This Red Chicken Chili is rich, hearty, and full of flavor without requiring anything complicated or hard to find. Everything simmers together on the stovetop, building a deep, comforting chili with tender chicken, beans, and just the right amount of spice. The finished chili is satisfying, cozy, and easy to enjoy any time you want a solid bowl of chili.
Why You Need To Make This Chicken Red Chili
- Fast but filling: This chili comes together quickly on the stovetop, so dinner gets on the table without dragging out all night. It is hearty enough that no one is asking what else there is to eat.
- Uses what you already have: Canned beans, tomatoes, frozen corn, and basic spices mean fewer last-minute store runs. It is a great way to turn leftover chicken into a full meal instead of letting it sit in the fridge.
- Simple flavors everyone enjoys: The spice level is balanced and not overpowering, which makes it family-friendly while still tasting like real chili. No separate meals or picky-eater negotiations required.
I love easy stovetop chilis like my White Chicken Chili and Pumpkin Turkey Chili, and this chicken red chili is one I make often. I cook it at least once or twice a month, even during the summer, because it is a simple way to use up leftover Costco rotisserie chicken and turn it into a warm, filling meal that does not feel like leftovers.
Ingredients and Substitutions
- Avocado oil – Olive oil or vegetable oil can be used if needed.
- Yellow onion – White onion works well here. No other substitutions recommended.
- Red bell pepper – Any color bell pepper can be used.
- Garlic – Fresh garlic is best, but jarred minced garlic can be used in a pinch.
- Cooked chicken – Rotisserie chicken, leftover roasted chicken, or cooked chicken thighs all work. No substitutions.
- Tomato sauce – Crushed tomatoes can be blended smooth and used instead.
- Black beans – Pinto beans or kidney beans are good swaps.
- Diced tomatoes – Fire-roasted diced tomatoes add extra depth if you like a slightly smoky flavor.
- Diced green chiles – Diced fresh jalapenos can be used in place.
- Frozen sweet corn – Canned corn can be used and should be drained first.
- Chicken broth – Vegetable broth works if that is what you have.
- Chili powder – Use a mild or regular chili powder blend. No substitutions.
- Cumin powder – Ground cumin is required for the chili flavor. No substitutions.
- Dried oregano – Mexican oregano works well, but regular dried oregano is fine.
- Salt and pepper – Adjust to taste. No substitutions.
Mandy’s Top Tip
If you like a little extra heat, add cayenne pepper to the chili. I usually stir in about a 1/4 teaspoon, which gives it a nice kick without overpowering the other flavors.
Tips for Success
Build flavor first – Sauté the onion and bell pepper until thoroughly softened before adding anything else. This creates a strong base and keeps the chili from tasting flat.
Use well-seasoned chicken – Cooked chicken with good seasoning makes a big difference. Rotisserie chicken works especially well because it already adds depth and salt.
Adjust the consistency – If you like a thicker chili, start with slightly less broth and add more as needed. For a thinner chili, stir in extra broth a little at a time until it reaches the texture you like.
How to Make the Stovetop Chicken Chili
This recipe starts by sautéing the onion and bell pepper until soft, then adding garlic and spices to build flavor. The chicken, beans, tomatoes, corn, and broth are stirred in and simmered until everything is hot and well combined. After a short simmer, the chili thickens slightly and is ready to serve.
Sauté the vegetables.
Mix well.
Add the other ingredients.
Simmer.
Want to be the first to know when more easy stovetop dinner recipes are published? Sign-up for our email list below!
More Quick Dinners with Rotisserie Chicken
Easy recipes that help you turn leftover rotisserie chicken into simple, filling meals.
Did you try this easy chicken chili with rotisserie chicken? Let me know how it turned out by leaving a comment and ⭐ rating below!
Chicken Red Chili Recipe
Ingredients
- 1 tablespoon avocado oil
- 1 medium yellow onion diced
- 1 red bell pepper diced
- 4 cloves garlic minced
- 3 cups cooked chicken diced or shredded
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can black beans, drained
- 1 (14.5-ounce) can diced tomatoes
- 1 (4-ounce) can diced green chiles
- 1 1/2 cups frozen sweet corn kernels
- 1 cup chicken broth
- 1 tablespoon chili powder
- 2 teaspoons cumin powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Heat the avocado oil in a large pot over medium heat. Add the diced onion and red bell pepper and cook until softened.
- Stir in the garlic and cook for about 30 seconds until fragrant.
- Add the cooked chicken, tomato sauce, black beans, diced tomatoes, green chiles, corn, chicken broth, chili powder, cumin, oregano, salt, and black pepper. Stir well.
- Bring the chili to a gentle simmer.
- Reduce the heat and let it simmer uncovered for 15 to 20 minutes, stirring occasionally, until slightly thickened.
- Taste and adjust seasoning as needed before serving.
Notes
- Refrigerate: Store leftover chicken red chili in an airtight container in the refrigerator for up to 4 days.
- Freeze: Let the chili cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months.
- Reheat: Reheat gently on the stovetop over medium-low heat or in the microwave, stirring occasionally. Add a splash of broth if needed to loosen it up.
- The spice level can be adjusted by adding ¼-1 teaspoon of cayenne pepper.
Nutriton
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.