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Cozy up with a bowl of this single serve Chicken Chili that’s just bursting with flavor and heartwarming goodness. Made with a juicy chicken breast or a couple of chicken thighs, diced tomatoes, onions, and red bell pepper, this chili is a flavor-packed comfort dish that you can make in no time. With just 10 minutes of prep and around 30 minutes of cooking, you’ll have a bowl of deliciousness perfect for one person—no need to share!
If you have a rotisserie chicken, you can make this meal as well as 4 other meals as shown in 5 Meals From 1 Rotisserie Chicken.
Enjoy a flavorful bowl of chicken chili topped with a creamy dollop of sour cream, fresh avocado slices, and a generous sprinkling of shredded cheese. Pair it with a crisp side salad drizzled with homemade vinaigrette, crunchy tortilla chips, and a zesty cowboy caviar.
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Why You’ll Love This Chicken Chili Recipe
- Single Serving Size: Perfectly portioned for one, so there’s no dealing with leftovers.
- Quick & Easy: With a mere 10 minutes of prep and about 35 minutes of cooking time.
- Customizable: Toss in extra veggies like zucchini, swiss chard, spinach, or corn to make it your own.
- Full of Flavor: Aromatic spices blend beautifully with the chicken, beans, and veggies.
- Nutrient-Packed: Offers a good balance of protein, fiber, and essential nutrients.
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Ingredients
This section provides a quick rundown of the ingredients used in this small batch chicken chili recipe. For complete measurements and step-by-step instructions, please scroll to the recipe card located at the bottom of this post.
- Olive Oil: Extra virgin olive oil is the go-to for its rich, authentic olive flavor and high nutrient content. If you’re looking for a lighter taste, a simple olive oil will also do the trick.
- Onions and Garlic: These aren’t just toss-ins; they’re flavor powerhouses. Sauté your onions until translucent, then add the garlic for just a minute more to unlock their full flavor potential.
- Red Bell Pepper: One small red bell pepper adds both color and crunch. Feel free to swap it out with a green, orange, or yellow bell pepper if you prefer. Consider using leftover red bell peppers in Lo Mein, Slow Cooker Ropa Vieja, or Chicken Shawarma.
- Chili Powder, Ground Cumin, Dried Basil: These spices are non-negotiable for maximum flavor. Adjust the quantities to suit your taste buds, but they’re crucial for that signature chili kick.
- Salt: A pinch goes a long way in bringing all the flavors together.
- Canned Diced Tomatoes: A 14.5 to 15-ounce can works wonders, but you’re welcome to use 2 cups of freshly chopped tomatoes. If tomatoes aren’t your thing, roasted red bell peppers are a sweet alternative. If you’ve got leftover diced tomatoes, consider using them in Spanish Rice, Creamy Tomato Soup, or Penne alla Vodka.
- Chicken: You can go with a boneless, skinless chicken breast or thighs, depending on your preference for lean or more flavorful meat. If you’ve got extra chicken, consider using it to make Popcorn Chicken.
- Optional Toppings: Elevate your dish with some shredded cheddar and a dollop of sour cream.
Expert Tip: Got leftover rotisserie chicken? This chicken chili recipe is a stellar way to give it new life.
Recipe Variations
Want to shake things up? Here are some simple ways to put a twist on this classic chicken chili.
- Spicy Chicken Chili: If you’re a fan of heat, consider adding some diced jalapeño or a generous splash of hot sauce to the chili mixture. You could even use a spicier chili powder to kick things up a notch.
- Creamy Chicken Chili: For a more luxurious texture, stir in half a cup of coconut milk or heavy cream during the last 5 minutes of simmering. This adds a silky richness that complements the robust flavors of the chili.
- Tex-Mex Chicken Chili: Add a southwestern flair by including a quarter cup of cooked black beans and a quarter cup of corn to the chili. Toss in a quarter teaspoon of smoked paprika or taco seasoning for that extra Tex-Mex vibe. Garnish with chopped fresh cilantro and a lime wedge for a burst of freshness.
