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Three Bean Chicken Chili

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This chili is full of flavor from a few key steps and ingredients: a slow-cooked medley of onions and peppers, cut corn tortillas melted into the broth, a hint of sweet paprika and cinnamon, and fresh-roasted chicken. It's great as a lazy Sunday meal or an easy make-ahead weeknight dinner.

Three Bean Chicken Chili

  • Yield: 6-8 servings
  • Prep Time: 30 min
  • Cooking Time: 40 min


  • 1 tbsp. olive oil
  • 1 medium yellow onion, finely diced
  • 1 medium red bell pepper, finely diced
  • 1 jalapeño pepper, finely diced
  • 3 tsp. kosher salt, divided
  • 5 large or 7 small garlic cloves, minced
  • 3 c. chicken stock
  • 1 38 oz. can diced tomatoes (preferably San Marzano)
  • 5 corn tortillas, cut or torn into pieces
  • 1 tbsp. chili powder
  • 1.5 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. granulated sugar
  • ¾ tsp. fresh ground black pepper
  • ½ tsp. cinnamon
  • ½ tsp. sweet paprika
  • white meat of 1 whole rotisserie chicken, shredded
  • 1 14-16 oz. can red kidney beans
  • 1 14-16 oz. can black beans
  • 1 14-16 oz. can garbanzo beans


  1. Cook Onion & Peppers: In a large stock pot or dutch oven, warm 1 tbsp. olive oil over medium heat and add onion, red bell pepper, jalapeño pepper, and 1 tsp. salt. Cook onion and peppers 3-5 minutes until onion turns slightly translucent.
  2. Add Garlic, Stock, Tomatoes & Seasoning: Add minced garlic to the mixture and cook over medium heat for an additional 2-3 minutes, stirring occasionally. Then add the stock, tomatoes, cut tortillas, seasonings (chili powder through paprika), and remaining 2 tsp. kosher salt. Bring mixture to a boil and then reduce heat to low and let the ingredients simmer for 20-25 minutes until the tortillas fall-apart and break-down.
  3. Add Shredded Chicken & Beans: Minutes before serving, add the shredded chicken and beans to the chili and warm through. Top with avocado slices, sour cream, whole-milk yogurt, tortilla chips, or cheese and serve.
  4. Make-Ahead Tip: Chili is the perfect make-ahead and freeze-for-later meal—particularly, this chili! I say that because it has mostly hearty beans like black beans and garbanzo beans that hold-up well to the freeze and re-heat process. I recommend defrosting it overnight in the refrigerator of for few hours at room temperature vs. in the microwave. Then gently warm it over medium-low heat.

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