Easy One-Pot Chicken Chili
I still remember the first time I made this simple one-pot chicken chili on a weeknight—minimal cleanup, big flavor, and everyone asked for seconds. This recipe is a straightforward, pantry-friendly chili that pairs diced chicken and two kinds of beans with tomatoes and warming spices. It’s perfect when you want a cozy, protein-rich meal without fussing over multiple pots or complicated steps. If you like the idea of easy chicken chili but want a different method, you might also enjoy this slow-cooker white chicken chili for set-it-and-forget-it convenience.
Why you’ll love this dish
This one-pot chicken chili is a weekday lifesaver: quick to assemble, budget-friendly, and flexible enough to feed a crowd or make tasty leftovers. It blends common pantry staples—canned beans and diced tomatoes—with fresh aromatics and spices so you get big flavor without exotic ingredients. It’s also a solid option for families because the spice level is adjustable and the beans add fiber and heartiness that stretch the chicken further.
“Comfort food with zero fuss — hearty, kid-friendly, and the pot cleans up in minutes.” — a regular in my weeknight rotation
Beyond convenience, it’s a balanced weeknight dinner (lean protein, vegetables, and legumes in one bowl) and a great candidate for meal prep or a potluck where people appreciate a warming, familiar dish.
Step-by-step overview
Before you start, here’s what happens in this recipe: sauté aromatics, brown diced chicken, bloom the spices, add canned beans and tomatoes with broth, then simmer until everything melds. Total active time is about 25–30 minutes; simmering brings the flavors together and makes a slightly saucier chili you can thicken if you like. This is a single-pot method, so counting on one sturdy pot (Dutch oven or heavy soup pot) will give the best results.
What you’ll need
- 1 lb chicken breast, diced (about 2 medium breasts) — substitute thighs for more fat and flavor
- 1 can (15 oz) black beans, drained and rinsed — or use pinto beans
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes (with juices) — fire-roasted adds smoky depth
- 1 onion, chopped (yellow or sweet)
- 2 cloves garlic, minced (about 1 tsp pre-minced)
- 1 cup chicken broth (or use low-sodium vegetable broth to reduce sodium)
- 1 tablespoon chili powder (adjust to taste)
- 1 teaspoon cumin
- Salt and pepper to taste (start with ¾ tsp kosher salt)
- 1 tablespoon olive oil
Notes: If you need a gluten-free version, double-check your chili powder label. To make it vegetarian, swap chicken for cubed extra-firm tofu or omit and add an extra can of beans.
Step-by-step instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat.
- Add the chopped onion and sauté 3–4 minutes until translucent. Add the minced garlic and cook another 30–45 seconds until fragrant.
- Increase heat slightly, add the diced chicken breast, and cook, stirring occasionally, until the pieces are browned on the outside (about 5–7 minutes). They don’t need to be fully cooked through yet.
- Stir in 1 tablespoon chili powder, 1 teaspoon cumin, and salt and pepper. Mix so the spices coat the chicken and onions—this blooms the flavor.
- Pour in the drained black beans, drained kidney beans, the can of diced tomatoes with juices, and 1 cup chicken broth. Scrape the bottom of the pot to lift any browned bits.
- Bring the mixture to a boil, then reduce heat to low and simmer, uncovered, for about 20 minutes. This lets the chicken finish cooking and the flavors meld.
- Taste and adjust seasoning. Serve hot.
Quick safety note: ensure diced chicken reaches an internal temperature of 165°F (74°C) before serving. If you don’t have a thermometer, make sure there’s no pink inside and the juices run clear.
Best ways to enjoy it
- Ladle into bowls and top with shredded cheddar, a dollop of sour cream, chopped cilantro, and sliced avocado.
- Serve over steamed rice or with warm corn tortillas to stretch it into more servings.
- For a Tex-Mex twist, spoon into baked potatoes or over nachos with jalapeños and pickled red onion.
- Offer crunchy additions like tortilla chips, sliced radishes, or chopped green onions for texture contrast.
Storage and reheating tips
- Refrigerator: Cool chili within two hours and store in an airtight container for up to 3–4 days.
- Freezer: Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Rewarm on the stovetop over medium-low until steaming and the center reaches 165°F (74°C), or microwave in a covered dish, stirring halfway through to heat evenly.
- Avoid leaving the chili at room temperature longer than two hours to prevent bacterial growth.
Helpful cooking tips
- Browning the chicken well builds flavor. Don’t overcrowd the pot—work in batches if needed.
- If the chili is too thin after simmering, smash a few beans against the pot wall to thicken naturally, or simmer a few extra minutes uncovered.
- Taste and adjust salt at the end; canned ingredients can vary in sodium.
- To boost depth, add 1 teaspoon smoked paprika or a splash of Worcestershire sauce.
- Want more heat? Add cayenne or diced jalapeño when sautéing the onions. Also see this alternate white chili approach for a milder, creamier spin: white chicken chili variation.
Creative twists
- Southwest Chicken Chili: Add corn, roasted poblano, and a squeeze of lime for brightness.
- Creamy version: Stir in ½ cup sour cream or cream cheese off-heat for a richer texture.
- Low-carb: Skip the beans and add extra vegetables like zucchini and bell pepper.
- Mexican-spiced: Use ground ancho chili and add a bay leaf during simmering.
Common questions
Q: How long does this chili really take to make?
A: Active prep and cook time is about 25–30 minutes. That includes sautéing, browning the chicken, and the 20-minute simmer. If you’re chopping slowly it may take a few minutes longer.
Q: Can I use frozen chicken?
A: I don’t recommend adding frozen chicken directly to the pot—it releases water and lowers the pot temperature. Thaw in the fridge overnight or use small thawed pieces for even cooking.
Q: Can I make this in a slow cooker or Instant Pot?
A: Yes. For a slow cooker, brown onions and chicken first, then transfer with the rest of the ingredients and cook on low 4–6 hours. For Instant Pot, use the sauté function for browning, then cook on manual/high for 6–8 minutes with a natural release for best texture.
Q: Is it okay to substitute chicken thighs?
A: Absolutely. Thighs stay juicier and add more flavor; reduce cooking time slightly if pieces are larger.
Q: How can I thicken the chili without changing flavor?
A: Use a small slurry of cornstarch and cold water, or mash some beans into the pot and stir. Simmering uncovered also reduces liquid and concentrates flavor.
Conclusion
If you want a different take on chicken chili—something creamy and white with a video walkthrough—try THE White Chicken Chili Recipe (Video) on The Recipe Rebel. For another healthy, one-pot chicken chili idea with slightly different seasoning and method, check out Super Easy Healthy Chicken Chili.
One-Pot Chicken Chili
Ingredients
Method
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and sauté 3–4 minutes until translucent. Add the minced garlic and cook another 30–45 seconds until fragrant.
- Increase heat slightly, add the diced chicken breast, and cook, stirring occasionally, until the pieces are browned on the outside (about 5–7 minutes). They don’t need to be fully cooked through yet.
- Stir in chili powder, cumin, and salt and pepper. Mix to coat the chicken and onions to bloom the flavor.
- Pour in the drained black beans, kidney beans, diced tomatoes with juices, and chicken broth. Scrape the bottom of the pot to lift any browned bits.
- Bring the mixture to a boil, then reduce heat to low and simmer, uncovered, for 20 minutes.
- Taste and adjust seasoning. Serve hot.
