Weeknight Cozy Red Chicken Chili

 

Warm up with this easy, one-pot chicken chili that’s ready in just 30 minutes. A cozy red chili packed with bold flavor, tender chicken, and comfort in every bite.

Weeknight Cozy Red Chicken Chili

We had a cozy night last night with some chilly weather which called for something simple, hearty, and full of flavor — and my Weeknight Cozy Red Chicken Chili delivers all of that and more. Unlike your usual white chicken chili, this version simmers in a rich tomato base, filled with tender shredded chicken, sweet bell peppers, and a touch of smoky spice. The aroma alone makes your home fell warm and comforting.

The best part is that it’s an easy, one-pot dinner that comes together in about 30 minutes.  There's very little cooking involved, just sauté some onions and bell peppers and the rest is pretty much dump and go.  The pre-cooked shredded chicken is a lifesaver in this dish!  The perfect dish for those nights when you want a quick meal that is comforting without the fuss. It would be great for Halloween night when time is precious.  So, ladle it into your favorite bowl, top it how you like, and I hope you enjoy the comfort of a warm, red chili on a quiet evening in.  

What Ingredients Do I Need?

Here’s a breakdown of the key ingredients and what each brings to your cozy red chicken chili:

• Olive Oil – A flavorful base for sautéing your aromatics, giving your chili a rich, slightly fruity foundation.

• Onion – Adds natural sweetness and depth, building a savory backbone for the chili.

• Garlic – Bursts of aromatic flavor that bring warmth and a comforting, homey feel.

• Bell Peppers – Sweet, tender, and colorful, they add texture and a subtle natural sweetness to balance the spices.  I used a mix of red, orange, and yellow.

• Chili Powder, Cumin, Paprika, Cayenne – A blend of warming spices that gives the chili its signature smoky, slightly spicy flavor.

• Crushed Tomatoes – Forms the rich red base of the chili, creating a hearty, comforting sauce.

• Cooked Shredded Chicken – Tender protein that soaks up the flavors of the chili and keeps it hearty without heaviness.

• Cannellini Beans – Creamy beans that add substance and a satisfying bite while keeping the chili filling.

• Chicken Broth – Adds depth and moisture, making the chili comforting and soup-like while still thick enough to be hearty.

• Cornstarch & Water – A simple thickener that gives the chili a luscious, slightly creamy texture.

• Optional Toppings – From sour cream to avocado and tortilla chips, these let you customize flavor, creaminess, and crunch.

Substitutions and Variations

Substitutions

• Chicken: Swap for turkey, rotisserie chicken, or leftover cooked chicken for convenience.

• Cannellini Beans: Use black beans, kidney beans, or chickpeas for a different flavor and texture.

• Bell Peppers: Any color works; roasted red peppers add smoky sweetness.

• Chicken Broth: Vegetable broth can be used for a lighter or vegetarian-friendly version (just add extra beans or tofu).

• Spices: Adjust chili powder or cayenne to taste; smoked paprika adds a smoky depth.

Variations

1. Smoky Chipotle Chicken Chili: Add a chipotle pepper in adobo sauce and a touch of smoked paprika. Use fire-roasted tomatoes for a smoky, bold flavor. Garnish with cilantro and a squeeze of lime for brightness.

2. Autumn Harvest Chicken Chili: Stir in diced sweet potatoes or butternut squash for a cozy, seasonal twist. Add a pinch of cinnamon or nutmeg to enhance the warmth and depth. Serve with cornbread or pumpkin seed toppings for extra seasonal flair.

Kitchen Tips & Notes

• One-Pot Wonder: Everything cooks in a single pot, making cleanup easy and saving time on weeknights.

• Meal Prep Friendly: This chili keeps beautifully in the fridge for 3–4 days and freezes well.

• Adjusting Thickness: If your chili is too thin, simmer a little longer or stir in a slurry of cornstarch and water. If it’s too thick, add a splash of broth or water.

• Flavor Boost: Let the chili sit for 10–15 minutes after cooking — the flavors continue to meld, making it even richer.

• Topping Ideas: Sour cream, shredded cheese, avocado, tortilla chips, jalapeños, or a sprinkle of fresh herbs like cilantro — or mix and match to suit your mood.

       "Set the Mood"        

I'll help you prepare for a wonderful evening with my Weeknight Cozy Red Chicken Chili as the star.  

