One-Pot Chicken Chili – Easy Recipes for Dinner

Okay, let me tell you, this one-pot chicken chili is basically my weeknight superhero. It’s like a warm hug after a long day, but better—because it smells amazing and fills your kitchen with that irresistible chili aroma. The best part? You only need one pot, which means less cleanup and more time to kick back. Seriously, the mix of tender chicken, creamy beans, and just the right touch of spice makes this dish a total crowd-pleaser. Whether you’re feeding picky eaters or just craving something cozy and satisfying, this recipe has got your back!

Quick Facts

• Yield: Serves 4
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Ingredients

For the Main Dish:

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced (any color you like!)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes with green chilies
• 1 cup low-sodium chicken broth
• 2 tsp chili powder
• 1 tsp ground cumin
• ½ tsp smoked paprika
• Salt and pepper, to taste
• Optional: 1/4 tsp cayenne pepper for a little extra heat

How I Make It

Step 1:

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and bell pepper, cooking until softened—about 5 minutes. You’ll know they’re ready when the onion is translucent and the pepper is tender with a bit of a sweet smell.

Step 2:

Stir in the minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper if using. Cook for about 1 minute until the spices release their warm, fragrant aroma.

Step 3:

Add the bite-sized chicken pieces to the pot. Season with salt and pepper, then cook until the chicken starts to brown on the outside, about 5-7 minutes. Stir frequently to prevent sticking.

Step 4:

Pour in the chicken broth, diced tomatoes with green chilies, and black beans. Give everything a good stir to combine.

Step 5:

Bring the chili to a boil, then reduce the heat to low and simmer uncovered for 15-20 minutes. This lets the flavors meld and the chili thicken slightly. Stir occasionally to make sure nothing sticks to the bottom.

Step 6:

Give it a final taste and adjust the seasoning with salt, pepper, or more spice if you like. Serve hot, topped with your favorite garnishes like shredded cheese, sour cream, or fresh cilantro.

Variations & Tips

• Swap chicken breasts for thighs for extra juicy chili.
• Use corn instead of bell peppers for a sweeter crunch.
• Add a splash of lime juice at the end for a bright pop.
• For a thicker chili, mash some beans with the back of a spoon while simmering.
• Substitute pinto beans if you want a creamier texture.

How I Like to Serve It

When the weather’s chilly, I pile this one-pot chicken chili into bowls and add a dollop of sour cream and shredded cheddar. It’s perfect with warm cornbread or tortilla chips on the side. For a lighter meal, I serve it over a bed of fluffy rice and fresh avocado slices—comfort food that feels like a little celebration!

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stove or in the microwave, adding a splash of broth if it’s too thick.

Closing: This one-pot chicken chili is my go-to when I want dinner that’s quick, cozy, and full of flavor every single time.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.