Get ready to spice up your mealtime with these 20 mouthwatering and fiery chicken chili recipes! Whether you’re a fan of slow-cooked comfort food or quick-fix instant pot meals, we’ve got you covered. From classic white chilies to bold and adventurous concoctions, each recipe features the star of the show: succulent chicken. In this article, we’ll take you on a culinary journey around the world, exploring flavors from Greece to Thailand, with stops in the Americas and beyond. So grab your favorite chili toppings and get ready to dig in – we’re about to serve up some serious heat!
Slow Cooker White Chicken Chili
A hearty and comforting recipe perfect for a chilly evening, this slow cooker white chicken chili is easy to prepare and packed with flavor.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) Great Northern beans, drained and rinsed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1/4 cup chicken broth
Instructions:
1. Add the chicken, diced tomatoes, beans, onion, garlic, cumin, paprika, salt, and pepper to a slow cooker.
2. Pour in the chicken broth and stir to combine.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Serve hot, garnished with chopped fresh cilantro or scallions (optional).
Cooking Time: 3-8 hours
Spicy Southwest Chicken Chili
Get ready to spice up your mealtime with this bold and flavorful chili recipe, packed with tender chicken, crunchy bell peppers, and a kick of heat from diced jalapeños.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1 large onion, chopped
– 2 large bell peppers (any color), chopped
– 3-4 cloves garlic, minced
– 1 can diced tomatoes with green chilies
– 1 can black beans, drained and rinsed
– 1 can kidney beans, drained and rinsed
– 1 tsp ground cumin
– 1/2 tsp chili powder
– Salt and pepper to taste
– 1-2 jalapeños, seeded and chopped (depending on desired heat level)
– 1/4 cup chicken broth
– Optional: sour cream, shredded cheese, diced avocado for toppings
Instructions:
1. In a large pot or Dutch oven, cook the chicken over medium-high heat until browned, about 5-7 minutes.
2. Add onion, bell peppers, and garlic; cook until vegetables are tender, about 10 minutes.
3. Stir in cumin, chili powder, salt, and pepper.
4. Add diced tomatoes, black beans, kidney beans, jalapeños, and chicken broth.
5. Bring to a simmer and let cook for 20-25 minutes or until the flavors have melded together.
6. Taste and adjust seasoning as needed.
Cooking Time: 45-50 minutes
Creamy Green Chile Chicken Chili
This hearty, comforting chili is a perfect blend of bold flavors and creamy texture, featuring chicken, green chile peppers, and a hint of cumin. Serve with crusty bread or over rice for a satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 large green chile peppers, diced
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) black beans, drained and rinsed
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 tsp ground cumin
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, cook the chicken over medium-high heat until browned, about 5 minutes.
2. Add the diced green chiles, onion, garlic, and red bell pepper. Cook until the vegetables are tender, about 5-7 minutes.
3. Stir in the cumin, salt, and pepper.
4. Add the diced tomatoes, black beans, chicken broth, and heavy cream. Bring to a simmer.
5. Reduce heat to low and let cook for 20-25 minutes or until the flavors have melded together.
Cooking Time: 30-40 minutes
Smoky Chipotle Chicken Chili
This hearty chili recipe combines the bold flavors of chipotle peppers and smoky chicken with a rich, comforting broth. Perfect for a chilly evening or a crowd-pleasing meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 chipotle peppers in adobo sauce, chopped
– 1 large onion, diced
– 3 cloves of garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 2 cups chicken broth
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, cook the chicken over medium-high heat until browned, about 5-7 minutes.
2. Add the chopped onion, minced garlic, and diced bell pepper. Cook until the vegetables are tender, about 5 minutes.
3. Stir in the chipotle peppers, cumin, smoked paprika, salt, and pepper. Cook for an additional minute.
4. Add the diced tomatoes, red kidney beans, and chicken broth. Bring to a simmer and let cook for 20-25 minutes or until the flavors have melded together.
Cooking Time: 30-35 minutes
Healthy Quinoa Chicken Chili
A hearty and nutritious twist on classic chili, this recipe combines protein-rich chicken with fiber-packed quinoa and a blend of colorful vegetables for a satisfying and healthy meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 cup quinoa, rinsed and drained
– 2 cups mixed frozen vegetables (such as bell peppers, carrots, and corn)
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can diced tomatoes
– 2 tbsp olive oil
– 1 tsp cumin
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Cook quinoa according to package instructions.
