Red Chicken Chili Recipe

4.54 from 13 votes

This one-pot red chicken chili recipe, made with kidney beans and chicken breast, is hearty, filling, and ready to serve in 40 minutes. It's perfect for an easy weeknight meal.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Servings: people

Calories: 174kcal

Author: Becky Hardin

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.

Video

Notes

*Chicken thighs also work well.

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.
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.

Meal Prep: Portion cooled chili into freezer-safe containers for individual meals. Thaw overnight in the refrigerator before reheating.

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.

Nutrition