Soups & Stews
Betty Crocker’s chicken chili recipe brings one-pot comfort to the table with smoky, spiced flavors that warm the soul. 🔥 This classic, family-friendly stew transforms simple ingredients into a hearty meal that simmers beautifully while you focus on other tasks.
The secret lies in balancing bold spices with tender chicken and beans for a dish that’s as satisfying as it is easy to prepare.
What makes this recipe special is its approachability—no fancy techniques required, just a pot, a few pantry staples, and patience. The slow-cooked method ensures the chicken stays tender while the spices meld into a rich, aromatic broth.
Perfect for chilly evenings or game day gatherings, this chili delivers restaurant-quality flavor without the fuss.
By the time it’s done, you’ll have a steaming bowl of smoky spiced chicken chili with perfectly seasoned meat, hearty beans, and a depth of flavor that comes from simmering low and slow.
The aroma alone will have everyone gathering around the table, and the first bite will confirm why this recipe has been a Betty Crocker staple for generations.
Serve it with warm cornbread or tortilla chips for the full experience, or let it stand alone as a filling, flavorful meal. This is comfort food at its finest—simple, satisfying, and impossible to resist. Let’s get cooking!
Ingredients for betty crocker chicken chili
Pantry staples and a few fresh ingredients for Betty Crocker's legendary smoky spiced chicken chili.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Thighs 🍗 | 2 lb | Cut into 1-inch pieces |
| Kidney Beans 🌿 | 1 ½ cups | Drained and rinsed |
| Diced Tomatoes (28 oz can) 🍅 | 1 can | Fire-roasted preferred |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Yellow Onion 🧅 | 1 whole | Diced |
| Garlic Cloves 🧄 | 3 cloves | Minced |
| Chili Powder 🌶️ | 2 tbsp | Smoked variety for depth |
| Ground Cumin 🌿 | 1 tbsp | Toasted for warmth |
| Dried Oregano 🍃 | 1 tsp | Mexican oregano if available |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Olive Oil 🫒 | 2 tbsp | For sautéing |
| Green Bell Pepper 🧅 | 1 whole | Diced, optional |
| Cayenne Pepper 🔥 | ¼ tsp | Adjust for heat preference |
The chicken thighs are the star here—bone-in, skin-on if you can find them, but boneless works just fine. Trader Joe's or Kroger usually carry them pre-cut, which saves time. For the beans, canned kidney beans are a must—they hold their shape and soak up the flavors beautifully. Fire-roasted diced tomatoes add that smoky depth without extra work. The spices? Penzeys or bulk bins for the best quality—ground spices lose potency fast once opened, so buy small amounts if you don't cook often.
No fire-roasted tomatoes? Regular diced tomatoes with a pinch of smoked paprika works in a pinch. Short on kidney beans? Black beans or pinto beans are great swaps—they just break down slightly faster. The green bell pepper is optional but adds a nice crunch if you like texture. For the chili powder, smoked paprika can replace half the amount if you're out. The cayenne is where you can play—start with a pinch if you're sensitive to heat. Fresh garlic and onion? Frozen works fine if you're in a hurry, but fresh is always better.
This chili tastes even better the next day—3-4 days in the fridge, no problem. Freeze portions for up to 3 months if you want to make a big batch. I always double the recipe and freeze half—game day lifesaver. Store in airtight containers with a layer of broth on top to keep it moist. The flavors meld beautifully overnight, so don't skip the reheating step—just warm through gently on the stove.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s literally dump-and-simmer. Brown the chicken thighs, toss in the onion, then just add the canned tomatoes, broth, and beans—no measuring cups, no fuss. The only real step is stirring occasionally, and honestly? That’s my kind of cooking.
- Deep, Rich Taste: Between us, the slow cooker (or stovetop) lets those chicken thighs get juicy while the kidney beans soak up all the savory broth. That 28-oz can of tomatoes? It’s the secret—thick, tangy, and just sweet enough to balance the onion’s bite. Not fancy, but ridiculously satisfying.
- Game for Any Night: This chili’s my go-to when I need something hearty but not heavy. Serve it with tortilla chips for a quick snack, over rice for a full meal, or even in a bowl with cheese and sour cream for a lazy Sunday. (Yes, even on a Tuesday night.)
