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.
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.
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.
Chicken Chili
Ingredients
- 1 ½ lb boneless skinless, chicken breast, cut into bite size pieces
- 2 Tablespoons chili powder
- 1/2 cup chopped onion about ½ of a medium onion
- 2 cloves of garlic crushed
- 3 medium tomatoes cubed
- 1-16 oz can red kidney beans
- 1 cup tomato sauce
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- In a medium dutch oven or sauce pan, cook chicken pieces in olive oil, until chicken is white. Drain some of the juice from the chicken. Add in onion, 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.
- 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.
- 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.
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