Soups & Stews
Betty Crocker's chicken chili recipe delivers that cozy, smoky comfort you crave in just one pot. This hearty classic combines tender chicken, rich tomatoes, and warming spices into a meal that's perfect for chilly evenings or game day gatherings.
The beauty of this recipe lies in its simplicity—no fancy techniques required, just straightforward steps that yield restaurant-quality results every time.
The secret to exceptional flavor starts with browning the chicken and onions, which builds a rich, caramelized foundation for the chili. A blend of chili powder, cumin, and garlic powder creates that signature smoky depth, while kidney beans add heartiness.
The dish simmers slowly, allowing all the flavors to meld together into a rich, satisfying bowl of goodness that's as comforting as it is delicious.
What you'll end up with is a one-pot masterpiece that's packed with tender chicken, tender beans, and a sauce so flavorful it'll have everyone asking for seconds. The aroma alone will fill your kitchen with warmth, making it impossible to resist diving in.
This chili is the kind of meal that brings people together, whether you're feeding a hungry family or hosting a casual get-together.
Serve it up with your favorite toppings—crumbled cheese, sour cream, or chopped green onions—and enjoy a meal that's as easy to make as it is satisfying to eat. Here's how to create this classic Betty Crocker-style chicken chili that's sure to become a household favorite.
Ingredients for betty crocker chicken chili
Pantry staples plus a few fresh ingredients for that classic Betty Crocker chili flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Thighs 🍗 | 2 ½ lb | Cut into 1-inch pieces |
| Yellow Onion 🧅 | 1 whole | Diced into small pieces |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth of flavor |
| Canned Tomato Sauce 🍅 | 1 can | 28 oz can, no salt added |
| Kidney Beans 🌱 | 1 can | 15 oz can, drained and rinsed |
| Chicken Broth 💧 | 2 cups | Low-sodium preferred |
| Chili Powder 🌶️ | 2 tbsp | Ground, medium heat |
| Ground Cumin 🌿 | 1 tbsp | Toasted for richer flavor |
| Garlic Powder 🧄 | 1 tbsp | Enhances smoky notes |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin for richness |
| Bay Leaves 🌿 | 2 whole | For subtle earthy notes |
| Dried Oregano 🍃 | 1 tsp | Italian variety preferred |
| Cocoa Powder 🍫 | 1 tbsp | Unsweetened for depth |
The chicken thighs are key here—bone-in would work too, but thighs stay juicier than breasts. Costco or Walmart usually have them pre-cut, which saves time. Look for good marbling in the meat if you're buying whole thighs to cube yourself. The kidney beans? Canned is fine, but if you're feeling ambitious, soak and cook dried beans for a creamier texture. For the chili powder, Penzeys or local spice shops have the best quality, but the grocery store stuff works too—just make sure it's not ancient. The cocoa powder adds that classic Betty Crocker depth, so don't skip it—Hershey's Special Dark is my go-to.
No chicken broth? Vegetable broth plus a splash of soy sauce works in a pinch. Fresh garlic is ideal, but garlic powder at half the amount gets you close. The bay leaves are non-negotiable for that subtle earthy note—don't toss them out after simmering. Want more smokiness? Add a dash of smoked paprika. The tomato sauce can be jarred (I won't judge), but San Marzano tomatoes make it taste like you slaved over it. And if you're watching sodium, rinse the beans and use low-sodium broth—trust me, it makes a difference.
This chili tastes even better the next day—honestly, the flavors meld more overnight. Keeps for 4-5 days in the fridge, freezes for 3 months. I always double the batch because leftovers make the best lunches. Store in airtight containers with a splash of broth to keep it moist. The beans and chicken reheat beautifully, but if it gets too thick, just add a little water or broth when warming. Top with your favorite fixings—cheddar cheese, sour cream, or green onions all work great.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s actually one-pot—no chopping boards, no extra pans, just dump-and-simmer. The chicken thighs stay juicy while the onions caramelize right in the pot, and the kidney beans thicken the sauce without extra fuss.
