Weeknight Chicken Chili

Ingredients

• 30–45 mlolive oil
• 1 largeyellow onion, finely chopped
• 4 clovesgarlic, minced
• 30 mlchilli powder
• 15 mlground cumin
• 5 mldried oregano
• 2.5–3.75 mlcayenne
• 794 g (28 oz)tinned whole peeled tomatoes in their juice
• 425 g (15 oz)tinned pinto beans, rinsed and drained
• 425 g (15 oz)tinned cannellini beans, rinsed and drained
• 425 g (15 oz)tinned kidney beans, rinsed and drained
• 590 ml (2 1/2 cups)chicken stock
• to tastesea salt and freshly cracked black pepper
• about 280 g (2 cups)shredded chicken (from 2 cooked chicken breasts or a rotisserie chicken)
• about 15 g (1/3 cup)chopped fresh coriander leaves
• to tastediced avocado, sour cream, grated cheese and crushed tortilla chips, to serve

Instructions

1. 1

   Soften the onion

   Heat the olive oil in a large, heavy-based soup pot over medium heat. Add the onion and cook, stirring now and then, for about 5 minutes, until translucent and starting to brown. Add the garlic and cook for about 2 minutes, until softened and fragrant.

2. 2

   Toast the spices

   Add the chilli powder, cumin, oregano and cayenne. Stir until the onion is evenly coated and the spices smell fragrant.

3. 3

   Crush the tomatoes

   Add the tomatoes and their juice, then crush the tomatoes in the pot with a wooden spoon.

4. 4

   Add beans and stock

   Stir in all three types of beans and the chicken stock.

5. 5

   Simmer the chilli

   Reduce the heat to low and simmer uncovered for 20–30 minutes, until the mixture has thickened.

6. 6

   Add chicken and coriander

   Season to taste with salt and pepper. Stir in the chicken and fresh coriander, then take the pot off the heat. Cover and leave until the chicken is heated through.

7. 7

   Serve with toppings

   Ladle into bowls and serve with diced avocado, sour cream, grated cheese and crushed tortilla chips.

8. 8

   Freeze leftovers

   This chilli also freezes very well.

What is chicken chilli?

Chilli is a broad family of spiced stews associated with Mexican and Tex-Mex cooking, often made with meat, beans and chillies. This version is a practical, mild-to-hot take built around cooked chicken and tinned beans.

Three kinds of beans make the pot substantial, while tomatoes and stock form a savoury base. Adding the chicken near the end keeps the cooking straightforward and warms it without simmering it for the full time.

Nutrition and macros by portion

The nutrition label shows one serving as written: 520 calories, 43g protein, 55g carbs, 15g fat.

The beans and tomatoes provide most of the carbohydrates and fibre, while the chicken and beans contribute protein. Olive oil and optional cheese, sour cream and avocado add much of the fat; serve with a green salad and choose toppings to suit your appetite.

Build flavour in the pot

Onion first: Give it about 5 minutes over medium heat, stirring occasionally, so it softens and begins to brown. The garlic needs only about 2 minutes; adding it later helps prevent it scorching.

Spices next: Stir them through the softened vegetables until fragrant. Cayenne is the main source of heat, so the lower amount makes a gentler pot.

Why use three beans?

Pinto beans: Their soft, creamy texture suits a thick stew. Rinsing and draining tinned beans also removes their packing liquid.

Cannellini and kidney beans: Together they add variety in size and texture. Fold them in gently if you want to keep more of the beans whole.

Get the thickness right

Tomatoes: Crush them with the wooden spoon as they go in, leaving some pieces for texture rather than making a smooth sauce.

Simmering: Keep the pot uncovered over low heat for 20–30 minutes. It is ready when the liquid has reduced and the beans sit in a thick, spoonable mixture.

Warm the chicken gently

Shredded chicken: Use cooked chicken, then stir it in after the chilli has thickened. Taking the pot off the heat and covering it allows the chicken to warm through without prolonged cooking.

Fresh coriander: Add it with the chicken for a fresh herbal note. Season with salt and pepper at this late stage, tasting first because stock and tinned ingredients can vary in saltiness.

Choose your toppings

Creamy toppings: Avocado and sour cream bring a cool contrast to the spices. Add them to individual bowls so everyone can choose how much they want.

Crunchy toppings: Crushed tortilla chips and grated cheese add texture and savouriness. Put them on just before serving so the chips stay crisp.

Make it a meal

Serve the chilli in bowls with the toppings, or offer warm tortillas or rice alongside for a more filling meal. A crisp green salad can bring a fresh contrast to the rich, bean-filled stew.

Recipe notes & tips

• Use a heavy-based pot to help the onions cook evenly.
• Stir the spices through the vegetables before adding the tomatoes so they coat the ingredients.
• Keep the simmer gentle to reduce the chilli without breaking up the beans too much.
• Taste before adding salt, especially if your stock is already salty.
• Add the tortilla chips to each bowl at the table to keep them crunchy.

Variations

• More heat: Increase the cayenne gradually to suit your preference.
• Milder chilli: Use the lower amount of cayenne or leave it out.
• Fresh tomatoes: Use peeled tomatoes in place of the tinned tomatoes, keeping their juice if available.
• Extra vegetables: Stir chopped pepper in with the onion and cook until softened.
• Different beans: Swap one type of bean for another tinned variety, rinsed and drained.

Common mistakes to avoid

• Burning the garlic: Add it after the onion and cook only until fragrant, about 2 minutes.
• Skipping the spice stir: Coat the onion and garlic with the spices before adding the wet ingredients.
• Lifting the lid too early: Simmer uncovered so the liquid can reduce and thicken.
• Overcooking the chicken: Add it after simmering and let it warm through off the heat.
• Adding toppings to the pot: Keep avocado, sour cream, cheese and chips for serving so their textures remain distinct.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of stock or water if needed. The chilli freezes well; thaw it in the fridge and reheat thoroughly.

Frequently asked questions