Short description

I adore this one‑pot chicken chilli—it’s flavorful, comforting, and simple to prepare using everyday ingredients like chicken breast, bell peppers, beans, and spices. It’s perfect for a cozy dinner or feeding guests with minimal fuss.

Easy Chicken Chilli with Beans and Peppers

Why You’ll Love This Recipe

I love how versatile this chilli is—lean chicken, plenty of veggies, and hearty beans all simmer together for a satisfying, healthy meal. The step‑by‑step method is beginner‑friendly, and roasting the peppers brings out a smoky sweetness that transforms the dish.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Olive oil
Boneless, skinless chicken breast
Bell peppers, chopped
Sweetcorn (fresh, tinned, or frozen)
Jalapeño, diced
Red onion, diced
Garlic, minced
Mushrooms, chopped
Taco‑mixed beans (kidney and black beans)
Chopped tomatoes
Chicken stock
Dried oregano
Ground cumin
Chili powder
Chili garlic spice

Directions

Roast vegetables
I start by preheating the oven to 200 °C. I toss bell peppers, sweetcorn, and jalapeño with a little olive oil and salt, then roast them for about 15 minutes until lightly charred.
Cook aromatics and spices
While the veggies roast, I heat olive oil in a large pot over medium heat. I sauté onion, mushrooms, and garlic, then stir in chili powder, cumin, oregano, and chili garlic spice. I cook it all until fragrant, about 10 minutes.
Combine roasted vegetables and liquids
I stir the roasted veggies into the pot, followed by the chopped tomatoes, chicken stock, and taco-mixed beans. I give it all a good mix and bring it to a simmer.
Cook chicken
I nestle the chicken breasts into the simmering chilli and let them cook uncovered for around 15 minutes, until fully cooked.
Shred chicken
I remove the chicken, shred it using two forks, then stir it back into the pot.
Season to taste
I taste the chilli and adjust the seasoning, adding more salt, chili powder, or cumin if needed.

Servings and timing

This recipe makes 6 servings.

Prep time: 15 minutes
Cook time: 35 minutes (including roasting)
Total time: 50 minutes

Variations

Protein swap: I sometimes use ground turkey or beef, or skip meat and add extra beans for a vegetarian version.
Veg swap: Zucchini, carrots, or sweet potatoes work beautifully in this recipe.
Spice control: I adjust the heat by playing with the amount of chili powder or removing the jalapeño.
Beans: Pinto or cannellini beans are great alternatives if I don’t have mixed beans on hand.

storage/reheating

Refrigerator: I store leftovers in an airtight container in the fridge for up to 4 days.
Freezer: I freeze portions in containers or freezer bags for up to 3 months.
Reheating: I reheat on the stovetop over medium heat or in the microwave, adding a splash of water or stock if it’s too thick.

FAQs

Can I make this in a slow cooker?

Yes, I just add all the ingredients except the beans and cook on low for 6–8 hours or high for 3–4 hours. I add the beans in the last hour and shred the chicken before serving.

How can I make it less spicy?

I reduce or skip the chili powder and jalapeño, and if it’s still too spicy, I add a bit of sugar or extra tomatoes to mellow it out.

What should I serve with this chilli?

I usually serve it with rice, tortilla chips, or cornbread. I also love adding toppings like sour cream, shredded cheese, avocado, or fresh herbs.

Can I use fresh tomatoes instead of canned?

Absolutely. I chop them finely and cook a bit longer, sometimes adding extra stock to make sure the consistency is right.

How do I thicken the chilli if it’s too watery?

I simmer it uncovered to reduce the liquid, mash some of the beans to thicken naturally, or use a bit of cornstarch mixed with water.

Conclusion

This Easy Chicken Chilli is one of my favorite comfort meals. It’s full of flavor, packed with nutrients, and endlessly adaptable. Whether I make it for a quiet night or a big group, it always hits the spot. I hope it becomes a staple in your kitchen too!

Easy Chicken Chilli with Beans and Peppers

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Author: Chef Sara
Total Time: 50 minutes
Yield: 6 servings
Diet: Low Fat

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Description

A flavorful, comforting one-pot chicken chilli made with lean chicken breast, beans, bell peppers, and spices. Simple to prepare and perfect for cozy dinners or feeding a crowd.

Ingredients

2 tbsp olive oil

2 boneless, skinless chicken breasts

2 bell peppers, chopped

1 cup sweetcorn (fresh, tinned, or frozen)

1 jalapeño, diced

1 red onion, diced

3 cloves garlic, minced

1 cup mushrooms, chopped

1 can (400g) taco‑mixed beans (kidney and black beans)

1 can (400g) chopped tomatoes

1 cup chicken stock

1 tsp dried oregano

1 tsp ground cumin

1 tsp chili powder

1/2 tsp chili garlic spice

Salt to taste

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Instructions

Preheat oven to 200 °C. Toss bell peppers, sweetcorn, and jalapeño with olive oil and salt. Roast for 15 minutes until lightly charred.
Heat olive oil in a large pot over medium heat. Sauté onion, mushrooms, and garlic for a few minutes.
Add chili powder, cumin, oregano, and chili garlic spice. Cook until fragrant, about 10 minutes.
Stir in the roasted vegetables, chopped tomatoes, chicken stock, and taco-mixed beans. Bring to a simmer.
Place chicken breasts into the pot and cook uncovered for 15 minutes or until fully cooked.
Remove chicken, shred with two forks, and return to the pot.
Season to taste with salt, chili powder, or cumin as desired.