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Few dishes inspire as much competitiveness as chili: Beans, meat, even spaghetti make appearances — or are completely verboten — depending on where you are and where the cook’s allegiances lie. At F&W, we’re chili cosmopolitans and welcome all recipes to our table. This beloved one-pot stew has innumerable iterations for good reason: It’s a meal in a bowl, it can feed a crowd, and it’s reliably delicious (no matter the style). Chicken chili in particular brings some of the wholesome savory depth of any chicken soup to the warmth, complexity, and heartiness of chili. It’s also a great way to use up leftover chicken (or ground turkey).
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Spicy Chicken Chili
Food & Wine / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Pursell
From Food & Wine’s Quick From Scratch Chicken cookbook, this recipe is packed with beans, tomatoes, and smoky spices. Juicy chicken thighs simmer with jalapeños, cumin, and oregano, creating a tomato-rich base layered with heat and depth. Pinto and black beans give body, while garnishes like cilantro and cornbread round out a cozy, crowd-pleasing meal. Plus, it can be on the table in under an hour.
Pollo con Chile
Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Taylor
Best eaten heaped on warm tortillas with a side of creamy mayocoba beans, this hearty salsa delivers chili-worthy depth of flavor and full-belly satisfaction. The recipe, from Mexican-born vintner Lorena Herrera (cofounder of Napa’s Mi Sueño winery), is packed with serranos, jalapeños, and chiles de árbol cooked with shredded chicken and charred tomato. It’s ready in an hour and 35 minutes.
Marry Me White Chicken Chili
Food & Wine / Sara Haas
A riff on Marry Me Chicken, this chicken chili simmers tangy sun-dried tomatoes and golden-seared chicken thighs in a velvety bean-thickened broth. Cannellini beans and a quick dusting of flour give the stew body without loads of cream. Ready in just 50 minutes, it tastes even better the next day.
Award-Winning Chili
Food & Wine / Photo by Hannah Hufham / Food Styling by Chelsea Zimmer / Prop Styling by Josh Hoggle
This Kansas City cook-off champion from Todd and Nancy Walters has earned decades of chili devotion. A cheese-heaped blend of tender chicken, fragrant spices, and creamy beans makes it a hit for both tailgates and make-ahead dinners. Prepare for a longer simmer: It takes just under 2 hours to prepare.
White Chicken Chili
Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell
This chicken chili is both creamy and spicy, and delivers bowlfuls of flavor in just 45 minutes. Navy beans and chopped corn tortillas thicken the broth, while a mix of jalapeños, green chiles, and cayenne brings gentle heat. Finish with cilantro, avocado, sour cream, and crunchy radishes or crushed tortilla chips.
Chicken Chili with Beer and Hominy
Sarah Bolla
Beer and hominy set this chicken chili from San Diego–based chef Sara Bolla apart, giving it a malty depth and chewy texture that play beautifully against the tender shredded meat. Plus, it can be on the table in just 45 minutes. Serve it with sour cream, fresh onions, and cilantro.
Chicken Chile Verde
John Kernick
Chef Deborah Schneider’s chile verde shines with a tangy, vibrant tomatillo sauce simmered with tender chicken. Garnished with creamy avocado and a dollop of sour cream, each bowl balances heat with cooling richness. Versatile enough to swap in pork, tofu, or vegetables, it’s a bright, adaptable take on chili that’s ready in an hour.
Turkey and Pinto Bean Chili
Con Poulos
Beloved by Oprah, this turkey and pinto bean chili from her former personal chef Art Smith layers in carrots, peppers, tomatoes, and a splash of lager, building a hearty, flavorful base. Simmered with thyme and finished with chives, it takes an hour and 15 minutes to get on the table. Ground turkey can be easily substituted with ground chicken.
Black-Bean Turkey Chili
John Kernick
Houston-based chef Ronnie Killen’s take on a lighter chili packs in plenty of flavor while keeping things balanced. Lean ground turkey (or chicken, if you prefer), earthy black beans, and a bold spice mix simmer together for a deeply satisfying stew. Great to make ahead, it’s ready to go in an hour and a half.
