Soups & Stews
Betty Crocker’s chicken chili recipe delivers the cozy, smoky comfort of a classic one-pot meal with minimal effort. This foolproof method transforms simple ingredients—ground chicken, canned beans, and pantry spices—into a rich, hearty stew that simmers into perfect harmony. The secret lies in browning the chicken first, which builds deep, savory flavor without extra work. With just 30 minutes of active prep and a one-pot approach, it’s ideal for busy weeknights or feeding a crowd.
The recipe balances smoky paprika, warm cumin, and a touch of garlic powder for that signature Betty Crocker touch—familiar yet elevated. Unlike complicated chili recipes, this version skips chopping vegetables and relies on canned tomatoes and beans for convenience without sacrificing texture. The result? A tender, flavorful chili with just the right amount of spice, where every bite delivers a satisfying mix of protein, fiber, and warmth.
What makes this chili truly special is its versatility—serve it with crusty bread, cornbread, or over rice to soak up every last drop. The one-pot design means fewer dishes to clean, and the flavors only deepen as it sits, making it perfect for meal prep. Whether you’re a beginner or a seasoned cook, this recipe delivers restaurant-quality results with minimal fuss.
Ready in under an hour, this chili is the ultimate weeknight solution—packed with protein, easy to customize, and guaranteed to become a family favorite. The instructions are straightforward, the ingredients are accessible, and the outcome is undeniably comforting. Let’s get cooking!
Ingredients for betty crocker chicken chili
Pantry staples meet smoky magic—just 15 ingredients for Betty Crocker's legendary chili.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Chicken 🍗 | 1 ½ lb | 93% lean or leaner for best texture |
| Diced Tomatoes (Canned) 🍅 | 2 cups | San Marzano preferred for sweetness |
| Chicken Broth (Low-Sodium) 💧 | 1 ½ cups | Homemade or high-quality store-bought |
| Kidney Beans (Canned) 🌿 | 15 oz | Drained and rinsed thoroughly |
| Black Beans (Canned) 🌿 | 15 oz | Drained and rinsed thoroughly |
| Yellow Onion 🧅 | 1 whole | Medium size, diced into 1/4-inch pieces |
| Garlic Cloves 🧄 | 3 cloves | Minced finely for even distribution |
| Smoked Paprika 🌶️ | 1 tbsp | High-quality for authentic smokiness |
| Ground Cumin 🌿 | 1 tsp | Toasted for deeper flavor profile |
| Garlic Powder 🧄 | ½ tsp | Freshly ground preferred |
| Chili Powder 🌶️ | 1 tsp | Adjust for preferred heat level |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked for best flavor |
| Olive Oil 🫒 | 1 tbsp | Extra-virgin for browning chicken |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, for garnish (optional) |
The ground chicken makes or breaks this chili. Look for 93% lean or leaner—it browns better and stays tender. Costco or Trader Joe's often have the best prices for bulk chicken, but any grocery store's fresh ground chicken works. Browning the chicken first is non-negotiable—it builds that deep, savory foundation. For the beans, no-salt-added brands like Libby's or store-brand cans work perfectly. Drain and rinse them thoroughly to control the seasoning. The onions? Yellow or white both work, but yellow adds a touch of natural sweetness that pairs beautifully with the smoky spices.
No smoked paprika? Regular paprika plus a pinch of liquid smoke gets you close. Fresh cumin seeds? Toast them in a dry pan for 30 seconds before grinding—game-changer for flavor. Short on time? Pre-minced garlic from the jar works in a pinch, but fresh is always better. The canned tomatoes can be fire-roasted for extra depth, but regular diced works just fine. For the broth, low-sodium is key—you'll be adding salt later. If you're watching calories, reduce the olive oil to 1 teaspoon and use a nonstick skillet for browning.
This chili tastes even better the next day—make a double batch if you're planning to reheat. Store in the fridge for 4-5 days or freeze for up to 3 months. The flavors meld beautifully overnight. For meal prep, portion into containers with a layer of cilantro on top—it keeps the chili vibrant and adds freshness. Leftovers reheat perfectly on the stove or in the microwave, though stovetop gives you more control over the texture. The one-pot design means minimal cleanup, and the spices only get more complex as it sits.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe—just dump the ground chicken, toss in the canned tomatoes and broth, and let it simmer. No chopping, no fuss, and honestly? That’s all it takes for something this satisfying.
