This post may contain affiliate links. Please read our disclosure policy.
This easy single serving chicken chili recipe features tender chicken, tomatoes, and vegetables cooked with aromatic spices for rich, hearty flavor. It’s a quick one-pot meal that’s perfect for a simple and satisfying dinner.
Why You’ll Love This Recipe
- Perfectly Portioned: This easy chicken chili recipe is designed for one, no leftovers, no waste.
- Quick and Easy: Ready in about 45 minutes with just 10 minutes of prep, perfect for a simple weeknight meal.
- Packed with Flavor: Tender chicken, aromatic spices, and tomatoes simmer together for rich, hearty flavor.
- Healthy and High in Protein: A balanced meal filled with lean protein, fiber, and nutrients to keep you full and satisfied.
- One-Pot Meal: Everything cooks in a single pan for easy preparation and cleanup.
- Pantry-Friendly Ingredients: Made with simple staples like canned tomatoes and spices you likely already have on hand.
What I love most about this single serving chicken chili is how simple ingredients come together to make such a hearty, flavorful meal. It’s the kind of dish that fills the kitchen with warmth as it simmers – rich with spices, tender chicken, and just the right amount of heat.
Whether I’m cooking for a quick lunch or an easy one-pot dinner, this recipe always feels comforting and satisfying.
Enjoy a warm bowl of chicken chili topped with sour cream, avocado slices, and shredded cheese. Serve it with a fresh side salad with homemade vinaigrette, crunchy tortilla chips, or a scoop of cowboy caviar for a complete and satisfying meal.
Ingredients
If you have any ingredients leftover from this small batch chicken chili recipe, check out our Leftover Ingredients Recipe Finder.
- Olive Oil: Use extra virgin olive oil for rich flavor, or regular olive oil for a milder option.
- Onions and Garlic: These build the flavor base. Sauté the onion until translucent, then stir in garlic for about a minute.
- Red Bell Pepper: Adds color and natural sweetness. You can use green, yellow, or orange peppers instead. Leftover peppers are great in lo mein for one, small slow cooker ropa vieja, or chicken shawarma for one.
- Chili Powder, Ground Cumin, and Dried Basil: These spices give the chili its bold, warm flavor. Adjust amounts to your taste.
- Canned Diced Tomatoes: Use one 14.5 to 15-ounce can or about 2 cups of chopped fresh tomatoes. Roasted red peppers make a nice alternative. Try leftover tomatoes in single serving Spanish rice, creamy tomato soup for one, or single serving penne alla vodka.
- Chicken: Boneless, skinless chicken breast or thighs both work well. Try leftover chicken in a small batch of popcorn chicken.
Tip: Leftover rotisserie chicken makes this recipe even easier.
- Optional Toppings: Add shredded cheddar cheese or a spoonful of sour cream for extra richness.
Recipe Variations
Here are three easy ways to adapt this single serving chicken chili recipe to suit your mood or ingredients on hand.
- Spicy Chicken Chili: Add diced jalapeño or a splash of hot sauce for extra heat.
- Creamy Chicken Chili: Stir in ½ cup of coconut milk or heavy cream during the last 5 minutes of cooking for a rich, smooth texture.
- Tex-Mex Chicken Chili: Stir in ¼ cup black beans and ¼ cup corn, plus a pinch of smoked paprika or taco seasoning. Garnish with fresh cilantro and a lime wedge for a southwestern flavor.
How To Make Chicken Chili For One
These step-by-step photos and instructions help you visualize how to make this quick chicken chili for one. See the recipe box below for ingredient amounts and full recipe instructions.
- Sauté the Vegetables: Heat olive oil in a skillet over medium heat. Add the onion, garlic, and red bell pepper, and cook until softened. Stir in the chili powder and cumin.
- Add Tomatoes and Basil: Pour in the diced tomatoes and add a pinch of dried basil. Simmer for a few minutes to blend the flavors.
