When the weather turns cool and you’re craving something hearty, comforting, and deeply satisfying, few dishes can match the classic appeal of a steaming bowl of Chicken Chili with Beans and Cornbread.

This recipe takes everything you love about traditional chili — bold spices, rich tomato flavor, and wholesome beans — and gives it a lighter twist by using tender chunks of chicken instead of beef. The result? A chili that’s still full of depth and comfort but a little leaner, fresher, and packed with nutrients.

Why I Love This Recipe

I love this recipe because it’s everything comfort food should be — warm, filling, flavorful, and simple to make. The chicken absorbs all the rich chili spices and tomato goodness, creating a perfectly tender and flavorful bite every time.

Best of all, this recipe gets even better the next day — the flavors meld beautifully, making leftovers something to look forward to. It’s my go-to for cozy weekends, potlucks, and cold nights when all you want is a big, warm bowl of comfort.

Why It’s a Must-Try Dish

This Chicken Chili with Beans and Cornbread is a must-try because:

• It’s healthier than traditional beef chili but just as hearty.
• It’s flavor-packed, with smoky chili, cumin, and paprika.
• It’s comfort in a bowl, especially when topped with melty cheese or sour cream.
• The homemade cornbread perfectly balances the spicy heat.
• It’s easy to make with simple pantry ingredients.
• It’s great for meal prep — freezes beautifully and reheats perfectly.

This dish is soul-warming, crowd-pleasing, and guaranteed to become a staple in your kitchen.

Recipe Details

• Preparation Time: 20 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 6–8 servings
• Calories per Serving: ~520 kcal (including cornbread)
• Course: Main Course / Dinner
• Cuisine: American (Southern-inspired comfort food)

Ingredients

For the Chicken Chili:

• 2 tablespoons olive oil
• 1 ½ lbs (700 g) boneless, skinless chicken breasts or thighs, diced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 jalapeño, minced (optional for spice)
• 1 can (15 oz / 425 g) diced tomatoes
• 1 can (15 oz / 425 g) tomato sauce
• 2 tablespoons tomato paste
• 1 ½ cups chicken broth
• 1 can (15 oz / 425 g) kidney beans, drained and rinsed
• 1 can (15 oz / 425 g) black beans or pinto beans, drained and rinsed
• 1 cup frozen or canned corn kernels
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon oregano
• ¼ teaspoon cayenne pepper (optional)
• Salt and black pepper, to taste
• 1 tablespoon lime juice (optional, for brightness)

For the Cornbread:

• 1 cup cornmeal
• 1 cup all-purpose flour
• ¼ cup sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup milk or buttermilk
• 2 large eggs
• ¼ cup melted butter or vegetable oil
• (Optional: 1 cup shredded cheddar cheese or ½ cup corn kernels for mix-in)

Cooking Directions Overview

1. Sauté the aromatics and chicken.
2. Add spices, tomatoes, beans, and corn.
3. Simmer until thick and flavorful.
4. Prepare the cornbread batter.
5. Bake cornbread while chili cooks.
6. Serve chili topped with cornbread and garnishes.

Step-by-Step Preparation Method

Step 1: Cook the Chicken

• Heat olive oil in a large pot or Dutch oven over medium heat.
• Add diced chicken and season with salt and pepper.
• Cook for 5–7 minutes, stirring occasionally, until lightly browned. Remove and set aside.

Step 2: Sauté Vegetables

• In the same pot, add onion, bell peppers, and jalapeño.
• Cook until softened, about 5 minutes.
• Add garlic and cook for another 30 seconds until fragrant.

Step 3: Add Spices and Tomato Base

• Stir in chili powder, cumin, paprika, oregano, cayenne, and tomato paste.
• Cook for 1–2 minutes to bloom the spices.
• Add diced tomatoes, tomato sauce, and chicken broth. Stir well.

