Ingredients
– 2 cups ≈ 300 g Shredded chicken (cooked) [provides a lean protein base]
– 1 tablespoon ≈ 15 ml Olive oil [used for sautéing]
– 1 medium (≈ 150 g) Sweet onion, diced [adds mild sweetness and depth of flavor]
– 1 medium (≈ 150 g) Red bell pepper, chopped [brings fresh crunch and vibrant color]
– 3 cloves (≈ 1 tsp ≈ 9 g) Garlic, minced [infuses a pungent, savory note]
– 1 can, 15 oz ≈ 425 g Diced tomatoes [provides acidity and moisture]
– 2 cups ≈ 480 ml Chicken or turkey broth [adds liquid and savory depth]
– 1 can, 15 oz ≈ 425 g Black beans, rinsed and drained [offers plant-based protein and fiber]
– 1½ cups ≈ 225 g Sweet corn (frozen or canned) [contributes sweetness and texture]
– 1 tsp ≈ 2.5 g Chili powder [delivers a warm spice]
– 1 tsp ≈ 2 g Ground cumin [adds earthy, nutty undertone]
– 1 tsp ≈ 1 g Dried oregano [brings herbal notes]
– ½ tsp ≈ 1 g Chili flakes [provides adjustable heat]
– to taste Sea salt and freshly ground black pepper [fine-tunes flavors]
Instructions
First Step: Gather and Prep Your Ingredients Start by pulling together all your ingredients to make the process smooth. Dice the sweet onion and red bell pepper, mince the garlic, and have your shredded chicken ready this mise en place keeps things organized. For a quick chicken chili recipe with beans, rinse and drain the black beans to remove excess sodium, which helps with dietary adaptations. Aim for about 10 minutes of prep to set yourself up for success.
Second Step: Sauté the Aromatics Heat the olive oil in a large pot over medium-high heat, which should take about a minute. Add the diced onion, chopped bell pepper, and minced garlic, then cook while stirring occasionally for 5 to 7 minutes until the veggies soften. This step builds the base flavor for your one-pot chicken chili, and you can adjust for preferences like using less oil for a lighter version.
Third Step: Combine the Main Ingredients Once the aromatics are ready, stir in the black beans, sweet corn, diced tomatoes with their juice, broth, shredded chicken, chili powder, ground cumin, dried oregano, and chili flakes. Mix everything well to ensure even distribution of spices, which helps the flavors meld beautifully. This easy chicken chili recipe with beans becomes heartier here, and if you’re making it for weeknight meals, this is a great spot to add any protein swaps for dietary needs.
Fourth Step: Simmer to Perfection Reduce the heat to a gentle simmer and let the mixture cook for 15 to 20 minutes, stirring now and then. This allows the chili to thicken and the tastes to blend, creating that comforting texture we love. Keep an eye on the pot to prevent sticking, and for variations like a slower cook, you can transition to a Crock-Pot method later for busy schedules.
Fifth Step: Season and Serve Taste the chili and add sea salt and black pepper as needed to bring out the flavors. Once adjusted, ladle it into bowls and top with options like shredded cheese or diced avocado for a personalized touch. For the best results with easy chicken chili, serve it hot, and pair it with sides like rice for a complete meal that fits into your routine.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
⏱️ Use rotisserie or leftover cooked chicken to shave prep time; simply shred it with two forks.
🌶️ Adjust heat by increasing chili flakes or adding a pinch of cayenne or green chiles for extra kick.
🥣 For a creamy twist, blend ¼ cup cream cheese with a splash of warm water and stir it in halfway through cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: One‑Pot
- Cuisine: Tex‑Mex
- Diet: High Protein, Gluten‑Free (if using gluten‑free broth)
Nutrition
- Serving Size: 2 cups (≈ 500 ml)
- Calories: 422
- Sugar: 7 g
- Sodium: 690 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 33 g
- Cholesterol: 89 mg