Chicken Chili with Beans

CHICKEN CHILI WITH BEANS

Chicken chili with beans is the budget hero your weeknight dinners have been waiting for.

I’ve been making this recipe for years at EatHealthier.co.uk, and it never fails to deliver maximum flavor for minimum cost. This isn’t just another chili recipe – it’s your solution to feeding a family well without breaking the bank.

Quick, One-Pot, Budget-Friendly

KEY INFO

• Total Cost: $11-14 for entire meal
• Cost Breakdown per serving:
• Ground chicken (⅙ lb): $0.90
• Beans (⅓ can): $0.40
• Fire roasted tomatoes (⅓ can): $0.50
• Chicken broth (⅙ carton): $0.25
• Vegetables & aromatics: $0.30
• Spices & lime: $0.15
• Oil: $0.08
• Cost per portion: $2.00-2.40 (Very inexpensive)
• Prep time: 10 minutes
• Cook time: 20-30 minutes
• Total time: 30-40 minutes
• Servings: 6
• Difficulty: Easy (beginner-friendly)
• Dietary tags: Gluten-free adaptable, dairy-free (without garnishes), high-protein, high-fiber

EQUIPMENT NEEDED

Essential tools:

• Large pot or Dutch oven
• Sharp knife and cutting board
• Wooden spoon
• Can opener
• Measuring cups and spoons

Budget alternatives:

• Any large, heavy-bottomed pot works
• Use a fork to mash some beans for thickness instead of an immersion blender
• Large spoon instead of ladle for serving

INGREDIENTS

Listed in order of use

• 1 tablespoon olive oil (15ml) (or any cooking oil)
• 1 medium yellow onion, diced (sweet onion works too)
• 1-2 bell peppers, diced (any color, frozen works)
• 3 garlic cloves, minced (or 1 tsp garlic powder)
• 1 lb ground chicken (450g) (or 3 cups cooked shredded chicken)
• 2 tablespoons chili powder (adjust to taste)
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt (start with ½ tsp)
• ½ teaspoon black pepper
• 1 can diced tomatoes (14-15 oz/400g) (fire roasted preferred)
• 2 cans beans (15 oz each/425g) (white, black, or kidney – drained and rinsed)
• 1 cup chicken broth (240ml) (low-sodium preferred)
• 1 can diced green chiles (4 oz/115g) (optional)
• Juice of 1 lime (essential – don’t skip)

Optional garnishes:

• Shredded cheese
• Sour cream or Greek yogurt
• Sliced avocado
• Fresh cilantro
• Tortilla chips

METHOD

1. Heat oil in your large pot over medium-high heat.
2. Add diced onions and bell peppers to the pot. Cook for 5-6 minutes until vegetables soften and onions become translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant. Don’t let the garlic brown or it’ll taste bitter.

4. Add ground chicken, breaking it up with your wooden spoon. Cook for 5-7 minutes until no pink remains.
5. Sprinkle in chili powder, cumin, oregano, salt, and pepper. Stir constantly for 30 seconds to toast the spices.
6. Pour in diced tomatoes with their juices, drained beans, chicken broth, and green chiles. Stir everything together.

7. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes, stirring halfway through.
8. Remove from heat and stir in fresh lime juice. Taste and adjust seasoning with more salt, pepper, or lime as needed.
9. Serve hot with your favorite garnishes.

CRUCIAL TIPS

Money-saving strategies:

• Buy chicken in bulk when on sale and freeze portions
• Use dried beans (soak overnight, cook in batch) – cuts cost by 60%
• Stock up on canned tomatoes during sales
• Substitute water plus bouillon cube for chicken broth

Success secrets:

• Don’t skip the lime juice – it brightens everything
• Let spices cook with the meat for deeper flavor
• Mash some beans against the pot side for natural thickening
• Taste before serving – chili needs proper seasoning

Common mistakes to avoid:

• Adding spices to hot oil (they’ll burn)
• Skipping the vegetable sautéing step (loses flavor foundation)
• Not tasting for salt at the end (canned goods vary)

Storage & scaling:

• Refrigerate up to 4 days in airtight containers
• Freeze for up to 3 months
• Double recipe easily – just use a bigger pot
• Chili thickens as it sits – add broth when reheating

Brilliant variations:

• White chicken chili: Use white beans, add cumin and green chiles
• Black bean version: Swap in black beans, add corn kernels
• Vegetarian twist: Replace chicken with extra beans and lentils
• Spicy kick: Add jalapeños or cayenne pepper
• Slow cooker method: Brown meat and vegetables first, then transfer to slow cooker for 4 hours on low

I discovered this recipe during my early days of trying to feed my family well on a tight budget. The beauty lies in its flexibility – I’ve made it with whatever beans were on sale, added frozen vegetables when fresh ones were expensive, and even used leftover rotisserie chicken.

Why this recipe works for budget cooking:

• High protein keeps you satisfied longer
• Beans provide filling fiber and nutrients
• Makes excellent leftovers that taste better the next day
• Scales up beautifully for meal prep
• Uses pantry staples you likely have

The lime juice transforms this from ordinary to extraordinary. I learned this trick from a friend’s grandmother, and now I can’t imagine chicken chili without that bright, acidic finish.

Nutritional bonus per serving:

• 220 calories with 19g protein
• 35-45% daily iron needs
• High fiber for heart health and satiety
• Low saturated fat

This chicken chili with beans proves that eating well on a budget isn’t about sacrificing flavor or nutrition. It’s about being smart with ingredients and techniques that maximize both taste and value.

Make a double batch this weekend – your future weeknight self will thank you.