Soups & Stews
Betty Crocker’s chicken chili recipe delivers the kind of hearty, comforting flavor that turns weeknight dinners into family favorites. This one-pot wonder combines tender chicken, rich tomatoes, and a blend of spices that simmer into a deeply satisfying bowl of warmth—no complicated techniques required. The secret lies in browning the meat first for maximum flavor, then letting it meld with the beans and spices over time.
What makes this recipe stand out is its balance of tradition and convenience. You’ll start with classic chili staples—ground chicken, kidney beans, and diced tomatoes—but the spiced tomato depth comes from a simple blend of chili powder, cumin, and garlic. It’s the kind of dish that tastes even better the next day, making it perfect for meal prep or feeding a crowd.
The result is a hearty, protein-packed chili with tender chicken, soft beans, and a sauce rich enough to stand up to your favorite toppings—cheddar cheese, sour cream, or fresh cilantro. It’s the kind of recipe that feels like a hug in a bowl, and it’s ready in just 45 minutes with minimal cleanup.
Whether you’re using a stovetop, slow cooker, or Instant Pot, this chili adapts to your schedule without sacrificing flavor. Let’s get cooking—your taste buds (and leftovers) will thank you.
Ingredients for betty crocker chicken chili
Sixteen ingredients for a chili that tastes like a hug in a bowl—simple, hearty, and packed with spiced tomato depth.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Chicken 🍗 | 1 ½ lb | Boneless, skinless preferred |
| Kidney Beans 🌱 | 1 can (15 oz) | Drained and rinsed |
| Diced Tomatoes 🍅 | 1 can (15 oz) | San Marzano preferred |
| Chicken Broth 💧 | 2 cups | Low-sodium preferred |
| Chili Powder 🌶️ | 2 tbsp | Smoked variety for depth |
| Ground Cumin 🌿 | 1 tbsp | Toasted for warmth |
| Garlic Cloves 🧄 | 4 cloves | Minced for aromatic base |
| Yellow Onion 🧅 | 1 medium | Diced finely (about 1 cup) |
| Red Bell Pepper 🌶️ | 1 medium | Diced small (about 1 cup) |
| Tomato Paste 🍅 | 2 tbsp | Squeeze tube preferred |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin for richness |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Bay Leaves 🌿 | 2 whole | Removed before serving |
The chicken is the star here, so don't skimp on quality. Ground chicken from the meat department (not pre-seasoned) gives you the cleanest flavor. Costco or Trader Joe's often have the best prices for bulk packages. If you can't find ground chicken, ground turkey works too. The kidney beans? Low-sodium canned is a must—rinsing them cuts down on excess salt. For the tomatoes, San Marzano cans have that sweet, rich flavor, but any good-quality diced tomatoes will do. The onion and bell pepper should be fresh—yellow onions add sweetness, while red peppers bring a touch of brightness. Dice them small so they melt into the chili instead of staying chunky.
No chili powder? Mix 1 tbsp smoked paprika with 1 tsp cayenne for a close substitute. Fresh cumin seeds can be toasted and ground for a deeper flavor, but pre-ground works fine in a pinch. Running out of tomato paste? Fresh tomatoes blended with a pinch of salt works in a bind. The garlic is non-negotiable though—roasted garlic adds a sweet, mellow note if you're feeling fancy. For the broth, low-sodium is key—you can always add more salt at the end. The bay leaves? They add subtle earthiness, but remove them before serving—nobody wants a leaf in their bowl.
This chili tastes even better the next day, so double the batch if you're feeding a crowd. Store leftovers in the fridge for 4-5 days or freeze for up to 3 months. I like to portion mine into meal prep containers—just reheat with a splash of water or broth. The flavors meld beautifully overnight, so if you're short on time, start it in the morning and let it simmer away. For serving, keep toppings like shredded cheese, sour cream, and cilantro on the side—everyone has their own preference
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to wash extra dishes. Brown the ground chicken right in the pot, dump in the beans and broth, and let it simmer—no straining, no fuss. The tomatoes melt right into the sauce, so you’re left with one pot to clean. (Yes, even on a Tuesday night.)
- Spice Without Guilt: That chili powder isn’t just flavor—it’s character. The recipe balances it perfectly with the natural sweetness of the tomatoes and the richness of the chicken broth, so you get heat without overpowering bitterness. Honestly, my picky-eater husband asks for seconds, and he’s not a spice fan.
