red chicken chili recipe
The Best red chicken chili recipe
This red chicken chili is one of those recipes that feels like a hug in a bowl—comforting, hearty, and just the right amount of spicy kick to make everything feel special. I’ve been making it for years, and it’s always a hit, whether we’re serving it at a game day barbecue, a casual family dinner, or just when we need something filling and easy to throw together after a long week. There’s something about the deep, rich flavors of the chicken simmering in tomato sauce with all the right spices that makes it feel like a real meal, not just a quick fix. My kids love it too—it’s got that perfect balance of tender meat and smoky heat that keeps them coming back for seconds. Plus, it’s flexible; you can adjust the spice level, add beans or veggies, or even swap out the chicken if you like, so it’s always tailored to what we’re craving.
What I love most about this recipe is how it’s both a daily staple and a showstopper. It’s got that cozy, homey feel that makes it feel like a real meal, but it’s also packed with nutrients—lean protein from the chicken, fiber from the beans and veggies, and vitamins from the tomatoes and spices. It’s the kind of dish that’s easy to make ahead and reheats beautifully, so it’s perfect for meal prep or when you need something hearty without spending hours in the kitchen. My family and I love it because it’s filling, satisfying, and never boring. Whether it’s a weekend dinner or a quick weeknight option, this chili is always a winner, and it’s one of those recipes that just keeps getting better with every serving. Plus, the fact that it’s so customizable means you can make it your own—add some extra cheese, swap out the toppings, or even make it vegetarian if you want. It’s that kind of recipe that feels like a love letter to your taste buds.
Red Chicken Chili
A hearty and flavorful chili made with tender chicken, rich tomato sauce, and spices. Perfect for a cozy meal with a side of cornbread.
🥘Ingredients
- 2 lbs boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper (adjust to taste)
- 2 tbsp olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 (28 oz) can crushed tomatoes
- 2 (15 oz) cans kidney beans, drained and rinsed
- 2 (15 oz) cans black beans, drained and rinsed
- 1 (15 oz) can diced tomatoes
- 1 cup chicken broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp dried thyme
- ½ tsp black pepper
- ½ tsp salt
- Shredded cheese (cheddar or Mexican blend)
- Fresh cilantro, chopped
- Diced avocado
- Sour cream
- Green onions, sliced
👨🍳Directions
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1 Preheat oven to 375°F (190°C). In a bowl, toss chicken thighs with olive oil, smoked paprika, oregano, garlic powder, onion powder, and cayenne. Place on a baking sheet and bake for 20-25 minutes or until fully cooked and slightly charred.
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2 While chicken bakes, heat olive oil in a large skillet over medium heat. Sauté onion, garlic, and bell pepper for 5-7 minutes until softened. Transfer to the Dutch oven.
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3 Add crushed tomatoes, kidney beans, black beans, diced tomatoes, chicken broth, chili powder, cumin, thyme, black pepper, and salt to the Dutch oven. Stir well and bring to a simmer.
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4 Remove chicken from the oven, let cool slightly, then shred using two forks. Add shredded chicken to the chili and stir to combine. Simmer for another 15-20 minutes on low heat.
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5 Adjust seasoning if needed. Serve hot with optional toppings like shredded cheese, cilantro, avocado, sour cream, or green onions.
🔧Equipment
- Large Dutch oven or heavy pot
- Medium skillet
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
- Mixing bowls
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Red Chicken Chili Works
This red chicken chili is always a crowd-pleaser because it’s hearty, flavorful, and easy to scale up for big groups—whether you’re feeding a family dinner or hosting a potluck. The tender chicken and rich spices make it feel special without requiring fancy skills, and the leftovers keep well for days, so you won’t waste food. It’s the kind of dish that brings people together, especially on cooler nights when everyone gathers around the table.
❓ Frequently Asked Questions About Red Chicken Chili
What is the key difference between red chicken chili and traditional chili con carne?
Red chicken chili typically includes a tomato-based sauce, which gives it a deeper, richer red color and distinct flavor compared to traditional chili con carne, which often relies on a beef or pork broth and a more neutral or brown color. The tomato base in red chili also adds a slightly sweet and tangy element, while traditional chili tends to be heartier with a focus on meaty texture.
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Why does my red chicken chili turn out too watery? How can I fix it?
A watery red chicken chili usually happens because the meat releases too much liquid during cooking. To fix it, simmer the chili uncovered on low heat for an extra 15–20 minutes to evaporate excess moisture. If needed, you can also strain the mixture through a fine-mesh sieve to remove excess liquid, then return the solids to the pot. Adding a small amount of cornstarch mixed with cold water (a few tablespoons) can also help thicken it without altering the flavor significantly.
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Can I make red chicken chili in an Instant Pot or pressure cooker?
Yes! Red chicken chili works beautifully in an Instant Pot or pressure cooker. After browning the meat, add all the ingredients (except the beans, if using) and cook on High Pressure for 10 minutes, then let it naturally release before quick-release. Stir in the beans (if adding) and let it simmer for 5–10 minutes to thicken. For a richer flavor, you can also add a splash of beef or chicken broth during the last few minutes of cooking.
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What’s the best way to store leftover red chicken chili?
Leftover red chicken chili keeps well in the fridge for 4–5 days in an airtight container. For longer storage, freeze it in portions (like small jars or freezer bags) for up to 3 months. To reheat, thaw in the fridge overnight or microwave on low heat with a splash of water to prevent drying. Stirring in a little broth or cream can also help restore moisture.
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Can I substitute any of the ingredients in this recipe, and what are the black beans alternatives?
Most ingredients can be adjusted based on preference or dietary needs. For black beans, you can swap in pinto beans, kidney beans, or even chickpeas (though they may need soaking). If avoiding beans entirely, you can omit them and add extra corn, diced tomatoes, or even a can of diced tomatoes for moisture. For meat, you can use ground turkey, lamb, or even a mix of beef and pork. For spices, adjust to taste—add more cumin, smoked paprika, or chili powder if you like a bolder flavor.
