Red Chicken and Two-Bean Chili

  • Author: Aggie's Kitchen
  • Total Time: 1 hour 15 minutes
  • Yield: 6-8 servings 1x
  • Category: Chicken
  • Method: Stovetop

Red Chicken and Two-Bean Chili – a hearty but light chicken chili simmered with spices and vegetables. Healthy comfort food! This recipe was created in partnership with Bush’s Beans.


  • 2 tablespoons chili powder
  • 1 tablespoon paprika
  • 1 tablespoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 large red or green bell pepper, chopped
  • 2 celery stalks, chopped
  • 2 lbs chicken breasts
  • 1 15 oz can diced tomatoes
  • 1 8 oz can tomato sauce
  • 1/4 cup of water (I use water to rinse out the leftover tomatoes in cans)
  • 1 can Bush’s Red Kidney Beans
  • 2 cans Bush’s Pinto Beans
  • 4 cups low sodium chicken broth


  1. In a small bowl, combine chili powder, paprika, cumin, garlic, onion powder, and salt. Set aside.
  2. Add oil to a large heavy bottomed pot over medium heat. Add onions, pepper and celery to pot and start to saute until slightly soft, about 5 minutes. Add chili seasoning to vegetables and stir. Add whole chicken breasts, diced tomatoes, beans, sauce, water and chicken broth to pot. Bring to a slow boil.
  3. Once brought to a boil, let cook for about 20 minutes, stirring. Let chicken breasts fully cook, then carefully pull out onto a cutting board and using two forks, shred the chicken meat (or chop with knife). Add chicken back into chili and bring down to a simmer. Simmer over low-medium heat for 40 minutes uncovered until thick.
  4. Serve chili with shredded cheese, Greek yogurt or sour cream, tortilla chips and chopped cilantro if desired.