- Lunchbox Hero: This chili holds up beautifully for leftovers—better the next day, if you ask me. Pack it in jars for work lunches or freeze half for those nights when you just can’t. The beans keep it hearty, the chicken stays tender, and the tomatoes add that freshness that makes it feel like a meal, not a sad reheat.
- Budget-Friendly Powerhouse: Ground chicken is cheaper than steak, beans stretch it further, and a can of diced tomatoes turns this into a pantry staple. I’ve made this for game nights, sick-day soups, and even a quick dinner when the grocery budget was tight. It’s the kind of recipe that makes you feel like you’re feeding a crowd without breaking the bank.
Step-by-step instructions for betty Crocker's chicken chili
This hearty one-pot chili delivers deep, smoky flavors with minimal cleanup—just follow these simple steps.
Sauté the Aromatic Base
Heat the 2 tablespoons olive oil in a large Dutch oven or heavy pot over medium heat. Add the diced yellow onion and diced red bell pepper, cooking for 5-6 minutes until softened and beginning to caramelize at the edges. This step builds the foundation for all those rich flavors.
Next, add the 4 cloves minced garlic and cook for 30 seconds until fragrant—don't let it brown or it'll turn bitter. Here's where the magic happens: stir in the 2 tablespoons chili powder and 1 tablespoon ground cumin, toasting them in the oil for 1 minute until the spices release their aromatic oils. This deepens the chili's complexity.
Brown the Ground Chicken
Push the vegetables to one side of the pot and add the 1.5 pounds ground chicken, breaking it up with a wooden spoon. Cook until the chicken loses its raw color and begins to brown—about 5-6 minutes. This step ensures the chicken develops a rich, meaty depth rather than staying bland.
Once the chicken is fully browned, stir it back into the vegetables. Add the 2 tablespoons tomato paste and cook for 2 minutes, stirring constantly. This creates a thick, flavorful base that will carry through the entire dish. The paste also helps thicken the chili naturally without relying on cornstarch.
Build the Chili Foundation
Pour in the 1 can (15 oz) diced tomatoes (with juices), 1 can (15 oz) drained kidney beans, and 2 cups chicken broth. Stir well to combine, then add the 1.5 teaspoons salt, 0.5 teaspoon black pepper, and 2 whole bay leaves. Bring everything to a gentle boil, then reduce heat to low and let it simmer uncovered for 20 minutes. This initial simmer allows the flavors to meld together.
After 20 minutes, taste and adjust seasoning if needed. The chili should be flavorful but not overly salty. If it's too thin at this point, you can mash a few of the kidney beans with a fork to thicken it slightly—this works better than adding extra tomato paste later.
Simmer to Perfection
Continue simmering the chili uncovered for another 20-25 minutes until it reaches your desired consistency. You're looking for a thick, hearty texture where the flavors have fully developed. The longer it simmers, the deeper the flavors become—this is where that smoky, spiced tomato depth really shines.
About 10 minutes before the chili is done, remove the 2 bay leaves with a slotted spoon. These leaves add wonderful aroma during cooking but can be tough if eaten. Give the chili one final taste and adjust seasoning if needed. The chili should be thick enough to coat the back of a spoon but still have a slightly loose texture.
Serve Warm with Toppings
Ladle the chili into bowls and serve immediately while hot. I like to top mine with a dollop of sour cream, a sprinkle of fresh cilantro, and a squeeze of lime for brightness. The contrast of cool toppings against the warm, spiced chili makes each bite even more satisfying.
This chili tastes even better the next day as the flavors continue to develop. 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 still feels like a restaurant-quality dish.
Pro Tips For Making Betty Crocker Chicken Chili
- Brown the Chicken Thoroughly: That pale, gray ground chicken in your chili? Not happening. Cook it in batches over medium-high heat until it loses its pink—about 5-6 minutes per batch—so it actually tastes like chicken, not rubber. I learned this the hard way when my chili tasted bland, no matter how much chili powder I added.
- Rinse the Beans First: Drain and rinse those canned kidney beans before adding them, or you’ll end up with a chili that tastes like tin. The starch coating makes the broth gummy, and nobody wants that. Takes 30 seconds but makes a real difference.
- Simmer, Don’t Boil: Once everything’s in the pot, keep the heat low enough that you see tiny bubbles, not a rolling boil. Boiling burns the tomatoes and makes the broth cloudy. My grandmother swore by this, and she was right: the flavors meld better when you let them whisper, not shout.
