20 Spicy Chicken Chili Recipes Delicious

Ready to turn up the heat in your kitchen? Our roundup of 20 Spicy Chicken Chili Recipes is here to spice up your mealtime with bold flavors and comforting warmth. Perfect for chilly evenings or when you’re craving something with a kick, these recipes promise deliciousness in every bite. Dive in and discover your next favorite dish that’s sure to please any crowd!

Spicy White Chicken Chili

Let’s dive into making a comforting bowl of Spicy White Chicken Chili that’s perfect for any day. You’ll love how easy it is to whip up, and the kick of spice is just right.

Ingredients

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken breasts, diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp oregano
• 1/4 tsp cayenne pepper
• 4 cups chicken broth
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 can (4 oz) diced green chiles
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Add 1 lb diced chicken breasts and cook until no longer pink, about 5 minutes.
3. Stir in 1 diced onion and 2 minced garlic cloves, cooking until soft, about 3 minutes.
4. Mix in 1 tsp cumin, 1 tsp chili powder, 1/2 tsp oregano, and 1/4 tsp cayenne pepper, cooking for 1 minute to toast the spices.
5. Pour in 4 cups chicken broth, 2 cans white beans, and 1 can diced green chiles. Bring to a boil.
6. Reduce heat to low and simmer for 20 minutes, stirring occasionally.
7. Remove from heat and stir in 1/2 cup sour cream until fully incorporated.
8. Garnish with 1/4 cup chopped cilantro before serving.

Zesty and creamy, this chili has a perfect balance of heat and richness. Serve it with a side of cornbread or over rice for a hearty meal.

Creamy Chicken Chili Verde

Feeling like you need a cozy yet zesty dish to spice up your weeknight dinners? This Creamy Chicken Chili Verde is your go-to, blending tender chicken with a rich, tangy verde sauce that’s surprisingly easy to whip up.

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 cup diced onions
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 cup heavy cream
• 1 can (16 oz) green enchilada sauce
• 1 can (4 oz) diced green chilies
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chopped cilantro
• 1 cup shredded Monterey Jack cheese

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onions and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add chicken breasts to the pot, browning each side for about 3 minutes.
5. Pour in chicken broth, heavy cream, green enchilada sauce, and diced green chilies, stirring to combine.
6. Season with ground cumin, salt, and black pepper, then bring the mixture to a simmer.
7. Reduce heat to low, cover, and let cook for 20 minutes, or until chicken is fully cooked.
8. Remove chicken from the pot, shred it using two forks, then return it to the pot.
9. Stir in chopped cilantro and shredded Monterey Jack cheese until the cheese is melted and evenly distributed.
10. Serve hot, garnished with additional cilantro or cheese if desired.

Delightfully creamy with a kick, this chili verde pairs perfectly with warm tortillas or over a bed of rice. The shredded chicken soaks up all the flavors, making every bite a comforting yet vibrant experience.

Slow Cooker Chicken Chili

Even on the busiest days, you deserve a meal that’s both hearty and hassle-free. This slow cooker chicken chili is your ticket to a flavorful dinner with minimal effort.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can corn, drained
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (4 oz) can diced green chiles
• 1 cup chicken broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Place the chicken breasts at the bottom of your slow cooker.
2. Add the black beans, kidney beans, corn, diced tomatoes, green chiles, and chicken broth over the chicken.
3. Sprinkle the chili powder, cumin, garlic powder, salt, and black pepper evenly over the top.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shreds.
5. Remove the chicken from the slow cooker and shred it using two forks.
6. Return the shredded chicken to the slow cooker and stir to combine with the other ingredients.
7. Cover and cook on high for an additional 15 minutes to allow the flavors to meld.

Here’s the deal: this chili is thick, slightly spicy, and packed with protein. Serve it over rice, with a dollop of sour cream, or alongside some crusty bread for dipping.

Healthy Quinoa Chicken Chili

Mmm, you’re going to love this Healthy Quinoa Chicken Chili. It’s packed with protein, easy to make, and perfect for those cozy nights in.

Ingredients

• 1 tbsp olive oil
• 1 lb chicken breast, diced
• 1 cup quinoa, rinsed
• 2 cups chicken broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup corn
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced chicken breast and cook until no longer pink, about 5-7 minutes.
3. Stir in quinoa, chicken broth, black beans, diced tomatoes, corn, chili powder, cumin, garlic powder, and onion powder.
4. Bring to a boil, then reduce heat to low and simmer for 20 minutes, or until quinoa is cooked.
5. Season with salt to taste before serving.