2. In a large pot, sauté chicken, onion, garlic, and red bell pepper in olive oil until cooked through.
3. Add mixed vegetables, black beans, diced tomatoes, cumin, salt, and pepper. Stir well.
4. Simmer for 20-25 minutes or until flavors have melded together.
5. Serve hot over cooked quinoa.
Cooking Time: 30-40 minutes
Instant Pot Buffalo Chicken Chili
Elevate your chili game with this creamy and spicy buffalo chicken recipe that’s a cinch to make using your trusty Instant Pot. Perfect for a cozy night in or a tailgating party, this chili is sure to please!
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 large onion, diced
– 3 cloves of garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1/2 cup buffalo wing sauce
– 1/2 cup chicken broth
– 1 tsp ground cumin
– Salt and pepper to taste
– Shredded cheddar cheese, optional
Instructions:
1. Press the “Saute” button on your Instant Pot and cook the chicken until browned.
2. Add the onion, garlic, and red bell pepper; sauté until the vegetables are tender.
3. Add the diced tomatoes, kidney beans, buffalo wing sauce, chicken broth, cumin, salt, and pepper. Stir to combine.
4. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and cook on high for 10 minutes.
5. Let the pressure release naturally for 10 minutes before opening the lid.
6. Taste and adjust seasoning as needed. Serve hot, topped with shredded cheddar cheese if desired.
Cooking Time: 20 minutes
Three-Bean Chicken Chili
This hearty chili recipe combines tender chicken with a blend of three beans and rich flavors, perfect for a cozy evening meal or a quick lunch.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups cooked kidney beans
– 1 cup cooked black beans
– 1 cup cooked pinto beans
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp paprika
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1/4 cup water
– Salt and pepper to taste
– Optional: jalapenos or hot sauce for added heat
Instructions:
1. In a large pot or Dutch oven, cook chicken over medium-high heat until browned, about 5-7 minutes.
2. Add onion, garlic, and red bell pepper; cook until vegetables are tender, about 5 minutes.
3. Stir in chili powder, cumin, and paprika. Cook for 1 minute.
4. Add cooked beans, diced tomatoes, and water. Bring to a simmer.
5. Reduce heat to low and let cook for 20-25 minutes or until flavors have melded together. Season with salt and pepper to taste.
Cooking Time: 30-35 minutes
Coconut Lime Chicken Chili
Elevate your chili game with this refreshing twist on a classic recipe! This Coconut Lime Chicken Chili combines the warmth of chicken and spices with the brightness of lime and coconut for a unique and delicious taste experience.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1 large onion, diced
– 3 cloves of garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1/4 cup coconut milk
– 2 tbsp freshly squeezed lime juice
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Cook chicken in a large pot over medium-high heat until browned, about 5-7 minutes.
2. Add onion, garlic, cumin, smoked paprika, salt, and pepper. Cook until onion is translucent, about 3-4 minutes.
3. Stir in diced tomatoes, red kidney beans, coconut milk, and lime juice. Bring to a simmer.
4. Reduce heat to low and let chili cook for 20-25 minutes or until flavors have melded together.
Cooking Time: 30-40 minutes
Pumpkin Chicken Chili
Warm up with this seasonal twist on classic chicken chili, featuring roasted pumpkin and aromatic spices. This hearty dish is perfect for a chilly autumn evening or a cozy weekend meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1 medium onion, diced
– 2 cloves of garlic, minced
– 1 medium pumpkin (about 2 cups), roasted and diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
– 1/4 cup chicken broth
– 1/4 cup water
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. In a large pot or Dutch oven, cook the chicken over medium-high heat until browned, about 5-7 minutes.
2. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Stir in the roasted pumpkin, diced tomatoes, red kidney beans, cumin, smoked paprika, salt, and pepper.
4. Pour in the chicken broth and water; bring to a simmer.
5. Reduce heat to low and let chili cook for at least 20-25 minutes or until flavors have melded together.
Cooking Time: 30-40 minutes
BBQ Chicken Chili with Cornbread Topping
This hearty chili recipe combines the smokiness of BBQ sauce with the warmth of chicken, beans, and cornbread. Perfect for a cozy evening or a crowd-pleasing gathering.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp paprika
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 cup BBQ sauce
– Salt and pepper to taste
– 1 cup cornbread mix
– 1/2 cup heavy cream
– 1 tsp honey
Instructions:
1. Brown the chicken in a large pot over medium-high heat.
2. Add onion, garlic, and red bell pepper; cook until vegetables are tender.
3. Stir in chili powder, cumin, paprika, and salt; cook for 1 minute.
4. Add diced tomatoes, kidney beans, and BBQ sauce; bring to a simmer.
5. Reduce heat to low and let cook for 30 minutes or until chicken is cooked through.
6. Prepare cornbread mix according to package instructions.
7. Top chili with prepared cornbread mixture.
Cooking Time: 45 minutes
Sweet Potato Chicken Chili
This hearty and flavorful chili recipe combines tender chicken with sweet potatoes and a blend of spices, perfect for a cozy meal on a chilly day.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium sweet potatoes, peeled and diced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. In a large pot or Dutch oven, cook the chicken over medium-high heat until browned, about 5-7 minutes.
