Hearty Smoky Chicken Chili Recipe

This hearty smoky chicken chili is the ultimate comfort food that’s gonna warm you right up! It’s loaded with fresh vegetables, beans, shredded chicken, and a smoky flavor from chipotle peppers for some major depth of flavor.

Since it’s chili weather, you’ll definitely need to give my crock pot white chicken chili, 30 minute best beef chili, or this white chicken chili with salsa verde a try as well!

Why You’ll Love This Chicken Chili Recipe

This is a simple stovetop chili that you’re going to love. Here are the reasons why this recipe will soon become a hit in your house!

• Fantastic flavor. What I love most about this chili is the rich smoky flavor. Adding chipotle peppers and smoked paprika lends the ideal amount of smokiness that dresses up the chili perfectly.
• It’s ready in under an hour. Some chili recipes take all day to make, but not this one! This chili can can be ready in under an hour. There’s no rule saying that you can’t let it simmer longer either!
• It’s a one-pot meal. You can cook the chicken and the chili in the same pot, so there’s little to no mess while making this dinner.
• You can keep a lot of the ingredients in the pantry for a quick weeknight meal. I usually grab a few cans of each of the canned ingredients so I have them on hand to make this recipe anytime.

Recipe Ingredients

Here is the list of ingredients that you need to make smoky chicken chili. Remember to scroll down to the recipe card below for the exact amounts needed.

• Avocado oil – You can also use olive oil or a different cooking oil of your choice.
• Skinless boneless chicken breasts – This is my preferred cut of chicken, but you can use skin-on for more flavor if you’d like.
• Sweet onion – You can also use white onion or yellow onion.
• Garlic – A good chili always has fresh garlic! I highly recommend using fresh instead of dried garlic for this recipe.
• Chipotle peppers in adobo sauce – You can find the little cans at the supermarket with other Mexican foods like black beans, salsa, and taco ingredients.
• Cumin – Cumin is a warm and hearty spice that is perfect for this chili.
• Chili Powder – You can use more or less depending on how spicy you’d like the chili.
• Smoked Paprika – The smoked paprika is a big player in this recipe! This is because it helps add to the deep smoke flavor.
• Ground coriander – Coriander adds a bit of freshness to the dish and it has a slight citrus flavor.
• Sea salt – Sea salt is a great ingredient to have around because it brings out the flavor of whatever you use it on. Kosher salt will also work.
• Carrots – Carrots add a little earthy sweetness and texture to the chili.
• Red bell pepper – I like to use red bell peppers for a little sweetness. You could also use yellow or orange bell peppers.
• Canned fire roasted tomatoes – Muri Glen is my favorite brand!
• Tomato sauce – Make sure that you buy unsalted tomato sauce. Muri Glen is also my favorite brand for tomato sauce.
• Chicken broth – Vegetable broth is also okay to use. Try to use low-sodium broth so that you can control the salt level of the chili.
• Cannellini beans – These are also called white kidney beans.
• Black beans – I always seem to have a can of black beans laying around! If you’re out, you can substitute with more kidney beans.

How to Make Smoky Chicken Chili

Follow these quick and easy steps to make this easy chili recipe!

• First, you’ll sear the chicken in a large pot. You can do this in the same pot that you’re cooking the chicken in. Actually, it’s better to do it this way for more flavor! You’ll see why in a sec.

• Then remove the chicken from the pan and add the onions. Let the onions cook and they will start to release their natural liquids. Use that liquid to scrape up any bits leftover from the seared chicken.
• Now add in the garlic and chipotle peppers. Stir them with the onions and cook for about 30 seconds.
• Next add in the carrots and red peppers. Again, stir to combine, and then add in the spices.
• After all the spices are added, pour in the fire-roasted tomatoes and tomato sauce. Once everything is combined, add the chicken breasts back to the pot.

• Pour the chicken broth over the chicken. The chicken will now need about 15 minutes for it to cook through. Remove the chicken from the pot and shred it with two forks.

