This Easy Chicken Chilli with Beans and Peppers is a delightful and hearty dish that comes together in just about 30 minutes. It’s a perfect meal for busy weeknights or a game-day gathering, combining lean chicken breast with bell peppers, kidney beans, black beans, and aromatic spices, all cooked in one pot for ultimate convenience and flavor.

Easy Chicken Chilli with Beans and Peppers

Why You’ll Love This Recipe

This chicken chilli is not only quick to prepare but also incredibly versatile. You can customize it with your favorite vegetables, proteins, and spice levels. It’s a healthy, comforting dish that’s great for meal prepping, and its one-pot nature makes cleanup a breeze. The combination of tender chicken, smoky spices, and hearty beans creates a flavorful, satisfying meal perfect for any occasion. Whether you serve it as a main dish or with your favorite toppings like cheese, avocado, or tortilla chips, this recipe is guaranteed to be a crowd-pleaser!

Ingredients

2 tablespoons olive oil
500 g (1 pound) boneless, skinless chicken breast
3 bell peppers, chopped
340 g (2 cups) sweetcorn (fresh or frozen)
1 jalapeño pepper, diced
1 red onion, diced
4 cloves garlic, minced
250 g (2 ½ cups) mushrooms, chopped
1 tin taco mixed beans
400 g (2 ½ cups) tin chopped tomatoes
1 teaspoon dried oregano
2 teaspoons ground cumin
2 teaspoons chili powder (adjust to taste)
1 teaspoon chili garlic spice
500 ml (2 cups) chicken stock
Optional toppings: cheese, avocado, tortilla chips, coriander

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven: Set the oven to 200ºC. Place the chopped bell peppers, sweetcorn, and diced jalapeño on a baking tray. Drizzle with olive oil and salt, then roast for about 15 minutes until they’re lightly toasted.
Prepare the Aromatics: While the vegetables are roasting, heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced red onion, chopped mushrooms, and minced garlic. Stir in the spices: chili powder, cumin, oregano, and chili garlic spice. Cook for about 10 minutes until everything softens and becomes fragrant.
Combine Ingredients: Add the roasted bell peppers and sweetcorn to the pot. Stir in the chicken stock, chopped tomatoes, and taco mixed beans. Bring to a simmer.
Cook the Chicken: Add the chicken breasts to the pot. Let it simmer uncovered for about 15 minutes, or until the chicken is fully cooked.
Shred the Chicken: Remove the chicken breasts and place them on a cutting board. Shred the chicken using two forks, then return it to the pot. Stir well to combine.
Adjust the Seasoning: Taste the chilli and adjust the seasoning by adding more salt, chili powder, or cumin according to your preference.

Servings and Timing

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6

Variations

Protein: Swap out the chicken breast for ground chicken, turkey, or even beef to suit your taste.
Vegetables: Feel free to add zucchini, carrots, or celery to the mix for extra veggies.
Spice Level: Increase or decrease the amount of chili powder or jalapeños to adjust the heat level to your liking.
Beans: You can substitute the taco mixed beans with black beans or pinto beans if preferred.

Storage/Reheating

Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze in portion-sized containers for up to 3 months.
Reheat: Reheat on the stovetop over medium heat or in the microwave until warmed through.

FAQs

How can I make the chilli spicier?

To make your chicken chilli spicier, you can add more chili powder or extra jalapeños. If you want more heat, consider adding a diced serrano pepper or some hot sauce to taste.

Can I use frozen chicken?

Yes, you can use frozen chicken breasts, but it will take a bit longer to cook. Be sure the chicken reaches an internal temperature of 165ºF (74ºC) to ensure it’s safe to eat.

Can I make this in a slow cooker?

Yes! You can prepare this recipe in a slow cooker. Simply add all the ingredients (except the chicken), cook on low for 4–6 hours, and add the chicken breasts towards the end. Shred and stir in before serving.

Can I make this without beans?

Yes, you can skip the beans if you prefer. You might want to add extra vegetables or another protein to make the dish more filling.

What kind of chicken should I use?

Boneless, skinless chicken breasts work best in this recipe as they cook quickly and shred easily. You can also use thighs for a richer flavor.

Can I freeze this dish?

Absolutely! This chilli freezes well. Just store it in airtight containers and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

What toppings should I serve with chicken chilli?

Some popular toppings include shredded cheese, avocado, fresh cilantro, tortilla chips, or a dollop of sour cream. You can mix and match to suit your taste.

How can I make this dish vegetarian?

To make a vegetarian version, replace the chicken with extra beans or plant-based protein, like tofu or tempeh. Ensure your stock is vegetable-based as well.

Is this dish gluten-free?

Yes, this chicken chilli is naturally gluten-free as long as you use gluten-free beans and ensure your chili powder and other seasonings are gluten-free.

Can I add more vegetables?

Definitely! You can add extra vegetables like spinach, kale, or diced carrots. Just be sure to adjust the cooking time if needed to ensure everything cooks through.

Conclusion

This Easy Chicken Chilli with Beans and Peppers is a perfect comfort food that combines warmth, flavor, and a healthy twist. Whether you’re looking for a quick weeknight dinner or something to serve at your next gathering, this recipe is a sure hit. With easy-to-find ingredients and minimal prep, it’s a dish that can be adapted to suit your tastes and dietary preferences. Enjoy it with your favorite toppings for an extra burst of flavor!