One evening, I was craving Mexican food and decided to make chili con carne. There was just one problem: I didn’t have any beef in the fridge. I did, however, have some chicken breast, so I decided to improvise a little. 🙂
That’s how the first version of this chicken chili recipe came about. I’ve made a few changes since then, adding different ingredients and spices, and I actually like it even more now.
It’s definitely not a traditional chili con carne, but this version with chicken, kidney beans, and sweet corn is packed with flavor, slightly spicy, and really satisfying. Plus, everything comes together in one pan, so there’s not much washing up afterward.
Why I Love This Easy Chicken Chili Recipe
First of all, it’s one of those meals I can put together without spending too much time or effort in the kitchen.
It’s also naturally high in protein, thanks to the combination of chicken breast and kidney beans. The corn adds a little sweetness, which balances out the spices really nicely.
Another thing I love is how easy it is to adjust the heat. Sometimes I’m in the mood for something spicier, while other times I prefer to keep it mild.
And perhaps the best part? It tastes just as good the next day, making it a great option for meal prep.
Tips for Making the Best Chicken Chili
Don’t overcook the chicken. Chicken breast is quite lean, so it can dry out if cooked for too long. I like to pulse mine in a mini food processor for a few seconds until it resembles ground chicken. If you don’t have one, finely chopping the chicken works just as well.
Don’t skip the cumin. It adds that warm, earthy flavor that makes chili so good. Even a small amount makes a noticeable difference, so I wouldn’t leave it out.
Adjust the heat to your taste. If you’re not a fan of spicy food, start with fewer chili flakes. You can always add more later, but there’s not much you can do once you’ve added too much. 🙂
Let the sauce thicken. I prefer my chili thick and hearty rather than soupy. If your tomatoes are particularly juicy, you might need to let everything simmer for a few extra minutes.
Use whichever cooking oil you prefer. I used coconut oil, but olive oil or sunflower oil work just as well.
What to Serve with Chicken Chili
My favorite way to serve this chicken chili is with a spoonful of sour cream and some shredded cheddar cheese.
The sour cream helps balance the spiciness, while the cheddar adds a little extra richness.
If you’d like to add more protein, you can swap the sour cream for plain Greek yogurt or high-protein yogurt. Both work really well.
For a more filling meal, you can also serve it with steamed rice or warm flatbread.
Actually, I think it would be especially good with my high-protein cottage cheese flatbread. 😉
Frequently Asked Questions About Chicken Chili
Can I make chili with chicken instead of beef?
Absolutely! Chicken breast has a milder flavor than beef, but it absorbs the spices and tomato sauce really well.
It’s a great alternative if you prefer chicken or simply want to try something different from traditional beef chili.
How spicy is this chicken chili?
With half a teaspoon of chili flakes, the recipe can turn out moderately spicy, depending on the type of chili flakes you use.
If you prefer milder food, reduce the amount. If you like things hot, feel free to add a little more.
Can I use canned tomatoes instead of fresh tomatoes?
Yes, canned chopped tomatoes are a convenient alternative, especially when fresh tomatoes aren’t in season.
You can replace the 350 g of fresh tomatoes with approximately the same amount of canned chopped tomatoes. Just keep in mind that the sauce might need a little more or less time to thicken, depending on how much liquid they contain.
How long does chicken chili last in the fridge?
Chicken chili can be stored in an airtight container in the refrigerator for 3–4 days, provided it has been cooled and refrigerated promptly.
When reheating, you can add a splash of water if the sauce has thickened too much. Make sure it’s heated thoroughly before serving.
Can you freeze chicken chili?
Yes! This chicken chili freezes well, making it a convenient option for busy days.
I recommend freezing it in individual portions, without the sour cream or cheddar.
For the best quality, try to eat it within 2–3 months. You can add your favorite toppings after reheating.
Is this chicken chili good for meal prep?
Definitely! It’s one of those recipes that works really well for preparing meals in advance.
It keeps well in the fridge, reheats easily, and can be paired with different sides throughout the week.
You could have it with rice one day, flatbread the next, or simply enjoy it on its own with your favorite toppings.
More Easy Chicken Recipes to Try
If you enjoy simple chicken recipes, you might also like my chicken and carrot salad.
It’s a light but satisfying option that’s perfect for a quick lunch or an easy dinner when you don’t feel like spending too much time in the kitchen.
Easy Chicken Chili Recipe with Kidney Beans and Corn
2
servings15
minutes30
minutes480
kcalThis easy chicken chili recipe is made with finely chopped chicken breast, kidney beans, corn, fresh tomatoes, and warming spices. It’s a hearty, slightly spicy, high-protein meal that comes together in one pan in about 45 minutes.
Ingredients
350 g (12.3 oz) boneless, skinless chicken breast
3 medium tomatoes (approximately 350 g / 12.3 oz)
1 medium onion
2 garlic cloves
120 g (4.2 oz) canned kidney beans, drained
70 g (2.5 oz) canned sweet corn, drained
2 tbsp coconut oil (or olive oil or sunflower oil)
1 tsp sweet paprika
½ tsp ground cumin
½ tsp red pepper flakes (chili flakes)
½ tsp dried oregano
Salt and black pepper, to taste
- For serving, optional
Sour cream (can be replaced with plain Greek yogurt or high-protein yogurt)
Shredded cheddar cheese
Directions
- Prepare the chicken. Place the chicken breast in a mini food processor and pulse for a few seconds until finely chopped, with a texture similar to ground chicken. If you don’t have a food processor, cut the chicken into very small pieces instead.
- Blanch and peel the tomatoes. Score a small X on the bottom of each tomato. Place the tomatoes in boiling water for 30–60 seconds, then transfer them to a bowl of cold water. Remove the skins and finely chop the tomatoes.
- Prepare the vegetables. Finely chop the onion and garlic.
- Cook the chicken. Heat the coconut oil in a large skillet over medium heat. Add the chopped chicken and cook for 4–5 minutes, stirring occasionally, until it starts to brown.
- Add the onion and garlic. Add the chopped onion and cook for 2–3 minutes, until softened. Stir in the garlic and cook for another 30 seconds.
- Add the spices. Add the paprika, ground cumin, chili flakes, oregano, salt, and black pepper. Stir well to evenly coat the chicken with the spices.
- Simmer the chili. Add the peeled and chopped tomatoes and stir to combine. Reduce the heat and let everything simmer gently for approximately 20 minutes, stirring occasionally. If the sauce becomes too thick, add a splash of water.
- Add the beans and corn. About 5 minutes before the end of the cooking time, add the drained kidney beans and corn, rinsed under cold running water. Stir everything together and continue cooking until the sauce reaches your desired consistency and the chicken is fully cooked.
- Serve. Divide the chicken chili between two bowls and serve warm with sour cream and shredded cheddar cheese. For a higher-protein alternative, replace the sour cream with plain Greek yogurt or high-protein yogurt.
Note
- Nutrition information is an estimate and doesn’t include sour cream, cheddar cheese, and any additional toppings. Actual values may vary depending on the specific ingredients, brands, and quantities used.