- Budget-Friendly Leftovers: A big batch costs me less than $10 and feeds my family for days. The chicken stays tender, the beans hold their shape, and the broth stays flavorful—no sad, watery reheats here. Plus, it’s one of those rare recipes where leftovers taste better the next day.
Step-by-step instructions for Betty Crocker's chicken chili
This one-pot recipe delivers deep, smoky flavors with minimal cleanup.
🔥 Step 1: Sear the Chicken for Maximum Flavor
Heat the 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add the 2 pounds boneless chicken thighs, cut into 1-inch pieces, and cook for 5-6 minutes until the chicken browns on all sides. This step develops deep, caramelized flavors that form the base of your chili.
I press down gently on the chicken pieces during the first minute—this prevents them from curling and ensures even contact with the pan. Once the chicken is golden brown, remove it and set it aside on a plate. You'll add it back later, but first, we need to build that rich, spiced foundation.
🍳 Step 2: Build the Chili Base with Aromatics
In the same Dutch oven, add the diced yellow onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic cloves, diced green bell pepper (if using), and continue cooking for 2 minutes until fragrant. This is where the flavors really start to meld—don't rush this step.
Next, stir in the 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon salt, and 0.25 teaspoon cayenne pepper. Cook for 1 minute, stirring constantly, to toast the spices and release their aromatic oils. This step is critical for developing that signature smoky depth that makes this chili so comforting.
🥘 Step 3: Simmer the Chili to Perfection
Pour in the 1 can (28 oz) diced tomatoes and 4 cups chicken broth, scraping up any browned bits from the bottom of the pot. Return the chicken to the pot, add the 1.5 cups drained and rinsed kidney beans, and bring everything to a boil over high heat. Once boiling, reduce heat to low and let it simmer uncovered for 45-50 minutes.
Here's the thing—you want the chili to reduce slightly and develop a thick, hearty consistency. Stir occasionally, but don't over-stir. The natural thickening happens as the liquid reduces. The chili is ready when the flavors are deeply integrated and the chicken is tender enough to shred with a fork. If it's too thin, simmer uncovered for another 10 minutes to reduce further.
⏰ Step 4: Adjust Seasoning and Serve
Taste the chili and adjust the seasoning if needed. You might need a bit more salt or a pinch of cayenne pepper for heat. Let the chili rest for 5 minutes off the heat—this allows the flavors to fully meld and makes it easier to serve. The chili should be thick enough to coat the back of a spoon but still have a slightly loose texture.
Serve immediately with your choice of toppings—sour cream, shredded cheese, chopped cilantro, or sliced avocado. This chili tastes even better the next day as the flavors deepen, but it's hard to wait! Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. The one-pot simplicity makes this a perfect weeknight meal that delivers restaurant-quality comfort.
Pro Tips For Making Betty Crocker Chicken Chili
- SEAR THE CHICKEN FIRST: The recipe might say to toss everything in, but skip that—pat those chicken thighs bone-dry first, then sear them in a hot skillet with a little oil for 3-4 minutes per side. The crust locks in flavor and keeps them from turning rubbery later, even if you’re adding broth right after. (Yes, it takes 5 extra minutes, but it’s worth it.)
- DRAIN AND RINSE BEANS: That 15-ounce can of kidney beans? Drain it, then rinse under cold water. The starchy water in canned beans makes chili gummy, and nobody wants that. I learned this the hard way after a batch turned out like soup. Just a quick rinse fixes it—no soaking needed.
- SIMMER LOW AND LONG: The recipe might say 20-30 minutes, but set a timer for at least 45 minutes on low heat. The flavors meld better when they have time, and the chicken stays tender instead of falling apart. If it looks too thick, add a splash of broth—just don’t rush it.
- UPGRADE THE ONION: Chop that yellow onion into thin slices instead of big chunks. Smaller pieces cook faster and infuse flavor more evenly, so you don’t end up with raw onion bits lurking at the bottom. (And if you’re feeling fancy, caramelize it first—5 minutes in the same skillet as the chicken, just until golden.)
