I grew up in a house where chili was serious business. My mom had her version, my dad had his, and I—well, I experimented until I found the perfect balance of smoky, spicy, and downright comforting.
This Spicy Chicken Chili with Beans is that bowl of perfection.
It’s got a rich, slow-cooked taste, but you can have it on the table in about an hour. Plus, it’s packed with protein, fiber, and enough warmth to get you through even the coldest nights.
I make this chili using fresh, locally sourced ingredients, the kind you can find at any good farmer’s market or grocery store.
I like using boneless, skinless chicken thighs because they stay tender and soak up all the spicy, smoky goodness. And the beans?
A mix of kidney and black beans for the best texture and flavor.
If you’re ready for a big, hearty bowl of homemade chili that’s easy enough for a weeknight but impressive enough for guests, let’s get cooking.
Chef’s Tips for Maximum Flavor:
- Roast Your Own Peppers: If you have time, roast the bell pepper over an open flame or in the oven for a deeper, smoky flavor.
- Make It Thicker: Let the chili simmer uncovered for 10 extra minutes to reduce and thicken.
- Shred the Chicken: Instead of chopping, you can cook the thighs whole and shred them after simmering for a more pulled chicken texture.
- Slow Cooker Option: Brown the chicken and sauté the onions first, then toss everything into the slow cooker and cook on low for 6 hours.
Variations & Substitutions:
- Make It Vegetarian: Swap the chicken for an extra can of beans and add diced sweet potatoes.
- Different Proteins: Try ground turkey, beef, or even chorizo for a different spin.
- Kid-Friendly: Reduce the heat by leaving out the jalapeño and cayenne.
- Extra Smoky Flavor: Add a chopped chipotle pepper in adobo sauce.
Serving Suggestions & Presentation Tips:
- Serve in a deep bowl with a sprinkle of cheese and a lime wedge on the side.
- For a Tex-Mex touch, add crushed tortilla chips on top.
- Pair with warm, buttery cornbread or a side of garlic bread.
- Drizzle a little sour cream in a swirl for a fancy, restaurant-style look.
This chili is warm, filling, and packed with bold flavors. It’s the kind of meal that wraps you up like a cozy blanket and keeps you coming back for more. Hope you enjoy every spoonful—let me know how it turns out! 🍲🔥
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Spicy Chicken Chili with Beans
A smoky, spicy, and hearty chicken chili made with fresh ingredients and bold flavors. Perfect for a comforting weeknight meal or game-day crowd-pleaser!
- Total Time: 50 minutes
- Yield: 6 servings 1x
Ingredients
For the Chili:
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken thighs, chopped into bite-sized pieces
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 jalapeño, finely chopped (remove seeds for less heat)
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 1 can (14.5 oz) fire-roasted tomatoes, diced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups chicken broth
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp dried oregano
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- ¼ tsp cayenne pepper (optional for extra heat)
- 1 tbsp apple cider vinegar (for brightness)
Optional Toppings:
- Chopped fresh cilantro
- Sliced green onions
- Shredded cheddar or Monterey Jack cheese
- Sliced avocado
- Sour cream or Greek yogurt
- Lime wedges
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell pepper, and cook for 3-4 minutes until softened. Stir in the jalapeño and garlic, cooking for another minute until fragrant.
Push the veggies to one side of the pot and add the chopped chicken thighs. Let them sear for about 3 minutes before stirring everything together. Cook until the chicken is lightly browned on all sides.
Stir in the tomato paste, chili powder, smoked paprika, cumin, oregano, salt, black pepper, and cayenne. Cook for a minute to toast the spices and deepen the flavors.
Pour in the fire-roasted tomatoes, kidney beans, black beans, and chicken broth. Stir well and bring to a gentle simmer. Cover and cook for 25-30 minutes, stirring occasionally.
Stir in the apple cider vinegar to brighten the flavors. Taste and adjust salt, spice, or broth consistency if needed.
Ladle the chili into bowls and top with your favorite garnishes. Serve with cornbread, warm tortillas, or a side of crunchy tortilla chips.
Notes
Can be made ahead and tastes even better the next day! Store in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American, Tex-Mex
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: ~320
- Sugar: ~5g
- Sodium: ~550mg
- Fat: ~8g
- Saturated Fat: ~2g
- Unsaturated Fat: ~6g
- Trans Fat: 0g
- Carbohydrates: ~35g
- Fiber: ~9g
- Protein: ~32g
- Cholesterol: ~65mg