- Garlic Bomb Depth: That minced garlic and onion combo? It’s the secret weapon. The canned tomato sauce soaks up all the flavor, and by the end, you’ve got layers of savory, smoky, and slightly sweet—no fancy spices needed. (Yes, even on a Tuesday night.)
- Leftovers That Last: This chili tastes better the next day, which is huge for me. I make a double batch, freeze half, and boom—weeknight dinner solved. The beans keep it hearty, and the chicken stays tender, so reheating is a win.
- Budget-Buster Feast: Chicken thighs are cheap, canned tomatoes are a steal, and beans stretch it further. I feed four people for under $10, and everyone leaves happy. Honestly, it’s the kind of meal that makes grocery day feel like a victory.
Step-by-step instructions for Betty Crocker-inspired chicken chili
This chili delivers deep, smoky flavor with minimal cleanup—just one pot, one hour.
Sear the Chicken for Maximum Flavor
Heat the 2 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering. Pat the 2.5 pounds boneless chicken thighs completely dry with paper towels—this ensures a proper sear. Working in batches to avoid crowding, add the chicken pieces and cook for 4-5 minutes per side until golden brown and cooked through to 165°F internally.
Here's the thing—searing builds that rich, caramelized foundation. If the pan gets too crowded, the chicken will steam instead of brown. I like to leave a little space between pieces so they crisp up properly. Once done, transfer the chicken to a plate and set aside.
Build the Chili Base with Aromatics
In the same Dutch oven, add the diced yellow onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic cloves and cook for another 30 seconds until fragrant—don't let it brown or it'll turn bitter. Stir in the 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 tablespoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon salt, and ½ teaspoon black pepper, mixing well to coat the onions.
This is where the spices wake up. Let them toast in the pot for 30 seconds while you stir constantly—you'll smell that beautiful, earthy aroma developing. The spices should look slightly darker and more vibrant. Now's the time to add the 2 whole bay leaves and 1 tablespoon cocoa powder.
Simmer the Chili Until Tender
Pour in the 1 can tomato sauce and 2 cups chicken broth, scraping up any browned bits from the bottom of the pot. Return the chicken to the pot, add the 1 can drained kidney beans, and bring everything to a gentle boil. Once boiling, reduce heat to low and let it simmer uncovered for 25-30 minutes, stirring occasionally.
You're looking for the sauce to thicken slightly and the chicken to fall apart easily when tested with a fork. The chili should smell rich and complex—like a mix of smoky spices, sweet tomatoes, and deep cocoa notes. If it looks too thin after 25 minutes, uncover it and let it reduce a bit longer. The beans should be tender but still hold their shape.
Adjust Seasoning and Serve Warm
Remove the 2 bay leaves and taste the chili. This is your moment to adjust seasoning—add more salt if needed, or a pinch of sugar to balance any acidity. The chili should be rich and flavorful, with a nice balance of heat from the spices and depth from the cocoa powder.
Ladle the chili into bowls and serve immediately with your favorite toppings—crushed tortilla chips, shredded cheese, or a dollop of sour cream. The flavors will only get better as it sits, so make extra if you can. This chili keeps well in the fridge for 3-4 days and actually tastes even better the next day as the flavors meld together.
Pro Tips For Making Betty Crocker Chicken Chili
- Brown the Chicken First: Skip the raw chicken in tomato sauce—it’ll turn your chili into a gray, flavorless soup. Sear the thighs in a hot skillet for 4-5 minutes per side until golden. The crust adds depth, and you’ll taste the difference when it dissolves into the sauce later.
- Dice the Onion Small: I used to cut onions in big chunks, thinking it’d save time. Wrong. Tiny dice (1/4-inch or less) cooks faster and blends into the chili instead of sitting as chewy chunks. Use the pulse setting on a food processor if you’re impatient—just don’t overdo it.
