Classic chicken chili with beans and tomatoes

There’s nothing like the smell of a big pot of chili on a chilly evening to make the house feel like a hug. I grew up with a bowl of chicken chili on the table whenever the temperatures dipped and someone needed comfort—but not the heavy, tomato-heavy kind; this one strikes a perfect balance between bright tomato, cozy spices, and tender chicken. It simmers slowly, filling the kitchen with warm, smoky aromas while the beans plump and the flavors marry. You’ll hear a gentle bubbling, see a glossy surface dotted with olive oil, and know dinner is right around the corner. Trust me: this is the kind of recipe you’ll want in heavy rotation for simple weeknights and casual gatherings.

Quick Facts

• Yield: Serves 6
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes

Why This Recipe is Awesome

It’s cozy, flavorful, and forgiving—perfect for busy cooks. The texture mixes tender ground chicken with creamy beans and bright tomatoes, and the spices give warmth without knocking you out. It’s so straightforward even your busiest weeknights can handle it. Plus, the aroma alone makes the whole house feel like Sunday dinner.

Ingredients

For the Main Dish:

• 1 lb ground chicken (93% lean works great)
• 2 tbsp olive oil
• 1 medium yellow onion, finely chopped (about 1 cup)
• 1 green bell pepper, diced (optional, about 1 cup)
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 (14.5 oz) can diced tomatoes with juices
• 1 (15 oz) can tomato sauce
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed
• 2 cups low-sodium chicken broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/4 tsp cayenne pepper (optional, or to taste)
• Salt and freshly ground black pepper, to taste
• 1 tbsp lime juice (fresh)

For the Sauce / Garnish (if applicable):

• Fresh cilantro, chopped, for garnish
• Shredded cheddar or Monterey Jack, optional
• Sour cream or plain Greek yogurt, optional
• Green onions, sliced, for brightness
• Avocado slices, optional

How I Make It

Step 1:

Heat a large Dutch oven over medium-high heat and add 2 tbsp olive oil. When the oil shimmers, add the chopped onion and diced green pepper. Cook, stirring occasionally, until the onion softens and edges look golden—about 4–5 minutes. You should smell sweet, slightly caramelized onion and hear a light sizzle. Toss in the minced garlic and cook another 30 seconds until fragrant.

Step 2:

Add the 1 lb ground chicken to the pot. Break it up with a spoon and brown until no pink remains—about 6–8 minutes. Season with salt, pepper, 2 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp oregano as it cooks. Scrape the bottom of the pot to lift any browned bits—they pack big flavor.

Step 3:

Stir in the 2 tbsp tomato paste and let it cook for 1 minute to deepen its flavor and remove raw edge. Pour in the 14.5 oz can diced tomatoes, 15 oz tomato sauce, both cans of beans, and 2 cups chicken broth. Bring the pot to a gentle boil, then reduce heat so the chili simmers. You’ll see a steady, gentle bubbling and a glossy surface form.

Step 4:

Simmer uncovered for about 25–30 minutes, stirring occasionally. The chili will thicken, flavors will marry, and the edges will bubble louder as it concentrates. Taste and adjust salt, pepper, and cayenne if you want more heat. Right before serving, stir in the 1 tbsp lime juice to brighten everything.

Step 5:

Ladle into bowls and top with chopped cilantro, a dollop of sour cream, a sprinkle of cheese, and avocado slices if using. Serve with warm cornbread, tortilla chips, or over rice. Enjoy the steam, the tangy tomato notes, and the satisfying creaminess of the beans with every spoonful.

Pro Tips

• Brown the chicken well—those little browned bits add a deep, savory note. Don’t rush this step.
• If the chili seems thin after simmering, simmer 5–10 minutes longer with the lid off until it reaches your desired thickness.
• Use low-sodium broth so you can control the salt. You can always add more at the end.
• Want more depth? Add 1 tsp of cocoa powder or a splash of strong coffee while simmering—surprisingly good.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap ground chicken for ground turkey, ground pork, or crumbled firm tofu. Tofu keeps it vegetarian but changes texture—press and crumble it for best results.
• Use canned kidney beans or cannellini beans instead of black or pinto; flavor stays similar, texture shifts slightly.
• For dairy-free: skip cheese and sour cream; use avocado and extra cilantro for creaminess and brightness.
• To make gluten-free: everything here is naturally gluten-free—just check your broth label.

Variations & Tips

• Spicy: Add 1–2 chopped chipotle peppers in adobo for smoky heat.
• Kid-friendly: Reduce chili powder to 1 tbsp and omit cayenne.
• White chicken chili twist: Use cannellini beans, omit tomato sauce, add 1 cup corn and 1 tsp dried thyme.
• Slow-cooker version: Brown the chicken and sauté aromatics, then transfer to slow cooker and cook on low 4–6 hours.
• Tex-Mex twist: Stir in a handful of frozen corn and a splash of beer for extra character.
• Creative twist: Swirl in 2 tbsp peanut butter at the end for a subtle nutty richness (trust me—delicious).

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Make the chili up to 3 days ahead and refrigerate in an airtight container. Reheat gently on the stove over medium-low, adding a splash of broth if it thickened too much. Flavors often taste better the next day.

Can I double the recipe?

Sure thing. Use a larger pot or two pots. Simmering time might increase a little; watch for the chili to thicken and the flavors to concentrate.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if swapping.

How do I know it’s done?

Look for a glossy, slightly thickened sauce and beans that hold their shape but feel tender when pressed with a spoon. The chicken should be fully cooked and no longer pink. For safety, chicken reaches 165°F.

What if I don’t have ingredient X?

If you run out of tomato paste, use an extra tablespoon of tomato sauce and simmer a little longer. No cumin? Use a pinch of ground coriander or extra chili powder.

How I Like to Serve It

I love this chili with warm cornbread slathered in butter and a crisp green salad on the side. For casual nights, I pile it into tortillas with shredded cheese and green onions. It also shines at potlucks—bring chips for dipping and watch it disappear. In winter, it makes chilly evenings feel instantly cozy; in summer, serve it slightly warm with lime wedges for brightness.

Notes

• Store leftovers in the fridge up to 3 days or freeze up to 3 months. Reheat on the stove, adding a splash of broth as needed.
• Safe internal temperature for cooked chicken: 165°F.

Final Thoughts

Closing: Now go impress someone—or just yourself—with this cozy, crowd-pleasing chicken chili. It’s simple, forgiving, and delicious. Happy cooking!