Keep in mind, this chili thickens as it cools, so add a splash of broth if you prefer it thinner. The quinoa adds a nice chewiness, while the spices give it a warm, comforting flavor. Try topping it with avocado or a dollop of Greek yogurt for an extra creamy touch.

Smoky Chipotle Chicken Chili

Craving something hearty with a kick? This smoky chipotle chicken chili is your go-to for a cozy night in. It’s packed with flavor, easy to make, and sure to impress.

Ingredients

• 1 tbsp olive oil
• 1 lb chicken breast, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp chipotle powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 can (15 oz) black beans, drained
• 1 can (15 oz) diced tomatoes
• 2 cups chicken broth
• 1/2 cup sour cream
• 1/4 cup cilantro, chopped

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced chicken and cook until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
3. Add onion and garlic, sauté until soft, about 3 minutes.
4. Stir in chipotle powder, cumin, and smoked paprika, cooking for 1 minute to toast the spices.
5. Pour in black beans, diced tomatoes, and chicken broth. Bring to a boil.
6. Reduce heat to low and simmer for 20 minutes, stirring occasionally. Tip: The longer it simmers, the deeper the flavors.
7. Remove from heat and stir in sour cream until fully incorporated. Tip: For extra creaminess, add more sour cream to taste.
8. Garnish with chopped cilantro before serving.

Kick back and enjoy the rich, smoky flavors of this chili. Serve it with a side of cornbread or over rice for a complete meal. The creamy texture and spicy kick make it a crowd-pleaser every time.

Buffalo Chicken Chili

Did you know that your favorite game-day wings can transform into a cozy, hearty chili? This Buffalo Chicken Chili packs all that spicy, tangy flavor into a bowl that’s perfect for chilly nights or football Sundays.

Ingredients

• 1 tbsp olive oil
• 1 lb ground chicken
• 1 cup diced onions
• 1 cup diced celery
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 cup buffalo sauce
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) white beans, drained
• 1/2 cup shredded carrots
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup crumbled blue cheese
• 1/4 cup chopped green onions

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Add 1 lb ground chicken, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
3. Stir in 1 cup diced onions, 1 cup diced celery, and 2 cloves minced garlic. Cook until vegetables soften, about 3 minutes.
4. Pour in 1 cup chicken broth and 1 cup buffalo sauce, scraping the bottom of the pot to loosen any browned bits.
5. Add 1 can diced tomatoes, 1 can white beans, and 1/2 cup shredded carrots. Stir to combine.
6. Season with 1/2 tsp salt and 1/2 tsp black pepper. Bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes, stirring occasionally.
7. Tip: For a thicker chili, uncover and simmer for an additional 5 minutes.
8. Tip: Adjust the heat by adding more or less buffalo sauce to your liking.
9. Tip: For extra flavor, let the chili sit for 10 minutes off the heat before serving.
10. Serve hot, topped with 1/2 cup crumbled blue cheese and 1/4 cup chopped green onions.

Expect a creamy texture with a kick from the buffalo sauce, balanced by the cool blue cheese. Try serving it with a side of crusty bread for dipping into the rich, spicy broth.

Pumpkin Chicken Chili

You’re going to love this twist on classic chili that brings together the cozy flavors of pumpkin and tender chicken. It’s the perfect bowl to warm you up on a chilly evening, and guess what? It’s as easy to make as it is delicious.

Ingredients

• 1 tbsp olive oil
• 1 lb chicken breast, diced
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) pumpkin puree
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups chicken broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Add 1 lb diced chicken breast to the pot. Cook until no longer pink, about 5-7 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
3. Stir in 1 cup chopped onion and 2 cloves minced garlic. Cook until the onion is translucent, about 3 minutes.
4. Add 1 can pumpkin puree, 1 can diced tomatoes, 1 can black beans, and 2 cups chicken broth to the pot. Stir to combine.
5. Season with 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer.
6. Reduce heat to low. Cover and let simmer for 20 minutes, stirring occasionally. Tip: Simmering helps the flavors meld together beautifully.
7. After 20 minutes, check the consistency. If it’s too thick, add a little more chicken broth. Tip: The chili should be thick but still pourable.
8. Serve hot. This chili has a rich, velvety texture with a hint of sweetness from the pumpkin. Try topping it with avocado slices or a dollop of sour cream for extra creaminess.

