This Dutch Oven Chicken Chili is made with tomatoes, peppers, beans, and chicken that is so tender it falls off the bone. It is made in a Dutch Oven in a little over an hour and leaves you with plenty of leftovers for the week ahead.
This chili recipe is easy to remember. It’s pretty much two of everything. Two onions, two red bell peppers, two green bell peppers, two cans of tomatoes, and two or three cans of beans. It’s really easy to put together and cooks unattended on the stove for an hour. The most work involved is in removing the chicken from the bone and dicing it.
Like most other big winter dishes this one will leave you with another 1-2 days of leftovers. Meals that are slow to cook and put together usually leave you with the reward of food that is extra flavorful and less cooking time on the back end without needing to cook for the next day or two.
When looking for dishes with leftovers, we often count on these Chipotle Chicken Quesadillas, Lasagna Without Ricotta, or these easy Cheesesteak Wraps.
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🌟 Why You'll Love This Chili
Fall-Off-The-Bone Chicken: The chicken cooks in the tomato sauce until it falls off the bone. It is so tender that you need to use tongs to remove it from the pot and dice it. If you use a fork it'll just fall apart.
Filling and Hearty: Chock full of real ingredients, this meal will leave you feeling full. Plus it's topped with cheddar cheese and can be scooped up with tortilla chips.
Leftovers: This makes enough for another 1-2 days of leftovers.
🛒 Ingredients
Below are the ingredients needed to make Dutch Oven Chicken Chili.
- Onions: Use 2 small yellow onions or 1 large onion.
- Bell Peppers: Use 2 green peppers and 2 red peppers. Feel free to substitute yellow or orange bell peppers.
- Chicken: I use a whole chicken that has been quartered as it makes life easier, but you can use a whole chicken or any combination of white and dark meat pieces as long as they are bone-in and skin-on, which contribute fat and flavor to the dish.
- Diced Tomatoes: Use 2 cans of diced tomatoes. You could also use crushed tomatoes.
- Beans: Garbanzo beans (chickpeas), kidney beans and black beans. You can choose 2 of the 3 or use all three.
- Cumin, Chili Powder, Red Pepper Flakes, Garlic Powder, Salt: Spices that add flavor to the chili. Feel free to adjust these to your taste preferences. If you're making this for kids consider leaving out the red pepper flakes and adding them to each bowl instead.
- Cheddar Cheese: Shredded for serving.
- Tortilla Chips: For scooping the chili. Choose thick sturdy tortilla chips that are good for scooping. We like the Trader Joe's round tortilla chips.
See the recipe card for full information on ingredients and quantities.
📝 How to Make Dutch Oven Chicken Chili
Below are the step-by-step instructions and photos for how to make Dutch Oven Chicken Chili.
*Note: The recipe card with instructions, ingredient list, and quantities is included further below these step-by-step photos.
Step 1. Add the Ingredients to the Dutch Oven: In a large Dutch Oven, layer half of the onions and bell peppers in the bottom. Arrange the chicken pieces on top. Add the remaining half of the peppers and onions. Then add both cans of diced tomatoes on top.
Bring to a boil and reduce to a simmer. Simmer for 1 hour or until the chicken starts to fall off the bone. Using a Dutch Oven, you will likely need to bring the temperature down quite low to maintain a simmer.
Tip: While this recipe is for Dutch Oven Chicken Chili, you will have just as much success using a regular large pot. Adjust the temperature as needed to keep the chili at a simmer.
Step 2. Shred the Chicken: Remove the chicken pieces from the Dutch Oven. Be sure to poke around to not miss any stray pieces or bones. Dice the chicken on a cutting board, then add the chicken back to the Dutch Oven. Discard the skin and bones.
Tip: I find it easiest to use a pair of tongs to remove the chicken pieces from the Dutch Oven.
Step 3. Add the Beans and Spices: Add the chickpeas (garbanzo beans), black beans, and kidney beans (all rinsed and drained). Add the cumin, chili powder, red pepper flakes (if using), garlic powder, and salt. Stir and let simmer for 10-15 minutes to warm through and allow the flavors to meld.
Serve hot in bowls with shredded cheddar cheese and sturdy tortilla chips for scooping.
Tip: Feel free to adjust the spices up or down. Using 1 teaspoon of red pepper flakes will probably be too much if serving this to younger children or adults who don’t like spicy foods, but it's just right for someone who wants a spicy (but not too spicy) chili. You can also adjust the cumin and chili powder down if you want a milder-tasting chili.
🍴How to Store, Reheat, and Freeze
- To Store: Store any leftover chili either directly in the Dutch Oven in the fridge, or transfer it to airtight containers and keep in the fridge for 3-5 days.
- To Reheat: If you stored the chili in a Dutch Oven in the fridge, bring it to a simmer on the stove, then serve. Otherwise, reheat individual bowls in the microwave.
- To Freeze: Store in a freezer-safe sealed container or even in gallon freezer bags for up to 3 months.
✏️ Dutch Oven Chicken Chili FAQs
Yes, absolutely. This would be a great dish to make in a crock pot.
I would not recommend it. The fat from bone-in, skin-on chicken pieces plays a critical role in the flavor of this dish.
Feel free to add sour cream, avocado, or green onions along with the cheddar cheese and tortilla chips.
If You're Interested in More Dinner Recipes, You May Love These
If you tried this Dutch Oven Chicken Chili Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I'd love to hear from you!
Dutch Oven Chicken Chili
Ingredients
- 2 onions, diced
- 2 red bell peppers, diced
- 2 green bell peppers, diced
- 1 whole quartered chicken
- 2 28oz cans diced tomatoes
- 1 can chickpeas
- 1 can black beans
- 1 can kidney beans
- 2 tablespoon cumin
- 1 tablespoon chili powder
- ½-1 tsp red pepper flakes (optional)
- ½ teaspoon garlic powder
- 1 teaspoon salt
- 1 cup cheddar cheese, shredded
- 2 cups tortilla chips, round and sturdy
Instructions
- In a Dutch Oven or large pot, add half the onions, red bell peppers, and green bell peppers. Layer the chicken on top and then add the remaining onions, and bell peppers. Add the cans of diced tomatoes.
- Bring to a boil, then reduce to a simmer. Cook for about 1 hour at a simmer or until the chicken begins to fall off the bone.
- Remove the chicken, dice it discarding the skin and bones.
- Add the chicken back in along with the chickpeas, black beans, and kidney beans (all rinsed and drained).
- Add the cumin, chili powder, red pepper flakes (if using), garlic powder and salt. Stir to combine.
- Cook at a simmer to warm through for 10-15 minutes.
- Serve in bowls and top with shredded cheddar cheese. Use sturdy, round tortilla chips to scoop the chili as you would chips and dip.
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