Why You’ll Love This this Red Chicken Chili
This hearty red chicken chili brings together tender chunks of chicken with kidney beans and tomatoes in a perfectly spiced broth that’ll warm you from the inside out.
The beauty of this recipe lies in its simplicity – you’re basically building layers of flavor in one pot, starting with sautéed onions and aromatics, then letting everything simmer together until it becomes this gorgeous, thick chili that tastes like it’s been cooking all day.
Top it with sharp cheddar and a dollop of sour cream, and you’ve got yourself a bowl of comfort that’s way easier than it looks and infinitely more satisfying than anything from a can.
Ingredients List
This red chicken chili comes together with just a handful of pantry staples and fresh ingredients that you probably already have hanging around your kitchen.
- 2 teaspoons olive oil
- 3 cups chopped onions
- 1/4 cup chili powder
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons ground cumin
- 3/4 teaspoon salt
- 3 garlic cloves, minced
- 3 cups chicken stock
- 1 (16 ounce) can kidney beans, drained
- 1 (14 1/2 ounce) can whole tomatoes, undrained and chopped
- 3 cups diced cooked chicken
- 1/2 cup shredded extra-sharp low-fat cheddar cheese
- 1/2 cup low-fat sour cream
What’s nice about this ingredient list is how it leans into the healthier side of comfort food without sacrificing any of that rich, satisfying flavor we’re all craving:
- The recipe uses minimal oil and opts for low-fat dairy options, keeping calories in check while still delivering that creamy, indulgent finish.
- Kidney beans pack a serious protein and fiber punch, making this chili incredibly filling and nutritious.
- All those spices, especially cumin and chili powder, bring antioxidants to the party along with their warming, complex flavors.
- Using chicken stock instead of cream-based broths keeps things lighter while still creating that deep, savory base that makes chili so addictive.
Step by Step Directions
This hearty red chicken chili comes together in about an hour with simple sautéing and simmering techniques that build layers of flavor.
- Heat 2 teaspoons olive oil in a large pot over medium-high heat.
- Add 3 cups chopped onions and sauté for 5 minutes until softened.
- Stir in 1/4 cup chili powder, 1 1/2 teaspoons dried oregano, 1 1/2 teaspoons ground cumin, 3/4 teaspoon salt, and 3 minced garlic cloves; sauté for 30 seconds until fragrant.
- Pour in 3 cups chicken stock, 1 can drained kidney beans, and 1 can undrained chopped whole tomatoes; bring mixture to a boil.
- Reduce heat to medium-low and simmer for 30 minutes to develop flavors.
- Add 3 cups diced cooked chicken and stir to combine; simmer for an additional 15 minutes.
- Ladle chili into individual bowls and top each serving with shredded extra-sharp low-fat cheddar cheese and low-fat sour cream.
For even better heat distribution and flavor development, consider using a professional wok set which excels at high-heat cooking techniques like sautéing.
Substitutions and Variations
• Texture tweaks – Want it thicker? Mash half the beans before adding them, or let it simmer revealed for the last 10 minutes.
Too thick? A splash more chicken stock fixes that right up.
• Make it white chili – Use white beans, skip the tomatoes, add green chiles and maybe some corn for a completely different but equally delicious direction.
Additional Things to Serve With This Dish
This chili practically begs for some tasty companions to round out the meal.
- Cornbread or crusty bread rolls – Perfect for soaking up every last drop of that flavorful broth, because leaving any behind should be illegal.
- Baked sweet potato or regular potato – Split it open and ladle the chili right on top for a hearty, stick-to-your-ribs dinner.
- Tortilla chips or corn chips – For scooping, dipping, and adding that satisfying crunch we all crave.
- Simple green salad – Something fresh and crisp to balance out all that rich, warming goodness.
- Avocado slices or guacamole – The creamy coolness plays beautifully against the chili’s heat.
- Rice or quinoa – Stretch the meal further and soak up the sauce, plus it makes your bowl look fancy and restaurant-worthy.
- Jalapeño cornbread muffins – If you’re feeling ambitious and want to add a little extra kick to your bread game.
Cooking Tips & Tricks (Chef’s Notes)
Making this chili turns out better when you know a few insider secrets that can save your dinner from disaster.
- Don’t skip the sautéing step – Those 30 seconds of cooking the spices with the onions wakes them up and prevents that raw, powdery taste that screams “amateur hour.”
- Use rotisserie chicken for speed – Why spend hours roasting when the grocery store already did the work, and honestly, their version might be juicier than what I’d manage on a busy weeknight.
- Add the chicken at the end – Tossing it in too early turns your tender meat into sad, chewy rubber bits that nobody wants to encounter.
- Taste and adjust the salt – Canned beans and stock bring their own sodium party, so you might need less than you think, or maybe more if you’re like me and have a salt tooth.
- Let it rest for 10 minutes before serving – This gives all those flavors time to mingle and get acquainted, plus it prevents you from burning your tongue in your excitement.
- Make it a day ahead – Chili is basically the tortoise of the food world, slow and steady, getting better with time as everything melds together into something magical.
- Freeze individual portions – Future you’ll thank present you when you’re staring into the fridge at 6 PM with zero dinner inspiration.
Nutritional Facts
This hearty Red Chicken Chili packs plenty of protein while keeping calories in check, making it a nutritious choice for weeknight dinners.
- Calories per serving: Approximately 285-320 calories (based on 6 servings)
- Protein powerhouse: Each bowl delivers about 28-32 grams of protein from the chicken, beans, and cheese
- Fiber boost: The kidney beans contribute roughly 6-8 grams of fiber per serving
- Low in saturated fat: Using low-fat cheese and sour cream keeps saturated fat under 4 grams per serving
- Iron content: Provides about 15-20% of daily iron needs thanks to the beans and chicken
- Vitamin C: Tomatoes and chili powder add approximately 20-25% of daily vitamin C requirements
- Sodium consideration: Contains 800-1000mg sodium per serving due to canned ingredients and stock
- Carbohydrates: Moderate 18-22 grams of carbs per serving, mainly from beans and tomatoes
- Potassium rich: Delivers about 600-700mg potassium from tomatoes, beans, and chicken
- B vitamins: Good source of B6 and niacin from the chicken and spices
Fun “Did You Know?”
Beyond the impressive nutritional profile, this Red Chicken Chili connects you to centuries of culinary history.
Did you know chili powder wasn’t invented until 1892? Texan William Gebhardt created it to make chili preparation easier.
I find it fascinating that kidney beans were originally called “chili beans” because they’re perfect for this dish.
Here’s something surprising: cumin, that earthy spice in our recipe, was once used as currency in ancient Rome.
The combination of tomatoes and chili peppers creates a nutritional powerhouse – tomatoes actually enhance your body’s absorption of the beneficial compounds found in peppers.
