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

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4.5 10 12
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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 cups: 242 calories, 6g fat (2g saturated fat), 32mg cholesterol, 694mg sodium, 31g carbohydrate (8g sugars, 7g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch, 1 fat.


  1. In a Dutch oven, saute the first six 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

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kbarb16 User ID: 8645320 238602
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!"

s_pants User ID: 174050 179071
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)."

LauraRuiter User ID: 6055401 183268
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!!!"

LissieJ User ID: 6414671 181693
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! :)"

Daisy4444 User ID: 1416026 121643
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."

dfausnacht User ID: 1896828 164970
Reviewed Feb. 20, 2012

"It is a nice way to use up canned goods, and had lots of kick, yet was not exceedingly special. Good, but not outstanding."

teapotsue User ID: 5537089 179529
Reviewed Jan. 8, 2012


mother of 3 User ID: 1726536 179527
Reviewed May. 5, 2010

"The flavor was okay; however, it is very acidic due to the tomato quantities. I omitted the green pepper, the serrano pepper, the black beans, and the broth. I used three large cans of crushed tomatoes as I was cooking for a large group. It took 3 hours to put this together due to a cranky can opener."

mmartelle User ID: 1294533 97501
Reviewed Oct. 23, 2009

"Wonderful recipe! I left out a lot of what it calls for just because I didn't have it at the house. I left out all of the peppers, the stewed tomatoes, and used 2 cans of black beans instead of both types. It still came out really wonderful! My husband loves it! I would suggest with the recipe ingredients here, using less chicken broth, as the whole carton made it really soupy. I had to thicken it some with water and flour. Still a fantastic chili though!"

jhurston User ID: 1237091 104667
Reviewed Oct. 21, 2009

"This is THE BEST chili I have ever made. Wonderful spicy flavor. I used the white meat from a deli rotisserie chicken. My guys (husband and teenage boys) ate until their eyes bulged and then wanted the left overs for dinner the next night! A keeper!!"

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