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This single serving chicken chili is a hearty and flavorful dish made with tender chicken, vegetables, beans, and warm spices. It’s quick to prepare in one skillet, ready in about 30 minutes, and perfectly portioned for one. Packed with protein and fiber, this chili is both nutritious and satisfying, with plenty of options to customize it to your taste.
If you have a rotisserie chicken, you can use it to make this meal along with 4 others as featured in 5 Meals From 1 Rotisserie Chicken.
Enjoy a flavorful bowl of chicken chili topped with sour cream, fresh avocado slices, and shredded cheese. Pair it with a crisp side salad with homemade vinaigrette, crunchy tortilla chips, and a side of zesty cowboy caviar.
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Why You’ll Love This Recipe
- Perfectly Portioned: Designed for one serving, so no leftovers to worry about.
- Quick and Easy: Just 10 minutes of prep and 35 minutes of cooking.
- Customizable: Add extra vegetables like zucchini, spinach, or corn to suit your taste.
- Flavorful: Aromatic spices combine perfectly with the chicken, beans, and vegetables.
- Nutrient-Packed: A healthy balance of protein, fiber, and essential nutrients.
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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 its rich flavor and nutrients, or substitute with regular olive oil for a milder taste.
- Onions and Garlic: Essential for flavor, sauté onions until translucent, then add garlic for a minute to enhance the dish.
- Red Bell Pepper: Adds color and sweetness. Swap with green, yellow, or orange bell peppers if preferred. Leftover peppers work well in Lo Mein, Slow Cooker Ropa Vieja, or Chicken Shawarma.
- Chili Powder, Ground Cumin, Dried Basil: These spices are key to the chili’s bold flavor. Adjust to taste.
- Salt: A small pinch ties the flavors together.
- Canned Diced Tomatoes: A 14.5 to 15-ounce can is ideal, or use 2 cups of fresh tomatoes. Roasted red bell peppers can be a sweet alternative. Leftover tomatoes are perfect for Spanish Rice, Creamy Tomato Soup, or Penne alla Vodka.
- Chicken: Use boneless, skinless chicken breast or thighs, depending on your preference. Leftover chicken can be used to make Popcorn Chicken.
- Optional Toppings: Finish with shredded cheddar cheese or a dollop of sour cream for added richness.
Expert Tip: Leftover rotisserie chicken is a great shortcut for this recipe!
Recipe Variations
Looking to switch things up? Try these easy twists on classic chicken chili:
- Spicy Chicken Chili: Add diced jalapeño or a splash of hot sauce for extra heat. You can also use spicier chili powder for a bold kick.
- Creamy Chicken Chili: Stir in 1/2 cup of coconut milk or heavy cream during the last 5 minutes of cooking for a rich, silky texture.
- Tex-Mex Chicken Chili: Add 1/4 cup each of black beans and corn, plus a pinch of smoked paprika or taco seasoning. Garnish with fresh cilantro and a lime wedge for a bright, southwestern flair.
How To Make Chicken Chili
These step-by-step photos and instructions help you visualize how to make this single serve chicken chili recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- Sauté the Vegetables: Heat olive oil in a skillet and cook the chopped onions, minced garlic, and diced red bell pepper until softened. Stir in ground cumin and chili powder for added flavor.
- Add Tomatoes and Basil: Mix in a can of diced tomatoes and a pinch of dried basil. Let it cook for a few minutes to allow the flavors to blend.
- Add the Chicken: Stir in your pre-cooked, chopped chicken and let the chili simmer for about 15 minutes, allowing the flavors to come together.
- Finish and Serve: Spoon the chili into a bowl and top with shredded cheddar cheese for a flavorful finishing touch.
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Expert Tips
- Use Pre-Cooked Chicken: Save time by using rotisserie chicken or any pre-cooked chicken you have on hand.
- Experiment with Spices: Try swapping the chili powder, cumin, and basil with a teaspoon of homemade taco seasoning for a new flavor twist.
- Adjust the Heat: For more spice, add chopped jalapeños or a few dashes of hot sauce.
- Make It Vegetarian: Replace the chicken with crumbled extra-firm tofu for a hearty meatless chili that’s full of flavor.
Frequently Asked Questions
Yes! Consider using black beans, pinto beans, kidney beans, or even chickpeas.
Absolutely! Add diced jalapeños, chili flakes, or a dash of hot sauce for more heat.
Stir in a splash of heavy cream, coconut milk, or sour cream for a creamier texture.
Yes, just double the ingredient amounts.
Since this is a single serving recipe, there likely won’t be leftovers, but if you double it, the chili freezes well for up to 3 months.
More Single Serving Chili Recipes
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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 onion (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
- sour cream
Instructions
- Heat olive oil in a medium skillet over medium-low heat. Add the onions and cook for 4-5 minutes until translucent.
- Stir in the garlic and cook for 1 more minute.
- Add the red bell peppers, chili powder, cumin, and salt. Cook for another minute, stirring occasionally.
- Pour in the canned diced tomatoes and sprinkle in the dried basil. Bring to a boil, then reduce the heat to low and simmer uncovered for 15 minutes.
- Stir in the cooked, chopped chicken and simmer uncovered for another 5 minutes.
- Serve the chicken chili in a bowl and top with shredded cheddar cheese and sour cream, if desired.
Notes
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- Use Pre-Cooked Chicken: Save time by using rotisserie chicken or any pre-cooked chicken you have on hand.
-
- Experiment with Spices: Try swapping the chili powder, cumin, and basil with a teaspoon of homemade taco seasoning for a new flavor twist.
-
- Adjust the Heat: For more spice, add chopped jalapeños or a few dashes of hot sauce.
-
- Make It Vegetarian: Replace the chicken with crumbled extra-firm tofu for a hearty meatless chili that’s full of flavor.
- Heat oven to 400 degrees F.
- Brush chicken breast with oil. Season both sides of the chicken breast with a pinch of salt and a pinch of black pepper. Place the chicken on a baking pan.
- Bake chicken breast, uncovered, for 18 – 20 minutes or until no longer pink (use a meat thermometer to confirm that the chicken is heated through to 170 degrees F).
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.