Weeknight Wonder: 30-Minute Chicken Chili

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This isn’t your grandma’s chili. It’s faster, it’s easier, and it’s still bursting with flavor. Perfect for busy weeknights or feeding a crowd, this quick chicken chili recipe comes together in under an hour and is guaranteed to satisfy.


White Bean Chicken Chili recipe
White Bean Chicken Chili recipe

1 tablespoon olive oil

  • 1 pound boneless, skinless chicken breasts or thighs, diced
  • 1 medium onion, chopped
  • 2 green bell peppers, chopped (any color)
  • 4 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1 (15-ounce) can corn, drained (optional)
  • 4 cups chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional, for a kick)
  • Salt and freshly ground black pepper to taste
  • Chopped fresh cilantro, for serving (optional)
  • Sour cream, shredded cheese, avocado slices (optional, for toppings)

  • Directions:

    1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chicken and cook until golden brown on all sides, about 5-7 minutes.
    2. Stir in the onion, bell peppers, and garlic. Cook for another 5 minutes, or until the vegetables are softened.
    3. Add the crushed tomatoes, black beans, kidney beans, corn (if using), chicken broth, chili powder, cumin, paprika, oregano, and cayenne pepper (if using). Season with salt and pepper to taste.
    4. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the flavors have melded and the chili has thickened slightly.
    5. Taste and adjust seasonings as needed. Serve hot with your favorite toppings, such as chopped fresh cilantro, sour cream, shredded cheese, or avocado slices.

    Nutrition Facts:

    (Please note that this is an approximate nutritional value based on the ingredients listed. Actual values may vary depending on the specific brands and types of ingredients used.)

    Serving size: 1 cup

  • Calories: 350
  • Fat: 12g
  • Saturated Fat: 3g
  • Cholesterol: 55mg
  • Sodium: 750mg
  • Carbohydrates: 35g
  • Fiber: 8g
  • Sugar: 10g
  • Protein: 30g

  • Conclusion:

    This quick chicken chili is a delicious and versatile weeknight meal. It’s easy to customize to your liking by adding different vegetables, spices, or protein sources. Leftovers store well in the refrigerator for up to 3 days, making it a great option for meal prepping.


    1. Can I use ground chicken instead of chicken breasts or thighs?

    Absolutely! Substitute 1 pound of ground chicken for the diced chicken. Brown the ground chicken in the pot before adding the vegetables.

    2. What can I substitute for the black beans or kidney beans?

    You can use any type of canned bean you like, such as pinto beans, chickpeas, or white beans.

    3. How can I make this chili vegetarian?

    Simply omit the chicken and add an additional can of black beans or kidney beans. You can also add a vegetable crumble or chopped mushrooms for extra protein.

    4. Is this chili freezer friendly?

    Yes! Let the chili cool completely, then transfer it to an airtight freezer-safe container. It will keep in the freezer for up to 3 months.

    5. What are some tips for thickening the chili?