When it comes to comfort food, few dishes can rival a warm, hearty bowl of chili. But when that chili gets a kick from some serious heat, things take a whole new level of deliciousness up a notch. In this collection of 18 Spicy Chicken Chili Recipes, we’re going all in on the spicy spectrum with a variety of flavorful and fiery recipes to spice up your meal routine.
From classic slow cooker white chicken chili to more adventurous options like Thai Coconut Curry Chicken Chili or Mexican Street Corn Chicken Chili, there’s something for every taste bud. So grab a spoon, get cozy, and let the heat begin!
Slow Cooker White Chicken Chili
This creamy and comforting slow cooker chili is perfect for a chilly evening. Made with tender chicken, flavorful white beans, and a hint of cumin, it’s sure to become a family favorite.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can (14.5 oz) diced tomatoes
– 1 can (15.5 oz) Great Northern white beans, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 1 cup chicken broth
– 1/2 cup heavy cream or half-and-half
Instructions:
1. In the slow cooker, combine chicken, diced tomatoes, white beans, onion, garlic, cumin, paprika, salt, and pepper.
2. Pour in the chicken broth and stir to combine.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. About 30 minutes before serving, stir in the heavy cream or half-and-half.
5. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Spicy Southwest Chicken Chili
This hearty chili is a flavorful blend of chicken, beans, and spices that’s perfect for a cozy night in or a crowd-pleasing gathering. With its bold flavors and spicy kick, it’s sure to satisfy your cravings!
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 can (15 oz) black beans, drained and rinsed
– 1 red bell pepper, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp paprika
– Salt and pepper to taste
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. In a large pot or Dutch oven, cook the chicken over medium-high heat until browned, about 5-7 minutes.
2. Add the diced tomatoes with green chilies, black beans, red bell pepper, garlic, cumin, chili powder, and paprika. Stir to combine.
3. Reduce heat to low and simmer for 20-25 minutes or until the flavors have melded together and the chicken is cooked through.
4. Taste and adjust seasoning as needed.
5. Garnish with cilantro, if desired.
Cooking Time: 25-30 minutes
Creamy Buffalo Chicken Chili
Get ready to spice up your meal routine with this creamy and bold buffalo chicken chili recipe! This hearty dish combines the richness of heavy cream, the spiciness of hot sauce, and the tanginess of blue cheese crumbles.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 large onion, diced
– 3 cloves of garlic, minced
– 1 red bell pepper, diced
– 2 tbsp butter
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– 1/4 cup hot sauce (Frank’s RedHot or similar)
– 1 cup heavy cream
– 1 cup shredded cheddar cheese
– 1/4 cup crumbled blue cheese
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, cook the chicken, onion, garlic, and bell pepper in butter until browned.
2. Add cumin, smoked paprika, and cayenne pepper; stir to combine.
3. Stir in diced tomatoes, kidney beans, hot sauce, and heavy cream.
4. Bring mixture to a simmer and let cook for 20-25 minutes or until the flavors have melded together.
5. Stir in shredded cheddar cheese until melted and combined.
6. Season with salt and pepper to taste.
7. Garnish with crumbled blue cheese and fresh cilantro leaves.
Cooking Time: 30-40 minutes
Smoky Chipotle Chicken Chili
Warm up with this bold and flavorful chili recipe, perfect for a cozy night in or a crowd-pleasing gathering. Smoky chipotle peppers add a deep, smoldering heat that complements the rich flavors of chicken and beans.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tbsp olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 chipotle peppers in adobo sauce, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
Instructions:
1. Heat oil in a large pot over medium-high heat. Add chicken and cook until browned, about 5-7 minutes.
2. Add onion and garlic; cook until onion is translucent, about 3-4 minutes.
3. Stir in chipotle peppers, cumin, smoked paprika, salt, and pepper.
4. Add diced tomatoes and red kidney beans. Bring to a simmer.
5. Reduce heat to low and let chili cook for 20-25 minutes or until flavors have melded together.
Cooking Time: 20-25 minutes
Healthy Greek Yogurt Chicken Chili
This recipe is a twist on traditional chicken chili, using Greek yogurt as a creamy and protein-rich addition. The result is a hearty and satisfying dish that’s perfect for a weeknight dinner or lunch.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 1 medium onion, diced
– 2 cloves of garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– 1/4 cup Greek yogurt
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper to taste
– Optional: jalapenos or red pepper flakes for added heat
Instructions:
1. Cook the chicken, onion, garlic, and bell pepper in a large pot over medium-high heat until the chicken is cooked through.
