Grab your Dutch oven and make this spicy chicken chili in just 30 minutes.
Dutch Oven Spicy Chicken Chili
This spicy chicken chili is full of flavor and has just the right amount of heat. You won’t be calling the fire department, but definitely taste the heat by leaving the seeds in.
This is the spicier, sassier cousin of my rotisserie chicken chili, which is perfect for my kids who don’t do spicy. Obviously, it’s not as thick as a beef chili without the tomato sauce, but it’s a winner every time I make it.
Ingredients
This spicy chili starts with aromatics like onion and garlic, minced jalapeños, and canned green chiles for heat and flavor. A blend of cumin, chili powder, and a touch of cayenne builds warm spice, while chicken broth and a splash of water create the base. White beans and shredded rotisserie chicken make it hearty and protein-packed, and a squeeze of fresh lime plus chopped cilantro at the end brightens everything up.
How to Make Spicy Chicken Chili
Here’s an overview of what will soon be happening in your Dutch oven or big pot:
- Sauté the veggies.
Sauté until soft, then toast the spices. This brings out their flavor. - Bring to a boil.
Add the liquids, cooked chicken, and beans, and bring it to a boil. Once it’s boiling, reduce the heat and simmer the chili, covered, for 20 minutes. - Add the lime juice and chopped cilantro.
Stir and serve the chili topped with avocado slices, sour cream, or your favorite chili toppings.
Laura’s tip: Refrigerate leftovers for up to 4 days or freeze for up to 3 months. It’s one of those recipes that tastes even better the next day.
Adjusting the Heat
Keeping the jalapeño seeds in makes this chili spicier than most, and the added cayenne pepper raises the spice level even more. If you need it spicier, add a few dashes of Tabasco or your favorite hot sauce.
Spicy Chicken Chili (Easy Rotisserie Recipe)
Ingredients
- 1 tablespoon oil
- 2 medium jalapeno peppers, minced
- 2 cans (4 oz each) diced green chilies, chopped
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 ½ teaspoons ground cumin
- 1 ½ teaspoons chili powder
- ¼ teaspoon cayenne pepper
- 32 ounces low-sodium chicken broth
- 1 cup water
- 2 cans (14 oz each) white beans
- 2-3 cups rotisserie chicken meat (about ½ chicken), shredded
- 1 lime
- ¼ cup chopped cilantro leaves, plus more for garnish
Instructions
Sauté:
- Add the oil to a large 6-quart Dutch oven and heat it over medium-high heat. Add the chopped peppers (with the seeds to keep it spicy), green chilies, onions, and garlic. Sauté until soft and fragrant, about 5 minutes. Add the seasonings, and stir to toast the spices for about 1 minute. This brings out the flavor.
Simmer:
- Pour the chicken broth and water into the pot and stir to mix. Add the canned beans and the shredded cooked chicken. Bring the chili to a boil, reduce the heat to low, cover, and simmer for 20 minutes.
- Before serving, add the lime juice and chopped cilantro to the chicken chili and stir.
Serve & store:
- Ladle into bowls, top with your favorite toppings such as sliced avocado and sour cream.
- Refrigerate leftovers for up to 4 days or freeze for up to 3 months. This is the kind of soup that tastes even better the next day.
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kiley says
Vegan Curry Chickpeas
Laura Gargiulo says
I have a 12 inch enameled cast iron pan. I love how it holds temperatures so well, but I don’t love how heavy it is. But, a 6 quart pot would get lots of use here, we Cook often for more than our family of 6! Lots of beef stew, chili, and other soups. But, I’d love to be able to sear a pot roast and throw the pot into the oven to finish, so that would be the first thing I’d try!
Brenda Grunenwald says
I would love to win this dutch oven!! I love using cast iron to cook and have been wanting an enamaled cast iron dutch oven for a long time. It would be great for beef roast slow cooked, soups, chili’s, anything really! I like to cook in large amounts for my hungry teen agers so this would be helpful! I would also like to try the chili recipe above! It looks delicious!
Jaxs mommy says
This recipe sounds so yummy! I would love to have a cast iron Dutch oven. I have come across so many recipes that I was unable to make because I didn’t have the proper cookware. I would use this often to cook those pinned meals for my family. 🙂
Jodi says
So many recipes say to use cookware that goes from stove to oven, but most doesn’t. This is a great pot to do that. I love rustic recipes with whole chickens or roasts with vegetables and herbs and stews that cook for a long time to marry all the flavors together.