- Add Cumin Early: The recipe might not mention it, but toss in 1 teaspoon of ground cumin with the chili powder at the start. It disappears into the background but deepens the flavor—like the unsung hero of the dish. Skip it, and your chili will taste flat, even if you follow the recipe exactly.
Make-ahead tips for betty crocker chicken chili
Slow Cooker Prep
Transform this chili into a hands-off masterpiece by using your slow cooker. After sautéing the onions, peppers, and garlic in a skillet, transfer everything to the slow cooker along with the remaining ingredients. Cook on low for 6-8 hours or high for 3-4 hours—the extended cooking time deepens the flavors without requiring your attention. I love making this in the morning and letting it simmer all day while I'm at work. 💫
Instant Pot Adaptation
For a 30-minute chili, use the Instant Pot's sauté function to brown the chicken and cook the aromatics. Add all ingredients, seal the lid, and cook on high pressure for 10 minutes. Once done, quick-release the pressure and let it sit for 5 minutes before opening. Stir in a splash of broth if it's too thick—Instant Pot chili can sometimes reduce more aggressively than stovetop versions.
Freezer-Friendly Prep
Double the batch and freeze half for future meals. Portion the chili into quart-sized freezer bags, leaving 1 inch of headspace for expansion. Label with the date—this chili freezes beautifully for up to 3 months. When ready to eat, thaw overnight in the fridge, then reheat on the stovetop with 2 tablespoons of water or broth to restore moisture. I keep a stash of these in my freezer for lazy Mondays. ❄️
Meal Prep Containers
Divide the chili into 4-6 meal prep containers while still hot. Let it cool completely before sealing with tight lids. Store in the fridge for up to 5 days—the flavors actually improve as the spices meld. Reheat portions in the microwave for 2-3 minutes on 50% power, stirring halfway. For best texture, add a splash of water or broth if it looks dry after reheating. 📅
Make-Ahead Toppings
Prep toppings separately to keep them fresh. Store shredded cheese in an airtight container in the fridge for up to 5 days, while sour cream and cilantro stay fresh for 3 days. Chopped green onions last even longer—store them in a sealed bag in the fridge for up to 1 week. Assemble toppings just before serving to keep them crisp and vibrant. 🌿
Slow Cooker Cleanup Hack
After cooking in a slow cooker, let the chili sit for 5 minutes before transferring to a pot for serving. This helps the contents release from the bottom, making cleanup effortless. I also recommend using a silicone spatula to scrape every last bit—it’s more flexible than wooden spoons and gets into all the nooks. The pot will be nearly empty when you’re done. ✨
Nutrition facts
Frequently asked questions
Can I substitute ground turkey for the ground chicken?
Ground turkey works perfectly—just use the same 1.5 pounds and follow the same browning time. For extra flavor, choose dark meat turkey since it has more fat. The texture will be slightly leaner, so you might want to add 1 tablespoon of olive oil at the end to keep it moist.
How do I make this chili less spicy?
Reduce the chili powder to 1 tablespoon and omit the cayenne if using a substitute. For a milder kick, add 1 teaspoon of sugar or 1 tablespoon of tomato paste—both help balance heat. If it's already cooked, stir in 1-2 tablespoons of sour cream or a splash of milk to cool it down.
Can I use dried beans instead of canned?
Yes, but soak them overnight first! Use 1.5 cups dried kidney beans (about 1 cup cooked) and follow the recipe. Start with the beans in the pot, add extra 1 cup broth, and simmer for 10 minutes before adding the remaining ingredients. Dried beans take longer to soften, so plan for an extra 20-30 minutes of simmering time.
Why does my chili taste thin? How can I fix it?
Thin chili often happens from too much liquid. Simmer uncovered for 5-10 more minutes to reduce it naturally. If that doesn't work, mash 2-3 kidney beans with a fork to thicken it. For prevention, use 1 can (14.5 oz) diced tomatoes instead of 15 oz next time, or reduce the broth by ½ cup. A cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) works too—stir in at the end.
What are the best toppings for this chili?
Classic toppings include shredded cheddar cheese, sour cream, chopped cilantro, and a squeeze of lime. For extra crunch, try crushed tortilla chips or diced avocado. If you love heat, add diced jalapeños or a sprinkle of hot sauce. Keep toppings separate until serving to prevent sogginess—everyone customizes their bowl!