Classic Chicken Chili Recipe

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It’s chili season and nothing beats a classic chicken chili recipe on an autumn evening.

This classic chicken chili is comfort food in a bowl. It’s easy, weeknight food that makes a hearty and satisfying dinner. Better still, the leftovers are perfect for packing in a Thermos to take for lunch the next day.

Front, partially-overhead view of a white bowl filled with Classic Chicken Chili.

4 Reasons Why You Should Make This Classic Chicken Chili Recipe

  1. It’s a fast recipe that is easy to make.
  2. It’s easy to alter for any dietary needs.
  3. You can easily double the recipe for planned leftovers for lunches the next day.
  4. It’s a high-protein meal that is totally customizable with your favorite toppings.

Recipe Hints And Tips For The Best Chicken Chili

  • Dry-roast the spices – Dry-roasting the spices in an un-oiled skillet until they are fragrant brings out the flavors and aromas. Do this before you use them in the recipe.
  • Simmer low and slow – The longer you let this simmer, the better and deeper the flavor becomes. But keep an eye on it so you don’t cook out the liquid too much. Keep the heat low so you have just a light simmer.
  • Spiciness adjustments – For spicy chili lovers, add as many hot peppers as you like to this. You can do it during cooking or use them as a topping at serving.
White bowl filled with Classic Chicken Chili. Overhead view.

FAQ’s

What Goes With Chicken Chili?

If you need more topping ideas, here’s a complete list of what would taste great added to this recipe:

  • Shredded cheese
  • Sour cream
  • Sliced avocado
  • Chopped cilantro
  • Diced red onions
  • Sliced green onions
  • Crushed tortilla chips
  • Sliced jalapeños
  • Diced tomatoes
  • Lime wedges
  • Hot sauce
  • Pickled jalapeños
  • Diced bell peppers
  • Salsa
  • Guacamole
  • Corn kernels
  • Black olives
  • Greek yogurt
  • Radishes (sliced)
  • Crumbled queso fresco
  • Bacon bits
  • Cotija cheese

What To Serve With Chicken Chili

Want ideas for side dishes that you can serve with this classic chicken chili? Try any of these:

  • Cornbread
  • Garlic bread
  • Tortilla chips
  • Rice
  • Roasted vegetables
  • Coleslaw
  • Green salad
  • Grilled corn on the cob
  • Quesadillas
  • Baked potatoes
  • Sweet potato fries
  • Macaroni and cheese
  • Grilled cheese sandwiches
  • Nachos
  • Mexican street corn salad (elote)
  • Stuffed bell peppers
  • Guacamole and chips
  • Loaded baked potato skins
  • Cucumber salad
  • Sautéed greens (like spinach or kale)
  • Cheesy breadsticks
Front, partially-overhead view of a white bowl filled with Classic Chicken Chili.

Can I Use A Different Type Of Meat?

You can! Ground turkey is a great substitute for this recipe. You can use beef, but this recipe is really better made with poultry. If you prefer beef chili, check out this beef chili recipe instead.

Can I Make This In A Slow Cooker?

In theory, yes. But honestly, this is such a quick recipe, that it’s best to make it on the stovetop. If you want to use a slow cooker for convenience, try this slow cooker chicken tortilla stew recipe instead. It’s very much like chili in texture and still gives you similar flavors to the recipe here.

How Can I Thicken My Chili?

One way to thicken chili is to mash some of the beans. This will thicken the chili naturally. But if you don’t want to do that, your best bet is to simply cook the chili longer to cook down some of the liquid content.

Overhead view of a white bowl filled with Classic Chicken Chili and topped with sour cream and corn chips. A spoon rests in the chili.

About The Ingredients

Ground chicken – Check ingredients because some brands add a lot of unwanted ingredients. You can substitute with ground turkey if you wish.

Extra virgin olive oil – Or any light-flavored oil you prefer to use.

Yellow onion – White onion will work here too.

Sweet potato – Peeled and cubed

Garlic powder – Or garlic granules.

Sweetener – You can use any sweetener you are comfortable using.

Chili powder

Ground cumin

Salt

Ground black pepper

Tomato paste – No sugar added.

Canned kidney beans – Drained and rinsed – – No sugar added.