See below for additional "Mood" setting ideas:

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    RECIPE IS DOWN BELOW👇     

Thai Chicken Meatball Wraps with a Sweet Chili Kick!

Bold Thai Flavors, Fresh Crunch, and a Sweet Chili Kick—These Lettuce Wraps Have It All!

Thai Chicken Meatball Wraps with a Sweet Chili Kick!

If you're craving a healthy and flavorful Thai-inspired meal, these Thai Chicken Meatball Lettuce Wraps with Sweet Chili Sauce are exactly what you need. Juicy, garlic-ginger chicken meatballs are wrapped in crisp butter lettuce, layered with crunchy vegetables, fresh cilantro, and cashews, then drizzled with a sweet and spicy chili sauce for the perfect balance of flavor. The combination of warm, savory meatballs and cool, refreshing toppings makes each bite an irresistible contrast of textures. Plus, low-carb lettuce wraps have become a go-to for those seeking healthy dinner ideas that don’t skimp on taste—offering all the enjoyment of a delicious, flavorful meal without the heaviness of traditional wraps or buns.

These easy Thai lettuce wraps are perfect for a quick weeknight dinner, a healthy spring meal, or a fresh and light lunch. Whether you're looking for a gluten-free, protein-packed recipe or a fun way to mix up your usual dinner routine, this dish delivers in both taste and convenience. The crisp vegetables and zesty cilantro bring a bright, refreshing touch, while the sweet chili sauce ties everything together with a kick of Thai-inspired flavor. High in protein, low in carbs, and packed with fresh ingredients, these wraps are the perfect healthy meal prep option for busy days.

What Ingredients do I need?

Produce:

• Yellow onion
• Garlic
• Fresh ginger
• Jalapeño
• Carrots
• Orange bell pepper
• Cucumber
• Scallions
• Cilantro
• Butter or Boston lettuce
• Lime

Protein:

• Ground chicken
• Eggs

Pantry & Dry Goods:

• Panko bread crumbs
• Cashews
• Cooked rice
• Sweet chili sauce
• Soy sauce

Other:

• Cooking spray

Substitutions and Variations

Substitutions

• Ground chicken → Ground turkey or ground pork (for a similar texture and flavor)

• Butter/Boston lettuce → Romaine or iceberg lettuce (for a sturdier wrap)

• Jalapeño → Red pepper flakes or serrano pepper (for more or less heat) or leave it out all together

• Panko bread crumbs → Crushed crackers 

• Cooked rice → Cauliflower rice or quinoa (for a lower-carb alternative)

Variations

• Spicy Sriracha Peanut Wraps:  Swap sweet chili sauce for a spicy peanut sauce (mix peanut butter, sriracha, soy sauce, and lime juice).  Add crushed peanuts instead of cashews.  Top with a drizzle of extra sriracha for a fiery kick!

• Tropical Thai Wraps:  Add diced mango or pineapple for a sweet and tangy contrast.  Swap cashews for toasted coconut flakes for extra tropical flair.  Use Thai basil instead of cilantro for a unique flavor twist.

• Teriyaki Glazed Wraps:  Swap sweet chili sauce for a homemade or store-bought teriyaki glaze.  Add sautéed mushrooms or bell peppers for a stir-fry-inspired variation.  Sprinkle with sesame seeds for extra crunch.

Kitchen Tips and Notes

• Use a cookie scoop – This ensures evenly sized meatballs, which cook uniformly under the broiler.

• Broiling for a crispy exterior – Broiling gives the meatballs a slight char, but you can also pan-fry or bake them at 400°F (200°C) for about 15 minutes.

• Meal prep friendly – Make the meatballs ahead of time and store them in the fridge for up to 4 days or freeze for up to 3 months. Just reheat and assemble!

• Lettuce storage hack – Keep butter lettuce fresh by storing it in a damp paper towel inside an airtight container in the fridge.

• Make it a rice bowl – If you don’t have lettuce or want a heartier meal, serve everything over jasmine or brown rice instead!

    Equipment You May Need    

• Mixing bowls – For combining the meatball mixture and tossing the veggies.
• Cutting board & knife – For chopping vegetables, herbs, and aromatics.
• Microplane  – To easily grate fresh ginger.
• Baking sheet & foil – For broiling the meatballs (lining with foil makes cleanup easier).
• Cookie scoop (optional) – For evenly portioning the meatballs.
• Tongs or Spoon – For assembling the wraps neatly.

