One-Pot Chicken & Bean Chili
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Need a warm and wholesome dinner for the whole family tonight? Skip the mess but save the flavours, this One-Pot Chicken & Bean Chili is perfect for a cold night and is perfect for meal prepping!
Do you need to warm up and want a filling dinner that can be made in one pot in just about 30 minutes? Try this One-Pot Chicken & Bean Chili and you’ll be coming back to it again and again!
This chili has got all the goods - juicy chicken, two beans, a bit of spice, and you can load it up with your favourite toppings!
If you’re struggling with weeknight dinner motivation then look no further! You can make a giant batch of this healthy One-Pot Chicken & Bean Chili to have on hand throughout the week or to freeze and whip it out when you’re in a pinch for time. No need to order out! If you choose to only make a portion or two of the chili, you’ll have leftover ingredients. Perhaps work around those ingredients and get inspired to make other soup recipes! I give more details about how working around ingredients can inspire you to get creative in the kitchen in my Make Cooking Fun!! guide - my top 5 tips to get creative and motivated to explore your full potential in the kitchen! If you’ve been wanting to make a big batch of chili like this, then be sure to check it off your bucket list in the one-month Live to Cook challenge! Get the freebies by signing up to my newsletter, and tag me on Instagram if you try this recipe! I’d love to see and share your amazing results!
Don’t forget to watch the video at the bottom of this post to follow along with me making this easy One-Pot Chicken & Bean Chili! If you haven’t already, I’d appreciate if you subscribed to my YouTube channel and hit the bell button to receive the notifications when my video recipes go live! The video recipes are awesome to visually guide you and provide tangible instructions to go along with the written recipe! Let’s get cooking!
Why Make One-Pot Chili Chicken
Super tasty: Well, this is the most important reason why you’d make this! It’s really delicious, and I’m sure it’ll now become your go-to chili recipe!
Healthy: This chili has got so many goodies that are not only tasty but so healthy for you! We have lots of protein coming from the beans and minced chicken, along with fibre that comes from the vegetables and the beans. This combination of fibre and protein will help keep you full. Furthermore, the beans and chicken are loaded with essential vitamins and minerals. The chili alone is super nutritious, but if you pair it with brown rice or whole grain bread, then you’ve got a complete, balanced meal.
Make-ahead friendly: I’ll tell you exactly how you can prep this chili in advance, but it can stay good in the fridge for most of the week and you can freeze it!
Easy to make: We’re pretty much just throwing ingredients into a pan and bringing it up to a simmer! This One-Pot Chicken & Bean Chili is definitely beginner-friendly, so no matter your cooking level, this recipe is accessible to all!
One-pot: One of my favourite reasons to make this recipe. Don’t we all love minimal clean-up? You’ll just need to clean your pan, knife, cutting board, and the bowl or plate you’re eating on!
Tools Needed for One-Pot Chicken & Bean Chili
Non-stick pan: To cook the chili. This is the only cooking vessel you need!
Cutting board: You’ll need this to chop your onions and perhaps your toppings.
Sharp chef’s knife: Make sure your knife is sharp to chop your onions!
Garlic press: Needed to mince our garlic cloves.
Wooden spoon: I like a wooden spoon to break down the minced meat, which will help it cook easier. You’ll also want this to stir the chilli throughout the cooking process.
Spatula: I like a spatula when portioning out the extras to ensure no drop gets left behind on the pan!
Ladle: A ladle will get you a good portion when serving that contains a good balance of gravy, beans, and meat!
Scoop: I like to use an ice cream scooper to scoop out sour cream if I’m going to garnish my chili with it! It helps form a perfectly portioned and pretty dollop! Otherwise, you can use two spoons and scoop the perfect quenelle - a presentation technique to elevate the final presentation of your dish.
Ingredients for One-Pot Chicken & Bean Chili
Let’s review the ingredients needed for our One-Pot Chicken & Bean Chili! The list may seem long, but don’t worry! We’re basically going to just dump everything in our pan and let it all cook and simmer. Everything here will add tons of flavour and deliciousness, so it’ll be worth raiding the kitchen to get these ingredients out!
