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Anti-Inflammatory Chicken Chili

If you are craving a cozy bowl of chili that’s both nourishing and flavorful, this Anti-Inflammatory Chicken Chili is about to become a staple in your kitchen. Packed with tender chicken, hearty white beans, warming spices, and a rich tomato broth, this easy one-pot recipe is perfect for busy weeknights or meal prep days.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 people
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 tbsp extra-virgin olive oil
  • 8 chicken tenderloins
  • 2 yellow onions
  • 4 garlic cloves minced
  • 4 celery stalks chopped
  • 28 oz can of diced tomatoes
  • 30 oz great northern beans
  • 32 oz chicken broth
  • 1 tbsp cumin
  • 1 tsp chipotle powder
  • 2 tsp chili powder
  • 1 tbsp oregano
  • 2 tsp salt
  • 1 tsp pepper
  • ¼ c parsley

Method
 

  1. Cook the chicken: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chicken and season lightly with salt and pepper. Cook until golden and fully cooked through (internal temperature reaches 165°F). Remove chicken from the pot and set aside.
  2. Add the remaining tablespoon of olive oil to the same pot. Stir in the onion, garlic, and celery. Cook for about 3 minutes, until softened and fragrant.
  3. Add cumin, salt, pepper, chipotle powder, chili powder, and oregano. Stir well and cook for another 1–2 minutes to bloom the spices and deepen the flavor.
  4. Add the beans, diced tomatoes, and chicken broth. Bring to a gentle simmer and cook for about 15 minutes, allowing everything to meld together.
  5. Return the cooked chicken to the pot and stir in fresh parsley.
  6. Give it a taste and adjust seasoning as needed — a little extra salt, spice, or oregano can really make it pop.
  7. Let everything simmer for another 5 minutes to fully combine the flavors. Serve warm and enjoy!
  8. Toppings recommendations: Parsley, sour cream, cheese, tortilla strips, or avocado

Notes

  • Meal Prep Friendly: This chicken chili is perfect for meal prep and freezes beautifully. Store leftovers in airtight containers in the refrigerator for up to 4 days, or freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or in the microwave.
  • Slow Cooker Instructions:
    Add all ingredients (except parsley) to your crockpot. Cook on low for 8 hours or high for 4 hours. Stir in fresh parsley before serving.
  • Instant Pot Instructions:
    Use the sauté function to cook the chicken and aromatics first (if desired). Add remaining ingredients, secure the lid, and cook on High Pressure for 15 minutes, followed by a 10-minute natural release, then quick release remaining pressure. Stir in parsley and adjust seasoning before serving.