Ancho Chicken Chili is a warm, smoky, deeply flavored chili that brings together tender chicken, hearty beans, tomatoes, and the rich earthiness of ancho chili powder. Unlike traditional chili, this version uses ancho chilies to create a deeper, more complex flavor that’s not too spicy but full of warmth and character. It’s the kind of dish that fills the kitchen with an irresistible aroma, perfect for slow afternoons, cozy nights, or meal prepping for the week. The chicken becomes incredibly tender as it cooks, and the ancho seasoning blends beautifully with garlic, onions, and tomatoes to create a chili that tastes slow-simmered and comforting.
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Why You’ll Love This Recipe
• Warm, smoky flavor: Ancho chili powder gives this chili a depth you can’t get from regular chili powder, rich, earthy, and slightly sweet without too much heat.
• Lean and hearty: Made with chicken instead of beef, it’s lighter yet still comforting and filling.
• Perfect one-pot meal: Everything cooks in one Dutch oven or pot, making cleanup easy and simple.
• Versatile protein options: Works with chicken breasts, thighs, or even leftover shredded chicken or rotisserie.
• Meal prep friendly: Tastes even better on day two and freezes extremely well for easy future meals.
• Adjustable texture: Make it thicker, thinner, spicier, or heartier depending on your preference.
• Great for families: Mild enough for most taste buds but full of flavor for chili lovers.
Ingredients
• 1 ½ lbs boneless chicken breasts or thighs
• 1 onion, diced
• 1 green pepper, diced
• 3 garlic cloves, minced
• 1 tbsp olive oil
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can diced tomatoes
• 1 (15 oz) can tomato sauce
• 2 cups chicken broth
• 2 tbsp ancho chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp oregano
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ½ tsp black pepper
• ¼ tsp cayenne pepper (optional)
• 1 tbsp brown sugar
Recommended Tools
Silicone Spoon Set – great for stirring without scratching the pot.
Measuring Cups & Spoons – helps you measure spices and liquids accurately.
Glass Storage Containers – perfect for storing leftovers safely.
Preparation Steps
STEP 1: PREPARE THE CHICKEN
• Season Chicken: Sprinkle the chicken lightly with salt, pepper, and a pinch of ancho chili powder.
• Sear Chicken (Optional): Heat olive oil in a large pot and sear chicken on both sides until lightly golden. Remove and set aside.
STEP 2: BUILD THE CHILI BASE
• Sauté Aromatics: In the same pot, add diced onion, garlic, and green pepper. Cook for 3–4 minutes until softened.
• Add Seasonings: Stir in ancho chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, and brown sugar. Let them toast in the pan for 1 minute to bring out depth.
STEP 3: ADD LIQUIDS & CHICKEN
• Add Tomatoes & Broth: Pour in diced tomatoes, tomato sauce, and chicken broth. Stir well.
• Add Chicken Back: Place the chicken breasts or thighs into the chili base.
STEP 4: SIMMER
• Cook Time: Simmer on low for 30–40 minutes, or until the chicken is very tender.
• Shred Chicken: Remove chicken, shred it with two forks, then return it to the pot.
STEP 5: ADD BEANS & FINISH
• Add Beans: Stir in kidney beans and black beans.
• Final Simmer: Cook for 10–15 more minutes to thicken and blend flavors.
• Taste & Adjust: Add extra ancho, salt, or spices as needed.
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Cooking Notes
• Toasting spices builds authentic, deep chili flavor
• Thighs stay juicier than breasts
• Add more broth for a thinner chili
• Add tomato paste if you want extra richness
• Let the chili rest 10 minutes before serving, it thickens naturally
Variations
• Use fire-roasted tomatoes for smoky depth
• Add corn for sweetness
• Swap beans for pinto beans
• Add chipotle in adobo for heat
• Replace chicken with turkey or shredded rotisserie
• Add sweet potatoes for heartiness
Serving Suggestions
• Serve with sour cream and shredded cheese
• Add sliced avocado on top
• Spoon over rice for a chili bowl
• Serve with tortilla chips or cornbread
• Top with cilantro, green onions, or lime juice
Tips
• Ancho chili powder is mild, add cayenne for heat
• If too thick, add a splash of broth
• If too thin, simmer uncovered
• Chili flavor deepens if made a day ahead
• Freeze leftovers for quick meals
Prep Time / Cooking Time / Total Time
• Prep Time: 15 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour
Nutritional Information (Per Serving)
Approx. 360 calories – 32g protein – 9g fat – 34g carbs
FAQs
Is ancho chili powder spicy?
- Not really. Ancho chili powder is mild with a warm, smoky flavor. It gives chili depth without overpowering heat, making it perfect for families.
Can I use leftover rotisserie chicken?
- Yes! Add shredded rotisserie chicken in STEP 5 and reduce simmer time to 10–15 minutes since the chicken is already cooked.
What if I want this chili spicier?
- Add cayenne, chipotle in adobo, or crushed red pepper. Ancho is mild, so increasing spice is easy.
Can I make this in a slow cooker?
- Yes. Add everything except beans and cook 4 hours on HIGH or 6–7 hours on LOW. Add beans in the last hour.
Can I freeze Ancho Chicken Chili?
- Absolutely. It freezes beautifully for up to 3 months. Add a splash of broth when reheating if needed.
Conclusion
Ancho Chicken Chili brings a comforting, smoky flavor that feels both familiar and exciting. With tender shredded chicken, hearty beans, and warm ancho spices, this chili is perfect for chilly nights, meal prepping, or feeding the family with ease. The dish comes together in one pot, offers deep flavor with minimal effort, and can be adjusted to suit any spice level or texture preference. Whether you’re craving a cozy meal or preparing make-ahead dinners for the week, this Ancho Chicken Chili delivers every time.
