I’ve just now made it home from a few weeks of traveling for Over Easy and lemme tell you what’s in the refrigerator: sriracha that needs to be shaken, chicken stock paste (it’s supposed to be a paste so that’s cool), an empty ceramic egg holder, and a 6-few corn tortillas that must have the durability of cockroaches because they look perfectly fine (for lack of a better comparison). This does not a promising dinner make. Let’s see if we can figure out an easy chili recipe somewhere in this fridge and pantry.
Luckily in my freezer are a few ramekins of a Shepard’s Pie I don’t remember making and I’ll happily de-frost those in the oven, douse them in sriracha and with each bite be glad I didn’t go to the grocery store tonight and tonight only.
I hope your refrigerator and pantry are better stocked than my post-travel single-household food situation. I hope for you, several cans of beans + chicken + chili + at least some cheese if not sour cream and avocado.
Here is this week’s nighttime meal, and if you care about your future self, you’ll tuck a serving away in the freezer for possible homecomings like mine.
Onward and chili-forward.
This easy chili recipe comes from one of the sweetest cookbooks in my collection: The Yellow Table by Anna Watson Carl. I love this book because it’s filled with food we actually cook and eat. It’s feasible and inspiring and that’s really saying something.
I took Anna’s recipe for Turkey Chili (totally a great thing to make with leftover Thanksgiving turkey) and transformed it into a weeknight chili made with pantry staples (if you’re meal-prepared like that) or ingredients that you can easily hustle with a visit to a few aisles at the grocery store.
Keep it easy. For the chicken, you might consider buying two cooked chicken breasts from the hot deli at the grocery, you might consider buying a rotisserie chicken (and boiling down the bones for stock), or you might just want to easy-poach your own chicken using this tried and true technique. However you get there… just keep it as easy as you’d like.
Start with the onions in a soup pan with oil and heat.
One of my very favorite places to start.
Think about spices for this easy chili recipe and don’t be shy.
Chili powder, ground cumin, cayenne, dried oregano. Something else tickle you? Add it… I bet you have good instincts.
Cooked onions, garlic, and spiced to stir.
Adding the spices to the onions and garlic (and all their juices and oil) help to release all the good oils from the spice. It’s more fragrant and potent then adding the spices to the soup / chili liquid.
Speaking of liquid:
- canned tomatoes in their juices
- beans beans beans (three canned kinds that you fancy)
- and chicken stock!
Let this easy chili recipe simmer away for just about 30 minutes or so to thicken through.
Chicken and cilantro. Get it in there to simmer and heat.
And that’s dinner!
That’s especially special dinner you add diced ripe tomato, grated cheese, jalapenos, a dollop of sour cream and maybe some crushed tortilla chips.
Good life living!
My other favorite easy dinner recipe? Skillet Lasagna.
Photos by Jon Melendez.
PrintWeeknight Chicken Chili
- Prep Time: 30
- Cook Time: 30
- Total Time: 1 hour
Ingredients
- 2 to 3 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1/2 to 3/4 teaspoon cayenne
- 1 28-ounce can whole peeled tomatoes in their juice
- 1 15-ounce can pinto beans, rinsed and drained
- 1 15-ounce can cannellini beans, rinsed and drained
- 1 15-ounce can kidney beans, rinsed and drained
- 2 1/2 cups chicken broth
- sea salt and fresh cracked black pepper
- 2 cups shredded chicken (from 2 cooked chicken breasts or a rotisserie chicken)
- 1/3 cup chopped fresh cilantro leaves
- diced avocado, sour cream, shredded cheese, and crushed tortilla chips for serving
Instructions
- In a large, heavy-bottom soup pot, heat the olive oil over medium heat. Add the onions and saute, stirring occasionally, until translucent and beginning to brown, about 5 minutes. Add the garlic and saute until fragrant and softened, about 2 minutes.
- Add the spices and stir until evenly coated and fragrant.
- Add the tomatoes and their juices, crushing the tomatoes with a wooden spoon.
- Add all of the beans, along with chicken broth.
- Turn heat to low and simmer, uncovered, for 20 to 30 minutes until the mixture is thickened.
