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One-Pot Chicken Chili

A simple, hearty chili made with diced chicken, beans, and tomatoes that's perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 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 medium 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
  • ¾ teaspoon kosher salt start with this amount
  • to taste pepper
  • 1 tablespoon olive oil

Method
 

Preparation
  1. Heat olive oil in a large pot over medium heat.
  2. Add the chopped onion and sauté 3–4 minutes until translucent. Add the minced garlic and cook another 30–45 seconds until fragrant.
  3. 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.
  4. Stir in chili powder, cumin, and salt and pepper. Mix to coat the chicken and onions to bloom the flavor.
  5. 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.
  6. Bring the mixture to a boil, then reduce heat to low and simmer, uncovered, for 20 minutes.
  7. Taste and adjust seasoning. Serve hot.

Notes

For gluten-free, double-check chili powder label. For vegetarian, swap chicken for cubed extra-firm tofu or add an extra can of beans. Best served with shredded cheddar, sour cream, cilantro, and avocado.