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:

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

    RECIPE IS DOWN BELOW👇     

Savory-Sweet Roasted Turkey Tenderloins with Citrus-Honey Glaze

Bring cozy fall flavors to the table with Savory-Sweet Roasted Turkey Tenderloins with Citrus-Honey Glaze. Easy enough for weeknights yet elegant for Thanksgiving or Friendsgiving.

Savory-Sweet Roasted Turkey Tenderloins with Citrus-Honey Glaze

The nights are starting to cool down and the days are growing shorter, and nothing hits the table quite like a dinner that’s equal parts comforting and impressive. These Savory-Sweet Roasted Turkey Tenderloins with Citrus-Honey Glaze strike that perfect balance—juicy, golden-brown turkey kissed with a sticky glaze that’s garlicky, herby, and just the right touch of sweet.

The best part? This dish looks like something you’d serve at a holiday gathering, yet it’s quick enough to pull together on a busy weeknight. Think of it as your secret weapon for easy fall dinners, with bonus points for being a lighter, fuss-free alternative to a whole bird when Thanksgiving or Friendsgiving rolls around. One bite of that citrusy honey glaze mingled with savory thyme and soy, and you’ll wonder why turkey isn’t on your menu more often.

Enjoy!

What Ingredients Do I Need?

• Turkey breast tenderloins – Lean, tender, and quick-cooking, these are the star of the dish and the perfect alternative to roasting a whole turkey.

• Garlic powder, onion powder, and paprika – A simple trio that builds savory flavor and a subtle warmth right into the meat.

• Kosher salt and black pepper – Classic seasoning essentials that enhance every bite.

• Canola oil – Helps the turkey sear to a beautiful golden-brown crust before roasting.

• Fresh garlic – Adds a rich, aromatic depth that balances the sweetness of the glaze.

• Honey – The key to that sticky, caramelized glaze with just the right touch of sweetness.

• Soy sauce – Brings salty, umami depth that rounds out the glaze.

• Dijon mustard – A tangy kick with a hint of spice to keep the glaze balanced.

• Fresh orange juice – A bright citrus pop that lifts the flavors and keeps them fresh.

• Fresh thyme leaves – Earthy and fragrant, thyme ties everything together with a cozy, herby note.

Substitutions and Variations

If you don't have everything on hand here are some suggestions:

• Thyme swaps: Use dried thyme if fresh isn’t available, or try rosemary for a different herbal note.

• Sweetener alternatives: Replace honey with maple syrup or brown sugar for a different type of sweetness.

• Lower-sodium option: Use tamari instead of soy sauce to maintain umami depth without extra salt.

• Citrus variation: Add a splash of lemon juice instead of—or alongside—orange juice for extra brightness.

• Flavor twists: Add smoked paprika for a subtle smoky undertone, or a pinch of crushed red pepper flakes for a hint of heat.

• Flexible for occasions: These swaps make it easy to adapt the dish for weeknight dinners, Thanksgiving, or Friendsgiving.

Kitchen Tips and Notes  

• Pat turkey dry: Drying the tenderloins before seasoning ensures a golden-brown sear and better flavor absorption.

• Use a hot skillet: Make sure the pan is hot before adding oil and turkey to get that deep, caramelized crust.

• Check internal temperature: Turkey is safely cooked at 165°F—use a meat thermometer for perfectly juicy results.

• Rest before slicing: Let the turkey rest 5 minutes after roasting so the juices redistribute and the meat stays tender.

• Glaze generously: Don’t skimp on the honey-citrus glaze—it’s what gives the turkey its sweet, sticky, flavor-packed finish.

• Make ahead tip: You can prepare the glaze in advance and store it in the fridge for up to 2 days.

• Serve with sides: Pairs beautifully with roasted vegetables, mashed potatoes, or a simple fall salad for a complete meal.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

    RECIPE IS DOWN BELOW👇     

Supper in Spain (Sorta) – Easy Garlic Tomato Meatballs for Any Night

Bring the bold flavors of Spain to your kitchen with this easy albondigas recipe—juicy Spanish meatballs in a garlic tomato sauce, ready in under 30 minutes. Perfect for a spring weeknight dinner!

Supper in Spain (Sorta) – Easy Garlic Tomato Meatballs for Any Night

There’s something about a cozy tapas bar that makes you feel like you’ve been whisked away to a hidden corner of Spain. We recently ducked into one on a whim—and let me tell you, it was the albondigas, or Spanish meatballs, that completely stole the show. Tender, juicy, and swimming in the most garlicky tomato sauce I’ve ever tasted, they were the kind of dish that made us pause mid-bite and say, “Okay, we have to try making this at home.”

