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.
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.
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Notes
We like to make this whole dish in one pot to make things easy, but the chicken can be cooked ahead of time in a skillet.
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. When we want a little extra spice, we like to add in cayenne pepper.
We used red kidney beans in this recipe, but white or black beans will also work well.
Nutritional information does not include optional ingredients.
Storage: Store chicken chili in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.