Easy Chicken Chili Recipe: 30-Minute Weeknight Dinner

Looking for an easy chicken chili recipe? This simple 30-minute chicken chili uses pantry staples and requires just one pot. With lean chicken breast, white beans, and mild spices, it's a healthy weeknight meal perfect for beginners. The recipe yields 6 servings with only 15 minutes of prep time and 15 minutes of cooking time.

If you're searching for a quick chicken chili recipe that doesn't compromise on flavor, you've found it. Many traditional chili recipes require hours of simmering or hard-to-find ingredients, but this streamlined version delivers authentic chili taste with minimal effort. As someone who's tested dozens of chili variations over two decades of cooking, I've perfected this approach to maximize flavor while minimizing steps.

Why This Easy Chicken Chili Recipe Works

This simple chicken chili for beginners succeeds where others fail by focusing on three key elements: ingredient accessibility, time efficiency, and balanced flavor development. Unlike beef chili that needs long cooking times to tenderize the meat, chicken chili reaches perfect texture in just 15 minutes. The white beans add creaminess without dairy, making it naturally gluten-free and adaptable for various dietary needs.

Professional chefs often use a "mirepoix" base (onions, celery, carrots) for flavor depth, but this easy weeknight chicken chili simplifies to just onion and garlic—common ingredients most home cooks already have. The secret? A combination of cumin and smoked paprika creates complex flavor without requiring specialty items.

Ingredients for One-Pot Chicken Chili

Makes 6 servings | Total time: 30 minutes

Ingredient	Amount	Substitution Options
Chicken breast, boneless	1.5 lbs	Thighs (for more flavor), rotisserie chicken
White beans (cann ed)	2 cans (15 oz each)	Navy beans, great northern beans
Fire-roasted tomatoes	1 can (28 oz)	Regular diced tomatoes + 1 tsp tomato paste
Yellow onion	1 medium	1 cup frozen onions
Chicken broth	2 cups	Vegetable broth, water + 1 bouillon cube
Olive oil	1 tbsp	Avocado oil, canola oil
Chili powder	2 tbsp	1 tbsp chipotle powder for heat
Ground cumin	1.5 tsp	1 tsp cumin + ½ tsp coriander

Step-by-Step Instructions

1. Prep ingredients: Dice chicken into ½-inch cubes, chop onion, drain and rinse beans.
2. Sauté aromatics: Heat oil in large pot over medium-high heat. Cook onion 3-4 minutes until translucent. Add garlic and cook 30 seconds until fragrant.
3. Cook chicken: Add chicken cubes, 1 tsp salt, and ½ tsp black pepper. Cook 5-6 minutes, stirring occasionally, until chicken is no longer pink.
4. Add seasonings: Stir in chili powder, cumin, and smoked paprika. Cook 1 minute to toast spices.
5. Simmer chili: Add tomatoes, beans, and broth. Bring to gentle boil, then reduce heat to low. Cover and simmer 10 minutes.
6. Final adjustments: Taste and adjust salt if needed. If too thick, add ¼ cup broth. For richer flavor, stir in 1 tbsp lime juice.

Serving Suggestions for Family-Friendly Chicken Chili

This chicken white bean chili recipe pairs perfectly with simple toppings that let everyone customize their bowl. Set out small bowls of:

• Fresh cilantro (adds brightness)
• Avocado slices (creamy texture)
• Lime wedges (acid balance)
• Shredded cheese (mild cheddar or Monterey Jack)
• Sour cream or Greek yogurt (cooling element)

Serve with cornbread, tortilla chips, or over cooked rice for a complete meal. For meal prep, this easy chicken chili with canned ingredients stores beautifully in the refrigerator for up to 4 days or freezes well for 3 months.

Common Mistakes to Avoid

Even the best easy chicken chili recipe can go wrong without proper technique. Watch for these pitfalls:

• Overcooking chicken: Add chicken near the end to prevent toughness—15 minutes total cooking time is perfect.
• Skipping spice toasting: Cooking spices with oil for 60 seconds unlocks deeper flavor.
• Using cold broth: Room temperature liquid prevents temperature shock that can make chicken tough.
• Over-salting: Canned ingredients contain sodium—taste before adding extra salt.

Variations for Different Diets

This adaptable recipe works for various dietary needs:

• Spicy version: Add 1 diced jalapeño with onions and ½ tsp cayenne with spices
• Vegetarian option: Replace chicken with 2 cups mushrooms and use vegetable broth
• Instant Pot method: Sauté ingredients, then pressure cook 8 minutes with natural release
• Slow cooker adaptation: Brown chicken first, then cook on low 4 hours with all ingredients

Frequently Asked Questions

Can I make this easy chicken chili recipe in under 30 minutes?

Yes, this recipe is specifically designed as a 30-minute chicken chili. With 15 minutes of active preparation and 15 minutes of cooking time, it's perfect for busy weeknights. Using canned beans and tomatoes eliminates soaking or long cooking times required by dried ingredients.

What's the best substitute for chicken in this recipe?

For a vegetarian version, replace chicken with 2 cups of sliced mushrooms and 1 cup of cooked lentils. For a different protein, ground turkey works well as a direct substitute. Leftover rotisserie chicken can be added during the final simmering step to prevent overcooking.

How can I make my chicken chili thicker without adding flour?

The easiest method is to remove 1 cup of chili, blend until smooth, then return to the pot. Alternatively, mash some beans against the pot side before adding tomatoes. Simmering uncovered for 5 extra minutes also naturally thickens the chili without altering flavor.

Can I freeze this easy weeknight chicken chili?

Absolutely. This chicken white bean chili freezes exceptionally well for up to 3 months. Cool completely before transferring to airtight containers, leaving 1-inch headspace for expansion. Thaw overnight in the refrigerator and reheat gently on the stove, adding a splash of broth if needed.