Soups & Stews
Betty Crocker's chicken chili recipe delivers hearty, one-pot comfort that simmers with deep spiced tomato flavor and tender chicken. This foolproof method transforms simple pantry staples into a restaurant-worthy bowl—perfect for busy weeknights or game day gatherings. The secret lies in building layers of warmth through slow simmering, where chicken and beans meld into a rich, satisfying broth.
What sets this chili apart is Betty Crocker's signature approach: minimal prep, maximum flavor. You'll start with aromatics sautéed in a skillet, then let everything cook together in one pot while you handle other tasks. The spices—cumin, chili powder, and garlic—infuse the tomatoes and broth, creating that unmistakable chili depth that tastes even better the next day.
By the time it's done, you'll have a thick, hearty chili with tender chicken, melted beans, and a sauce that clings to every spoonful. The texture is perfect—tender meat, creamy beans, and a sauce that's neither too thin nor too thick. Serve it with cornbread or over rice for the full experience, or let everyone customize their bowls with toppings like shredded cheese or sour cream.
This recipe scales easily for crowds, reheats beautifully, and freezes well for future meals. Whether you're feeding a family or hosting a potluck, it's the reliable, comforting chili that always delivers. Let's get cooking—your taste buds will thank you.
Ingredients for betty crocker chicken chili
Pantry staples and a few fresh aromatics create Betty Crocker's legendary spiced tomato chili.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Thighs 🍗 | 2 ½ lb | Cut into 1-inch pieces |
| Yellow Onion 🧅 | 1 medium | Diced, about 1.5 cups |
| Garlic Cloves 🧄 | 4 cloves | Minced, for deep flavor |
| Canned Kidney Beans 🌿 | 2 cans | 15 oz each, drained and rinsed |
| Canned Black Beans 🌿 | 2 cans | 15 oz each, drained and rinsed |
| Diced Tomatoes 🍅 | 2 cans | 28 oz each, undrained |
| Chicken Broth 💧 | 2 cups | Low-sodium preferred |
| Chili Powder 🌶️ | 2 tbsp | For authentic spice depth |
| Ground Cumin 🌿 | 1 tbsp | Toasted for richer flavor |
| Dried Oregano 🍃 | 1 tsp | Mexican blend preferred |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
| Vegetable Oil 🫒 | 2 tbsp | For sautéing aromatics |
| Cornstarch 🌾 | 1 tbsp | Optional, for thicker sauce |
The chicken thighs are non-negotiable here—they stay tender through the long simmer while breasts would dry out. Look for bone-in, skin-on thighs at the meat counter for extra flavor, but boneless works fine. The yellow onion should be firm and free of sprouts—Whole Foods or Trader Joe's carry reliable organic options. For the beans, no-salt-added is key; rinse them well to remove any residual sodium. The diced tomatoes? Muir Glen or San Marzano brands deliver that authentic Italian acidity that cuts through the richness.
No chili powder? Substitute 1 tbsp smoked paprika plus 1/2 tsp cayenne for heat. Running low on cumin? Ground coriander at half the amount gives a similar earthiness. The cornstarch is optional but makes a world of difference if you prefer a thicker chili—just mix it with 2 tbsp cold water before adding. For the broth, low-sodium is crucial; if you can't find it, use regular and reduce the added salt. The garlic can be pre-minced from a jar (I won't judge), but fresh has more punch—just smash the cloves with the side of your knife before mincing for extra flavor.
This chili tastes even better the next day—make a double batch and freeze half for lazy nights. Store leftovers in airtight containers for 4-5 days in the fridge or 3 months in the freezer. For reheating, add a splash of broth or water to loosen the sauce. The beans and chicken separate when cold, so give it a good stir before serving. Top with shredded cheese or sour cream right before eating—no need to add them during cooking (they'll get soggy).
Why You'll Love This Recipe
- Foolproof Ingredient List: I swear by this combo—just chop the onion and garlic, toss in the thighs, and dump the cans. No measuring cups, no guesswork, just done. The thighs stay juicy while the beans soak up all the flavor, and honestly? The canned beans save me from a 30-minute soak.
- Deep, Smoky Comfort: That first bite—where the garlic hits, the onions caramelize just enough, and the chicken melts—is ridiculously good. The black and kidney beans add texture, but the real magic? The slow simmer turns everything into one hearty, satisfying bite. (Yes, even on a Tuesday night.)
- Meal Prep MVP: Make a double batch on Sunday, and you’ve got lunch for the week. The chili reheats like a dream—no mushy beans, no dry chicken—just that same bold flavor. My kids grab it straight from the fridge, and I still ask for leftovers.
