My one-pot game day chicken chili recipe is so easy to make in under an hour! It’s super filling, flavorful, and comes together quickly without skimping on flavor. Perfect for cold weather and game night! If you’re watching sports with my family, this is probably what we are eating.
Chili with Chicken
I love to snuggle up in a warm blanket with a big bowl of this chili. It’s the best comfort food! Made with lean chicken, creamy kidney beans, tomatoes, and plenty of chili powder, this chicken chili recipe has the perfect kick. This chili keeps my family well-fed in the wintertime, and I always keep an extra batch in the freezer.
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How to Store and Reheat
The best thing about this chicken chili recipe 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 airtight container in the fridge where it will keep for up to 3 days. I like to reheat mine right on the stovetop.
How to Freeze
This chicken chili recipe makes a great freezer meal and will keep well for up to 3 months. Defrost the chili in the fridge overnight before reheating.
Notes and Tips
- 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 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.
- I used red kidney beans in this recipe, but white or black beans will also work well.
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
- 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
- Nutritional information does not include optional ingredients.
How to Make 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 olive oil just until the chicken is white. Drain some of the juices.
Add Other Ingredients: Add in ½ cup of chopped onion, 2 cloves of crished 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.
Cook the Chili: Bring to a boil then reduce the heat to low. Simmer for 30 minutes until the chicken is fully cooked and the veggies are softened.
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