Kick back and enjoy this hearty, flavorful dish that’s sure to become a fall favorite. The pumpkin adds a unique depth that pairs wonderfully with the spices, making every spoonful a delight.

Black Bean and Chicken Chili

Mmm, there’s nothing like a hearty bowl of chili to warm you up, and this black bean and chicken version is a game-changer. It’s packed with flavor, easy to make, and perfect for those busy weeknights when you need something satisfying without the fuss.

Ingredients

• 1 tbsp olive oil
• 1 lb chicken breast, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup chicken broth
• 1/2 cup corn (fresh or frozen)
• 1/4 cup cilantro, chopped

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced chicken and cook until no longer pink, about 5-7 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
3. Add onion and garlic, sautéing until soft, about 3 minutes.
4. Stir in chili powder, cumin, salt, and black pepper, cooking for 1 minute to toast the spices.
5. Add black beans, diced tomatoes, chicken broth, and corn. Bring to a simmer.
6. Reduce heat to low and let simmer for 20 minutes, stirring occasionally. Tip: The longer it simmers, the more the flavors meld together.
7. Remove from heat and stir in cilantro. Tip: Fresh cilantro adds a bright, fresh flavor right at the end.

You’ll love the creamy texture of the beans against the tender chicken, with just the right kick from the spices. Try topping it with avocado slices or a dollop of sour cream for an extra treat.

Sweet Potato Chicken Chili

Alright, let’s dive into making this cozy Sweet Potato Chicken Chili that’s perfect for any day of the week. You’ll love how the sweet potatoes add a natural sweetness that balances the spices beautifully.

Ingredients

• 1 tbsp olive oil
• 1 lb chicken breast, diced
• 1 large sweet potato, peeled and cubed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken broth
• Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced chicken breast and cook until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
3. Add sweet potato, onion, and garlic to the pot. Cook for 3 minutes, stirring occasionally.
4. Stir in chili powder, cumin, smoked paprika, and cayenne pepper. Cook for 1 minute to toast the spices. Tip: Toasting spices releases their flavors.
5. Add black beans, diced tomatoes, and chicken broth. Bring to a boil.
6. Reduce heat to low and simmer for 20 minutes, or until sweet potatoes are tender. Tip: Stir occasionally to prevent sticking.
7. Season with salt to taste before serving.

Perfect for those chilly evenings, this chili has a hearty texture with a slight kick from the cayenne. Serve it with a dollop of sour cream or over a bed of rice for an extra comforting meal.

Cornbread Topped Chicken Chili

Brace yourself for a cozy, comforting bowl that’s perfect for those chilly evenings. You’re going to love how the sweet cornbread pairs with the spicy chicken chili underneath.

Ingredients

• 1 lb ground chicken
• 1 tbsp olive oil
• 1 cup diced onions
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• 1 can (15 oz) black beans, drained
• 1 can (15 oz) diced tomatoes
• 1 cup corn kernels
• 1 cup chicken broth
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1 egg
• 1/4 cup melted butter

Instructions

1. Preheat your oven to 375°F.
2. Heat olive oil in a large skillet over medium heat. Add onions and garlic, cooking until soft, about 5 minutes.
3. Add ground chicken, breaking it apart with a spoon, and cook until no longer pink, about 7 minutes.
4. Stir in chili powder and cumin, cooking for 1 minute to toast the spices.
5. Add black beans, diced tomatoes, corn, and chicken broth. Simmer for 10 minutes, stirring occasionally.
6. While the chili simmers, whisk together cornmeal, flour, sugar, baking powder, and salt in a bowl.
7. In another bowl, mix milk, egg, and melted butter. Combine wet and dry ingredients until just mixed.
8. Pour the chili into a 9×13 inch baking dish. Spoon the cornbread batter over the top, spreading evenly.
9. Bake for 20-25 minutes, or until the cornbread is golden and a toothpick inserted comes out clean.
10. Let it cool for 5 minutes before serving.

You’ll love the contrast between the fluffy, slightly sweet cornbread and the hearty, spicy chili beneath. Try serving it with a dollop of sour cream or a sprinkle of fresh cilantro for an extra touch.

Three Bean Chicken Chili

Kick off your cooking adventure with this hearty Three Bean Chicken Chili that’s perfect for any day of the week. You’ll love how easy it is to throw together, and the flavors? Absolutely unbeatable.