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Thai Chicken Meatball Wraps with a Sweet Chili Kick!

serves 4

1 recipe Thai Chicken Meatballs (see below)
1 cup shredded carrots
1 small orange bell pepper, julienned to 1/2-inch pieces
1/2 cup cucumbers, julienned
2 scallions, white and green parts sliced
1 small heads Butter or Boston lettuce, leaves separated
1 cups cooked rice
1/4 cup chopped cilantro, plus more for garnish
1/4 cup cashews
Sweet chili sauce
Lime wedges

 
In a medium bowl toss together carrots, bell peppers, cilantro, cucumber, and scallions.

 
To serve: Top a lettuce leaf with a spoonful of rice, 2 or 3 warm meatballs, and some of the vegetable mixture, extra cilantro, and cashews. Drizzle with chili sauce and a squeeze of lime.

Thai Chicken Meatballs

yield:  15 meatballs  

1/2 small yellow onion, small diced
1 clove garlic, minced
1 teaspoons fresh grated ginger
1/2 jalapeño, seeded, small diced
1 pound ground chicken
1/4 cup packed cilantro, chopped
1 tablespoon soy sauce
1/4 cup panko bread crumbs
1 egg whites

In a large bowl, combine onion, garlic, ginger, and jalapeño, chicken, cilantro, soy sauce, bread crumbs and egg whites.  Using a gentle hand mix until incorporated and ingredients are spread throughout.  

Heat broiler to high and place rack 6 inches from heat. Line a baking sheet with foil and lightly coat with cooking spray.

Use a 2-tablespoon cookie scoop, portion mixture into about 15 balls. Shape into meatballs. Arrange on prepared baking sheet.

Broil until meatballs are lightly browned, about 4 minutes. Turn meatballs over and broil another 4 minutes. 

adapted from:  Live Life Deliciously by Tara Teaspoon

One-Skillet Steak Bites with Sweet Potatoes & Peppers – A 30-Minute Masterpiece!

A sizzling one-skillet meal packed with tender steak, sweet potatoes, and crisp bell peppers—Whole30-friendly, bursting with flavor, and ready in just 30 minutes!

 

One-Skillet Steak Bites with Sweet Potatoes & Peppers – A 30-Minute Masterpiece!

If you're looking for a quick, flavorful, and nutritious meal that comes together in just 30 minutes, this One-Skillet Steak Bites with Sweet Potatoes & Peppers – A 30-Minute Masterpiece! is your new go-to recipe. Juicy, seared steak bites pair perfectly with caramelized sweet potatoes and crisp bell peppers, all tossed in a savory garlic-infused soy glaze. It’s the perfect combination of hearty, wholesome, and absolutely delicious—all made in just one pan for minimal cleanup!

Not only is this dish incredibly easy to make, but it’s also packed with nutrients and fits a variety of diets. The protein-rich steak and fiber-filled sweet potatoes create a balanced meal, while bell peppers add a fresh, vibrant crunch. If you're following Whole30, paleo, or gluten-free eating, a simple swap of coconut aminos for soy sauce makes this dish fully compliant. Plus, it’s versatile—great for a quick weeknight dinner, meal prep, or even an impressive yet effortless dish for entertaining.

With just one pan and a handful of simple ingredients, this 30-minute meal is a true lifesaver for busy days. A quick pre-cook of the sweet potatoes in the microwave ensures they’re tender without extra stovetop time, while the steak sears to perfection in minutes. The result? A bold, satisfying, and nourishing dish that proves healthy eating can be both effortless and crave-worthy. Whether you’re feeding the family or making a solo dinner, this skillet meal will quickly become a favorite in your recipe rotation!

Enjoy!

What Ingredients do I need?

Produce

• Sweet potatoes
• Bell peppers (any color)
• Garlic

Meat

• Sirloin steak

Pantry

• Olive oil
• Soy sauce (or coconut aminos for Whole30)
• Kosher salt
• Cracked black pepper

Substitutions and Variations

Substitutions

• Sirloin Steak - try flank, NY strip, or Ribeye

• Bell Peppers - Zucchini or mushrooms (for a different veggie option)

• Soy Sauce - Coconut aminos (for Whole30 or gluten-free)

• Garlic - Garlic powder (if fresh garlic isn’t available)

Variations

• Steak Fajita Style - Ingredients: Add sliced onions, extra bell peppers (different colors), and a pinch of cumin, chili powder, and paprika.

