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👇     

10 Must-Try Ground Beef Recipes: From Classic to Creative

10 Deliciously Versatile Ground Beef Recipes – From Comfort Classics to New Flavorful Twists!

10 Must-Try Ground Beef Recipes

Ground beef is a staple ingredient that’s affordable, versatile, and always satisfying. Whether you’re looking for a quick weeknight dinner, a nostalgic comfort food classic, or a hearty meal that feeds a crowd, these must-try ground beef recipes have you covered! We’ve categorized them to help you find the perfect dish based on what you're craving—one-pot meals, Mexican-inspired favorites, nostalgic family classics, and easy pasta dishes.

Each of these recipes is packed with bold flavors, simple ingredients, and easy-to-follow steps, making them perfect for home cooks of all skill levels. From rich and creamy Cheeseburger Soup to the ultimate comfort of Shepherd’s Pie and Mom’s Goulash, these dishes prove that ground beef can be transformed into something truly delicious with minimal effort.

With easy prep and delicious results, these recipes are perfect for busy weeknights, meal prep, or when you just need a reliable, comforting meal. No matter what you choose, you're guaranteed to get a dish that’s full of flavor and sure to become a family favorite! Which one will you try first?

Recipe Categories

🥘 One-Pot & Skillet Comfort Classics

🌯 Easy & Flavorful Mexican-Inspired Dishes

🍲 Nostalgic & Family Favorites

🍝 Pasta Dishes for Easy Dinners

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🥘 One-Pot & Skillet Comfort Classics

        (Quick, hearty meals with easy cleanup!)

• Lasagna Soup – All the rich, cheesy goodness of classic lasagna in an easy, one-pot soup! Perfect for a cozy, comforting meal without the layering.

• Chili Mac – A hearty, one-pot dish that combines the bold flavors of chili with creamy, cheesy mac and cheese for the ultimate comfort food mash-up.

• Ground Beef Stroganoff –  A quick and creamy twist on the classic, featuring tender ground beef in a rich, savory mushroom sauce served over noodles.

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🌯 Easy & Flavorful Mexican-Inspired Dishes

        (Perfect for busy nights with bold flavors!)

• Easy Beef Wet Burritos – Hearty, cheesy, and smothered in a flavorful sauce, these wet burritos are an easy way to enjoy restaurant-style Mexican comfort food at home.

• Lighter Burrito Bowl – All the bold, zesty flavors of a classic burrito without the tortilla! A fresh, wholesome, and satisfying meal perfect for a healthier twist on Mexican night.

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🍲 Nostalgic & Family Favorites

        (Comfort food that never goes out of style!)

• Shepherd’s Pie – A timeless comfort food classic with layers of savory ground beef, tender vegetables, and creamy mashed potatoes, baked to perfection.

• Old School Sloppy Joes – A nostalgic favorite featuring saucy, seasoned ground beef piled high on soft buns—messy, delicious, and always a hit!

• Mom’s Goulash – A hearty, one-pot meal with tender pasta, flavorful ground beef, and a rich tomato sauce, just like Mom used to make.

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🍝 Pasta Dishes for Easy Dinners

        (Fast, satisfying meals everyone loves!)

• Quick Penne Pasta with Meat Sauce – A fast and satisfying dinner featuring perfectly cooked penne pasta smothered in a rich, savory meat sauce—perfect for busy nights.

• Cheeseburger Soup – A comforting, creamy soup inspired by the classic cheeseburger, with ground beef, cheese, and all the familiar flavors in a cozy bowl.

Fall Flavors: Turkey, Sweet Potato, & Black Bean Chili over Roasted Acorn Squash

A half of a roasted acorn squash makes the perfect vessel to hold my Turkey, Sweet Potato, & Black Bean Chili.  It's filled with the fall flavors we love and brings on the Autumn comfort vibes!

Turkey, Sweet Potato, & Black Bean Chili over Roasted Acorn Squash

When fall arrives, I find myself craving all the cozy seasonal flavors. I eagerly scour my local grocery store, waiting for the first sight of squashes, pumpkins, and sweet potatoes. These ingredients bring me comfort in every form—whether in a salad, soup, roasted, or as part of a hearty bowl of chili. Recently, while browsing Instagram, I stumbled upon a video where someone halved an acorn squash, roasted until beautifully browned and tender, and then used it as a bowl for chili. I’ve seen bread and pumpkin bowls before, but never thought of using an acorn squash. I knew I had to try it. And here we are!

This chili is made with turkey meat to keep it on the healthier side, though you can easily substitute beef if you prefer. Sweet potatoes and black beans add a wonderful complement, pairing beautifully with the roasted squash. The chili offers a mild heat from jalapeño, but you can easily adjust the spice level to suit your taste. While there are a few steps involved in making the chili and roasting the squash, it's simple to prepare and makes for a perfect weekend meal. Trust me, it’s worth it!  

