Chicken chili — an easy one-pot dinner
This chicken recipe was borne out of the need for an easy, fast dinner that also packed nutrition and flavor. The kids have had ear infections and I’ve been down with terrible allergy symptoms so we needed something requiring minimal work and even less cleanup, but it also needed to be warm and satisfying. I’ve made many different chicken chili variations before, but this one is by far the easiest. You literally put everything into a Dutch oven (this one by Pioneer Woman is so cute!) or heavy lidded pan and throw it in the oven. The only other step is slicing the chicken and placing it back in the pan at the end.
We were so hungry when this came out of the oven that I didn’t manage to get a photo of the final product!
Other ways to prepare this
You can also simmer this dish on the stovetop for 30 minutes if you need to make it a little faster. I find that the flavors meld together better with the oven version, though. This can be paired with any type of cheese, cornbread, tortilla, or served on its own. You can even squeeze a lime on top for a little extra zing. You can also pre-chop the chicken if you don’t like it shredded. If you like a different type of bean, the Cannellini can be swapped out for pinto or black beans in a pinch. Kidney beans would also work well. I admit, though, there is something about the delicate white bean flavor that gives this dish that extra something.
Other chilis and stews:
Tuscan Peasant Soup with Sausage and made Gluten Free
Fast and Easy Chicken Noodle Soup
Chicken Chili
Equipment
- heavy pot
- can opener
Ingredients
- 3 medium chicken breasts
- 1 can green chili – 4 oz
- 1 can fire roasted tomatoes – 15 oz
- 1 can cannellini beans – 15 oz drained and rinsed
- 1 medium onion diced
- 2 tsp cumin
- 1.5 tsp chili powder (or more, to taste)
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp white pepper
- 2 tsp smoked pimento (paprika) I prefer the sweet kind, but you can also use the hot kind
- 1 handful favorite herbs I used spicy oregano and cilantro
Instructions
- Preheat the oven to 350. Place the chicken breasts in the pan. Pour all other ingredients on top. Stir slightly, just to mix. Cover pan and bake for one hour. Pull the pan out and take the chicken breasts out with tongs. Place them on a cutting board, and, when cool enough to handle, dice them. Put the chicken back in the pot and stir gently. Place the pot back into the oven for 5 minutes. Remove and enjoy with your favorite tortilla. I love using cassava flour tortillas, which are gluten-free and paleo.
For my classic paleo chili recipe, click here.
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About The Author
Sarah
I am a mom of two and wife to a martial arts school owner, full-time social media professional and avid cook and gardener. I love creating recipes and involving my kids in the process. The food we cook is usually dairy-free and gluten-free, and sometimes paleo, but we make exceptions (ahem, sourdough bread). The “hippie” part of this blog comes into play in the ingredients we use—I’m pretty vigilant about the health of my family and you could even call me “crunchy.” The “modern” part is that I am busy! You won’t catch me making my own nut milk or churning butter (not that there’s anything wrong with that). I’m more than happy to take the shortcuts provided by our lovely grocery stores and online shopping —especially in the midst of this global pandemic.
This recipe is soooo good. I used pinto beans and black beans, and added red pepper flakes, because I love the heat. After I cut up the chicken, I put it on top of the stove and cooked it on “simmer” while my cornbread was cooking, about 20 minutes. WONDERFUL!!
I’m glad you liked it! Thanks mom!