Ingredients

• 1 tbsp olive oil
• 1 lb chicken breast, diced
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 1 cup bell pepper, diced
• 1 can (15 oz) black beans, drained
• 1 can (15 oz) kidney beans, drained
• 1 can (15 oz) pinto beans, drained
• 2 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 2 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Add 1 lb diced chicken breast to the pot. Cook until no longer pink, about 5-7 minutes.
3. Stir in 1 cup chopped onion, 2 cloves minced garlic, and 1 cup diced bell pepper. Cook for 3-4 minutes until vegetables soften.
4. Tip: For deeper flavor, let the vegetables caramelize slightly before moving to the next step.
5. Add 1 can each of drained black beans, kidney beans, and pinto beans to the pot.
6. Pour in 2 cups chicken broth and 1 can diced tomatoes. Stir well.
7. Season with 2 tbsp chili powder, 1 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Mix thoroughly.
8. Tip: If you like a thicker chili, let it simmer uncovered for an extra 10 minutes.
9. Bring the chili to a boil, then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally.
10. Tip: Taste and adjust seasoning if necessary, but remember the flavors will meld more as it cooks.
11. After simmering, remove from heat and let stand for 5 minutes before serving.

Ultimate comfort in a bowl, this chili boasts a rich texture and a smoky, slightly spicy flavor profile. Serve it with a dollop of sour cream or over a bed of rice for an extra satisfying meal.

Chicken Chili with Avocado Cream

Let’s dive into a cozy bowl of chicken chili that’s sure to warm you up from the inside out. Perfect for those chilly evenings when you crave something hearty yet easy to whip up.

Ingredients

• 1 tbsp olive oil
• 1 lb chicken breast, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• 1 can (15 oz) black beans, drained
• 1 can (15 oz) diced tomatoes
• 2 cups chicken broth
• 1 avocado
• 1/2 cup sour cream
• 1 lime, juiced
• Salt to taste

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 lb diced chicken breast, cooking until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
3. Stir in 1 chopped onion and 2 minced garlic cloves, sautéing until soft, about 3 minutes.
4. Mix in 1 tbsp chili powder and 1 tsp cumin, toasting the spices for 30 seconds to unlock their flavors.
5. Pour in 1 can drained black beans, 1 can diced tomatoes, and 2 cups chicken broth. Bring to a boil.
6. Reduce heat to low, simmering uncovered for 20 minutes to thicken. Tip: Stir occasionally to prevent sticking.
7. While the chili simmers, mash 1 avocado with 1/2 cup sour cream and juice of 1 lime in a bowl for the avocado cream. Tip: Add a pinch of salt to enhance the cream’s flavor.
8. Season the chili with salt to taste before serving.

Kick back and enjoy the creamy avocado topping against the spicy, tender chicken. Serve it with a side of crusty bread for dipping or over a bed of rice for extra heartiness.

Chocolate Chicken Chili

Okay, so you’re craving something different tonight, right? Chocolate chicken chili is your answer—a quirky twist on classic chili that’s surprisingly delicious.

Ingredients

• 1 tbsp olive oil
• 1 lb chicken breast, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1/4 tsp cayenne pepper
• 1 can (15 oz) black beans, drained
• 1 can (15 oz) diced tomatoes
• 2 cups chicken broth
• 1 oz dark chocolate, chopped
• Salt to taste

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Add 1 lb diced chicken breast, cooking until no longer pink, about 5 minutes.
3. Stir in 1 chopped onion and 2 minced garlic cloves, cooking until soft, about 3 minutes.
4. Mix in 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp cinnamon, and 1/4 tsp cayenne pepper, stirring for 1 minute to toast the spices.
5. Pour in 1 can drained black beans, 1 can diced tomatoes, and 2 cups chicken broth, bringing to a boil.
6. Reduce heat to low, simmering uncovered for 20 minutes to thicken.
7. Stir in 1 oz chopped dark chocolate until melted, then season with salt to taste.

Great for chilly nights, this chili boasts a rich, deep flavor with a hint of sweetness from the chocolate. Serve it with a dollop of sour cream or over rice for an extra comforting meal.

Peanut Butter Chicken Chili

You’re in for a treat with this Peanut Butter Chicken Chili—it’s a cozy, flavorful twist on classic chili that’ll have you coming back for seconds. Perfect for those nights when you crave something hearty but a little different.