• Balsamic Steak & Veggies - Ingredients: Swap soy sauce for balsamic vinegar and drizzle the cooked dish with a little balsamic glaze.

• Mediterranean-Inspired - Ingredients: Replace the soy sauce with lemon juice, and add olives, cherry tomatoes, and a sprinkle of oregano and feta cheese at the end.

• Sweet & Spicy Teriyaki - Ingredients: Swap soy sauce for teriyaki sauce, and add a dash of sriracha for a spicy kick.

• Lemon Herb Steak & Veggies - Ingredients: Swap soy sauce for lemon juice and season the dish with fresh thyme or rosemary.

Kitchen Tips and Notes

Perfect Steak Bites

• Let the steak come to room temperature before cooking. This helps ensure even cooking and a nice sear.
• Pat the steak dry with paper towels before cooking. This helps achieve a better sear since excess moisture can cause it to steam rather than brown.
• Don’t overcrowd the pan when searing the steak. If needed, cook the steak in batches to ensure it gets a nice caramelized crust. Overcrowding can cause it to steam instead of sear.

Pre-Cook Sweet Potatoes

• Microwave the sweet potatoes to speed up cooking time. Cooking them just until they’re slightly tender gives them a perfect texture when browned in the pan.
• Dice the sweet potatoes evenly so they cook at the same rate. Larger chunks will take longer, while smaller ones will cook faster.

Add Fresh Herbs or Acidity

• Fresh herbs like parsley, cilantro, or thyme can brighten up the dish when sprinkled on top just before serving.
• A squeeze of lemon or lime juice at the end helps to balance the richness of the steak and sweet potatoes and adds a refreshing note.

Suggested Side Dishes:  

• Simple Green Salad – A crisp side salad with mixed greens, cucumbers, and a light vinaigrette balances the richness of the steak.

• Quinoa or Brown Rice – Adds extra fiber and makes the meal more filling.

• Farro or Bulgur – Nutty and chewy grains that pair well with the steak’s savory flavors.

• Chimichurri Sauce – A vibrant herby sauce that pairs beautifully with steak.

• Crusty Bread – A slice of sourdough or a toasted baguette is great for soaking up any extra juices.

   EQUIPMENT YOU MAY NEED   

• Large Skillet or Cast-Iron Pan – A heavy-bottomed skillet (preferably cast iron) helps achieve a great sear on the steak and evenly cooks the vegetables.

• Cutting Board – You’ll need one for dicing the steak, sweet potatoes, and bell peppers. Consider using separate boards for meat and vegetables to avoid cross-contamination.

• Sharp Knife – A good-quality chef’s knife makes chopping and dicing much easier.

• Tongs or Spatula – Tongs are great for flipping the steak bites, while a spatula helps stir the veggies without breaking them apart.

• Measuring Spoons – For accurately measuring the olive oil, soy sauce, and seasonings.

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One-Skillet Steak Bites with Sweet Potatoes and Bell Peppers

serves 4

1 large sweet potato, diced into 1″ pieces
1 teaspoon kosher salt
1 lb sirloin steak, diced into 1″ pieces
3 tablespoon olive oil, divided
2 cloves garlic, minced
2 bell peppers, seeded and diced into 1″ pieces
2 teaspoon cracked black pepper
2 tablespoon soy sauce


Place the diced sweet potatoes into a microwave safe bowl, then sprinkle with 1 teaspoon salt. Cover with a plate and microwave on high until just barely tender, 4-6 minutes stirring halfway through.  You want the potatoes just so you can pierce one with the tip of a knife with a little resistance.  You don't want them too cooked or they will turn out mushy. 

Heat a large skillet over high heat. Add 2 tablespoons olive oil and heat until shimmering. Add the steak in a single layer. Cook, turning every so often like stir frying, until browned, about 6 minutes. Remove the steak to a plate or baking sheet.  Set aside.

 
Reduce the heat to medium-high and add another tablespoon of olive oil to the skillet. Add the sweet potatoes, tossing to coat and cook, stirring occasionally, until browned, 3-4 minutes.  Add the bell pepper, stirring occasionally until crips tender, about 3-4 minutes.  Add the garlic and stir to combine.  

Add the steak and juices back to the pan along with the soy sauce. Toss all ingredients and cook an additional 1- 2 minutes until the liquid has evaporated.