2. Add the onion and garlic; cook until the onion is translucent, about 3-4 minutes.
3. Add the sweet potatoes, diced tomatoes, chicken broth, cumin, smoked paprika, salt, and pepper. Stir to combine.
4. Bring the mixture to a simmer, then reduce heat to medium-low and cook for 30-40 minutes or until the sweet potatoes are tender.
5. Taste and adjust seasoning as needed.
Cooking Time: 35-45 minutes
Jalapeño Popper Chicken Chili
Get ready for a spicy twist on classic chicken chili! This recipe combines the bold flavors of jalapeños, cream cheese, and chicken with a hint of smokiness from chipotle peppers.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 tbsp olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1/4 cup cream cheese
– 2 jalapeños, seeded and finely chopped
– 1 chipotle pepper in adobo sauce, minced
– 1 tsp ground cumin
– Salt and pepper to taste
– Optional: sour cream, shredded cheese, and diced avocado for toppings
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion and garlic; cook until softened (5 minutes).
3. Add chicken; cook until browned (6-7 minutes).
4. Stir in cumin, chipotle pepper, jalapeños, and diced tomatoes.
5. Bring mixture to a boil, then reduce heat and simmer for 20 minutes or until flavors meld.
6. Stir in cream cheese until melted.
7. Serve hot, topped with desired toppings (if using).
Cooking Time: 25-30 minutes
Blackened Chicken Chili
Get ready for a flavor-packed twist on traditional chili with this blackened chicken recipe. This hearty dish is perfect for a chilly evening or a game-day gathering.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/2 cup blackening seasoning (such as Tony Chachere’s)
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 cup chicken broth
– Salt and pepper, to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Preheat oven to 400°F.
2. In a small bowl, mix together blackening seasoning and 1 tbsp water. Brush mixture evenly onto both sides of the chicken breasts.
3. Heat 2 tbsp oil in a large skillet over medium-high heat. Sear chicken for 5-7 minutes per side, or until cooked through.
4. Add onion, garlic, and bell pepper to the skillet. Cook until vegetables are tender, about 5 minutes.
5. Stir in chili powder, cumin, diced tomatoes, kidney beans, and chicken broth. Bring mixture to a simmer.
6. Reduce heat to low and let chili cook for 10-15 minutes or until flavors have melded together.
7. Season with salt and pepper to taste. Serve hot.
Cooking Time: 35-40 minutes
Beer-Braised Chicken Chili
A hearty, comforting chili recipe that combines the richness of beer-braising with the simplicity of chicken and beans. Perfect for a cozy night in or a crowd-pleasing gathering.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tbsp olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cans (14.5 oz each) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 cup beer (any style)
– 1 tsp ground cumin
– 1 tsp chili powder
– Salt and pepper, to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Heat oil in a large Dutch oven over medium-high.
2. Add chicken and cook until browned, about 5-6 minutes.
3. Add onion, garlic, and red bell pepper; cook until tender, about 5 minutes.
4. Add diced tomatoes, beans, beer, cumin, chili powder, salt, and pepper.
5. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until the chicken is cooked through.
Cooking Time: 45-50 minutes
Greek Yogurt Chicken Chili
This Greek-inspired chili recipe adds a tangy and creamy twist to traditional chicken chili, thanks to the addition of Greek yogurt. With its rich flavors and velvety texture, this dish is perfect for a cozy night in.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 tbsp olive oil
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 1 cup Greek yogurt
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat olive oil in a large pot over medium-high heat. Add chicken and cook until browned, about 5-7 minutes.