Ingredients

• 1 tbsp olive oil
• 1 lb chicken breast, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 2 cups chicken broth
• 1/2 cup creamy peanut butter
• 2 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced chicken and cook until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Stir in onion, garlic, and red bell pepper. Cook until vegetables soften, about 3 minutes.
4. Add black beans, diced tomatoes, chicken broth, peanut butter, chili powder, cumin, salt, and black pepper. Stir well to combine.
5. Bring the mixture to a boil, then reduce heat to low. Simmer for 20 minutes, stirring occasionally. Tip: If the chili thickens too much, add a little more broth to reach your desired consistency.
6. Taste and adjust seasoning if necessary. Tip: A splash of lime juice can brighten up the flavors beautifully.

Brimming with creamy peanut butter richness and a hint of spice, this chili is a delightful departure from the ordinary. Serve it with a dollop of sour cream and a sprinkle of chopped cilantro for an extra layer of flavor.

BBQ Chicken Chili

Dig into a bowl of this BBQ Chicken Chili and you’ll wonder how something so easy tastes so good. It’s the perfect blend of smoky, sweet, and spicy, with tender chicken in every bite.

Ingredients

• 1 tbsp olive oil
• 1 lb chicken breast, diced
• 1 cup onion, diced
• 2 cloves garlic, minced
• 1 cup BBQ sauce
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken broth
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced chicken and cook until no longer pink, about 5 minutes.
3. Tip: Don’t overcrowd the pot to ensure the chicken browns nicely.
4. Add onion and garlic, sauté until soft, about 3 minutes.
5. Stir in BBQ sauce, black beans, kidney beans, diced tomatoes, chicken broth, chili powder, cumin, and smoked paprika.
6. Tip: For a deeper flavor, let the BBQ sauce caramelize slightly before adding other ingredients.
7. Bring to a boil, then reduce heat to low and simmer for 25 minutes, stirring occasionally.
8. Tip: If the chili thickens too much, add a little more chicken broth to reach your desired consistency.
9. Serve hot.

Zesty and hearty, this chili has a rich texture that’s both comforting and satisfying. Try topping it with shredded cheese and a dollop of sour cream for an extra indulgent twist.

Jalapeno Popper Chicken Chili

Mmm, imagine combining the creamy, spicy kick of jalapeno poppers with the heartiness of chicken chili. That’s exactly what you get with this dish—a comforting bowl that’s packed with flavor and just the right amount of heat.

Ingredients

• 1 tbsp olive oil
• 1 lb ground chicken
• 1 cup diced onions
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) white beans, drained
• 4 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• 2 jalapenos, seeded and diced
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat olive oil in a large pot over medium heat. Tip: Ensure the pot is large enough to hold all ingredients comfortably.
2. Add ground chicken, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
3. Stir in onions and garlic, cooking until onions are translucent, about 3 minutes. Tip: Don’t rush this step—properly softened onions add sweetness to the chili.
4. Pour in chicken broth, diced tomatoes, and white beans. Bring to a simmer.
5. Reduce heat to low. Stir in cream cheese until fully melted and incorporated.
6. Add cheddar cheese, jalapenos, cumin, salt, and pepper. Simmer for 10 minutes, stirring occasionally. Tip: For extra heat, leave some jalapeno seeds in.
7. Serve hot. Just like that, you’ve got a chili that’s creamy, cheesy, and with a spicy jalapeno kick. Perfect with a side of cornbread or over rice for an extra hearty meal.

Thai Coconut Chicken Chili

Feeling like spicing up your dinner routine? This Thai Coconut Chicken Chili is a creamy, dreamy twist on the classic, packed with flavors that’ll transport you straight to the streets of Bangkok.

Ingredients

• 1 tbsp olive oil
• 1 lb chicken breast, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 2 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tsp sugar
• 1 lime, juiced
• 1/4 cup cilantro, chopped

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced chicken breast, cooking until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
3. Stir in chopped onion and minced garlic, sautéing until fragrant, about 2 minutes.
4. Add diced red bell pepper, cooking for another 3 minutes until slightly softened.
5. Pour in coconut milk and chicken broth, stirring to combine.
6. Mix in red curry paste, fish sauce, and sugar, bringing the mixture to a gentle simmer.
7. Reduce heat to low, letting the chili simmer uncovered for 20 minutes to meld flavors. Tip: Stir occasionally to prevent sticking.
8. Remove from heat and stir in lime juice and chopped cilantro. Tip: The lime juice brightens the dish, so don’t skip it!