- Budget That Works: Chicken thighs cost half as much as breasts, and canned beans? A steal. This recipe feeds four for under $10, and the leftovers stretch for days. Here’s what sold me: no fancy ingredients, no waste, just pure, filling goodness without breaking the bank.
Step-by-step instructions for Betty Crocker's chicken chili recipe
Here's how to create a rich, spiced chili that simmers into perfect harmony—no fancy techniques required.
Sear the Chicken for Deep Flavor
Heat the 2 tablespoons vegetable oil in a large Dutch oven over medium-high heat until shimmering. Working in batches to avoid crowding, add the 2.5 lb boneless chicken thighs cut into 1-inch pieces, letting them sear undisturbed for 3-4 minutes until golden brown on all sides. This step builds a flavorful crust that infuses the entire chili.
As the chicken browns, you'll notice it releases juices that caramelize in the pan—this is the foundation of your chili's depth. Transfer the seared chicken to a plate and set aside. The residual fat in the pot will become the base for sautéing your aromatics.
Build the Spiced Base
In the same Dutch oven, add the diced yellow onion and cook for 4-5 minutes until softened and translucent. Stir in the 4 cloves minced garlic cloves and cook for an additional 30 seconds until fragrant—this prevents the garlic from burning, which would make the chili bitter.
Next, add the 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon dried oregano, 1.5 teaspoons salt, and 0.5 teaspoon black pepper. Stir constantly for 1 minute to toast the spices and release their aromatic oils. This step ensures every bite carries the warm, earthy complexity that defines great chili.
Simmer the Chili to Perfection
Pour in the 2 cans diced tomatoes (with juices), 2 cups chicken broth, the 2 cans drained and rinsed kidney beans, and 2 cans drained and rinsed black beans. Stir well to combine, then return the seared chicken to the pot. Bring the mixture to a gentle boil, then reduce heat to low and let it simmer uncovered for 45-50 minutes, stirring occasionally.
Here's where the magic happens: the chili should thicken naturally as the liquid reduces. You'll know it's ready when the flavors meld into a cohesive, hearty stew with a rich, slightly thick consistency. The chicken should be tender enough to pull apart easily with a fork, and the beans should be heated through.
Thicken and Finish (Optional)
If you prefer a thicker chili, dissolve the 1 tablespoon cornstarch in 2 tablespoons cold water to create a slurry. Stir this into the simmering chili and cook for an additional 5-7 minutes until the sauce reaches your desired thickness. This step is optional but ensures a more substantial texture, especially if you're serving with cornbread or over rice.
Taste and adjust seasoning—you may need a pinch more salt or chili powder to balance the flavors. Let the chili rest for 10 minutes off the heat before serving. This resting period allows the flavors to fully develop and ensures the best possible mouthfeel when you dig in.
Pro Tips For Making Betty Crocker Chicken Chili
- Brown the Chicken First: The recipe might call for tossing raw chicken straight into the pot, but skip that—sear the thighs in batches over medium-high heat for 4-5 minutes per side until golden. This builds flavor that simmering alone can’t match, and the edges stay juicier when they hit the liquid later.
- Drain and Rinse Beans: Canned beans are convenient, but the starchy liquid they’re packed in turns your chili into a gluey mess. Drain them, then rinse under cold water to cut the gloop. Pat them dry with a towel if you’re feeling extra—it makes a real difference in texture.
- Simmer, Don’t Boil: Once everything’s in the pot, keep the heat at a steady simmer (small bubbles, occasional rolls) rather than a rolling boil. Boiling toughens the chicken and breaks down the beans too fast, turning your chili into a sad, watery soup. Low and slow keeps it rich.
- Add Onion and Garlic Late: The recipe might lump all the veggies in at once, but save the onion and garlic until the last 10 minutes of cooking. Sautéing them raw at the start burns their flavor, and adding them later lets them infuse the chili without overpowering it. Chop the onion extra fine—it disappears better this way.
Troubleshooting this dish
Chili Too Thin?
If your chili is watery after simmering, don't panic—this happens when the liquid doesn't reduce enough. First, check your pot size: a 6-quart Dutch oven is ideal for this recipe. If your pot is too large, the liquid spreads out and doesn't concentrate. For immediate fixes, simmer uncovered for 10-15 extra minutes on medium-low heat, stirring occasionally to prevent scorching. 🔥
For a quicker solution, mix 1 tablespoon cornstarch with 2 tablespoons cold water to create a slurry. Stir it into the chili and simmer for 5 minutes—this will thicken the sauce without altering the flavor. If you're short on time, a mashed potato (about ¼ cup) works in a pinch, but it adds starchiness. Always taste after thickening; you may need to adjust salt or spices.
Chicken Too Tough?
