This healthy Chicken Chili takes only 30 minutes to cook, uses only one pot, and tastes like a cozy comfort in a bowl. It’s ideal for busy weeknights and meal prep
Healthy Chicken Chili in 30 Minutes
The crisp air and cool temps beg for steaming hot bowls of cozy chili on the dinner table. Preferably while wearing fuzzy slippers, fleecy jammies, and zero grease on your elbows.
Okay, I can’t guarantee the fuzzy fleece, but you can have satisfying bowls of delicious chicken chili on the table in 30 minutes with minimal effort. In fact, this chicken chili comes together from beginning to end all one pot, which means fewer dishes and easy cleanup.
That this chicken chili is healthy doesn’t detract from the marvelous fact that it’s immensely flavorful. We’ve got our own phrase for this type of win-win situation: easy on the waist, big on taste.
“Cook Smarter” Strategy for Chicken Chili
- We make this healthy one-pot chicken chili in a jiffy by using something we frequently have in the fridge – rotisserie chicken. Do yourself a favor and grab a rotisserie chicken when you go shopping, even if you already had macaroni and cheese planned for dinner.
- Freshly cooked, store-bought rotisserie chicken can keep for several days in the fridge. Use it for our Healthier Rotisserie Chicken Salad and Chicken Enchilada Casserole, too.
- I prefer to chop my own bell peppers and onions, but you can absolutely use the pre-chopped tri-pepper blends from the produce section of most grocery stores. You can also chop your bell peppers/onions on the weekend and place in airtight container to chill or freeze until ready to use.
- Don’t throw out the juices of your canned tomatoes for this recipe – the juices of those crushed tomatoes provide amazing flavor. Nothing’s going to waste here.
- Toss in aromatic seasonings such as cumin and paprika, but do make sure they’re still fresh and haven’t lost their flavor.
- Top with your favorite toppings, if you wish, and you’re done – soup’s on.
P.S. Crispy corn tortilla chips, shredded cheese, and fresh herbs make this chicken chili extra tantalizing.
Variations and Ingredient Substitutions
- Try cooked, shredded turkey in place of the chicken. Or, quickly cook up a pound of ground meat (turkey, beef, or sausage) and use it as the main protein.
- If using cooked ground beef, feel free to use beef broth in place of chicken broth.
- We love using fire roasted tomatoes whenever possible, which provide extra boost of flavors.
- Feel free to add your choice of beans: chickpeas, black beans, or Northern beans all work well.
- Try serving with honey cornbread or perfectly cooked brown rice.
Also Try this easy beef stew with potatoes:
Healthy One-Pot Chicken Chili
- Total Time: 30 mins
- Yield: 8 1x
- Diet: Low Fat
Description
This Healthy One-Pot Chicken Chili takes only 30 minutes to cook and tastes like a cool-weather dream! Whatever the season, everyone you serve this chili to will be going back for seconds.
Ingredients
- 3 TB olive oil
- 2 medium onions, roughly chopped
- 6 garlic cloves, roughly chopped
- 4 bell peppers, mixed colors, seeded/roughly chopped
- 2 1/2 tsp kosher salt
- 2 1/2 tsp chili powder
- 2 tsp granulated sugar
- 2 tsp ground cumin
- 1 tsp paprika
- 2 cans (28 oz. each) crushed tomatoes, with all juices
- 1 whole, cooked rotisserie chicken, meat shredded
- 2 cups good quality chicken broth
- Optional for Serving: chopped cilantro or parsley, shredded cheese, corn tortilla chips
Instructions
- In a large Dutch oven or heavy pot, heat oil until hot. Add onions and garlic. Stir on medium-high heat 3 minutes or until tender. Add bell peppers, salt, chili powder, sugar, cumin, and paprika; stir 2 minutes on medium-high heat.
- Increase to high heat and stir in crushed tomatoes with juices, shredded chicken, and broth. Bring to a rapid boil. Immediately cover and reduce heat to simmer for 10 minutes.
- Serve with optional toppings, as desired. Chili keeps well covered and chilled for several days. (In fact, flavor intensifies wonderfully the next day.)