Step 4: Combine and Simmer

• Return the chicken to the pot.
• Add beans and corn.
• Bring to a boil, then reduce heat to low and simmer uncovered for 25–30 minutes, stirring occasionally, until thickened and flavorful.
• Add lime juice and adjust seasoning if needed.

Step 5: Prepare the Cornbread

• Preheat oven to 400°F (200°C).
• In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt.
• In another bowl, whisk milk, eggs, and melted butter.
• Pour wet ingredients into dry and stir until just combined (don’t overmix).
• Pour into a greased 8×8-inch pan and bake for 20–25 minutes, or until golden and a toothpick comes out clean.

Step 6: Serve

• Ladle hot chicken chili into bowls.
• Serve with a generous wedge of warm cornbread on the side or crumble it over the top.
• Garnish with sour cream, shredded cheese, sliced jalapeños, or fresh cilantro.

How to Serve

Serve this dish hot and hearty, ideally in wide bowls with cornbread on the side.

Serving Suggestions:

• Add toppings like:
  • Shredded cheddar or Monterey Jack cheese
  • Sour cream or Greek yogurt
  • Fresh cilantro
  • Diced avocado
  • Sliced green onions
  • A squeeze of lime

Pair with a crisp green salad or roasted vegetables for a well-rounded meal.

Recipe Tips

• Use chicken thighs for juicier meat.
• Add chipotle in adobo sauce for smoky depth.
• Simmer longer for richer flavor.
• Adjust spice to your preference — start mild and add heat gradually.
• Make it one-pot: Bake cornbread batter on top of chili in an ovenproof pot for a chili-cornbread casserole!

Recipe Variations

• White Chicken Chili: Use white beans, green chilies, and omit tomatoes for a creamy version.
• Cheesy Chili: Stir in shredded cheese before serving for extra richness.
• Southwestern Twist: Add roasted corn and diced green chilies.
• Veggie Chili: Skip the chicken and add zucchini, mushrooms, and sweet potatoes.
• Gluten-Free: Use gluten-free flour in cornbread.
• Classic Beef Chili: Replace chicken with ground beef or turkey for a traditional version.

Freezing and Storage

• Refrigeration: Store leftover chili in an airtight container for up to 4 days. Cornbread keeps for 2–3 days.
• Freezing:
  • Chili freezes beautifully for up to 3 months.
  • Let it cool completely, then freeze in portions.
  • Thaw overnight in the refrigerator and reheat on the stove.
• Cornbread: Wrap slices tightly and freeze for up to 2 months. Reheat in oven at 350°F (175°C) for 10 minutes.

Special Equipment Needed

• Large pot or Dutch oven
• Mixing bowls
• 8×8-inch baking dish for cornbread
• Whisk and spatula
• Wooden spoon or ladle

Frequently Asked Questions (FAQ)

Q1: Can I make this in a slow cooker?
Yes! Sauté the chicken and vegetables first, then transfer to a slow cooker. Cook on Low for 6 hours or High for 3 hours.

Q2: Can I use rotisserie chicken?
Absolutely! Add shredded rotisserie chicken in Step 4 and reduce simmering time to 15 minutes.

Q3: How do I thicken my chili?
Simmer uncovered longer, or mash some beans with a spoon for a natural thickener.

Q4: Can I make the cornbread ahead?
Yes, bake it a day ahead and warm before serving — it stays soft and buttery.

Q5: How can I make it less spicy?
Skip the jalapeño and cayenne, and use mild chili powder instead.

Conclusion

Chicken Chili with Beans and Cornbread is everything a comforting meal should be — warm, flavorful, nourishing, and perfect for sharing. The smoky-spicy chili and the soft, buttery cornbread create a harmony of flavors that’s simply irresistible.

Whether you’re feeding your family on a chilly evening or hosting a casual dinner with friends, this recipe delivers a cozy, home-cooked meal that feels both hearty and wholesome. It’s simple, satisfying, and full of love in every spoonful.