- Season to taste with salt and pepper. Add chicken and fresh cilantro. Remove from heat. Cover and allow the chicken to heat through.
- Serve in bowls with diced avocado, sour cream, cheese, and crushed tortilla chips.
- This recipe also freezes very well!
Nutrition
- Serving Size: 4
Brandi Kirksey
I just made this. I simmered it for closer to an hour, but it’s totally delicious, and my new go-to. Also, after you open the cans and chop the onion, you can cook it one-handed while you hold the baby. Gold, pure gold.
joythebaker
There is a lot to be said for that. Right on!
Jacqui
I’ve been looking for a go-to chicken chili recipe and this was so good! will definitely be making it again.
tlc
I made this tonight! Flavors were great (especially cilantro) and I added tomato paste at the beginning. It didn’t thicken up quite enough for me, even after about 35 minutes of simmering. Next time I’ll maybe add less chicken broth. Boyfriend loved it though!
valeria rodriguez
I made this last night. I’ve actually never liked chili, but I love chicken and cheese and beans and avocado and I’m trying to learn to like new things so here I am. It is SO GOOD. I had two bowls with no trace of shame because this chili is #lit. I also loved that it was easy to make. Thank you for the recipe!
Jessica Nuttall
I made this meal last week and it was incredible! I absolutely love chili, and this was a fast and delicious option for a weeknight. I froze plenty of leftovers for quick meals as needed, but I’ve had a hard time convincing myself to eat anything other than this chili! I made a couple of substitutions, as I like to cook with what I have on hand–I used canned chicken breast, and did not have chili powder or cumin, so I kind of made my own blend of spices. I also used 2 cans of Great Northern Beans and 1 can of black beans. This has been delicious topped with plain Greek yogurt, cheese, and tortilla chips. Thanks for the great recipe!
Ariana
Can this be made vegetarian? By using vegetable stock and replacing the chicken with more beans? Or will that mess up the proportions?
joythebaker
I’d say absolutely go for it!
rfrenkil
Sounds so good, Joy! Wondering if you have a suggestion for those of us who are vegetarian? Would you just omit the chicken or recommend replacing it with something else to make it as filling as it is chicken-full. Thanks!!
Bernadette Smith
Just happened to have these ingredients and made it for dinner last night. HUGE hit! We went vegetarian and skipped the chicken, but never missed it. The spices and all those beans? Delicious. Thanks Joy!
joythebaker
Sounds fantastic!
schlachtplatte
“Think about spices and don’t be shy. Chili powder, ground cumin, cayenne, dried oregano. Something else tickle you? Add it… I bet you have good instincts.” <– this is why I've liked your blog for more than 7 years! You have faith in your readers and always encourage them rather than pretending to know it all/know it better! Will you come to Europe (esp. Germany) on a book tour?
Phaedra
I was just thinking the same exact thing as I read this! ‘I bet you have good instincts’ perfect!
Meghan
agreed! your faith in us is noted and reciprocated.
Cy
Yum! Thank goodness for the freezer! Home sick and trying not order take out. I regularly keep my freezer stocked for emergencies. I’m going to make this, just in case. Coming home, hungry and again, don’t feel like cooking and trying not to order take out ( so expensive) also qualifies as an emergency. Cheese and crackers just don’t do it sometimes.
Benny
Mmmmm… I just want to wrap up with a bowl of this and a side of cornbread. Thanks Joy!
kari
I’m definitely going to try your recipe. I love making chili from scratch, but haven’t tried using a chicken stock. It sounds fabulous. In the past I’ve used the liquid from the cans and added additional water. By using chicken stock, it is sure to be fantastic. The best part, I think I have all of the ingredients at home!!
Kari
Ashlyn @ The Pedantic Foodie
I never make chili in the warmer months but I do not know why because it can totally pass as a spring/summer meal, especially with all those fresh toppings! I love the simplicity of this recipe! :)
gringalicioustori
This is definitely going to help save me on those mid-week slump days! Thank you Joy!
francetaste
I love chili (in spite of the latest SNL skit). This sounds so good. Sometimes I add corn and leave out the meat. Corn + beans = complete protein.