Easy Chicken Chilli with Beans and Peppers
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This easy chicken chilli recipe is ideal for a cozy weeknight dinner or a game day gathering. Made with chicken breast, bell peppers, kidney beans, and black beans, this spicy chicken chilli is cooked in one-pot.
You'll love my other chilli recipes, such as slow-cooker chilli con carne, chunky beef chilli, and my vegetarian five-bean chilli.
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⭐️ Why this recipe works
- Healthy and versatile: Made with lean chicken breast, fresh vegetables, this chicken chilli can be cooked on the stovetop, in a slow cooker, or even in an Instant Pot.
- Comforting and easy: Perfect for a cosy weeknight dinner or a hearty game-day meal, this recipe has simple, straightforward instructions that make this recipe beginner-friendly.
🧾 Ingredients overview
- Olive oil: Adds richness and helps sauté the vegetables.
- Chicken breast: Lean protein that becomes tender and shreddable when cooked.
- Vegetables: Bell peppers, sweetcorn, jalapeño pepper, red onion, mushrooms, and garlic add sweetness, heat, umami, and aromatic depth.
- Beans: Taco mixed beans add protein and fibre.
- Chopped tomatoes: Forms the base of the sauce.
- Spices: A blend of chilli powder, cumin, oregano, and chilli garlic spice provides warmth, smokiness, and heat.
- Chicken stock: Adds depth and thins the sauce to the desired consistency.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Chicken chilli recipe step-by-step
- Preheat the Oven
- Preheat the oven to 200ºC. Place the bell peppers, sweetcorn, and jalapeno on a baking tray.
- Drizzle with a little olive oil and salt. Roast in the oven for about 15 minutes until toasty.
- Prepare the Aromatics
- While the veggies are roasting, heat 2 tablespoons of olive oil in a large pot over medium heat. Add the red onion, mushrooms, and garlic.
- Add the spices: chili powder, cumin, oregano, and chili garlic spice. Cook until everything is soft and fragrant, about 10 minutes.
- Combine Ingredients
- Add the roasted peppers and sweetcorn to the pot.
- Stir in the chicken stock, chopped tomatoes, and taco-mixed beans. Give it all a good stir and bring to a simmer.
- Cook the Chicken
- Add the chicken breasts to the pot.
- Simmer uncovered until the chicken is cooked through, about 15 minutes.
- Shred the Chicken
- Remove the chicken breasts and place them on a chopping board.
- Using two forks, shred the chicken breasts. Return the shredded chicken to the pot and stir well.
- Adjust the Seasoning
- Taste the chilli and adjust the seasoning as needed.
- Add more salt, chilli powder, or cumin according to your preference.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Roasting Veggies: Roasting the vegetables enhances their natural sweetness and adds a slight char for extra flavor.
- Shredding Chicken: Use a stand mixer with a paddle attachment to shred the chicken quickly.
- Balancing Flavours: Taste the chilli before serving and adjust the seasoning with salt, more chili powder, or cumin to get the perfect balance.
📖 Variations and substitutions
- Protein: Use ground chicken, turkey, or even beef instead of chicken breast.
- Vegetables: Substitute or add other vegetables like zucchini, carrots, or celery.
- Spice Level: Adjust the amount of chilli powder or add extra jalapeños to increase the heat.
- Beans: Use black beans or pinto beans if you prefer.
🍯 Storing and reheating leftovers
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portion-sized containers for up to 3 months.
- Reheat: Reheat on the stovetop over medium heat until warmed through, or in the microwave.
❓Recipe FAQ's
Yes, cook on low for 6-8 hours or on high for 3-4 hours. Add the chicken breasts whole and shred before serving.
Reduce the amount of chili powder and omit the jalapeno. You can also add a bit of sugar or extra tomatoes to balance the heat.
Serve with tortilla chips, cornbread, or over rice. Top with cheese, avocado, sour cream, and fresh coriander for added flavor.
If you tried this Chicken Chilli please let me know in the comments below, and please leave a star rating while you're there!
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Easy Chicken Chilli with Beans and Peppers
Ingredients
- 2 tablespoons olive oil
- 500 g (1 pound) boneless, skinless chicken breast (put them in whole, then shred with 2 forks)
- 3 bell peppers, chopped
- 340 g (2 cups) sweetcorn (2 cobs with corn cut off, or use tinned or frozen)
- 1 jalapeno pepper, diced
- 1 red onion, diced
- 4 cloves garlic, minced
- 250 g (2 ½ cups) mushrooms, chopped
- 1 tin taco mixed beans
- 400 g (2 ½ cups) tin chopped tomatoes
- 1 teaspoon dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons chili powder, adjust to taste
- 1 teaspoon chili garlic spice
- 500 ml (2 cups) chicken stock
Toppings
- cheese, avocado, tortilla chips, coriander
Instructions
Preheat the Oven:
- Preheat the oven to 200ºC.
- Place the chopped bell peppers, sweetcorn, and diced jalapeno on a baking tray.
- Drizzle with a little olive oil and salt.
- Roast in the oven for about 15 minutes, until toasty.
Prepare the Aromatics:
- While the vegetables are roasting, heat 2 tablespoons of olive oil in a large pot over medium heat.
- Add the diced red onion, chopped mushrooms, and minced garlic.
- Add the spices: chili powder, cumin, oregano, and chili garlic spice.
- Cook until everything is soft and fragrant, about 10 minutes.
Combine Ingredients:
- Add the roasted bell peppers and sweetcorn to the pot.
- Stir in the chicken stock, chopped tomatoes, and taco mixed beans.
- Give it all a good stir and bring to a simmer.
Cook the Chicken:
- Add the chicken breasts to the pot.
- Simmer uncovered until the chicken is cooked through, about 15 minutes.
Shred the Chicken:
- Remove the chicken breasts and place them on a chopping board.
- Using two forks, shred the chicken breasts.
- Return the shredded chicken to the pot and stir well.
Adjust the Seasoning:
- Taste the chili and adjust the seasoning as needed.
- Add more salt, chili powder, or cumin according to your preference.
Notes
- Toppings: Quantities for toppings are not specified as they are personal preferences. Use more of what you like and less of what you don't. Suggested toppings include cheese, avocado, tortilla chips, and fresh coriander.
- Spice Level: Adjust the chilli powder and jalapeño to control the heat level.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
An absolute staple for me, so simple and very delicious.
Amazing recipe, this is always a winner and so easy to adapt depending on the ingredients I have. Small tweaks and it’s still amazing