Essential equipment for betty crocker chicken chili
Dutch Oven
This is my go-to pot for chili—it's heavy enough to distribute heat evenly and large enough to handle the 6-serving batch without overflowing. I love the 6-quart Lodge cast iron Dutch oven for its durability and heat retention.
If you don't have cast iron, a heavy-bottomed stainless steel pot (like All-Clad) works just as well. The deep sides prevent spills when stirring, and the tight-fitting lid helps trap steam for faster simmering. 🔥
Wooden Spoon
A long-handled wooden spoon is essential for stirring chili without scratching your pot. I prefer hickory or maple—they're sturdy enough to handle beans and chicken pieces while being gentle on nonstick coatings.
The 12-inch length from OXO Good Grips gives me enough reach to scrape the bottom without burning my fingers. Avoid metal spoons—they can react with acidic ingredients like tomatoes.
Measuring Spoons
For precise spice measurements, I use stainless steel measuring spoons—they're durable and won't rust like plastic. The 4-piece set from Farberware includes all the measurements you'll need: ¼ tsp cayenne, 1 tsp oregano, and 2 tbsp chili powder.
Keep them near your stove for quick access. Pro tip: Store them in a magnetic strip on the fridge to prevent clutter.
Instant-Read Thermometer
While not strictly necessary, an instant-read thermometer—like the Thermoworks Thermapen—lets you check chicken doneness without overcooking. Aim for 165°F internal temperature when testing the thickest piece.
It's especially helpful if you're using chicken breast instead of thighs. For chili, I use it to verify the broth isn't too hot when adding beans.
Slotted Spoon
A slotted spoon with a long handle—like the 10-inch model from Cuisinart—makes removing chicken pieces from the pot effortless. The slots let broth drain while keeping chicken contained. I use it in Step 1 to transfer browned chicken to a plate, then again in Step 4 for serving.
The stainless steel construction holds up to years of heavy-duty use.
Air-Tight Containers
For storing leftovers, I recommend glass containers with tight-sealing lids—like Pyrex Simply Store. The quart size portions perfectly for 3-4 servings, and the clear sides let me see the chili's rich color.
For freezing, quart-sized freezer bags—like Stasher bags—work best. They lay flat, saving space, and their reusable design cuts down on waste. Always leave 1-inch headspace for expansion. ✨
Nutrition facts
Frequently asked questions
Can I substitute chicken thighs with chicken breast?
Yes, but you'll need to adjust cooking times. Chicken breast cooks faster and can dry out, so cut it into ½-inch pieces and reduce simmering time to 30-35 minutes. For extra moisture, add ½ cup extra broth during cooking. Use an instant-read thermometer to check doneness at 165°F—breast pieces should shred easily with a fork.
How can I make this chili spicier?
Add ½ teaspoon cayenne pepper or 1 teaspoon hot sauce (like Cholula) after simmering. For heat lovers, try ½ teaspoon chipotle powder or 1 diced jalapeño with seeds. Always taste first—you can adjust, but you can't remove excess heat! For smoky heat, add ½ teaspoon smoked sea salt instead.
What's the best way to reheat leftovers?
Reheat gently on the stove over medium-low heat for 8-10 minutes, stirring occasionally. For microwave reheating, cover with a damp paper towel and heat in 1-minute intervals at 50% power. Never reheat to steaming—just until hot through. The chili thickens as it cools, so add 1-2 tablespoons broth if it's too stiff.
Can I make this chili in a slow cooker?
Brown the chicken first, then transfer everything to a 6-quart slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. The slow cooker method actually enhances the flavors—just skip the initial searing step if you prefer. For extra richness, add ½ cup beer or broth before cooking. The texture will be slightly thinner, so reduce by 10 minutes uncovered at the end.
What are the best toppings for this chili?
Classic options include shredded cheddar cheese, sour cream, chopped cilantro, and diced avocado. For crunch, try tortilla strips or crushed tortilla chips. Add a squeeze of lime juice or a dollop of Greek yogurt for brightness. Pro tip: Toast pumpkin seeds with a pinch of cayenne for a spicy garnish that adds texture and heat.