- Crave-Worthy Depth: The low-sodium broth keeps it rich without the salt bomb, while the kidney and black beans add that perfect chewy texture. Between us, the first bite makes you forget it’s "just" canned ingredients.
- Leftovers That Save Me: This chili tastes better the next day—yes, really. I make a double batch on Sundays, freeze half, and boom, instant weeknight dinner. My kids beg for it, and I don’t even have to cook.
- Budget-Friendly Powerhouse: Ground chicken is cheaper than beef, and canned beans? A pantry staple. For under $10, you feed four people a meal that feels like a restaurant dish. That’s a win I’ll take any day.
Step-by-step instructions for Betty Crocker's chicken chili
This smoky, hearty chili comes together in one pot with rich flavors and tender textures.
Brown the Ground Chicken
Heat the 1 tablespoon olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the 1.5 pounds ground chicken and let it cook undisturbed for 3-4 minutes until it begins to brown and pull away from the sides. This step is crucial—it develops deep, meaty flavor that infuses the entire dish.
Break the chicken into small pieces with a wooden spoon, ensuring it browns evenly. Once fully cooked through (internal temperature should reach 165°F), transfer it to a plate and set aside. Don't drain the rendered fat—it's packed with flavor that will form the base of your chili. If the pot gets too dry, add 1 tablespoon chicken broth to deglaze and scrape up any browned bits clinging to the bottom.
Sauté the Aromatics
In the same pot, add the 1 whole yellow onion (diced) and cook over medium heat for 5-6 minutes, stirring occasionally, until softened and translucent. The onions should caramelize slightly at the edges, adding sweetness that balances the smoky flavors.
Add the 3 minced garlic cloves and cook for 30 seconds until fragrant—don't let it brown or it'll turn bitter. Stir in the 1 tablespoon smoked paprika, 1 teaspoon ground cumin, 0.5 teaspoon garlic powder, 1 teaspoon chili powder, 0.5 teaspoon salt, and 0.5 teaspoon black pepper. Cook the spices for 30 seconds, stirring constantly, to toast them lightly and release their aromatic oils.
Build the Chili Base
Pour in the 2 cups diced tomatoes (with juices) and 1.5 cups chicken broth, scraping the bottom of the pot to incorporate all the browned bits. Bring the mixture to a gentle boil, then reduce heat to medium-low and let it simmer for 5 minutes to allow the flavors to meld. This step ensures your chili isn't watery later.
Return the browned chicken to the pot and stir to combine. Add the 15 ounces drained kidney beans and 15 ounces drained black beans, stirring gently to distribute them evenly. The beans will absorb the rich, spiced broth as they simmer.
Simmer to Perfection
Cover the pot and let the chili simmer over low heat for 30-40 minutes, stirring occasionally. The chili is ready when the flavors are deeply integrated and the beans are tender. Taste and adjust seasoning—add salt or chili powder if needed. The longer it simmers, the more complex the flavors become.
For the best texture, avoid stirring too frequently, as this can make the beans mushy. Instead, give it a gentle stir every 10 minutes to keep everything evenly heated. The chili should thicken slightly as it cooks, developing a rich, hearty consistency.
Finish and Serve
Once the chili is fully cooked, remove it from heat and let it rest for 5 minutes. This resting period allows the flavors to settle and the chili to thicken slightly. Stir in the 0.25 cup chopped fresh cilantro just before serving for a bright, herbaceous finish.
Ladle the chili into bowls and serve immediately with your favorite toppings—crumbled cheese, sour cream, or sliced avocado. The aroma alone will have everyone gathering around the table. This one-pot wonder delivers deep, smoky flavor with minimal effort, making it a perfect comfort food for any night.
Pro Tips For Making Betty Crocker Chicken Chili
- Brown the Chicken First: That raw chicken smell? It won’t disappear just by simmering. Cook the ground chicken in batches over medium-high heat until it’s no longer pink—about 5-6 minutes total—before adding anything else. I learned this the hard way when my chili tasted like a can of broth with beans floating in it.
- Drain and Rinse the Beans: Skip this step, and your chili turns into a mushy bean soup. Drain both kidney and black beans, then rinse them under cold water to remove excess starch. This keeps the texture firm and prevents the broth from turning gluey—trust me, your spoon will thank you.
