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Stovetop Chicken Chili

Warm and comforting stovetop chicken chili loaded with chicken, black and kidney beans, corn, tomatoes, jalapeño and onions.
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Keyword: easy chicken chili, stovetop chicken chili, stovetop chili
Servings: 4 people
Author: Amanda Cooks & Styles


  • 1/2 lb. chicken breast cut into 1/2" cubes
  • 1 small onion chopped
  • 1 jalapeno chopped
  • 2 garlic cloves minced
  • 1 15 oz. can black beans drained
  • 1 15 oz. can kidney beans drained
  • 1 15 oz. can diced tomatoes
  • 1 8 oz. can tomato sauce
  • 1/3 cup frozen corn
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp cumin
  • 1 tbsp chili powder
  • 1/4 tsp cayenne pepper
  • sour cream optional
  • shredded cheese optional


  • Heat 1 tbsp oil in a large saucepan over medium-high heat. Add chopped chicken, salt, and pepper to the hot oil and cook for about 3-5 minutes, stirring halfway through.
  • Add the onion and jalapeño and cook for another 3-5 minutes until veggies are tender and chicken is cooked through.
  • Add remaining ingredients to the pot and stir. Bring chili to a low simmer and cook on low for 30 minutes, stirring halfway through. Remove chili from heat and let cool slightly. Serve with cheese, sour cream and green onions (optional). Enjoy!


*Store leftover chili completely cooled in an airtight container in the fridge for up to two days.