Spicy Chicken Chili Recipe
Spicy Chicken Chili Recipe photo by Taste of Home

Spicy Chicken Chili Recipe

Read Reviews
4.5 10 12
Publisher Photo
My recipe was inspired by me being on a low-calorie, low-fat, high fiber diet. I entered it in a chili cook off and had several people say that it was the best chili they'd ever had! —Natalie Hughes, Yukon, Oklahoma
TOTAL TIME: Prep: 30 min. Cook: 30 min.
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Cook: 30 min.
MAKES: 12 servings


  • 1 small onion, chopped
  • 1 small green pepper, chopped
  • 1 small sweet red pepper, chopped
  • 2 jalapeno peppers, seeded and chopped
  • 1 tablespoon olive oil
  • 1 serrano pepper, seeded and chopped
  • 3 garlic cloves, minced
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (14-1/2 ounces) stewed tomatoes, cut up
  • 1 can (14-1/2 ounces) diced tomatoes with mild green chilies
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 carton (32 ounces) reduced-sodium chicken broth
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 to 2 teaspoons crushed red pepper flakes
  • 2 to 4 tablespoons Louisiana-style hot sauce
  • 2-1/2 cups cubed cooked chicken breast
  • 2 cups frozen corn
  • 3/4 cup reduced-fat sour cream
  • 3/4 cup shredded reduced-fat cheddar cheese

Nutritional Facts

1-1/3 cup: 242 calories, 6g fat (2g saturated fat), 32mg cholesterol, 694mg sodium, 31g carbohydrate (8g sugars, 7g fiber), 19g protein Diabetic Exchanges:1 starch, 2 lean meat 2 vegetable 1 fat


  1. In a Dutch oven, saute the first five ingredients in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, beans, broth, seasonings and hot sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
  2. Stir in chicken and corn; heat through. Garnish each serving with 1 tablespoon each of sour cream and cheese. Yield: 12 servings (4 quarts).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Spicy Chicken Chili in Healthy Cooking April/May 2009, p33

Reviews for Spicy Chicken Chili

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Dec. 2, 2015

"I loved this chili but I used half of the suggested chicken broth amount. I think it would have been good with even 1/4 the amount. Other than that I followed the recipe as written and thought it was great!"

Reviewed Apr. 15, 2013

"Very good, but I found it extremely hot even with the lower amounts of red pepper flakes and hot sauce (and I like spicy)."

Reviewed Mar. 4, 2013

"Hands down the BEST chili I have ever tasted in my life and I even enjoyed it after all of the time and energy I poured into making it! That's saying something to me! I was even missing a few ingredients and had to either substitute or leave them out - phenomenal!!!"

Reviewed Mar. 21, 2012

"I knocked out one of the cans of beans and some of the peppers and it was amazing! Great for a superbowl party! :)"

Reviewed Mar. 19, 2012

"I have made this several times. We love this spicy chicken chili. I saute the veggies and cook the chicken then put it all in the Crockpot."

Loading Image