How To Make Chicken Chili
These step-by-step photos and instructions help you visualize how to make a small batch of chicken chili. See the recipe box below for ingredient amounts and full recipe instructions.
- Sauté the Aromatics: Begin by sautéing the chopped onions, minced garlic, and diced red bell pepper in olive oil. Add a sprinkle of ground cumin and chili powder for extra flavor.
- Add Tomatoes and Spices: Once the vegetables are soft, stir in a can of diced tomatoes along with a pinch of dried basil. Let this mixture cook for a few more minutes to blend the flavors.
- Incorporate Chicken: As your tomato-veggie mix simmers for about 15 minutes, the flavors will meld beautifully. This is the perfect time to add your pre-cooked, chopped chicken. Allow it to simmer for an additional 5 minutes.
- Final Touch: Transfer your chicken chili to a bowl and crown it with some shredded cheddar cheese for that perfect finishing touch.
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Expert Tips
- Go for Pre-Cooked Chicken: To make this chicken chili even quicker, you can use chicken that’s already been cooked. Rotisserie chicken from your local grocery store is a great time-saving option.
- Swap Out Spices: The recipe calls for chili powder, cumin, and basil, but feel free to get creative. A teaspoon of homemade taco seasoning can be a fantastic alternative.
- Adjust Spice Levels: The current spice level is moderate, but it’s totally customizable. Consider adding chopped jalapeños or a few dashes of hot pepper sauce to kick things up a notch.
- Go Vegetarian: If you’re looking for a meatless option, simply replace the chicken with crumbled extra firm tofu. It absorbs flavors well and makes for a hearty vegetarian chili.
Frequently Asked Questions
For optimal results, it’s best to use a 10-inch skillet for this chicken chili recipe. A pan of this size allows for even cooking and is spacious enough for all your ingredients.
Absolutely, this chicken chili recipe is freezer-friendly. Store the chili in an airtight container or a freezer-safe bag. When you’re ready to enjoy it, thaw the chili overnight in the refrigerator and reheat in a saucepan or microwave. For best quality, consume the frozen chili within 3 months.
Yes, store in an airtight container in the fridge and reheat.
More Single Serving Chili Recipes To Try
If you enjoyed making this chicken chili, you’ll love exploring these other chili recipes tailored for one person.
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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 (5 to 6 ounce) boneless skinless chicken breast , cooked and chopped
- shredded cheddar cheese , optional for topping
- sour cream , optional for topping
Instructions
- In a medium sized skillet, cook the onions in the olive oil over medium-low heat for 4-5 minutes, until the onions are translucent.
- Add the garlic and cook for 1 minute more.
- Add the red bell peppers, chili powder, cumin, and salt. Cook for 1 minute
- Pour the canned diced tomatoes and dried basil into the pan. Bring to a boil, then reduce heat to low and simmer, uncovered for 15 minutes.
- Add the cooked, chopped chicken to the pan and simmer, uncovered another 5 minutes.
- Transfer chicken chili to a bowl and top with shredded cheddar cheese and sour cream, if desired.
Notes
-
- Opt for Pre-Cooked Chicken: To make this chicken chili even quicker, you can use chicken that’s already been cooked. Rotisserie chicken from your local grocery store is a great time-saving option.
-
- Swap Out Spices: The recipe calls for chili powder, cumin, and basil, but feel free to get creative. A teaspoon of homemade taco seasoning can be a fantastic alternative.
-
- Adjust Spice Levels: The current spice level is moderate, but it’s totally customizable. Consider adding chopped jalapeños or a few dashes of hot pepper sauce to kick things up a notch.
-
- Go Vegetarian: If you’re looking for a meatless option, simply replace the chicken with crumbled extra firm tofu. It absorbs flavors well and makes for a hearty vegetarian chili.
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.