This Spicy Chicken Chili is the perfect comfort food made with chicken, beans, and a blend of seasonings. This recipe makes a big batch, so make it for a crowd or freeze some for later.
Chili is always a favorite when cold weather comes around. There are several things that I love about chili: the flavor, how it sticks to your ribs, how you can make it spicy or not so spicy, and it is the perfect comfort food.
I find that making chili is not only an easy-to-make meal, but it makes great leftovers too. There are not too many leftovers that are as good as chili. I love to make a big batch for the week and then eat during the week for an easy meal.
What types of beans are the best to use for chili?
Pinto beans are probably the most common beans that are used in chili recipes. I like to use the canned chili beans that come in a sauce, which are pinto beans. I also like to add kidney beans; they are my favorite when it comes to my chili, but I also like to add black beans. But when making chili, you can use the variety of beans that you like. In fact, traditional chili is made without beans.
Ingredients you will need to make this chicken chili
- Olive Oil
- Onion
- Celery
- Cooked Chicken Breast
- Tomato Juice
- Dice Tomatoes
- Chili Beans
- Black Beans (no salted added)
- Kidney Beans (no salted added)
- Green Chilies
- Red Pepper Flakes
- Ground Red Pepper
- Chili Powder
- Cumin
- Cinnamon (optional)
- Salt and Pepper (to taste)
Canned versus Dried beans for chili:
Personally, I like using canned beans when making chili. Canned beans can be high in sodium, so I like to buy no-salt beans for my chili. Dried beans take time to prepare. Usually, you will need to soak the beans overnight, or they need to cook for hours. I find that canned beans offer convenience and great flavor.
Tips for making great-tasting chili:
- Use real onion instead of onion powder or onion salt for a better-tasting chili
- The longer you cook the chili the more the flavor will develop. Simmer at least 30 minutes to 2 hours.
- If you don’t like chicken in chili try using ground beef or ground pork.
- Serve with green onions, cheddar cheese, sour cream, or your favorite toppings.
- Taste as you add seasonings to ensure the seasoning fits your taste buds. If you add too much seasoning, you cannot remove it.
- Store leftovers in the refrigerator for 3 to days.
- You can freeze chili in an airtight container for 3 to 4 months.
Steps for making spicy chicken chili
Steps one and two
Add the olive oil, onion, and celery to a large soup pot or Dutch oven. Cook until the vegetables start to get tender.
Steps three and four
The chicken, beans, diced tomatoes, and chilies are added to the cooked vegetables. The tomato juice is added to the soup pot.
Steps four and five
Add the seasonings to the chili. Cook the chili for half an hour or longer.
Additional comfort food for you to try
If you make this spicy chicken chili, I would love to hear about them! Please leave me a comment and a rating.
Spicy Chicken Chili
Ingredients
- 2 tablespoons olive oil
- 1 large onions chopped
- 2 stalks celery
- 3 large chicken breast cooked and cut into bite-size pieces
- 46 ounces tomato juice
- 29 ounces diced tomatoes
- 15 ounces chili beans
- 15 ounces no-salt-added black beans rinsed
- 15 ounces no-salt-added kidney beans
- 7 ounces green chilies
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/4 teaspoon crushed red pepper flakes or to taste
- 1/4 teaspoon ground red pepper or to taste
- 1/8 teaspoon cinnamon optional
- salt and pepper to taste
Instructions
- Add the olive oil, onion, and celery to a Dutch oven or a large soup pot and cook over medium heat. Cook the vegetables until they start to get tender.
- Add the chicken, canned beans, and green chilies and mix. Stir in the tomato juice.
- Add the seasoning and mix well.
- Bring to a boil. Once the chili starts to boil, turn the heat down to medium-low and simmer for 30 minutes or longer.
Notes
- Use onions instead of onion powder for more flavor. Saute the onions and the celery before adding other ingredients.
- The longer the chili is allowed to simmer, the more the flavor will develop.
- Gradually add the seasonings and taste with each addition. Adding gradually will help you get the perfect amount of seasoning for your taste.
- Refrigerate the leftovers in the refrigerator for 3 to 4 days.
- This chili can be frozen.
Nutrition
This recipe was originally published on December 11, 2011. It has been updated with new content and pictures on October 23, 2024.
I am loving the combination of flavors in this chili – it looks terrific!
I am a lover of chicken chili too! I like the big variety of beans you used. And a dash of cinnamon makes everything better!
Yum, this looks wonderful – perfect for these cold crisp days!
We love chili! I usually make them with beef mince though. Can’t wait to try it with poultry. Thanks for sharing, Dawn.
What a tasty recipe, Dawn! The mornings are getting chilly here, and that means chili season is right around the corner. I’ll have to hang on to this recipe for sure!
Love chili! And it’s just about that time of the year, isn’t it? Can’t wait! This is such a nice recipe — thanks.