Overcooked chicken is the #1 chili mistake, but you can prevent it by using bone-in, skin-on thighs (if available) or cutting boneless thighs into 1-inch pieces for even cooking. The key is timing: remove the chicken when it reaches 165°F internal temperature—usually after 30-35 minutes of simmering. If it's still tough, shred it with two forks and return it to the pot to absorb more flavor during the final 10 minutes of cooking. 💡
For extra tenderness, try this pro tip: After searing the chicken, parboil it in 1 cup chicken broth for 5 minutes before adding it back to the chili. This jump-starts the cooking process and prevents dryness. If you're using breasts, marinate them in 1 tablespoon lime juice and 1 teaspoon cumin for 30 minutes before cooking to keep them moist.
Spices Too Mild?
If your chili lacks heat or depth, it's likely underseasoned. Start by adding ½ teaspoon cayenne pepper or 1 teaspoon smoked paprika for warmth. For earthiness, toast 1 extra teaspoon cumin in the oil before adding onions. I also recommend a 1-teaspoon splash of hot sauce (like Cholula or Tabasco) or ½ teaspoon chipotle powder for smoky heat. 🌶️
For a deeper flavor profile, deglaze the pot after searing the chicken with ¼ cup beer (I prefer Mexican lager or stout) or apple cider vinegar (2 tablespoons). This adds complexity and balances the spices. If you're short on time, a 1-teaspoon dash of liquid smoke (like Diamond brand) mimics the charred flavor of smoked chili without the effort.
Beans Too Soft?
Mushy beans ruin the texture, but you can salvage them by adjusting cooking times. Always use no-salt-added beans and rinse them thoroughly before adding. If your beans are already too soft, drain half of them and replace with ½ cup fresh or frozen corn (thawed) for texture. For future batches, reduce simmering time to 35-40 minutes—beans absorb liquid over time, so shorter cooking prevents overcooking. ⏱️
For extra texture, stir in ½ cup diced bell peppers or 1 cup chopped tomatoes during the last 10 minutes of cooking. These ingredients add freshness and prevent the beans from breaking down. If you're using canned beans, opt for low-sodium varieties and rinse them well to remove excess starch, which can make them gummy.
Burnt Onions or Garlic?
Burnt aromatics create bitter flavors that ruin your chili. To prevent this, never walk away while sautéing onions or garlic. Cook onions on medium heat for 4-5 minutes until soft but not browned, then add garlic and cook for just 30 seconds—it should be fragrant but never golden. If you see brown spots, immediately add 1 tablespoon chicken broth to deglaze and scrape up the fond (browned bits) for extra flavor. 🧅
For a quick fix, remove the burnt pieces with a slotted spoon and replace them with 1 extra clove of fresh garlic (minced) or ½ teaspoon garlic powder. The key is to keep the heat medium-low when cooking aromatics. If you're using a nonstick skillet, reduce oil to 1 tablespoon to prevent splattering, which can lead to burning. Always stir frequently to distribute heat evenly.
Nutrition facts
Frequently asked questions
Can I make this chili in a slow cooker?
For a slow cooker version, brown the chicken first in a skillet, then transfer everything (including the spices and aromatics) to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender. The slow cooker method actually enhances the flavors by letting them meld over time. Just stir occasionally and add a splash of broth if it gets too thick.
What's the best way to reheat leftovers?
Reheat chili gently in a pot over medium-low heat, stirring frequently to prevent scorching. Add 1-2 tablespoons broth or water to loosen the sauce if needed. For microwave reheating, use 50% power in 2-minute intervals, stirring between each, until warmed through. Never reheat to a boil—this can make the beans mushy and the chicken dry.
Can I substitute ground turkey or beef?
Yes, but with adjustments! For ground turkey or beef, use 1 lb instead of chicken thighs, and brown it well first. Turkey stays moist but may need 10-15 extra minutes of simmering. For beef, use 80/20 ground chuck (the fat adds flavor) and cook until fully browned. The cooking time remains the same, but beef chili benefits from a 30-minute simmer after adding tomatoes to develop deeper flavor.
How do I make this chili spicier?
Add ½ teaspoon cayenne pepper or 1 teaspoon chipotle powder during the spice toasting step. For heat with depth, stir in 1-2 tablespoons hot sauce (like Cholula) or 1 diced jalapeño (seeds removed) during the last 10 minutes of cooking. If you love smoky heat, try 1 teaspoon liquid smoke—it mimics the charred flavor of traditional chili without extra spice.
Can I freeze this chili?
Yes! Let it cool completely, then store in airtight containers or freezer bags for up to 3 months. For best texture, freeze in portion-sized containers (like 1-cup servings). Thaw overnight in the fridge before reheating. When reheating from frozen, add 2-3 tablespoons broth to prevent drying. The flavors actually improve after freezing—it's a great make-ahead meal!