This dish embodies the essence of comfort food. With each bite of the chili, followed by the roasted squash, you experience a perfect blend of flavors that is simply heavenly. I truly hope you enjoy it!

Enjoy!

What Ingredients do I need?

Pantry items

• chili powder
• ground cumin
• paprika
• dried oregano
• canola oil
• crushed tomatoes
• black beans (2 cans)

Protein

• ground turkey or beef if you prefer

Vegetables

• onion
• garlic
• red bell peppers (2)
• jalapeno
• sweet potatoes
• acorn squash

Other

• beer - any kind (1 can or bottle)

Substitutions and Variations

• Make your favorite chili recipe instead

• Use round small sourdough bread loafs as bowls buy cutting off the tops and hollowing out the insides.  

• Switch out the beans for red kidney beans

• Leave out the sweet potato

• Amp up the spice using more jalapeno, hot sauce, cayenne pepper, or red chili flakes

• Leave out the hot spice altogether

Kitchen Tips and Notes

• Start your chili first, or cook it ahead and reheat it.

• Roast the acorn squash right before you want to eat so it is nice and warm.

• Use caution and a sharp nice when cutting the squash in half.  They are tough to cut.

• To make the bowl vessels cut the squash from the top stem down vertically through to the bottom tip.

• Use a large metal spoon to scrape out the seeds and any stringy matter inside the middle of the squash.

• Using parchment paper on a baking sheet under the squash will help with clean up.

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Turkey, Sweet Potato, & Black Bean Chili over Roasted Acorn Squash

Chili servings:  10

Chili:
3 Tablespoon canola oil
2 lbs ground turkey
1 onion, diced
4 cloves garlic, minced
2 red bell pepper, seeded and diced
1 jalapeno, seeded and finely diced
2 Tablespoons chili powder
1 Tablespoon ground cumin
1 Tablespoon paprika
1 Tablespoon dried oregano
1 28oz can crushed tomatoes
1 bottle of beer
3 cups chopped sweet potatoes, peeled and diced
2 cans black beans, drained and rinsed

Acorn Squash:

acorn squash - each squash will make 2 serving bowls.  Buy as many as needed. 

canola oil

salt & pepper 

Chili Preparation: In a large Dutch oven heat the oil over medium high heat.  Add the ground turkey and onion, cooking about 5 minutes.  Add the garlic, bell pepper, and Jalapeno and cook 5-10 more until meat is cooked through and veggies are crisp tender.

Add the chili powder, cumin, paprika, oregano, crushed tomatoes, beer, and sweet potatoes.  Bring to a boil, then reduce heat to low and simmer for 30 minutes.  Add the black beans and cook an additional 10 minutes.  Test the potatoes, they should be fork tender.  If not, cook an additional 5 minutes.

Acorn Squash Preparation:  Preheat oven to 400F.  Cust the squash in half and scrape the seeds out using a large spoon.  Drizzle with canola oil and sprinkle with salt & pepper on the cut sides.  Place parchment paper on a baking sheet and place the squash cut side down.  Roast for 30 minutes or until they are fork tender.  If you want the squash more caramelized, turn them right side up and roast an additional 10-15 minutes.  

To serve:  place 1/2 acorn squash on a plate or in a large bowl.  Ladle the turkey chili into the squash.  Garnish with chili toppings.  Serve.

adapted from Diane Morrisey - Instagram

Easy Turkey Chili Mac

A lightened up version of your favorite Chili Mac use ground turkey as the base and is loaded with everyday spices, beans, pasta, and ooey gooey cheese!  A one pot meal that's easy enough to make on a weeknight.

Easy Turkey Chili Mac

Everyone is talking about Spring but we are still in winter mode here in Southern California.  So more comfort food is on the menu.  Last night I decided to make some Chili Mac because it is stick to your ribs good.  What is Chili Mac?  It's a combination of a good chili and macaroni and cheese.  Yum! 

Typically Chili Mac is made with ground beef but since we are always on the road to healthier eating I decided to make it with ground turkey and it came out extremely tasty.  My Easy Turkey Chili Mac is a one pot meal and a weeknight warrior.  It can be made in 45 minutes including all the prep work.  I like a dish like that!

Imagine a dish filled with a hearty chili made with ground turkey, shallots, garlic, kidney beans, tomatoes, and spices.  Then you add in some beef broth for body, macaroni, and stir in some gooey cheese.  This dish is what makes eating fun!  Everyone including the kids love this dish.  Serve it with some crusty bread and a garden salad and you'll have a hearty meal that will be on repeat.

Enjoy!

What Ingredients do I need?

• ground turkey - I buy the 93/7% ratio to ensure the turkey has a little fat, flavor, and doesn't become dry and rubbery.

