chicken and chili recipe

Written ByJenny Smyth Posted on
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The Best chicken and chili recipe

I love chicken and chili recipe, it’s a staple in our household. The dish originated from the American Southwest, where it was influenced by the Mexican cuisine. The combination of tender chicken, rich chili sauce, and crunchy toppings is a perfect blend of flavors and textures.

I like to serve it with a side of warm tortillas or crusty bread to mop up the juices. My kids adore it, and I love how easy it is to make in bulk for family gatherings or potlucks. The key to this recipe is using high-quality ingredients, especially the chicken and the chili sauce.

I’ve experimented with different types of chili peppers and spices to give it a unique twist, but the classic recipe remains my favorite. When I’m short on time, I’ll often make it in advance and store it in the fridge or freezer for later use. This recipe has been passed down through generations in my family, and I’m proud to share it with you today.

The best part about this dish is that you can customize it to your liking with various toppings such as shredded cheese, diced onions, or sliced jalapeños. My family loves when I make it for dinner on a chilly fall evening, and we always have leftovers for lunch the next day. One of my friends who’s gluten-free has adapted this recipe to use gluten-free tortillas and still enjoys it just as much as we do.

Another friend who’s vegetarian has replaced the chicken with roasted vegetables for a meatless option that’s just as satisfying. This recipe is perfect for any occasion whether you’re hosting a party or just want a comforting meal for your family.

Spicy Chicken Chili

4.8 from 558 votes

A hearty and flavorful chicken chili with a kick of heat from fresh chilies and spices. This one-pot meal is perfect for a cozy dinner and can be customized with your favorite toppings.

Prep Time15 mins
Cook Time40 mins
Resting Time0 mins
Total Time55 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chili

1 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
2 fresh red chilies, finely chopped (seeds removed for less heat)
1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp cayenne pepper (adjust to taste)
1 can (14 oz) diced tomatoes
1 can (14 oz) kidney beans, drained and rinsed
1 cup chicken broth
Salt and black pepper to taste

For Garnish (optional)

Fresh cilantro, chopped
Sour cream or Greek yogurt
Shredded cheddar cheese
Sliced jalapenos

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat.
2Add the diced onion and cook until softened, about 5 minutes, stirring occasionally.
3Add the minced garlic and chopped red chilies, and cook for another minute until fragrant.
4Add the chicken cubes to the pot and season with cumin, smoked paprika, cayenne pepper, salt, and black pepper.
5Cook for 5 to 7 minutes, stirring frequently, until the chicken is browned on all sides and no longer pink inside.
6Pour in the diced tomatoes with their juices, kidney beans, and chicken broth.
7Stir everything together and bring the chili to a boil.
8Reduce the heat to low, cover the pot, and let it simmer for 25 to 30 minutes, stirring occasionally, until the flavors meld and the chili thickens slightly.
9Taste the chili and adjust seasoning with more salt, pepper, or cayenne if desired.
10Serve hot, garnished with fresh cilantro, a dollop of sour cream, shredded cheese, and sliced jalapenos if using.

🔧Equipment

Large pot or Dutch oven
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 10g💛Saturated Fat: 3g❤️Cholesterol: 65mg🧂Sodium: 720mg🌾Total Carbs: 35g🥦Dietary Fiber: 8g🍬Sugars: 6g🥩Protein: 35g

📝Notes

For a milder chili, use only one chili or remove all seeds. This chili tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Watch Video Of How Spicy Chicken Chili Works

This chicken and chili recipe is always a good idea for any occasion whether you’re hosting a party or just want a comforting meal for your family.

One of my favorite ways to enjoy this dish is by reheating the leftovers and serving them over rice or with some crusty bread on the side.

You can also top it with shredded cheese, diced onions, or sliced jalapeños to give it an extra kick.

❓ Frequently Asked Questions About Spicy Chicken Chili

Q: Can I use leftover roast chicken instead of cooking fresh chicken?

A: Yes, you can definitely use leftover roast chicken in place of fresh chicken if you prefer.

Q: What type of chili peppers should I use?

I recommend using a combination of mild and hot peppers for a balanced flavor.

Q: Can I make this recipe in advance?

Yes, you can prepare the chili sauce ahead of time and store it in an airtight container in the fridge for up to 3 days or freeze it for up to 3 months.

Q: How do I store leftovers?

You can store leftover chicken and chili in an airtight container in the fridge for up to 5 days or freeze it for up to 3 months.

Q: Can I serve this dish at room temperature?

No, it’s best served hot when the flavors are most vibrant.

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