Notes
Variations: try cooked, shredded turkey in place of the chicken. Or, quickly cook up a pound of ground meat (turkey, beef, or sausage) and use it as the main protein.
If using cooked ground beef, feel free to use beef broth in place of chicken broth.
We love using fire roasted tomatoes whenever possible, which provide extra boost of flavors.
Feel free to add your choice of beans: chickpeas, black beans, or Northern beans work well.
Try serving with honey cornbread or perfectly cooked brown rice.
If you enjoyed this recipe, please come back and give it a rating ♡
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: dinner
- Method: stovetop
- Cuisine: Tex Mex
Keywords: Chicken chili
Chili for Chilly Nights…
- Butternut Squash Chili: this is meant for all those fall and winter evenings. Gather the family around the table and warm up with a delicious bowl of this hearty and healthy dinner. Great for groups as well.
2. Lentil Black Bean Chili: a fabulous meatless chili; it’s hearty, full of flavor, and so delicious you won’t even miss the meat. A healthy and succulent way to get on the lentil train.
3. Slow Cooker Chili with Black Beans and Corn: absolutely scrumptious. It’s healthy, hearty, and is easily made in your Crock Pot. Stovetop option included.
Great recipe. Top marks, we really enjoyed this. Thanks for sharing 🙂
★★★★★
So glad you guys liked this chili, Noemi! 🙂
Where’s the beans?
Hi, Shari! Yes, choose any of your favorite beans to add 🙂 Here is one of our popular chili with black beans that you may like!
I made this last night and it came out a little more soupy than I had expected but it was so good I didn’t mind at all!! I’ll just try mashing up little extra beans next time. We served it up with a little side salad and some unsalted tortilla chips and it was a great dinner. As always I love your recipes because they make plenty of leftovers to make the week so much easier. I’ll definitely be making this one again!
★★★★★
That’s awesome, Richard! So happy you all loved it 🙂 🙂
This is surely my weekend meal option for family. Delicious and perfect for a Happy Meal .
★★★★★
Yay, thank you! 🙂
I love this chicken chili! I a huge fan of bell peppers so I love that they are added to this chili recipe.
★★★★★
So happy you liked this, Sharon 🙂
One pan, 30 minutes, super easy and healthy … and delicious, too?!? This absolutely checks all the boxes! And your photos are just gorgeous! Chili isn’t always the prettiest food to look at, but this one’s a real looker!
★★★★★
Chicken chili is one of the best comfort food. Love that its ready in 30 minutes. A must try.
★★★★★
I love making chicken chili and I haven’t made it in quite some time and now I am excited to make it again! I cant wait to use this recipe to make it for my family for tomorrow’s dinner. Thank you for sharing this recipe!
★★★★★
Looks so comforting and delicious that I wanna dig into it right now.
★★★★★
I love chili but it normally takes so long to prepare. This is a great quick version to whip up for a weeknight dinner. It has so much flavor and the leftovers make for a delicious lunch the next day!
★★★★★
Perfect soup to get your veggies and protein. Great soup recipe!
I loved this healthy Chicken Chili, and the fact that it only takes only 30 minutes to cook brought total joy to my heart! I am really looking forward to making this again! Happy New year!
★★★★★
Yay, so happy to hear you liked this, Heidy! 🙂
That chili looks so delicious! I don’t eat beef, to see chicken chili always make me happy. Chicken chili is my favorite winter meal.
★★★★★
You know, I really love chile! But sometimes I get so tired of making it with ground beef or turkey. I love the idea of using shredded chicken in this recipe and can’t wait to try it!
Super easy, low ingredients with an absolute delicious flavor! With all of these cold weather chili was going to be needed. Came across this recipe as I love all your recipes. My wife loves it as well. Added a few jalapeños, and substituted a green pepper with an poblano. And a bit of cayenne to spice it up! Will be making this again! Thank you!
★★★★★
Aww, that’s awesome, Jim! 🙂
New favorite chicken chili! Cut the recipe in half and added a can of pinto beans and a can of great northern beans and it was demolished!
Yay, that’s awesome, Hannah! 🙂