- Prepare the Ingredients
Dice the chicken thighs into 1-inch pieces. Dice the onion and poblano pepper. Mince the jalapeño (remove seeds for less heat) and garlic. Drain and rinse both cans of beans. Measure out all spices, broth, and lime juice. Chop the cilantro.
- Brown the Chicken
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the chicken pieces with salt and pepper. Add chicken to the pot in a single layer (work in batches if needed) and cook undisturbed for 4-5 minutes until deeply golden brown on one side. Flip and cook for another 2-3 minutes. Remove chicken to a plate with a slotted spoon.
- Sauté the Aromatics
In the same pot with the rendered chicken fat, add the diced onion, poblano, and jalapeño. Cook, stirring occasionally, for 6-8 minutes until softened. Add the minced garlic and cook for 1 more minute until fragrant. Stir in the chili powder, cumin, and oregano and cook for 30 seconds to toast the spices.
- Simmer the Chili
Pour in the diced tomatoes with their juices and the chicken broth, scraping up any browned bits from the bottom of the pot. Return the browned chicken and any accumulated juices to the pot. Bring to a boil, then reduce heat to low, cover, and simmer gently for 20 minutes.
- Finish and Serve
Stir in the drained cannellini and pinto beans. Cover and simmer for an additional 10 minutes to heat the beans through. Remove from heat. Stir in the fresh lime juice and chopped cilantro. Taste and adjust seasoning with more salt and pepper if needed. Ladle into bowls and serve with your favorite toppings.
- Calories:380 kcal
- Protein:32 g
- Carbohydrates:35 g
- Sugar:6 g
- Salt:0.9 g
- Energy:1590 kJ
- Fat:14 g
You know that feeling when you crave something hearty and warming, but you don’t want to feel weighed down after the last spoonful? I was chasing exactly that feeling when I first dreamed up this chicken chili recipe. It’s the weeknight hero you need—packed with flavor but light on your stomach, and I promise it’s anything but boring. This isn’t just another beany stew; it’s a bright, textural symphony that makes you wonder why you ever settled for the heavy stuff. Best of all, it’s a one-pot wonder that comes together in about an hour, making it perfect for a cozy dinner or your next potluck.
A Quick and Dirty History of Chicken Chili
Let’s be honest, the history of this dish isn’t exactly carved in ancient stone. It’s a brilliant American mash-up, born from the practical desire to lighten up the classic beef chili. Sometime in the late 20th century, as home cooks got more health-conscious, someone had the genius idea to swap in lean chicken. The result? A dish that retained all the soul-warming, spice-forward appeal of its ancestor but with a cleaner, brighter profile that lets the peppers and herbs sing. It’s the culinary equivalent of trading in your winter coat for a perfect spring jacket.
The Heart and Soul of this Lighter Chili
What makes my version special is all about layers and texture. We start by sautéing the chicken in its own rendered fat, which builds a savory base. Then, we use two types of beans—creamy cannellini and firm pinto—for a dynamic mouthfeel. But the real secret? A double hit of poblano and jalapeño peppers. The poblanos bring a deep, earthy heat that mellows beautifully, while the jalapeños add a fresh, bright kick. A splash of lime juice and a handful of fresh cilantro stirred in at the very end wakes everything up. It’s bold, it’s fresh, and it’s incredibly satisfying.
Your Can’t-Miss Pro-Tip for the Best Chicken Chili Recipe
Here’s the one thing that will take your chili from good to unforgettable: don’t skip the step of browning the chicken. I know it’s tempting to just toss everything in and let it simmer, but taking those few extra minutes to get a good, golden sear on the chicken pieces creates fond—those delicious browned bits at the bottom of the pot. That fond is pure flavor gold. When you deglaze the pot with your broth, you’re dissolving all that goodness back into your chili, giving it a deep, savory backbone that you simply can’t achieve any other way. It’s my non-negotiable step.
How to Serve Your Masterpiece
This chicken chili is a glorious, complete meal in a bowl, but the fun is in the toppings. I love a confetti of diced avocado, a dollop of tangy Greek yogurt (or sour cream), a sprinkle of sharp cheddar, and extra cilantro. For a crunch, tortilla strips are perfect. Pair it with a simple green salad or some warm cornbread for dipping. Drink-wise, a crisp, hoppy IPA cuts through the richness beautifully, or for a non-alcoholic option, a glass of sparkling water with lime is wonderfully refreshing.
Adapt It Your Way
The beauty of a good chicken chili recipe is its flexibility. Don’t have pinto beans? Use kidney beans. Want it spicier? Leave the jalapeño seeds in. For a creamy version, stir in a ¼ cup of cream cheese at the end. To make it in a slow cooker, simply brown the chicken and onions as directed, then add everything except the lime and cilantro to the pot and cook on low for 6-8 hours. It’s also fantastic for meal prep, as the flavors only get better with time. For more brilliant recipe science, I always trust the team at Serious Eats.
Your Chicken Chili FAQs
Can I use ground chicken? Absolutely! Brown it just like you would the diced chicken, breaking it up as it cooks. The texture will be different but just as delicious.
How long does it keep? Stored in an airtight container, it will last 4-5 days in the fridge. It also freezes beautifully for up to 3 months—just thaw overnight in the fridge.
Is it gluten-free? Yes, as written, this recipe is naturally gluten-free. Just always double-check your broth labels to be sure.
So there you have it—my go-to for a feel-good meal that doesn’t skimp on flavor. This chicken chili recipe has saved more of my busy evenings than I can count, and I hope it becomes a trusted friend in your kitchen, too. Now, go grab that Dutch oven and get simmering. I’d love to hear how yours turns out in the comments below! And if you’re looking for more inspiration, don’t forget to browse our recipe collection.