Canned pinto beans – Drained and rinsed – – No sugar added.

Canned diced tomatoes – No sugar added.

Canned tomato sauce – No sugar added.

Chicken broth – No sugar or dextrose added.

How To Make Chicken Chili

Sweet potatoes, onions spices and browned ground chicken added to a pot.

Peel the potato and cut into small cubes, dice the onion, and mince the garlic.  Put the olive oil in a large pot or Dutch oven over low – medium heat and cook the chicken until no longer pink. Add the sweet potato and onion. Cook for 3-4 minutes. 

Classic Chicken Chili cooking in a white pot.

Next add the garlic, sugar, seasonings, and tomato paste. Cook for an additional minute. 

Adding beans to the chili in a pot as it cooks.

Add both cans of beans (drained and rinsed), diced tomatoes, tomato sauce, and broth. Cover and simmer for 15 minutes or until sweet potatoes are fork-tender. 

Front view of a bowl filled with Classic Chicken Chili and topped with sour cream and corn chips.

Serve and garnish with your favorite chili toppings. 

Storage

Store leftovers in an airtight container, in the fridge, for up to three days.

Freezing

This freezes really well. However, it’s best to freeze this in portioned sizes to make thawing portions easier. Store in a food and freezer-safe container that is airtight, in the freezer, for up to four months.

Reheating

Reheat this in a microwave or on the stovetop in a pot.

More Chili Recipes

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White bowl filled with Classic Chicken Chili. Overhead view.

Classic Chicken Chili Recipe

Delicious, comforting chili that's quick to make and tastes great every time. Perfect for meal prep, too.
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 529kcal

Equipment

  • 1 large pot

Ingredients

  • 1 lb. ground chicken
  • 1 tbsp. extra virgin olive oil (or any oil you prefer)
  • ¾ cup diced onion (red or yellow)
  • 1 large sweet potato (peeled and cubed)
  • 1 tbsp. minced garlic (or pressed)
  • 1 tbsp. maple syrup (or honey, Sucanat, or monk fruit.)
  • 1 tbsp. chili powder
  • ½ tsp. ground cumin
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • 2 tbsp. tomato paste (no sugar added)
  • 15 oz. can kidney beans (no sugar added – drained and rinsed)
  • 15 oz. can pinto beans (no sugar added – drained and rinsed)
  • 15 oz. can diced tomatoes (no sugar added)
  • 15 oz. can tomato sauce (no sugar added)
  • 1 cup chicken broth

Optional Toppings

  • corn chips
  • green onions
  • shredded cheese
  • sour cream
  • parsley
  • chopped avocado

Instructions

  • Peel the potato and cut into small cubes, dice the onion, and mince the garlic.  Put the olive oil in a large pot or Dutch oven over low – medium heat and cook the chicken until no longer pink. Add the sweet potato and onion. Cook for 3-4 minutes. 
    Sweet potatoes, onions spices and browned ground chicken added to a pot.
  • Next add the garlic, sugar, seasonings, and tomato paste. Cook for an additional minute. 
    Classic Chicken Chili cooking in a white pot.
  • Add both cans of beans (drained and rinsed), diced tomatoes, tomato sauce, and broth. Cover and simmer for 15 minutes or until sweet potatoes are fork-tender. 
    Adding beans to the chili in a pot as it cooks.
  • Serve and garnish with your favorite chili toppings. 
    Front view of a bowl filled with Classic Chicken Chili and topped with sour cream and corn chips.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 0.25the recipe | Calories: 529kcal | Carbohydrates: 69g | Protein: 35g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 99mg | Sodium: 1935mg | Potassium: 2165mg | Fiber: 17g | Sugar: 19g | Vitamin A: 13365IU | Vitamin C: 26mg | Calcium: 192mg | Iron: 7mg

Author: Tiffany McCauley

Title: Food and Travel Journalist

Expertise: Food, cooking, travel

Bio:

Tiffany McCauley is a nationally syndicated journalist and an award-winning cookbook author and food blogger. She has been featured on MSN, Huffington Post, Country Living Magazine, HealthLine, Redbook, and many more. Her food specialty is healthy comfort food recipes.

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