So here we are—with this easy, spring-friendly version of Spanish meatballs in garlic tomato sauce, perfect for a relaxed weeknight dinner. They’re simple to prep, big on flavor, and the simmered sauce gets a little lift from white wine, paprika, and cumin. Pair with crusty bread, a crisp salad, or even some roasted potatoes for a full-on tapas-inspired meal at home. Trust me: one bite of these meatballs, and you’ll be dreaming of Spanish sunsets too.

I made my meatballs a little bigger than the tiny ones you'd typically find in a small tapas dish—a bit more satisfying for dinner. I served them over rice, which soaked up all that rich, garlicky tomato sauce beautifully. But honestly, they’re super versatile: you can serve them just as they are for a lighter bite, or pair them with pasta, quinoa, salad greens, or warm crusty bread for scooping. No matter how you plate them, it’s an easy weeknight dinner that feels a little extra special.

Enjoy!

What Ingredients do I need?

🛒 Basic Shopping List

Produce:

• Garlic
• Yellow onion
• Fresh parsley

Meat & Dairy:

• Ground beef
• Egg
• Milk

Pantry:

• Breadcrumbs
• Crushed tomatoes (canned)
• Dry white wine
• Olive oil
• Paprika
• Cumin
• Salt
• Black pepper

Optional Serving Ideas (Choose Your Favorites!):

• White or brown rice
• Pasta
• Crusty bread
• Salad greens
• Roasted potatoes

Substitutions and Variations

Substitutions

Missing an ingredient or want to switch things up? Here are a few simple swaps that work beautifully in this recipe:

• Ground Beef: Feel free to use ground turkey, chicken, or even a plant-based ground for a lighter or vegetarian version.

• Milk: Any unsweetened milk will work here—dairy or non-dairy (like almond, oat, or soy).

• Breadcrumbs: Panko, crushed crackers, or even cooked quinoa can be used if you’re out of traditional breadcrumbs.

• White Wine: No wine? No problem. Swap with low-sodium chicken broth or vegetable broth for a similar depth of flavor.

• Paprika: Use either smoked paprika or regular paprika.  Even a pinch of chili powder will still give great flavor.

• Cumin: You can leave it out if needed, or replace it with a pinch of ground coriander or even a little extra paprika for warmth.

• Crushed Tomatoes: Diced tomatoes (with a quick blend) or tomato sauce can be used in a pinch.

Variations

Want to put your own spin on these Spanish-inspired meatballs? Here are a few tasty ideas to try:

• Mini Tapas-Style Meatballs: Roll the meatballs smaller (about 1 tablespoon each) for a more traditional tapas feel—perfect for party platters or appetizers.

• Spicy Kick: Add a pinch of red pepper flakes or a chopped chili to the tomato sauce for some heat.

• Cheesy Twist: Mix in some grated Manchego or Parmesan into the meat mixture for extra savory flavor.

• Herb Swap: No parsley? Try fresh cilantro or basil for a slightly different herbal note.

• Stuffed Meatballs: Place a small cube of cheese (like mozzarella or Spanish Mahón) in the center of each meatball for a gooey, melty surprise.

• One-Pot Option: Instead of baking, brown the meatballs directly in the skillet, then pour in the sauce and simmer—less cleanup, same great taste.

• Add Veggies: Stir in sautéed spinach, bell peppers, or chopped zucchini to the sauce for a veggie-packed version.

Kitchen Tips and Notes

• Don’t Overmix the Meat: When combining your meatball mixture, use your hands and mix gently. Overworking the meat can make the meatballs dense instead of tender.

• Uniform Size = Even Cooking: Use a cookie scoop or spoon to portion your meatballs evenly so they bake at the same rate.

• Make Ahead Friendly: You can prep the meatballs in advance and refrigerate them for a few hours before baking. You can even freeze them (raw or cooked) for future meals.

• Deglaze with Wine: After sautéing the onions and garlic for the sauce, the wine helps lift all the flavorful bits off the pan—don’t skip this step if you’re using wine!

• Adjust Seasoning at the End: Once the sauce has simmered and the meatballs have absorbed the flavors, give it a final taste and adjust the salt and pepper if needed.

• Serving Sauce Matters: Spoon extra garlic tomato sauce over the top when serving—don’t let any of it go to waste!

• Leftovers Reheat Well: These meatballs make delicious leftovers! Store in the fridge for up to 3 days or freeze in portions for a future easy meal.

💬 Let’s Chat!

Have you ever tried Spanish albondigas at a tapas bar—or made your own at home? I’d love to hear how you serve your meatballs! Do you go the traditional route with small bites and crusty bread, or lean into a cozy bowl over rice or pasta like I did? Drop your thoughts in the comments below or tag me on Instagram @sliceofsouthern-let’s swap ideas!

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

    RECIPE IS DOWN BELOW👇