- Simmer, Don’t Boil: The recipe might say to boil, but I’ve burned the bottom of more pots than I care to admit that way. Keep the heat at a gentle simmer (tiny bubbles, occasional swirls) once everything’s combined. This lets the flavors meld without turning the tomatoes into a sad, watery mess.
- Add the Tomatoes Last: Tossing in the diced tomatoes too early = a watery chili. Wait until the chicken’s cooked and the broth’s simmering before stirring them in. This keeps their texture intact and lets them soak up all the rich, savory flavors instead of just floating like sad, forgotten islands.
Regional styles of this betty crocker chicken chili
Texas-Style Twist
Transform this chili into a true Tex-Mex classic by adding 1 diced jalapeño (seeds removed) with the onions and finishing with ½ cup chopped cilantro plus ¼ cup chopped green onions. Serve with warm corn tortillas and diced avocado for a fiesta-worthy bowl. The smoky paprika already gives it that Southwestern vibe, but adding ½ cup diced bell peppers (any color) with the onions deepens the flavor profile. 🌶️
Southwest-Inspired Fusion
For a New Mexico-inspired version, swap the black beans for pinto beans and add ½ cup fire-roasted diced tomatoes with the regular tomatoes. Stir in 1 teaspoon ground coriander and ½ teaspoon cayenne pepper when toasting the spices. Top with crumbled cotija cheese and pickled red onions for a bright, tangy contrast. This fusion keeps the Betty Crocker simplicity while adding bold regional flair.
Midwest Comfort Adaptation
Inspired by classic Midwest potlucks, add ½ cup diced celery and ½ cup diced carrots with the onions for a sweeter, heartier base. Swap the black beans for great northern beans and finish with ¼ cup chopped parsley instead of cilantro. Serve with crusty sourdough bread or buttery cornbread for dipping. The extra vegetables make this chili feel like a cozy, homey stew. 🍞
Spicy Cajun Kick
Give it a Louisiana-inspired heat boost by adding ½ teaspoon dried thyme and ½ teaspoon smoked paprika with the other spices, then stir in 1 tablespoon Cajun seasoning (like Tony Chachere's) when building the base. Finish with ¼ cup chopped green onions and a squeeze of lemon juice for brightness. Serve over steamed white rice for a Creole-inspired twist that keeps the Betty Crocker approachability. 🔥
Vegetarian-Friendly Swap
For a plant-based version, replace the ground chicken with 1.5 pounds crumbled firm tofu (pressed and drained) or 1.5 pounds lentils (cooked). Brown the tofu or lentils in the same way, then proceed with the recipe. Add 1 teaspoon liquid smoke to the spices for that smoky depth. This keeps the hearty, comforting texture while making it accessible for meat-free diets. 🌱
Nutrition facts
Frequently asked questions
Can I use ground turkey or beef instead of chicken?
Ground turkey works beautifully and has slightly less fat, while ground beef (80/20 or leaner) adds richer flavor. For beef, reduce the cooking time by 5 minutes since it browns faster. The spices and simmering method remain the same—just adjust the meat quantity to 1.5 pounds for consistent texture.
How can I make this chili less spicy?
Start by reducing the chili powder to ½ teaspoon and omitting the cayenne if used. For extra mildness, add ½ cup sour cream or ½ cup Greek yogurt at the end to balance heat. Kids (or sensitive palates) can always top their bowls with extra sour cream or shredded cheese to cool it down.
Can I make this chili in a slow cooker?
Yes! Brown the chicken and sauté the onions/spices as directed, then transfer everything to a 6-quart slow cooker. Add the remaining ingredients and cook on LOW for 6-7 hours or HIGH for 3-4 hours. The slow cooker method actually enhances the flavors—just skip the initial 5-minute simmer and adjust seasoning at the end.
What's the best way to reheat leftovers?
Reheat on the stove over medium-low heat for 5-10 minutes, stirring occasionally, until warmed through. For microwave reheating, cover with a damp paper towel and heat in 1-minute intervals on medium power, stirring between each interval. Never reheat to a boiling point—this can make the beans mushy and break down the texture.
Can I freeze this chili?
Yes, but freeze it in portion-sized containers with a layer of cilantro on top to preserve freshness. It keeps for up to 3 months. Thaw overnight in the fridge and reheat gently—never microwave from frozen. The texture remains excellent, though the beans may soften slightly after freezing.