keep things easy.
- If using precooked or leftover chicken, simply add to the pot with everything and simmer.
- Make the chili in a heavy-bottomed pot 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, chipotle chili powder, or diced jalapeños.
- Feel free to add corn or bell peppers for extra texture and color.
- If the chili is too thick, add a splash of chicken broth or water; if it’s too thin, let it simmer uncovered for 10 more minutes.
- A squeeze of lime juice or fresh cilantro brightens up the rich flavors.
- I love serving this chili with Triscuits. It’s almost like a delicious bean dip.
- Nutritional information does not include optional ingredients.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Make it Even Easier – Use Leftovers
If you have leftover chicken to use up, this red chili recipe is perfect! Just throw any cooked chicken into the pot (shredded, cubed breast or thighs, rotisserie, etc.) with the rest of the ingredients, and let everything simmer unit warmed through.
How to Make Red Chicken Chili Step by Step
Cook the Chicken: In a large pot or Dutch oven, cook 1½ pounds of chicken breasts cut into bite-sized pieces in 2 tablespoons of olive oil, just until the chicken turns white, about 3-5 minutes. You don’t want to fully cook the chicken through at this point, as it will finish cooking later on. Drain some of the juices before adding the other ingredients.
Simmer the Chili: Add in ½ cup of chopped onion, 2 cloves of crushed garlic, 3 chopped tomatoes, 16 ounces (1 can) of red kidney beans, 1 cup of tomato sauce, 2 tablespoons of chili powder, ½ teaspoon of kosher salt, and ½ teaspoon of ground black pepper. Bring it to a boil, then reduce the heat to low. Simmer for 30 minutes, until the chicken is fully cooked through to 165°F and the veggies are softened.
Garnish and Serve: Check the consistency of your red chicken chili. If it is too thick, add a splash of chicken broth or water; if it’s too thin, simmer until thickened. Serve individual bowls with shredded cheddar cheese, crackers, corn bread, sour cream, or any of your favorite chili toppings!
How to Store and Reheat
Store red bean chicken chili in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a pot set over medium-low heat.
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