Have you ever craved a warm, satisfying meal that's both nutritious and bursting with flavor? There's something incredibly comforting about a bowl of homemade chili, especially when it features tender chicken and a perfect blend of spices. Making your own chicken chili recipe at home is not only rewarding but also allows you to control the ingredients, adjust the heat level to your preference, and create a dish that's healthier than most restaurant versions. Whether you're feeding a hungry family on a busy weeknight or meal-prepping for the week ahead, this homemade chili delivers authentic taste without the hassle. Plus, with the option to make a slow cooker chicken chili recipe, you can enjoy all the flavor with minimal effort.

Ingredients List

    • 1.5 lbs boneless, skinless chicken breasts or thighs, diced
    • 2 tablespoons olive oil
    • 1 large onion, finely chopped
    • 4 cloves garlic, minced
    • 1 red bell pepper, diced
    • 1 jalapeño pepper, seeded and minced
    • 2 cans (15 oz each) white beans, drained and rinsed
    • 1 can (15 oz) diced tomatoes
    • 2 cups low-sodium chicken broth
    • 1 cup frozen or fresh corn kernels
    • Optional: Fresh cilantro for garnish
    • Optional: Sour cream and shredded cheese for topping

For the Seasoning Mix:

    • 2 tablespoons chili powder
    • 1 tablespoon ground cumin
    • 1 teaspoon smoked paprika
    • 1 teaspoon dried oregano
    • 1/2 teaspoon cayenne pepper (adjust to taste)
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper

Timing / Cooking Schedule

Prep time: 15 minutes

Cooking time: 35 minutes

Total time: 50 minutes

This recipe is faster than traditional beef chili and perfect for weeknight cooking. If you're using a slow cooker, simply increase the cooking time to 4-6 hours on low for deeper flavor development.

Step-by-Step Instructions

Step 1: Prepare Your Ingredients Dice the chicken into bite-sized pieces for even cooking. Chop all vegetables uniformly to ensure they cook at the same rate. This prep work makes the cooking process smooth and efficient.

Step 2: Sear the Chicken Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add diced chicken and cook for 5-6 minutes until lightly browned. You don't need to cook it through completely—it will finish cooking in the chili. Remove and set aside.

Step 3: Sauté the Aromatics In the same pot, add onions, bell pepper, and jalapeño. Cook for 4-5 minutes until softened. Add minced garlic and cook for another minute until fragrant. This builds the flavor foundation for your chicken chili recipe.

Step 4: Add Seasonings and Liquids Sprinkle in all the seasoning mix ingredients and stir for 30 seconds to toast the spices. Pour in chicken broth, diced tomatoes, and return the chicken to the pot. Bring to a boil, then reduce heat and simmer.

Step 5: Add Beans and Corn After 15 minutes of simmering, add white beans and corn. Continue cooking for another 15 minutes, stirring occasionally. The chili should thicken nicely as it simmers.

Step 6: Adjust and Serve Taste and adjust seasoning with salt, pepper, or additional spices. Serve hot with your favorite toppings like cilantro, sour cream, cheese, or tortilla chips. For an easier approach, try this chicken chili recipe variation.

Nutritional Information

Nutritional Information

Per serving (serves 6):

    • Calories: 342
    • Protein: 35g
    • Carbohydrates: 32g
    • Fat: 9g
    • Fiber: 9g
    • Vitamin C: 45% DV
    • Iron: 20% DV

Tips, Variations, or Cooking Advice

For a Keto Version: Omit the beans and corn, and add more chicken and low-carb vegetables like zucchini or cauliflower.

Vegetarian Swap: Replace chicken with extra beans, chickpeas, or diced firm tofu for a plant-based version.

Spice Level Adjustments: Use mild chili powder and omit cayenne for a family-friendly version, or add diced chipotle peppers in adobo for smoky heat.

Slow Cooker Method: Place all ingredients (except corn) in your slow cooker and cook on low for 4-6 hours. Add corn in the last 30 minutes.

Meal Prep Tip: This chili freezes beautifully for up to 3 months, making it ideal for batch cooking and easy weeknight dinners.

Common Mistakes to Avoid

Overcooking the Chicken: Chicken can become dry if cooked too long. Add it back to the pot during simmering to finish cooking gently.

Not Toasting the Spices: Skipping the step of toasting your spice blend can result in flat, one-dimensional flavor. Always toast them briefly in the pot.

Using Too Much Liquid: If your chili becomes too soupy, simmer uncovered for the last 10 minutes to reduce and thicken the sauce.

Adding Acidic Ingredients Too Early: Tomatoes can prevent beans from softening properly. If using dried beans, add tomatoes only after beans are tender.

Skipping the Resting Time: Let your chili rest for 10 minutes after cooking. This allows flavors to meld and the sauce to thicken slightly.

Storage / Leftovers Tips

Store leftover chicken chili recipe in airtight containers in the refrigerator for up to 4 days. The flavors actually improve overnight as the spices continue to blend. For longer storage, freeze portions in freezer-safe containers or heavy-duty freezer bags for up to 3 months. When reheating from frozen, thaw overnight in the refrigerator for best results. Reheat on the stovetop over medium heat, adding a splash of chicken broth if needed to restore the desired consistency. Microwave reheating works too—use 2-3 minute intervals, stirring between each. If you've made a slow cooker chicken chili recipe, the same storage guidelines apply, ensuring you can enjoy this comforting meal multiple times throughout the week.