• olive oil

• shallot

• garlic cloves

• diced tomatoes and tomato paste

• kidney beans

• beef broth - low sodium

• spices - chili powder, cumin, paprika, ground coriander, dried oregano 

• pasta - macaroni, or other short pasta.  I used mini shells.

• cheddar cheese

Substitutions and Variations

• Ground meat - use your favorite, chicken, turkey, beef or even lamb

• Cheese - for a little heat substitute the cheddar with pepper jack cheese

• Add some heat - add a little cayenne pepper (start with a pinch).  Taste and add more to your desired heat level. 

• Bean - switch it up with Black, pinto, or cranberry beans

Kitchen Tips and Notes

• Toppings are always fun - avocado slices, shredded cheese, or a dollop of sour cream

• Cooking vessels:  I used a 12 inch skillet for this meal and it was full.  You could also use a Dutch oven like my Lodge one.  It's very sturdy and comes in a dozen colors.  Another alternative is a Braising pan.  It's shorter in height than the Dutch oven but is a great pan to have for food that is stewed, fried, baked, and braised.

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Easy Turkey Chili Mac

Serves 4-6

1 lb ground turkey
1 shallot, small diced
2 cloves garlic, minced
14 oz  petite diced tomatoes
6 T tomato paste
14 oz kidney beans, drained & rinsed
3 - 3 1/2 cups low-sodium beef broth
3 teaspoons chili powder
2 teaspoon  cumin

1 teaspoon paprika

1 teaspoon  coriander

1/2 - 1 teaspoon kosher salt

1  teaspoon  dried oregano

2 cups mini shell pasta - or macaroni
2 cups shredded cheddar cheese

Add ground turkey, shallot, and garlic to a very large skillet over medium-high heat. Season with salt & pepper then cook, chopping the meat, until no longer pink. 

Add petite diced tomatoes, tomato paste, kidney beans, beef broth, and spices to the skillet. Bring to a boil then add pasta and place a lid on top. Cook for 5-7 minutes or until noodles are just barely al dente (do not overcook,) stirring once. Add cheese then stir until smooth. Let dish sit off the heat and thicken for 10 minutes before serving.

White Chicken Chili

For a different take on chili, whip up this thick and hearty White Chicken Chili.  It's filled with chicken, white beans, and green chilies and has the best southwestern flavor!

WHITE CHICKEN CHILI

I love a good chili, but sometimes you want to stray from the typical beef flavoring and go a little lighter.  In steps White Chicken Chili.  Filled with chunks of chicken breasts, Cannellini beans (white kidney beans), and the flavors of the southwest with green chilies, chili powder, and some hot sauce.  I also went a little rouge and added some corn for a little veggie addition.  Boy, this chili is good!

Perfect during these winter months, this makes a good lunch or dinner with a salad and some crusty bread to sop up all that thick broth.  And can you say game day food?  Winner!

What Ingredients do I need?

• chicken breasts
• low sodium chicken broth
• Cannellini beans
• canned corn
• canned green chilies
• Tabasco sauce
• chili poweder
• onion powder
• cream cheese
• cornstarch

Substitutions and Variations

• use any white bean
• use any hot sauce, or red pepper flakes or cayenne pepper to heat the chili
• use sour cream or yogurt to add creaminess instead of cream cheese
• add hominy or mexicorn to the chili
• use rotisserie or saved shredded chicken instead of cooking the breasts
• use chicken thighs instead of breasts

Kitchen Tips and Notes

• To save time use already cooked shredded chicken or buy a rotisserie chicken and shred it.
• thickeners:  equal parts cornstarch and water added to boiling liquid.  You can also thicken using potato starch or flour slurry.
• This soup freezes well for up to 3 months
• Double the recipe for a large crowd
• Can be converted to a crock pot or Instant Pot - add the cream cheese in the last stages of cooking.

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White Chicken Chili

serves 4

4 boneless skinless chicken breasts
2 cups low sodium chicken broth
1 14 oz can Cannellini beans, drained and rinsed
1 14 oz can corn, drained
1 4 oz can green chiles 
1 teaspoon Tabasco Sauce
1 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon salt
4 oz cream cheese room temperature
1 tablespoon corn starch
1 tablespoon water

Add chicken breasts and chicken broth to a 3-4 quart dutch oven or soup pot.  Bring to a boil, then reduce to medium low, cover and simmer for 15-20 minutes or until cooked through and tender.

Remove chicken breasts from pot to a cutting board and shred.   Place shredded chicken back in the pot with the chicken broth.

Add beans, corn, green chilies, Tabasco sauce, chili powder, onion powder, salt and stir to combine.  Cut the cream cheese in to cubes and add to the soup stirring occasionally until melted.  Cover and simmer for 10 minutes.

To thicken the soup, stir together corn starch and water and add to chili.  Raise the heat to high and boil for 5 minutes until desired thickness.