Easy Weeknight Skillet Meals: Southwestern Chicken Bowls

My Southwestern Chicken Bowls are an easy weeknight skillet meal that's perfect for a family dinner, and on the table in 30 minutes.

Southwestern Chicken Bowls

We eat a lot of "bowls" around here.  The method of stir frying is a quick way to get a nutritious meal on the table fast, and it doesn't only pertain to Asian flavors.  Today we are exploring the Southwest and bringing in some great bold, smokey, and earthy flavors used in the region.  These are foods blended from  Latin and native American influences.  Ingredients such as corn, beans, and squash (known as the three sisters), chilies, tomatoes, and limes bring out the flavors in full force.  Add in some chili lime seasoning and you have a meal bursting with flavor!

The protein I chose for this dish is chicken breasts, but you could use pork or beef if you would like.  The dish is served over some hot cooked rice and topped with buttery avocado.  All in 1 skillet and under 30 minutes served any day of the week.  The family will be asking for more.

Enjoy!

What Ingredients do I need?

• chicken breasts - boneless and skinless is the easiest

• chili lime seasoning -  I used Trader Joe's as it has a big lime punch.  Newman's Own is another good choice.

• canola oil

• zucchini

• yellow onion

• yellow bell pepper

• corn - use fresh corn on the cob if in season, otherwise frozen will be a good choice

• diced tomatoes with hatch chilies - I use a brand called HATCH and Rotel also make a blend with hatch chilies.  If you can't find this just by a regular Rotel with green chilies for great flavor.

• black beans

• fresh limes

Substitutions and Variations

• Change up the protein:  try chicken thighs, pork tenderloin, or sirloin steak.

• Beans: try pinto beans.

• Veggies:  summer squash, any color of bell pepper, and poblano peppers are all good in this dish. 

• Heat level:  you can amp up the heat level by buying tomatoes with hot chilies.

Kitchen Tips and Notes

• Prep your ingredients first: stir frys tend to go fast so you want all your ingredients ready when you start cooking.

• Cooking method:  stir fry your seasoned chicken first then remove from the pan.  Stir fry your veggies next.  Add in the items to be heated such as tomatoes and beans.  Bring the chicken back (along with any accumulated juices!) and heat through to finish the cooking process.

• Serving suggestions:  you can serve this as is for a low carb meal or serve over hot cooked rice, quinoa, couscous, or even mashed potatoes.

• Garnish:  for a little more zip add slices or cubes of avocado and don't forget a squeeze of lime juice over the top.

 

     More "Bowl" Recipes     

• Mojito Chicken Bowls

• Lighter Burrito Bowls

• Bruschetta Chicken Rice Bowls

• Greek Chicken Bowls

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Southwestern Chicken Bowls

serves 4

1 1/2 lbs. boneless skinless chicken breasts
2 - 3 teaspoons chili lime seasoning ( I used Trader Joe's)
2 Tablespoons canola oil
2 zucchini, halved and diced
1 medium yellow onion, small diced
2 yellow bell pepper, seeded and diced
2 ears of corn, cut off the cob (about 2 cups)
1 10 oz. can diced tomatoes with hatch chilies
1 14 oz can of black beans, drained and rinsed
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 limes, divided use

Optional:
cooked long grain white rice
avocado slices or cubes for topping

Cut the chicken breasts in to bit sized cubes.  Sprinkle the cubes with the chili lime seasoning and toss to coat all the chicken.  

Heat a large skillet over medium-high heat.  Add the canola oil and allow to get hot.  The oil is hot when it shimmers with ripples when tilting the skillet.  Add in the chicken and cook about 5-6 minutes stirring frequently (like a stir fry) until all sides are browned and chicken is cooked through.  Remove the chicken to a plate or a baking sheet and set aside.

To the skillet add in your zucchini, onion, bell pepper, and corn.  Cook for 5-7 minutes until the onion is translucent, the bell pepper is crisp tender, and the corn has a little char to it.  Add in the diced tomatoes and chilis (with their juices) and the black beans.   Add in the juice from 1/2 of a lime.  Season with salt and pepper.  Stir to blend everything.  Add the chicken and any accumulated juices back to the skillet and allow everything to heat through about 5 minutes.  Once done squirt the other 1/2 of the lime juice over the dish.

Cut the other lime in to quarters.  Serve in a bowl over cooked hot rice and top with avocado and add a wedge of lime.