2. Add the diced tomatoes, chicken broth, cumin, smoked paprika, salt, and pepper. Stir to combine.
3. Reduce heat to low and simmer for 20-25 minutes or until the flavors have melded together.
4. Stir in the Greek yogurt and adjust seasoning as needed.
Cooking Time: 30-40 minutes
Instant Pot Chicken Enchilada Chili
This hearty chili recipe combines tender chicken, rich enchilada sauce, and creamy beans for a flavorful and satisfying meal that’s perfect for any time of the year.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 tsp cumin
– 1 tsp chili powder
– 1/2 tsp paprika
– Salt and pepper, to taste
– 1 cup enchilada sauce
– 1/4 cup chicken broth
– 8 oz cream cheese (softened)
Instructions:
1. Press the “Saute” button on the Instant Pot and cook until the onion is translucent.
2. Add garlic, cumin, chili powder, paprika, salt, and pepper; cook for 1 minute.
3. Add chicken, diced tomatoes, beans, enchilada sauce, and chicken broth. Stir well.
4. Close the lid and set the valve to “Sealing”. Cook on High pressure for 10 minutes.
5. Quick-release the pressure, then stir in cream cheese until melted.
6. Serve hot, garnished with chopped cilantro, scallions, or crushed tortilla chips.
Cooking Time: 10 minutes (including pressure release)
Pumpkin Chicken Chili with Black Beans
A hearty, flavorful chili that combines the warmth of pumpkin with the comfort of chicken and black beans.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 medium onion, diced
– 2 cloves of garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) pumpkin puree
– 1 cup cooked black beans, drained and rinsed
– 1 tsp chili powder
– 1/2 tsp ground cumin
– Salt and pepper, to taste
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. In a large pot or Dutch oven, heat 1 tablespoon of oil over medium-high heat.
2. Add chicken and cook until browned, about 5-7 minutes. Remove from pot and set aside.
3. Add remaining oil to the pot, then sauté onion and garlic until softened, about 3-4 minutes.
4. Stir in chili powder and cumin; cook for 1 minute.
5. Add diced tomatoes, pumpkin puree, and black beans. Bring to a simmer.
6. Return chicken to the pot and season with salt and pepper.
7. Reduce heat to low and let simmer for 20-25 minutes or until chicken is cooked through.
8. Taste and adjust seasoning as needed. Garnish with cilantro, if desired.
Cooking Time: 30-40 minutes
Thai Coconut Curry Chicken Chili
Thai Coconut Curry Chicken Chili: A flavorful fusion of Thai and Latin American cuisines, this hearty chili combines the richness of coconut milk with the spices of Thailand and the comfort of chicken.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tbsp vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14 oz) diced tomatoes
– 1 cup coconut milk
– 1 tsp Thai red curry paste
– 1 tsp ground cumin
– Salt and pepper to taste
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add chicken, onion, garlic, and bell pepper; cook until chicken is browned, about 5-7 minutes.
3. Stir in curry paste, cumin, salt, and pepper; cook for 1 minute.
4. Add diced tomatoes, coconut milk, and cilantro (if using); stir to combine.
5. Bring to a simmer and cook for 20-25 minutes or until chicken is cooked through.
6. Serve hot, garnished with additional cilantro if desired.
Cooking Time: 20-25 minutes
BBQ Chicken Chili with Cornbread Topping
Get ready to cozy up with a hearty bowl of BBQ chicken chili, topped with a crispy cornbread crust that adds a satisfying crunch. This comforting recipe combines the flavors of smoky BBQ sauce, tender chicken, and creamy beans in a rich and savory broth.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 large onion, diced
– 2 cloves of garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 cup BBQ sauce
– 1 tsp chili powder
– Salt and pepper to taste
– 1 cup cornbread mix
– 1/2 cup milk
Instructions:
1. Brown chicken in a large pot over medium-high heat. Remove from pot.
2. Add onion, garlic, and bell pepper to pot; cook until tender.
3. Stir in diced tomatoes, kidney beans, BBQ sauce, chili powder, salt, and pepper. Bring to a simmer.
4. Add browned chicken back to the pot. Simmer for 20 minutes or until heated through.
5. Preheat oven to 375°F (190°C). Mix cornbread mix with milk. Drop spoonfuls onto the top of the chili.
6. Bake for 15-20 minutes, or until cornbread is golden brown.
Cooking Time: 45 minutes
Green Chile Chicken Chili
A spicy twist on traditional chili, this Green Chile Chicken Chili is perfect for those who crave a little heat and lots of flavor.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp paprika
– Salt and pepper, to taste
– 1/4 cup chicken broth
– Shredded cheese, for serving (optional)
Instructions:
1. In a large pot or Dutch oven, cook the chicken over medium-high heat until browned, about 5 minutes.
2. Add the onions, garlic, cumin, chili powder, and paprika to the pot. Cook until the vegetables are softened, about 3-4 minutes.
3. Stir in the diced tomatoes with green chilies, red kidney beans, salt, and pepper. Bring to a simmer.
4. Reduce heat to low and cook for 20-25 minutes or until the flavors have melded together and the chili has thickened slightly.
5. Serve hot, topped with shredded cheese if desired.
Cooking Time: 25-30 minutes
Keto-Friendly Chicken Chili with Avocado
This recipe combines the rich flavors of chicken chili with the creamy texture of avocado, all while staying within keto-friendly guidelines. This dish is perfect for a cozy night in or as a quick lunch option.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tbsp olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– 1/2 cup water
– 1 tsp chili powder
– Salt and pepper to taste
– 2 ripe avocados, diced
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat olive oil in a large pot over medium-high heat.
2. Add chicken and cook until browned, about 5-7 minutes. Remove from pot and set aside.
3. Add onion, garlic, and bell pepper to the pot. Cook until vegetables are tender, about 5 minutes.
4. Stir in diced tomatoes, chicken broth, water, and chili powder. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
5. Return chicken to the pot and stir to combine. Season with salt and pepper to taste.
6. Serve hot, topped with diced avocado and garnished with cilantro leaves if desired.
Cooking Time: 30-40 minutes
Sweet Potato Chicken Chili
This hearty chili combines the comfort of sweet potatoes with the savory flavor of chicken, making it a perfect meal for a chilly evening. With its rich and slightly smoky taste, this recipe is sure to become a new favorite.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 large sweet potatoes, peeled and diced
– 1 onion, diced
– 3 cloves of garlic, minced
– 1 red bell pepper, diced
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp smoked paprika
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– Salt and pepper to taste
– Optional: jalapenos, sour cream, or shredded cheese for topping
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large pot, heat the olive oil over medium-high heat. Add the onion and cook until softened, about 5 minutes.
3. Add the chicken and cook until browned, about 5-7 minutes.
4. Add the sweet potatoes, garlic, bell pepper, cumin, chili powder, and smoked paprika. Cook for an additional 2-3 minutes.
5. Stir in the diced tomatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the sweet potatoes are tender.
Cooking Time: 30-40 minutes
Mexican Street Corn Chicken Chili
Get ready to spice up your mealtime with this flavorful and filling chicken chili recipe, infused with the sweet and smoky flavors of Mexican street corn.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups cooked black beans, rinsed and drained
– 1 cup frozen corn kernels
– 1 can (14.5 oz) diced tomatoes
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
– Optional: 1/4 cup shredded Monterey Jack cheese
Instructions:
1. In a large pot or Dutch oven, cook chicken over medium-high heat until browned, about 5-7 minutes.
2. Add onion, garlic, and red bell pepper; cook until vegetables are tender, about 3-4 minutes.
3. Stir in cumin, smoked paprika, salt, and pepper.
4. Add black beans, corn kernels, and diced tomatoes; bring to a simmer.
5. Reduce heat to low and let chili cook for 20-25 minutes or until flavors have melded together.
6. Taste and adjust seasoning as needed.
7. Serve hot, topped with shredded cheese if desired.
Cooking Time: 25-30 minutes
Cheesy Jalapeño Chicken Chili
This creamy and spicy chili recipe combines the flavors of chicken, jalapeños, and cheddar cheese for a deliciously comforting meal. Perfect for a chilly evening or a gathering with friends!
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 medium jalapeños, diced
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 1 cup shredded cheddar cheese
Instructions:
1. In a large pot or Dutch oven, sauté the chicken, jalapeños, onion, and garlic in a little oil until the chicken is cooked through.