Scroll down to the bottom of this post for the FULL PRINTABLE RECIPE CARD to see all ingredient quantities and the recipe instructions. You can also scale the recipe based on how much chili you want to make! I do recommend you make a huge batch to freeze for later because trust me, you’ll want to come back for more! It’s just so good! This is super freezer-friendly and can make for a convenient meal when you’re short on time.
Onions
Ground chicken
Garlic cloves
Fresh oregano
How to Prepare one-Pot Chicken & Bean Chili
To cook the dried beans
If using dried beans rinse the beans and add to the pot of the Instant Pot. Fill the pot with water such that the water covers the beans by 1 inch. Add 1 bay leaf and season with salt
Close the Instant Pot lid and set the Instant Pot to Sealing mode. Select Pressure Cook setting and cook for 20 minutes. Let pressure release naturally once done cooking.
Drain the beans and set aside for later.
To prepare the chili
Set and pan on medium heat and once warm, add the olive oil. Add chopped garlic and onions. Cook until soft, about 3-5 minutes.
Add in the minced meat and break any large chunks of meat into smaller pieces. While the meat cooks, add the dried spices (chili powder, ground cumin, cayenne pepper) and the can of Mexican green chilies. Add a pinch of salt and stir well. Cook until the mixture is fragrant and the meat is no longer pink.
Add diced tomatoes, all of the beans (add canned, rinsed beans if using), broth, sugar, tomato paste and 1 Tbsp of fresh oregano. Season with some more salt, stir well and bring to a simmer.
Turn the heat to low to maintain a lazy simmer. Gently cook for at least 20 minutes to 45 minutes until the gravy has thickened slightly to your liking. Check and adjust for seasoning.
Serve over warm rice with shredded cheese, sour cream, green onions and cilantro.
Topping variations
You can really top this One-Pot Chicken & Bean Chili in so many ways! Here’s a list of ideas - if you make many portions, then you can mix and match the toppings and explore your favourite combinations! Be sure to comment below how you love to top your chili!
Shredded cheese: I typically use cheddar, but you could also use mozzarella, Monterey Jack, or an Italian cheese blend. I usually prefer shredding my own cheese since it melts and tastes better.
Chopped cilantro
Chopped green onions
Sour cream
Avocado: cubed or sliced
Sliced jalapeños: Remove the seeds if you’re sensitive to spice.
Serving Suggestions for Chicken & Bean Chili
This One-Pot Chicken & Bean Chili tastes amazing on its own! However, if you want to make it a meal, I recommend you serve it with some Basmati Rice. Of course also have some bread of your choice with it, such as ciabatta or corn bread. If this is going to be a part of a fiesta, then enjoy a small portion of chili with some of these delicious mains!
Variation Ideas
Meat proteins: If you eat meat can substitute the minced chicken with a minced meat of choice, such as pork, turkey, or beef. You can also use chicken breast or thighs if you want and grill, pan-fry or air fry. However, keep in mind the different cook times. If you want to save time cooking, you can certainly use leftover rotisserie chicken and add it in!
Vegan proteins: If you don’t eat meat, you can make this chili vegetarian by substituting the chicken with tofu or a plant-based minced “meat.” If you don’t want either of those, you can add more veggies for more body (I recommend mushrooms and corn), and you can add more beans for more protein.
Lactose-free: If you don’t want lactose, don’t add cheese or sour cream on top or find lactose-free versions. The recipe without toppings is dairy-free.
Oil: If you don’t have olive oil, you can also use avocado oil.
Broth: Experiment with broths if you want! You can try vegetable broth or beef broth.
Beans: Feel free to use your favourite beans! Black beans and navy beans are other excellent options. You could even use a bean blend!
Garlic: If you don’t have garlic cloves on hand, feel free to substitute with 1-2 teaspoons of garlic powder.
Oregano: I’m using fresh oregano because that’s what I had on hand, and of course it’ll add a great aroma! If you only have dried oregano, then use 1/2 teaspoon.
