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Easy One-Pot Football Sunday Chicken Chili

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A smoky, hearty chicken chili that cooks in about 45 minutes all in one pot, perfect for game day. The chicken stays tender, the beans hold their shape, and the broth thickens naturally without flour or cornstarch.

Ingredients

Scale
  • 1.5 pounds (680 grams) boneless, skinless chicken thighs, cut into 1-inch chunks
  • 1 large yellow onion, diced (about 1.5 cups)
  • 4 cloves garlic, minced
  • 3 tablespoons (45 grams) tomato paste
  • 1 can (4 ounces / 113 grams) diced green chiles
  • 1 can (14.5 ounces / 411 grams) fire-roasted diced tomatoes, undrained
  • 1 can (15 ounces / 425 grams) dark red kidney beans, drained and rinsed
  • 1 can (15 ounces / 425 grams) black beans, drained and rinsed
  • 2 cups (480 ml) low-sodium chicken broth
  • 1 bottle (12 ounces / 355 ml) Mexican lager (e.g., Corona, Modelo, Pacifico)
  • 2 tablespoons (16 grams) chili powder
  • 1 tablespoon (7 grams) ground cumin
  • 1 teaspoon (3 grams) smoked paprika
  • 1 teaspoon (2 grams) dried oregano (Mexican or Greek)
  • 1.5 teaspoons salt, plus more to taste
  • 1 teaspoon black pepper, plus more to taste
  • 2 tablespoons neutral oil (vegetable or canola)
  • Toppings: shredded cheddar cheese, sour cream, sliced jalapeños, fresh cilantro, diced avocado, crushed tortilla chips, lime wedges

Instructions

  1. Prep your ingredients first. Dice the onion, mince the garlic, cut the chicken into 1-inch chunks, and open all the cans. Drain and rinse the beans. Have everything measured and ready.
  2. Heat your pot over medium-high heat. Add 2 tablespoons of neutral oil. Let it shimmer for about 30 seconds.
  3. Brown the chicken in batches. Add half the chicken chunks in a single layer. Cook undisturbed for 3-4 minutes until deeply golden. Flip and cook another 2-3 minutes. Transfer to a plate. Repeat with remaining chicken.
  4. Reduce heat to medium. Add the diced onion and a pinch of salt. Cook, stirring occasionally, for 5-6 minutes until translucent and starting to brown.
  5. Stir in the minced garlic and tomato paste. Cook for 1 minute, stirring constantly, until the tomato paste darkens.
  6. Add the chili powder, cumin, smoked paprika, and oregano. Stir for 30 seconds until fragrant.
  7. Pour in the beer and scrape the bottom of the pot to release any stuck-on bits. Let it bubble for 2 minutes.
  8. Add the chicken broth and the entire can of fire-roasted tomatoes (juice included). Stir to combine.
  9. Return the browned chicken to the pot along with any accumulated juices.
  10. Stir in the drained kidney beans, drained black beans, and diced green chiles. Bring to a gentle boil, then reduce heat to low for a steady simmer.
  11. Partially cover the pot and simmer for 25-30 minutes, stirring occasionally. The chili should thicken and the chicken should be tender.
  12. Taste and adjust seasoning. Add more salt, pepper, or a squeeze of lime juice if needed.
  13. Turn off the heat and let the chili rest for 5-10 minutes before serving. Serve hot with desired toppings.

Notes

Don’t rush the browning of the chicken; it’s the foundation of flavor. Toast the tomato paste properly for depth. Use a Mexican lager for best results; avoid IPAs or stouts. Simmer gently, not furiously. Season in layers with salt. This chili improves overnight, so consider making it a day ahead.

Nutrition

Keywords: chicken chili, one-pot chili, football Sunday chili, game day chili, easy chili recipe

Find it online: https://twirltaste.com/easy-one-pot-football-sunday-chicken-chili/