- Drain and Rinse the Beans: The canned kidney beans in this recipe are swimming in sodium. Drain them, then rinse under cold water to cut the saltiness by half. Trust me, your chili won’t taste like a salty soup later.
- Simmer, Don’t Boil: After adding the tomato sauce and beans, keep the heat at a gentle simmer (tiny bubbles, occasional stir). Boiling toughens the chicken and makes the beans mushy. Let it bubble softly for 20-25 minutes—it’ll thicken naturally.
Dietary considerations for betty crocker chicken chili
Gluten-Free Adaptations
This chili is naturally gluten-free if you use certified gluten-free ingredients. Check your chili powder, cumin, and garlic powder labels—many brands use shared facilities with gluten-containing products. I recommend Bob's Red Mill spices for certified gluten-free options.
The kidney beans and tomato sauce are typically safe, but always verify labels. For extra safety, use a dedicated gluten-free spice rack. 🌱
Dairy-Free Options
Skip the cheese toppings and opt for dairy-free alternatives like nutritional yeast or dairy-free sour cream (I love Forager brand). The chili itself is dairy-free, so focus on toppings when accommodating lactose intolerance.
A sprinkle of toasted pumpkin seeds adds crunch without dairy. Always check labels on broth and spices for hidden dairy traces.
Low-Sodium Version
Use no-salt-added tomato sauce and low-sodium chicken broth (like Swanson brand) to cut sodium dramatically. Skip added salt during cooking and season to taste at the end. The kidney beans can be rinsed thoroughly to remove excess sodium. This version is perfect for heart health without sacrificing flavor. 💪
Vegetarian Swap
Replace the chicken with extra-firm tofu or lentils for a meat-free version. Press and cube the tofu, then pan-fry until golden before adding to the chili. Lentils work beautifully too—just add 1 cup dried lentils (cooked) with the beans.
The cocoa powder and spices will still create that rich, smoky depth vegetarians love. 🌿
Protein Boost
For extra protein, add 1 cup cooked quinoa or ½ cup black beans along with the kidney beans. You can also stir in 1 scoop unflavored collagen peptides (I use Vital Proteins) for a subtle boost without changing the texture.
The chili will be even more satisfying and nutrient-dense. 💪
Allergen-Friendly Tips
For nut allergies, avoid pumpkin seed toppings and check all spices for cross-contamination warnings. If you're allergic to nightshades (like tomatoes), substitute the tomato sauce with fire-roasted red bell peppers (about 2 cups diced) for a mild, sweet base.
Always read labels carefully—even seemingly safe ingredients can hide allergens. 🚨
Nutrition facts
Frequently asked questions
Can I use chicken breasts instead of thighs?
Yes, but thighs are ideal for this recipe. Chicken breasts cook faster and can dry out during the long simmer. If using breasts, cut them into 1-inch cubes and cook them for only 3-4 minutes per side to avoid overcooking. They'll still be tender, but thighs stay juicier and more flavorful in chili.
How can I make this chili spicier?
Add ½ teaspoon cayenne pepper or 1 teaspoon hot sauce when you stir in the spices. For extra heat, include 1-2 diced jalapeños with the onions. Taste as you go—you can always add more, but you can't remove excess spice!
Can I make this chili in a slow cooker?
Brown the chicken and onions first, then transfer everything to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. The slow cooker method actually enhances the flavors even more. Just stir once halfway through and remove the bay leaves before serving.
Why does my chili look too thin?
Chili should thicken as it simmers. If it's too thin, uncover the pot and simmer uncovered for 10-15 more minutes to let moisture evaporate. You can also mash ½ of the beans with a fork to thicken the sauce naturally. Avoid adding flour or cornstarch—it changes the texture.
What's the best way to reheat leftovers?
Reheat gently on the stove over low heat with a splash of broth or water to prevent drying. Microwave in 30-second intervals, stirring between each, until warmed through. The chili actually tastes better the next day as flavors meld! Store in airtight containers for up to 4 days.