Onions: I’m using diced red onions, but you can use your favourite type of onion.
Chopped green chilies: I like the amount of heat that come from these. It’s not over-bearing and adds a good flavour. However, if you want more heat, you can substitute with chipotle peppers in adobo sauce. Otherwise, you can also substitute with fresh green chilies, green peppers, Serrano peppers, or Hungarian peppers.
Tips for A Perfect One-Pot Chicken Chili
Have fun with the beans, use your favourite kind and feel free to use any combination of beans.
Spice is nice to have, adjust to your personal preference by the Mexican green chilies with fresh jalepeno or chipotle peppers in adobo sauce for more heat. Or use green peppers for less heat.
Substitute the meat and the base of the broth to your liking and preferences.
The longer and gentler you simmer, the more intense the flavours begin.
How to store One-Pot Chicken & Bean Chili
Allow the chili to completely cool down, and then transfer into airtight containers without the toppings. Due to the minced chicken in the chili, One-Pot Chicken & Bean Chili will stay good in the fridge for three days.
Can I Freeze Bean & Chicken Chili?
Yes, you certainly can, and I did when making this! Divide the chili into individual portions in freezer-safe airtight containers. One-Pot Chicken & Bean Chili can be frozen for up to four months.
Make sure you take out your chicken chili the night before serving to allow it to naturally defrost in the refrigerator. The best method to reheat your chili would be in a pot over the stove on medium-low heat. However, I can understand if you’re in a rush and need to eat quickly! If you’re reheating the chili in the microwave, transfer into a microwave-safe bowl or container and heat for 2-3 minutes. Stir occasionally to ensure that the chili is warmed through in the centre.
OTHER Cozy Chili and Soup Recipes
Watch How to Make One-Pot Chicken & Bean Chili Here:
One-Pot Chicken & Bean Chili
Ingredients
- 2 tsp olive oil
- 1 medium onion, finely diced
- 2 garlic cloves, minced
- 4.5 oz can Mexican chopped green chilies
- 8 oz ground chicken
- 14 oz canned diced tomatoes
- 1-2 Cups chicken broth
- 1/4 Cup canned red kidney beans
- 1/4 Cup canned pinto beans
- 1/2 tsp sugar
- 2 tsp ground cumin
- 1 Tbsp chilli powder
- 1 tsp cayenne pepper
- 1 tsp black pepper
- 1 Tbsp tomato paste
- salt to taste
- 1 Tbsp fresh oregano
- 2 Tbsp sour cream
- shredded cheddar
- 4-5 scallions, thinly sliced
Instructions
- If using dried beans rinse the beans and add to the pot of the Instant Pot. Fill the pot with water such that the water covers the beans by 1 inch. Add 1 bay leaf and season with salt
- Close the Instant Pot lid and set the Instant Pot to Sealing mode. Select Pressure Cook setting and cook for 20 minutes. Let pressure release naturally once done cooking.
- Drain the beans and set aside for later.
- Set and pan on medium heat and once warm, add the olive oil. Add chopped garlic and onions. Cook until soft, about 3-5 minutes.
- Add in the minced meat and break any large chunks of meat into smaller pieces. While the meat cooks, add the dried spices (chili powder, ground cumin, cayenne pepper) and the can of Mexican green chilies. Add a pinch of salt and stir well. Cook until the mixture is fragrant and the meat is no longer pink.
- Add diced tomatoes, all of the beans (add canned, rinsed beans if using), broth, sugar, tomato paste and 1 Tbsp of fresh oregano. Season with some more salt, stir well and bring to a simmer.
- Turn the heat to low to maintain a lazy simmer. Gently cook for at least 20 minutes to 45 minutes until the gravy has thickened slightly to your liking. Check and adjust for seasoning.
- Serve over warm rice with shredded cheese, sour cream, green onions and cilantro.
Nutrition info is an estimate.
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Welcome to Cooking With Anadi. This platform is all about making cooking exciting and finding new ways to bring classic flavours and recipes at your service. Join me in my personal journey in the world of cooking. Hope you have a great ride!
