Easy Chicken Skillet Chili

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1.5 min read

Easy Chicken Skillet Chili

All the lip-smacking flavors of beef chili but WITHOUT the mega-doses of saturated fat and sodium.
Course: Lunch, Main Course, Main Dish
Cuisine: Poultry
Yield: 8 people


  • 2 teaspoons cumin ground
  • 2 teaspoons chili powder
  • canola oil cooking spray
  • 2 tablespoons garlic minced
  • 2 cups onions diced
  • 2 cups green bell peppers diced
  • 2 jalapeno peppers stems, veins, and seeds removed, chopped
  • 1.5 pounds chicken (skinless boneless) cut into chunks
  • 2 cups pinto beans cooked and drained
  • 2 teaspoons oregano (dry leaves)
  • 4 cups tomatoes chopped and stewed (no salt added)
  • 2 tablespoons tomato paste
  • 2 tablespoons natural rice vinegar
  • 1/2 cup water
  • tomatoes (optional) chopped
  • green onions (optional)chopped
  • sour cream (nonfat) (optional)


  • Heat a large nonstick skillet over medium-high heat.
  • Place the cumin and chili powder in the pan and briefly swirl them around so they are toasted, about 30 seconds. Do not allow them to burn.
  • Place them in a small bowl and set it aside. Allow the pan to cool.
  • Spray the pan with canola oil cooking spray and place back on the stove at medium-high heat.
  • Sauté the garlic, onions, and peppers until golden, about 3 minutes.
  • Add the chicken and sauté for another 3 minutes.
  • Add the rest of the ingredients, including the toasted spices, and stir together.
  • Increase the heat to high and bring to a boil; decrease the heat and simmer until the chicken is done, about 10 minutes.
  • Serve this chili with chopped tomatoes, chopped green onions, and nonfat sour cream on top, or optional as condiments.
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