Chunky Chicken Chili with Canned Tomatoes

This red chicken chili is made with cooked cubed chicken breasts and warming spices
in a rich, savory tomato broth. It’s simple, hearty, and deliciously satisfying!

Stovetop Chicken Chili Chock-Full of Veggies

A red chicken chili where the flavor is nothing but bland. Onions, red and yellow peppers and garlic form the base. Canned tomatoes are then simmered with seasonings and veggies and then chunks of roasted chicken breasts are added for a hearty soup you’ll make over and over again.

I have tons of soup and chili ideas, this is a recipe where you can enjoy fabulous results in only an hour. So for those nights when you don’t want a slow cooker white chicken chili or a slow cooker red chicken chili that has to simmer all day, give this chili recipe a try. By layering the flavors you get a chili with lots of depth that doesn’t take all day to make.

I’ve been making this homemade red chili recipe for years but didn’t think about adding it to the blog until a friend at work told me she had gone to the blog to try to find out what I’ld heated up for lunch the day before that smelled so good.

This recipe makes a large pot which I freeze in individual servings and then I always have something to grab for lunch. It has been a life saver on all the wet and cold days we have been having in the Carolinas.

I Know You’re Going to Love It

It checks all my boxes:

• it’s easy to make with just a few ingredients,
• it freezes and reheats well in the microwave for lunches,
• it’s a lighter choice for lunch or dinner that won’t weigh you down.

The ingredients may not not look like anything special, but when combined they produce a chili that is lighter than most but still delicious, and with no beans.

You could take a short cut and use rotisserie chicken, but this is one of those times when you don’t need to. The chili needs to simmer for 30 minutes before adding the chicken which is the time it typically takes to roast chicken breasts in the oven. Sometimes I forget how easy it is to roast chicken breasts and how juicy and tender they are.

How to Roast Chicken Breasts:

Start with bone in chicken breasts with the skin, this will give you more flavor. Rub them with olive oil and salt and pepper on both sides. Place them on a foil lined rimmed baking sheet and cook at 350º for 35 minutes. That’s it.  You will have super moist and delicious chicken to use for whatever dish you are making.

Ingredients You’ll Need

• 4 Chicken Breasts – These need to be cooked before adding to the chili. If roasting them yourself, use chicken breast with the bone and skin for the best flavor. You can also use rotisserie chicken.
• Veggies – onions, garlic, and red and yellow peppers – you can use any variety you like, red and yellow are a little milder than green.
• Canned tomatoes – Use whole tomatoes that you can squish with your hands to break them apart.
• Spices– chili powder, cumin cayenne pepper, red chili flakes and salt. A pinch of sugar helps cut the acidity of the tomatoes.
• Fresh basil – fresh is the best if available, but you can use dried instead, use about two teaspoons of dried.

While the Chicken is Cooking Make the Chili.  

Step 1 – Cook the veggies

You’ll start by cooking your onions.

Next add seasoning, peppers and tomatoes and let it simmer for about 30 minutes.  

I like to add just a bit of sugar to cut the acidity of the tomatoes at the end, but that’s optional.

Step 2 – Add the Chicken

Once the chicken is cool enough to cut off the bone add it to the vegetables.  Simmer an additional 30 minutes.

You can serve with your favorite toppings, but honestly, it’s great all by itself and it’s even better the next day. You don’t even need cheese. I like adding a scoop of sour cream and serving it with some garlic yeast rolls. You could also add some avocado.

To store, let it come to room temperature and then store in airtight containers.

If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.

Chunky Chicken Chili with Canned Tomatoes

Author: Barbara Curry

This red chicken chili is made with cooked cubed chicken breasts and warming spicesin a rich, savory tomato broth. It’s simple, hearty, and deliciously satisfying!

5 from 1 vote

Print Pin

PREP: 30 minutes minutes

COOK: 30 minutes minutes

Servings: 12

Ingredients

 

1x2x3x

• ▢ 4 chicken breasts bone in, skin on
• ▢ olive oil
• ▢ salt and pepper
• ▢ 4 cups onions chopped, about 2 onions
• ▢ 2 tablespoons olive oil
• ▢ 4 cloves garlic minced
• ▢ 2 red bell pepper diced
• ▢ 2 yellow pepper diced
• ▢ 1 teaspoon chili powder
• ▢ 1 teaspoon cumin
• ▢ ½ teaspoon red pepper flakes
• ▢ ¼ teaspoon cayenne
• ▢ 2 teaspoons salt
• ▢ 2 28 ounce cans whole peeled plum tomatoes undrained
• ▢ ¼ cup fresh basil minced, or 2 teaspoons dry
• ▢ 1 tablespoon sugar optional

Instructions

 

• Preheat oven to 350º. Line rimmed baking sheet with foil.
• Rub chicken breasts with olive oil and generously season with salt and pepper. Place on prepared sheet and bake for 35-40 minutes.
• While chicken is roasting, prepare chili.
• In a large pot or Dutch oven, heat olive oil over medium heat and cook onions until translucent, 8-10 minutes. Add garlic and cook an additional minute. Add peppers, chili powder, cumin, red pepper flakes, cayenne, and 2 teaspoons salt. Cook for 1 minute.
• Crush the tomatoes by hand and add with juices to the pot. Add basil and bring to a boil. Reduce the heat to simmer and cook, uncovered for 30 minutes, stirring occasionally. Taste and if needed, add 1 tablespoon sugar and cook an additional minute. Salt and pepper to taste.
• When the chicken has cooled enough to handle, remove the skin and bone and cut into 1 inch chunks. Add to the chili and simmer, uncovered for 30 minutes.

Barbara’s Tips + Notes

• You can use rotisserie chicken.
• You want the tomatoes in small pieces, so just break them apart in the pot with your hands. 

Nutrition

Calories: 156kcal | Carbohydrates: 13g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 45mg | Sodium: 532mg | Potassium: 608mg | Fiber: 3g | Sugar: 7g | Vitamin A: 880IU | Vitamin C: 68mg | Calcium: 44mg | Iron: 2mg

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