Delicious and easy chicken chili recipe is excellent for using up leftover cooked chicken. it’s hearty, tasty, and very filling.
I’ve been making this chicken chili a lot this winter. We all enjoy it very much, and it’s an excellent way to use up leftover baked chicken breast.
How to make this recipe
It’s easy! Scroll down to the recipe card for the detailed instructions. The basic steps are simple:
- Cook onions and bell peppers in olive oil.
- Add cooked chicken, tomatoes, and spices.
- Add a little water, and cook for just 20 minutes.
How do you make chicken chili thicker?
The best way to make it thicker is to add just enough water to get it to a thick stew consistency.
Don’t add too much liquid and then try to reduce it. Especially in this recipe, where the chicken is already cooked. This will just dry the chicken out.
Is this a healthy recipe?
I believe it’s very healthy! Chicken is considered a healthy protein source. And the remaining ingredients are all very healthy too, including tomatoes, peppers, onions, and spices are all very healthy.
I consider this as one of the healthiest main dish recipes on this blog. It’s wonderful that it’s also so tasty!
How to serve chicken chili
This tasty dish is hearty, delicious and very filling. A bowl of it really warms you up! You can serve it on top of rice or cauliflower rice.
But I usually serve it on its own, in soup bowls, topped with shredded cheddar, red onions, and guacamole. You can also serve this chili with these tasty almond flour cheese biscuits.
Can you freeze chicken chili?
Yes. You can freeze it in mugs, in individual servings. Then defrost in the microwave, covered, using the defrost setting.
More chili recipes you might enjoy
Chili is such a wonderful winter comfort food. I’ve tried several chili recipes over the years. My no-bean chili recipe is easy and delicious.
But my favorite beef chili is this amazing, hearty pumpkin chili.
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Chicken Chili
INGREDIENTS
Seasoning mix:
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon coriander
- 1 teaspoon dried oregano
- 2 tablespoons chili powder
- ¼ teaspoon crushed red peppers
- ½ (6 oz can) tomato paste
- 2 tablespoons minced garlic
- 2 tablespoons water
Chili:
- 2 tablespoons olive oil
- 1 large onion, chopped (8 oz)
- 2 medium bell peppers, chopped (10 oz total)
- 2 teaspoons kosher salt, divided
- 24 oz. cooked chicken breast, cubed
- 1 26oz box Pomi chopped tomatoes, or two (15 oz) cans diced tomatoes, undrained
- 2 bay leaves
- ½ teaspoon black pepper
- 1-2 cups water
INSTRUCTIONS
- In a small bowl, with a fork, mix together the seasoning ingredients to create a paste.
- Heat the oil in a large, heavy-bottomed skillet over medium-high heat, about 2 minutes. Add the onion, bell peppers, and one teaspoon kosher salt and cook, stirring occasionally, until vegetables are soft, about 5 minutes.
- Add the chicken and the seasoning mixture and cook, stirring, 1 more minute.
- Add the tomatoes, bay leaves, the remaining salt and the black pepper. Add enough water to bring the chili to a thick stew consistency, 1-2 cups.
- Bring to a boil. Reduce heat to medium-low and simmer, covered, 20 minutes, stirring occasionally.
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Vered DeLeeuw, LL.M., has been following a healthy real-food diet and blogging about it since 2011. She has taken 