2. Add the diced tomatoes, red kidney beans, cumin, paprika, salt, and pepper. Stir well to combine.
3. Reduce heat to low and simmer for 20-25 minutes or until the flavors have melded together.
4. Stir in the shredded cheddar cheese until melted and serve hot.
Cooking Time: 25 minutes
Fire-Roasted Tomato Chicken Chili
This hearty chili recipe combines the smoky sweetness of fire-roasted tomatoes with the savory flavor of chicken, all wrapped up in a rich and comforting bowl. Perfect for a chilly evening or a quick weeknight dinner.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups fire-roasted crushed tomatoes (see note)
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can black beans, drained and rinsed
– 1 tsp chili powder
– 1 tsp ground cumin
– Salt and pepper to taste
– 2 cups chicken broth
Instructions:
1. Heat a large pot over medium-high heat. Add the chicken and cook until browned, about 5-7 minutes.
2. Add the onion, garlic, and red bell pepper. Cook until the vegetables are tender, about 5 minutes.
3. Stir in the fire-roasted tomatoes, black beans, chili powder, cumin, salt, and pepper.
4. Pour in the chicken broth and bring to a simmer.
5. Reduce heat to low and let cook for 20-25 minutes or until the flavors have melded together.
Cooking Time: 35-40 minutes
Autumn Harvest Chicken Chili with Butternut Squash
As the leaves change colors, warm up with this hearty and comforting Autumn Harvest Chicken Chili with Butternut Squash recipe. This chili is a perfect blend of flavors, textures, and aromas that captures the essence of the season.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium butternut squash, peeled and diced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. Add the chicken, onion, bell pepper, and garlic; cook until the chicken is browned and the vegetables are tender, about 5-7 minutes.
3. Add the diced squash, cumin, smoked paprika, salt, and pepper; stir to combine.
4. Pour in the canned tomatoes and kidney beans; bring to a simmer.
5. Reduce heat to low and let cook for 20-25 minutes or until the flavors have melded together and the chicken is cooked through.
Cooking Time: Approximately 30-40 minutes
Bourbon Bacon Chicken Chili
A hearty and flavorful chili that combines the richness of bourbon with the smokiness of bacon and the comfort of chicken.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 6 slices of bacon, diced
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 1 red bell pepper, diced
– 2 tbsp bourbon whiskey
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 tsp chili powder
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. In a large pot or Dutch oven, cook the bacon over medium-high heat until crispy.
2. Remove the bacon and set aside. Add the chopped onion and cook until translucent.
3. Add the minced garlic and cook for an additional minute.
4. Add the chicken, bourbon, diced tomatoes, kidney beans, chili powder, salt, and pepper. Stir to combine.
5. Bring the mixture to a simmer and let cook for 20-25 minutes or until the chicken is cooked through.
6. Taste and adjust seasoning as needed.
Cooking Time: 20-25 minutes
Lemon Garlic Chicken Chili with Quinoa
This recipe combines the flavors of bright lemon, savory garlic, and spicy chili peppers with tender chicken and nutty quinoa for a nutritious and satisfying meal. Perfect for a quick weeknight dinner or a weekend lunch.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 tsp chili powder
– 1/2 tsp ground cumin
– Salt and pepper to taste
– 1 cup quinoa, rinsed and drained
– 2 cups water or chicken broth
– Optional: jalapeños, cilantro, or Greek yogurt for garnish
Instructions:
1. Cook quinoa according to package instructions using 2 cups of water or chicken broth.
2. In a large pot, cook chicken, garlic, lemon juice, chili powder, and cumin over medium-high heat until chicken is cooked through.
3. Add diced tomatoes, beans, salt, and pepper; stir to combine.
4. Simmer for 10-15 minutes or until flavors have melded together.
5. Serve hot over quinoa with desired toppings.
Cooking Time: 30-40 minutes
Summary
Get ready to spice up your meal routine with these 18 mouth-watering chicken chili recipes! From classic comfort foods to bold and adventurous dishes, there’s something for every taste bud. Discover recipes like Slow Cooker White Chicken Chili, Spicy Southwest Chicken Chili, Creamy Buffalo Chicken Chili, and many more. Whether you’re in the mood for a hearty and comforting bowl or a flavorful twist on traditional chili, these recipes are sure to satisfy your cravings. So go ahead, get cooking, and let the spicy goodness fill your belly!