- Add the Chicken: Stir in the cooked, chopped chicken. Reduce the heat and simmer for about 15 minutes.
- Finish and Serve: Spoon the chili into a bowl and top with shredded cheddar cheese or your favorite toppings.
Related: 5 Meals From 1 Rotisserie Chicken.
Expert Tips
- Use Pre-Cooked Chicken: Rotisserie or leftover cooked chicken makes this single serving chicken chili quick and easy.
- Adjust the Heat: Add diced jalapeños, red pepper flakes, or a splash of hot sauce for extra spice.
- Make It Vegetarian: Substitute the chicken with crumbled extra-firm tofu or canned beans for a hearty meatless version.
- Thicken the Chili: If you prefer a thicker texture, mash a few beans or let the chili simmer uncovered for a few extra minutes.
- Add Toppings: Finish your bowl with sliced avocado, Greek yogurt, shredded cheese, or chopped green onions for added flavor and texture.
Frequently Asked Questions
Let the chili simmer uncovered for a few extra minutes
Yes, you can make it up to 2 days in advance. Store it in an airtight container in the refrigerator and reheat before serving.
Yes, double the ingredients and use a 12-inch skillet.
Yes, once cooled, transfer it to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
More Single Serving Chili Recipes
If you love this recipe, try one of our other flavorful single serving chili recipes for more hearty, satisfying meals made just for one.
RELATED: 8 Healthy Single Serving Meals
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch chicken chili or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Chicken Chili For One
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onions (½ small onion)
- 1 garlic clove -minced
- 1 small red bell pepper -cored, seeded, and large diced
- ¼ teaspoon chili powder
- ¼ teaspoon ground cumin
- ½ teaspoon kosher salt
- 1 (15 ounce) can diced tomatoes
- ½ teaspoon dried basil
- 1 cup diced cooked chicken (about 5 ounces of chicken)
- Optional, for topping: shredded cheddar cheese and sour cream
Instructions
- Heat olive oil in a medium skillet over medium heat. Add the onion and cook for 4 to 5 minutes until translucent.
- Stir in the garlic and cook for 1 minute.
- Add the red bell pepper, chili powder, cumin, and salt. Cook for another minute, stirring occasionally.
- Pour in the diced tomatoes and add the dried basil. Bring to a boil, then reduce the heat and simmer uncovered for 15 minutes.
- Stir in the cooked chicken and simmer uncovered for 5 minutes.
- Spoon the chicken chili into a bowl and top with shredded cheddar cheese and sour cream, if desired.
Notes
- Use Pre-Cooked Chicken: Rotisserie or leftover cooked chicken makes this single serving chicken chili quick and easy.
- Adjust the Heat: Add diced jalapeños, red pepper flakes, or a splash of hot sauce for extra spice.
- Make It Vegetarian: Substitute the chicken with crumbled extra-firm tofu or canned beans for a hearty meatless version.
- Thicken the Chili: If you prefer a thicker texture, mash a few beans or let the chili simmer uncovered for a few extra minutes.
- Add Toppings: Finish your bowl with sliced avocado, Greek yogurt, shredded cheese, or chopped green onions for added flavor and texture.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I’m sure this is delicious as is but I got a little carried away. I had a half jalapeño that needed to be used and some zuccini. Into the pot they went. Then my neighbor came with fresh corn from the farm stand. That went into the pot, too. Don’t be afraid to improvise.
Wonderful – I love that you used what you had for your chili. This is exactly what I do and love it when people customize theirs too.
I used thigh instead of breast and for the onion, I used 1 very small brown onion and 3 large shallots otherwise followed recipe though at first when eating I wasn’t getting any chilli hit but all of a sudden pow so I think my chilli did not mix well through the dish but it was thoroughly enjoyed and oh so filling in fact I could only get through 2/3rds of it so will be reheating left overs for lunch. Thank you Joanie.