Red chicken chili with bell peppers, pantry spices, and a crunchy Frito topping is a quick one-hour chili recipe that will warm you up on a cold night.
I call this “red” chicken chili because I think the assumption about chicken chili is that it’s white. This is obviously not that so hence the name. Thank you for understanding.
So, instead of white, we’re going red and instead of cooking all day, we’re going to have this chili finished in about an hour. It’s a quick, easy bowl of cozy.
- I use boneless, skinless chicken breasts, and to keep them juicy and delicious, they are cooked whole in the chili as it simmers. I find they taste better (aka not as dry and sad) if you wait to cut them up until after they’ve cooked through.
- Red bell peppers, onions, jalapeno, and diced tomatoes make up the veggie part of the program.
- I used easy pantry spices to keep things simple.
- This is a no-bean chili, but if you want to add some pinto beans or white beans, you are welcome to do that.
- It tastes even better the next day. So, make a big batch and pop it in the fridge for easy lunches and dinners.
- And what is a bowl of chili without some delicious toppings? Incomplete. So, I go with crushed corn chips and little dollops of guacamole and sour cream.
- Boneless, skinless chicken breasts
- Chopped onion, red bell pepper, jalapeno, and garlic
- Chili powder, cumin, dried oregano, kosher salt, and pepper
- Chicken stock
- Tomato sauce
- Canned diced tomatoes
- Chopped cilantro and lime juice
There are three parts to the chili: brown, simmer, reduce.
Brown: Start by browning the chicken breasts over medium-high heat in the pan or pot you plan to cook the chili. You don’t need to cook them through – just lightly brown them on both sides. Take them out and then saute the veggies in the same pan with the seasonings.
Simmer: In goes chicken stock, tomato sauce, and diced tomatoes. Stir it all together and then place the whole chicken breasts into the pan so they are covered by the liquid. Cover the pan, bring it to a boil, and then lower the heat to maintain a simmer for 10 minutes.
Reduce: Take the chicken out and let it rest on a cutting board. It should be fully cooked at this point. Leave the lid off the pan and simmer the chili for 10 to 15 minutes or until it’s thickened. Cut the chicken into pieces and add it back to the pan, stir in some cilantro and lime, and it’s ready to serve.
Want to add some beans? Please do! Pinto beans, white beans, black beans, or red kidney beans are good choices. Wait to add them until the end when you add the cubed chicken. They just need to warm through.
- Add some crunch: Crushed Fritos or tortilla chips
- Add some freshness: Chopped cilantro, diced avocado, sliced green onions, or diced jalapeno work great.
- Add some cheese: I like shredded cheddar or pepper jack cheese.
- Add some richness: A dollop of sour cream and guacamole are my faves.
Make it Ahead
What I love about this chicken chili recipe is that it tastes even better the day after you make it. The flavors meld together and deepen when it sits in the fridge.
This chili will keep well for three to four days and you can freeze it, too. You can reheat it on the stove or in the microwave. If it’s too thick, you can loosen it up with a splash or two of chicken stock or water.
If you need a warm-up I hope you give this easy chicken chili a try. It’s cozy and comforting – perfect for a chilly night.
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This warm and cozy chicken chili is a quick-cooking chili that’s ready in about an hour. The chicken is kept whole while it simmers, making it juicy and tender. Add your favorite toppings for a delicious dinner.
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken breasts
- 1 1/2 teaspoon kosher salt, divided
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 1 jalapeno pepper, chopped (stem, seeds, and ribs removed)
- 3 large cloves of garlic, chopped
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 1 cup chicken stock
- 1 (15-oz) can tomato sauce
- 1 (15-oz) can diced tomatoes
- 1 tablespoon chopped cilantro
- Juice of 1 lime
- Crushed Fritos
- Shredded cheese like cheddar or pepper jack
- Chopped cilantro
- Heat the oil in a large pan (or pot) over medium-high heat. While it heats, pound the chicken breasts with a meat mallot so they are of equal thickness (a good to four to five whacks on each piece is good). Season the chicken breasts with 1/2 teaspoon salt.
- Brown the chicken in the pan on both sides, about five minutes or so on each side. You aren’t cooking them through at this point, just getting a light golden crust. Once browned, remove them from the pan and set them aside.
- Lower the heat to medium and cook the onions, bell peppers, and jalapeno in the oil for about five minutes, stirring occasionally. Add the garlic and stir to combine. Add the chili powder, cumin, oregano, 1 teaspoon of salt, and the black pepper. Stir to coat the veggies evenly in the spices.
- Add about 1/4 cup of the chicken stock and as it simmers, scrape up any browned bits off the bottom of the pan. Add the rest of the stock, the tomato sauce, and diced tomatoes. Give it a stir, and then place the whole chicken breasts into the liquid so they are completely covered.
- Turn the heat to medium-high and cover the pan with a lid. When the chili boils, lower the heat to medium and simmer it with the lid on for ten minutes.
- Take the lid off and remove the chicken breasts, and set them aside. Stir the chili and adjust the heat, so it maintains a strong simmer. It should be bubbling but not violently. While it simmers, cut the chicken into pieces approximately 1-inch big.
- Simmer the chili for 10 to 15 minutes or until it’s thickened. Add the chicken back in and simmer it for five minutes longer. Add the cilantro and lime juice, stir and garnish each serving with toppings, if using.
I think this chili tastes even better the next day, so it’s great for making ahead for easy dinners and lunches. It will keep well for three to four days in the fridge or you can freeze it, too.
- Category: Dinner
- Method: Simmer
- Cuisine: American
- Serving Size: 1/4 of recipe
- Calories: 312
- Sugar: 11.4g
- Sodium: 969.3mg
- Fat: 12g
- Saturated Fat: 6.6g
- Unsaturated Fat: 3.6g
- Trans Fat: 0g
- Carbohydrates: 23.1g
- Fiber: 5.5g
- Protein: 30.8g
- Cholesterol: 84.5mg
Keywords: chicken chili recipe, red chicken chili
The nutrition information in this recipe is an estimate only and was calculated using Nutrifox, an online nutrition calculator.
Post, recipe, and photos updated from the archives. First published in December 2015.