• Add in the beans to the chili. And then add the chicken back in. Let the chili simmer for another 15 minutes or so. Then taste for seasoning and add any salt if needed.
• Serve with your favorite toppings. Don’t forget to add toppings like shredded cheese, red onions, avocado, and jalapenos to your homemade smoky chicken chili!

Tips for Success

These are some tips and suggestions to make sure that your chicken chili is a complete success!

• Season the chicken before cooking. It may seem a little silly, but seasoning as you work through the dish develops the best flavor. The first chance to add seasoning to the chili is with the chicken, so don’t skip this step!
• Drain and rinse the beans. Your chili will have the best flavor if you drain and rinse the beans. And it also may take away the metallic taste that the beans sometimes get from being in the can.
• Enjoy the chili on the day after you make it. I’m a firm believer that chili tastes better on the second day!

Substitutions & Recipe Variations

Chili is pretty versatile! You can make this smoky chicken chili recipe several different ways and it will still be delicious.

• Use beef instead of chicken. This is an easy swap! You can use ground beef or stew meat for a chunkier chili.
• Save time and use a rotisserie chicken. If you are short on time you can always use a rotisserie chicken straight from the grocery store. Just pull the chicken off and use it in the chili as is.
• Make it vegetarian. You can omit the meat if you want this to be a vegetarian meal. I suggest adding more beans, more vegetables, or using less stock.
• You can use sweet potatoes instead of carrots. This is an easy swap if you don’t have any carrots.

Chili Topping Ideas

Here are some of my favorite chili toppings.

• Shredded cheese – Cheddar, pepper jack, mozzarella, or even cotija cheese would be delicious!
• Diced avocado – Or, better yet, you can make guacamole to go on top. Try my roasted tomato guacamole!
• Sour cream – Plain Greek yogurt also works, as does this chipotle avocado crema!
• Salsa – I love swirling some fresh and tangy salsa into my hot chili. This salsa verde tastes great with smoky chili.
• Tortilla chips – This is my kids’ favorite topping. They love to crumble up tortilla chips in their hands and sprinkle them on top.
• Red onion – Or you could use sliced green onions.
• Pickled vegetables – Some of our favorite things to put on top of chili are my zesty pickled onions and of course some pickled jalapenos for a little heat.
• Jalapeno peppers – This is for those of you who want to add some more heat! Candied Jalapeno peppers would also add a fun twist of spicy sweetness!

Serving Suggestions

In addition to the toppings, there are a few side dishes that you might want to serve with your chicken chili!

• Cornbread – A crumbly piece of cornbread or a crusty slice of bread is perfect for dipping in your chili!
• Baked potatoes – Buttery baked potatoes, or baked sweet potatoes, can be paired with chili for a super filling meal.
• Salad – Or, keep things light and simple and go with an everyday salad.

How to Store & Reheat Leftovers

Leftover chili makes for a delicious quick and easy lunch later in the week! Here’s the best way to store and reheat it:

• To store. Store any leftover chili in an airtight container in the fridge for up to 5 days. I like to repurpose the deli containers from the supermarket for easy storage.
• To reheat. Then, you can reheat the chili on the stovetop (recommended) or in the microwave, until it reaches the desired temperature.

Can I Freeze Homemade Chicken Chili?

You can absolutely freeze this recipe. In fact, I encourage it! I like to make a double batch of this smoky chicken chili and freeze half of it for another day (it should keep for about 2-3 months). It’s an even faster way to get a warm dinner on the table in a fraction of the time. Just remember that the chili will reheat faster if you thaw it overnight in the fridge first.

More Cozy Chicken Recipes

On the lookout for more hearty chicken dinners? Check out these ones!

• Honey Mustard Chicken Thighs and Vegetables
• Pan Seared Chicken with a Wild Mushroom Thyme Sauce
• The Perfect Roasted Chicken
• Lemon Rosemary Baked Chicken
• Chicken Enchiladas with Poblano Sauce
• Chicken Pozole Rojo Recipe

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