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Healthy Chicken Chili in 30 Minutes

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

chicken chili in a bowl with chips
Chicken chili is healthy and satisfying

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. If you love chicken chili try this white chicken chili next!

chicken chili in a pot
This chicken chili uses only one pot; easy cleanup

“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.

chicken chili in a bowl
Serve chicken chili with chips, rice, or just grab a spoon

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:


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Chicken Chili with Nachos

Healthy One-Pot Chicken Chili

4.64 from 36 ratings
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.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8
Author: Amy Dong

Ingredients  

  • 3 TB olive oil
  • 2 medium onions, roughly chopped
  • 6 garlic cloves, roughly chopped
  • 4 bell peppers, mixed colors, seeded/roughly chopped
  • 2 ½ tsp kosher salt
  • 2 ½ 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 ♡

Nutrition (per serving)

Calories: 144kcal | Carbohydrates: 14.4g | Protein: 7.2g | Fat: 7.3g | Saturated Fat: 1.2g | Cholesterol: 14.4mg | Sodium: 774.8mg | Fiber: 3.7g | Sugar: 8.4g
Course: Dinner
Cuisine: Tex-Mex
Diet: Low Fat
Method: Stovetop

Chili for Chilly Nights…

  1. 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.
butternut-squash-chili-4
Butternut Squash Chili

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.

Lentil black bean chili 3
Lentil Black Bean Chili

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.

Slow Cooker Chili Black Beans and Corn
Slow Cooker Chili with Black Beans
4.64 from 36 votes (18 ratings without comment)

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Recipe Rating




36 comments

    • Kellie Kelsey
    • 5 stars

    This is so flavorful and will be making again. I did not use two large cans of crushed tomatoes(that seemed excessive). Instead I used one can of fire roasted tomatoes. I also added a can of cannellini beans. Topped it with parsley and a little sour cream
    It’s a quick meal to cook. However if pressed for time do the prep the night before. The prep takes much longer than the cook time

    • NICOLE

    Hi! What’s the serving size for this recipe?

    • Patricia

    Looking forward to making this recipe and wanted to know if the leftover chili can be frozen?

      • Amy Dong

      Yes, cooked chili can be frozen airtight, for several weeks. Enjoy!

    • Morgan
    • 3 stars

    I’m confused on the crushed tomatoes, what do you mean by “with all juices?” I purchased 2 28 oz cans of Muir Glen fire roasted crushed tomatoes. There’s no juice in there it’s similar to a tomato sauce in my opinion, no way to separate as it’s mostly blended together through the crushing process. Diced tomatoes would have juices? I felt like my chili was really thick and not brothy like pictured. I followed recipe exactly. Just want to know what you mean by all the juices and make sure I used the right tomatoes.. Thank you 🙂

      • Amy Dong

      I’m guessing it varies by brand. If you used entire contents of both cans, then you did it correctly. You can try diced tomatoes next time and see if that makes a difference. Thank you, Morgan!

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