2. Add onion, garlic, and red bell pepper to the pot. Cook until vegetables are tender, about 5 minutes.
3. Stir in cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
4. Add diced tomatoes and kidney beans to the pot. Bring to a simmer.
5. Reduce heat to low and stir in Greek yogurt. Simmer for 10-15 minutes or until flavors have melded together.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 25-30 minutes
Corn and Chicken Chili Verde
This recipe combines the comfort of traditional chili with the brightness of Mexican flavors, featuring tender chicken, sweet corn, and a hint of cilantro. Perfect for a weeknight dinner or game-day gathering.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 cups mixed bell peppers (green, red, yellow)
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 cup frozen corn kernels
– 1/4 cup chopped fresh cilantro
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper to taste
– 1/4 cup chicken broth
Instructions:
1. In a large pot, cook the chicken over medium-high heat until browned, about 5 minutes.
2. Add bell peppers, cumin, paprika, salt, and pepper. Cook until peppers are tender, about 5 minutes.
3. Stir in diced tomatoes with green chilies, corn kernels, and chicken broth. Bring to a simmer.
4. Reduce heat to low and let chili cook for 20-25 minutes or until chicken is fully cooked and flavors have melded together.
5. Stir in chopped cilantro. Serve hot, garnished with additional cilantro if desired.
Cooking Time: 25-30 minutes
Chocolate Mole Chicken Chili
Warm up with a bowl of this unique and indulgent chili that combines the bold flavors of mole with tender chicken, dark chocolate, and aromatic spices. This recipe is perfect for a chilly evening or as a twist on traditional chili.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups chicken broth
– 1 cup dark chocolate chips (at least 70% cocoa)
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– Optional: chopped fresh cilantro, sour cream, or shredded cheese for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat. Add chicken and cook until browned, about 5-7 minutes.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Stir in chocolate chips, broth, diced tomatoes, cumin, chili powder, and smoked paprika. Bring to a simmer.
4. Reduce heat to low and let cook for at least 30 minutes or overnight.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with your choice of toppings.
Cooking Time: At least 30 minutes or overnight
Thai Red Curry Chicken Chili
Experience the bold flavors of Thailand with this spicy and savory chili recipe, perfect for a quick weeknight dinner or a party appetizer.
Ingredients:
– 1 lb boneless chicken breast, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 teaspoons Thai red curry paste
– 1 can (14 oz) coconut milk
– 1 can (15 oz) diced tomatoes
– 1 cup chicken broth
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion and cook until translucent, about 3-4 minutes.
3. Add garlic, ginger, and curry paste; cook for an additional minute.
4. Add chicken and cook until browned, about 5-6 minutes.
5. Stir in coconut milk, diced tomatoes, broth, salt, and pepper.
6. Bring to a simmer and let cook for 20-25 minutes or until the flavors have melded together.
Cooking Time: 25-30 minutes
Low-Carb Cauliflower Chicken Chili
A delicious twist on traditional chili, this recipe combines the flavors of chicken, cauliflower, and spices to create a hearty and nutritious dish that’s perfect for a quick weeknight dinner.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups cauliflower florets
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– 1 tsp chili powder
– 1/2 tsp ground cumin
– Salt and pepper to taste
– Optional: jalapenos or hot sauce for added heat
Instructions:
1. Preheat oven to 375°F (190°C).
2. Toss cauliflower with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
3. In a large skillet, cook chicken over medium-high heat until browned, about 5-7 minutes.
4. Add onion, garlic, and red bell pepper to the skillet. Cook until vegetables are softened, about 5 minutes.
5. Stir in chili powder, cumin, salt, and pepper. Cook for an additional minute.
6. Add roasted cauliflower, diced tomatoes, and chicken broth to the skillet. Simmer for 10-15 minutes or until heated through.
Cooking Time: 45-50 minutes
Fire-Roasted Tomato Chicken Chili
This hearty chili recipe combines smoky roasted tomatoes with tender chicken and a blend of spices, perfect for a cozy evening meal or a quick lunch.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups fire-roasted tomatoes (see note)
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can black beans, drained and rinsed
– 1 tsp chili powder
– 1 tsp ground cumin
– Salt and pepper, to taste
– Optional: sour cream, shredded cheese, and chopped cilantro for topping
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large pot or Dutch oven, brown the chicken over medium-high heat.
3. Add the onion, garlic, and red bell pepper; cook until the vegetables are tender.
4. Stir in the fire-roasted tomatoes, black beans, chili powder, and cumin.
5. Bring to a simmer and let cook for 15-20 minutes or until the flavors have melded together.
6. Season with salt and pepper to taste.
Cooking Time: 30-40 minutes
Summary
Get ready to spice up your meal routine with these 20 mouth-watering chicken chili recipes! From classic slow cooker dishes to bold and spicy creations, there’s something for everyone. Try making a creamy white chicken chili, a smoky chipotle version, or a healthy quinoa-based option. Or, if you’re feeling adventurous, go for a Thai red curry-inspired dish or a chocolate mole variation. Whatever your taste buds desire, these recipes are sure to hit the spot and satisfy your cravings.
