One-Pot Mexican Chicken Chili
This hearty one-pot Mexican chicken chili is loaded with juicy chicken thighs, black beans, sweet peppers, and bold spices. Simmered in a rich tomato base, it’s a flavorful and comforting dinner that comes together with minimal effort. Perfect for weeknights or meal prep, this chili is easy to make, protein-packed, and customizable with your favorite toppings. Serve with warm bread, rice, or avocado for a complete and satisfying meal.
Ingredients
Chili Ingredients
- 1 kg boneless chicken thighs sliced into strips
- 2 onions thinly sliced
- 2 red bell peppers peeled and sliced
- 300 ml chicken stock
- 800 g chopped tomatoes from 2 cans
- 400 g black beans canned, drained and rinsed
- ½ bunch fresh coriander (cilantro) stems chopped, leaves reserved for garnish
- 1 tbsp mild chili powder
- 1 tbsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- ¼ tsp cayenne pepper
- 1 tbsp olive oil for cooking
- 150 g sweet corn frozen or canned
Instructions
Cooking Instructions
- Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add the chicken thighs and brown for 5–10 minutes until golden. Transfer to a plate and set aside.
- In the same pot, add sliced onions and red peppers. Cook for 5–10 minutes until softened and slightly caramelized.
- Return the chicken to the pot. Stir in chili powder, cumin, coriander, paprika, and cayenne. Cook for 5 minutes to allow the spices to bloom.
- Add black beans, chicken stock, and chopped tomatoes. Bring to a simmer, cover, and cook gently for 30 minutes.
- Remove the lid, stir in the sweet corn, and cook for another 15 minutes uncovered, stirring occasionally to prevent sticking. The chili will thicken and the chicken can be gently shredded with a spoon.
- Scatter chopped coriander leaves on top before serving. Enjoy with warm bread, rice, or your favorite toppings.
Notes
- For a smokier flavor, add a teaspoon of chipotle chili powder or smoked paprika.
- To thicken the chili further, mash some beans into the sauce while cooking.
- This recipe tastes even better the next day as the flavors develop.