Rich and velvety, this chili boasts a perfect balance of spicy, sweet, and tangy. Serve it over steamed jasmine rice or with a side of crusty bread to soak up every last drop.

Chicken Chili Mac and Cheese

Let’s talk about a dish that’s going to change your comfort food game. Chicken Chili Mac and Cheese combines the heartiness of chili with the creamy goodness of mac and cheese for a meal that’s both satisfying and easy to love.

Ingredients

• 1 lb elbow macaroni
• 2 cups shredded cheddar cheese
• 1 cup milk
• 2 tbsp butter
• 1 lb ground chicken
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt

Instructions

1. Preheat your oven to 350°F.
2. Cook the macaroni according to package instructions, then drain and set aside.
3. In a large skillet, brown the ground chicken over medium heat until no longer pink, about 5-7 minutes.
4. Add the diced tomatoes, kidney beans, chili powder, cumin, garlic powder, and salt to the skillet. Simmer for 10 minutes.
5. In a separate saucepan, melt the butter over low heat. Stir in the milk and cheddar cheese until the sauce is smooth.
6. Combine the cooked macaroni, chicken chili, and cheese sauce in a large baking dish.
7. Bake for 20 minutes, or until the top is bubbly and lightly browned.

Make sure to let it sit for a few minutes before serving. The result is a creamy, cheesy mac with a spicy kick from the chili. Try topping it with fresh cilantro or a dollop of sour cream for an extra flavor boost.

Autumn Harvest Chicken Chili

So, you’re craving something cozy and packed with flavor as the leaves start to turn? This Autumn Harvest Chicken Chili is your go-to. It’s hearty, slightly sweet from the squash, and has just the right kick to warm you up.

Ingredients

• 1 tbsp olive oil
• 1 lb ground chicken
• 1 cup diced butternut squash
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups chicken broth
• Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add ground chicken, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
3. Tip: Don’t overcrowd the pot to ensure the chicken browns nicely.
4. Add butternut squash, onion, and garlic to the pot. Cook until the onion is translucent, about 3 minutes.
5. Stir in chili powder, cumin, smoked paprika, and cayenne pepper. Cook for 1 minute to toast the spices.
6. Tip: Toasting spices releases their flavors, so don’t skip this step.
7. Pour in diced tomatoes, black beans, and chicken broth. Bring to a boil.
8. Reduce heat to low, cover, and simmer for 20 minutes, or until the squash is tender.
9. Tip: If the chili is too thick, add a little more broth to reach your desired consistency.
10. Season with salt to taste before serving.

Every spoonful of this chili is a mix of tender chicken, soft squash, and creamy beans, with a smoky depth from the spices. Serve it with a dollop of sour cream or over a baked sweet potato for an extra cozy meal.

Fire Roasted Tomato Chicken Chili

Unbelievably cozy and packed with flavor, this fire roasted tomato chicken chili is your next go-to for chilly evenings. You’ll love how the smoky tomatoes and tender chicken come together in this hearty dish.

Ingredients

• 2 tbsp olive oil
• 1 lb chicken breast, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) fire roasted tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 cups chicken broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt to taste

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat.
2. Add 1 lb diced chicken breast to the pot. Cook until no longer pink, about 5-7 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
3. Add 1 diced onion and 2 minced garlic cloves. Sauté until soft, about 3 minutes.
4. Stir in 1 can fire roasted tomatoes, 1 can black beans, 1 can kidney beans, and 2 cups chicken broth.
5. Season with 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, and salt to taste. Tip: Toasting the spices before adding can deepen the flavors.
6. Bring to a boil, then reduce heat to low. Simmer uncovered for 20 minutes, stirring occasionally. Tip: If the chili thickens too much, add a little more broth.
7. Serve hot. Perfect with a dollop of sour cream or a sprinkle of shredded cheese on top.

Perfectly balanced between smoky and spicy, this chili’s texture is wonderfully thick yet each ingredient stands out. Try serving it over a baked potato for a twist on the classic.

Conclusion

We hope this roundup of 20 Spicy Chicken Chili Recipes has inspired your next kitchen adventure! Each dish offers a unique twist on comfort food, perfect for warming up any meal. Don’t forget to try your favorites, share your thoughts in the comments, and pin the recipes you love on Pinterest. Happy cooking!