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This easy red chicken chili recipe is absolutely delicious, made with everyday ingredients, and quick to prep. You can have it together and simmering in about 15 minutes! Better yet, each bowl is packed with lean ground chicken, beans, and lots of veggies, including diced tomatoes, bell pepper, and corn, for a true one-pot meal that is flavorful, simple, and as nourishing as they come.
If I were cooking to please myself alone, I would consider making this chili every single week. It’s really that good! The flavors are rich; the fragrance enticing. What’s more, it’s extremely quick to prep, recruits a nice mix of quality fresh and convenient canned ingredients, and is very satisfying, thanks to plenty of lean ground chicken, fiber-rich red kidney beans, and veggies.
Why You’ll Love This Red Chicken Chili
- Uses convenient, protein-packed, lean ground chicken
- Quick to get started, then simmers with little attention until you’re ready to eat
- Bold flavor from the enticing blend of chili powder, cumin, garlic, and oregano
- Red beans, diced tomatoes, onion, and corn pack in genuine plant-based goodness
- Perfect for make-ahead meals, watching football, batch-cooked lunches, and more
Ingredient Notes
Make the Most of It
Stretch the meal with an extra pepper or beans. If you want to make more food with little more effort or expense, add in an extra bell pepper of any color or an additional can of beans. Kidney beans, pinto beans, black beans, or even chickpeas are all good.
That’s all you need to make this tasty chicken chili, but don’t forget the toppings!
How To Make Red Chicken Chili
The delightful simplicity is another of this recipe’s charms. One pot cooking is always a good bet for a busy day!
Sauté the onion and pepper, followed by the garlic, in a large Dutch oven or stockpot over medium-high heat. This gives these veggies and aromatics a head start to tenderize and develop their signature scents.
Brown and season the chicken. Keep the pan over medium-high heat, add the chicken, and season with all of the dried spices as you break it up into small pieces.
Stir in the broth, tomatoes, beans, and corn. Bring the liquid to a simmer, then reduce heat to medium-low and let it go! After this point, the bulk of your work is done. Just stir occasionally to prevent sticking on the bottom.
Pro Tip
Adjust consistency to your liking. If you like your chili super thick, don’t hesitate to crank the heat up to medium-high and let it simmer a little longer or more aggressively so that more of the liquid bubbles off. Conversely, a gentler simmer will keep it more loose. And if your chili becomes too thick at any point, just stir in water or more chicken broth, a small splash at a time.
Finish and serve. Sample and season with more salt, chili powder, or other spices to taste. Keep in mind that many toppings will add an additional element of saltiness, creaminess, freshness, or tang.
What to Serve with Red Chicken Chili
This recipe is bursting with that classic chili flavor and is well-suited to all your favorite classic toppings! Some of our favorites include:
- Sliced or diced avocado (non-negotiable for me!)
- Corn chips or tortilla strips
- Shredded cheddar cheese or a Mexican blend
- Fresh cilantro leaves
- Buttermilk cheddar cornbread or muffins
- Lime wedges or a squeeze of lime juice
- Thinly-sliced jalapeño or pickled onions
- Sour cream or Greek yogurt
Storage, Reheating, and Repurposing
Meal prep. This chili makes a terrific make-ahead meal, as it keeps well in the fridge for up to 5 days. It’s also easy to double or even triple with no other changes required. Store toppings separately and reheat as desired in the microwave, loosely covered to minimize splatter, or over medium-low heat on the stovetop.
Ground chicken chili will freeze very well. Cool completely, then transfer to a freezer-safe container and be sure to leave a bit of room for it to expand in volume when frozen. Store for 3-4 months, then defrost and reheat as needed.
Have just a bit of leftover chili? Don’t toss it! Stuff it into a baked potato or sweet potato to stretch it into a new meal.
More Easy Chili Recipes
- Sweet Potato Black Bean Chili
- Blue Ribbon Beef Chili
- Turkey Pumpkin Chili
- Slow Cooker Pumpkin Chili
- White Bean Chicken Chili
Can you ever have too many hearty options like this? Not in my book!
Red Chicken Chili
IngredientsÂ
- 1-2 teaspoons olive, avocado, or vegetable oil
- 1 small yellow onion, chopped
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced
- 1 pound ground chicken
- 1 and 1/2 Tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1 cup low-sodium chicken broth
- 1 (15 ounce) can diced tomatoes, petite or regular, with juices
- 1 (15 ounce) can red kidney beans, drained and rinsed
- 1 cup frozen corn kernels, no need to defrost
- for toppings: shredded cheese, avocado, sour cream, cilantro, corn chips, etc.
InstructionsÂ
- Warm olive oil in a Dutch oven or stockpot over medium-high heat. Add the onion and bell pepper. Cook for about 4 minutes, stirring frequently.1-2 teaspoons olive, avocado, or vegetable oil, 1 small yellow onion, 1 medium red bell pepper
- Stir in garlic and cook for 30-60 seconds, just until fragrant.3 cloves garlic
- Quickly add the ground chicken and cook for 4-6 minutes, until it is fully browned, breaking it up into small pieces as it cooks.1 pound ground chicken
- Add chili powder, cumin, oregano, and salt, stirring well to coat the veggies and meat in the seasonings.1 and 1/2 Tablespoons chili powder, 2 teaspoons ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon kosher salt
- Stir in the broth, tomatoes, kidney beans, and corn. Increase heat to bring the mixture to a boil, then reduce to medium-low and let the chili bubble gently for 25-30 minutes, until it has thickened to your liking. Stir occasionally to prevent sticking on the bottom.1 cup low-sodium chicken broth, 1 (15 ounce) can diced tomatoes, 1 (15 ounce) can red kidney beans, 1 cup frozen corn kernels
- Sample and season with more salt or chili powder to taste.
- Serve generous bowlfuls topped as you like. Enjoy!for toppings: shredded cheese, avocado, sour cream, cilantro, corn chips, etc.
Notes
- Storage:Â Chili keeps well in the refrigerator, tightly-covered, for up to 5 days. Reheat in the microwave, loosely covered to minimize splatter, or over medium-low heat on the stovetop. Stir in an extra Tablespoon of water or broth if needed to thin out the warmed chili. Store toppings separately.
- Nutrition: Nutritional data is an estimate based on the chili alone and does not include toppings, as those will vary.
- Recipe: Adapted from Ambitious Kitchen.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
