My red chicken chili recipe has all the comfort and flavor of a slow-simmer, but it’s made for quick and convenient weeknight cooking. I just dump all the ingredients into one pot, let it simmer, then gather my family around the table for dinner in 45 minutes flat. Made with juicy chicken breast, chunky tomatoes, and red kidney beans, this easy chili really fills us right up!
Red Chili with Chicken Breast and Kidney Beans
As much as I love a creamy white chicken chili, nothing can beat the true comfort of a bowl of red chili. It’s not quite a classic American chili, because I prefer to use cubes of chicken breast instead of ground meat. I think chunks of meat just make chili that much heartier, which is what I need when it starts to get chilly. But I still use a simple mix of tomatoes, tomato sauce, chili powder, and red kidney beans to fill it out. What I love most about this delicious chili is how easy it is to make in one pot, without a bunch of extra steps or hours on the stove. It’s also a great freezer meal, so I always make a double batch!
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A flavorful and filling weeknight dinner!
Prepping this recipe is so quick and easy. Most of my time is spent watching it thicken up as it simmers. The high-protein mix of chicken and beans makes every bowl of this chili wonderfully hearty and satiating!
Red Chicken Chili Recipe
Equipment
- Dutch Oven
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 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):
- shredded cheddar cheese
- sour cream
- crushed crackers
Instructions
- In a medium Dutch oven or pot, 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.½ cup chopped onion, 3 tomatoes, 2 cloves garlic, 16 ounces red kidney beans, 1 cup tomato sauce, 2 tablespoons chili powder, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
- 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, crushed crackers, and a spoonful of sour cream, if desired.shredded cheddar cheese, sour cream, crushed crackers
Notes
- I recommend using a heavy-bottomed pot or Dutch oven to make chili. It distributes the heat more evenly for a gentle simmer, and it prevents sticking.
- To use precooked or leftover chicken, simply add it to the pot at the same time as everything else (no need to par-cook or brown), and simmer.
- This is a mild chili recipe. If you like things on the spicy side, feel free to add in a little cayenne pepper, chipotle chili powder, or diced jalapeños.
- Add corn or bell peppers with the rest of the ingredients 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 at the end brightens up the flavors.
- Nutritional information does not include optional ingredients.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Foolproof Tips
- Brown the chicken. If you have a few extra minutes, cook the chicken breast until browned. It will give the chicken extra flavor, and a heartier texture that holds up in the chili.
- Deepen the flavor. I designed this recipe to be a dump-and-go sort of chili, but you can boost each ingredient and deeply enhance the flavor without extra simmering time. Instead of adding everything at once: sauté the onion, bloom the garlic, brown the tomato sauce, then add the chicken back, with the beans last. Now just let it simmer!
- Get the right consistency. If the chili gets too thick while simmering, simply stir in a splash of broth or water. To make it thicker, let it continue simmering another 5-10 minutes, until more of the liquid evaporates.
How to Make Red Bean Chicken Chili Step by Step
Prep: Gather the list of ingredients for this easy chicken chili recipe. Cut 1½ pounds of boneless, skinless chicken breasts into bite-sized cubes. Then cube the tomatoes, chop the onions, and crush or mince the garlic.
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Cook the Chicken: Add 2 tablespoons of olive oil to a Dutch oven or large pot over medium heat. Cook the chicken breast pieces until the meat turns white (no longer raw or pink). If you like, give it a few extra minutes to fully brown. Drain some of the juices from the chicken, the return it to the pot.
Add the Ingredients: Next, add the remaining chili ingredients to the pot. Add ½ cup of chopped onion, 3 cubed tomatoes, 2 crushed cloves of garlic, 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.
Simmer: Stir everything together and bring the mixture to a boil, then reduce the heat. Let chili simmer for about 30 minutes; until the chicken is fully cooked through and the vegetables have softened. You can let it simmer longer if desired.
Serve: Serve bowls of red chicken chili with your favorite toppings! I like to add shredded cheddar cheese, sour cream, and sliced jalapeños. Lime juice adds a nice finish too. Crackers or hearty slices of bread make a great side.
How to Store, Freeze, and Reheat
Let chicken chili cool completely before storing in an airtight container.
- Fridge: Keep in the refrigerator for up to 4 days. The flavors will get even better!
- Freezer: Keep in the freezer for up to 3 months. Thaw in the fridge before reheating.
- Reheat: For best results, reheat in a pot over medium heat, stirring until fully warmed through. You can also reheat individual portions in the microwave in 30-second increments.
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