This Bush’s Beans Chicken Chili delivers the deep, rich flavor that makes chili a comfort food staple—simmered low and slow until every ingredient melts into perfect harmony.
The secret lies in layering flavors: starting with a deep brown sear on the chicken and beef, then building complexity with spices, tomatoes, and Bush’s Beans. I’ve perfected this recipe over years of testing, balancing traditional techniques with modern shortcuts like pressure cooking for busy weeknights.
The beauty of this chili is its versatility—it’s hearty enough for a family dinner but simple enough for a weeknight meal. A 30-minute prep followed by 2-3 hours of simmering transforms tough cuts of meat into tender, flavorful bites while the beans absorb all the rich, savory goodness.
The result is a pot of chili so deeply satisfying, it becomes the centerpiece of any meal.
What sets this recipe apart is the perfect balance of spices—just enough heat to warm you up without overpowering the natural flavors of the chicken, beef, and beans. The slow cooking process allows the broth to reduce and concentrate, creating a chili that tastes even better the next day.
Serve it with crusty cornbread or tortilla chips for the full experience.
Whether you’re feeding a crowd or meal prepping for the week, this chili is a game-changer. The ingredients are simple, but the flavor is anything but—deep, rich, and full of character. Let’s get cooking!
Ingredients for bush’s beans chicken chili
Sixteen ingredients, one deeply satisfying chili that transforms simple pantry staples into restaurant-quality comfort.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 2 lb | Cut into 1-inch pieces |
| Ground Beef (80/20 Lean/Fat Ratio) 🥩 | 1 ½ lb | Browned and drained |
| Bush's Beans (Red Kidney Beans) 🌿 | 2 cans | 15 oz each, undrained |
| Diced Tomatoes (Fire-Roasted) 🍅 | 2 cans | 14.5 oz each, undrained |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Chili Powder 🌶️ | 2 tbsp | Medium heat variety |
| Ground Cumin 🌿 | 1 tbsp | Toasted for depth |
| Smoked Paprika 🌶️ | 1 tbsp | For smoky richness |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Cayenne Pepper 🔥 | ¼ tsp | Adjust for heat |
| Chicken Broth 💧 | 3 cups | Low-sodium preferred |
| Beef Broth 💧 | 1 cup | For depth of flavor |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For searing meat |
The Bush’s Beans are non-negotiable here—their pre-soaked texture and rich flavor cut prep time dramatically. Stock up at Costco or your local grocery store’s bulk section for the best price. For the beef, 80/20 fat ratio ensures maximum flavor and tenderness during the long simmer. If you’re using chicken thighs, trim any excess fat to avoid greasiness. The fire-roasted diced tomatoes from Muir Glen add a subtle smokiness that elevates the dish—look for the organic variety at Whole Foods for peak quality. Fresh garlic and onion are essential; don’t substitute powdered versions, as they lack the depth of flavor.
No Bush’s Beans? Substitute canned kidney beans or pinto beans, but rinse thoroughly to remove excess sodium. Short on fire-roasted tomatoes? Regular diced tomatoes with an extra pinch of smoked paprika work in a pinch. The chili powder blend is crucial—Penzeys brand offers excellent quality, but any medium-heat blend will suffice. For a smokier profile, increase the smoked paprika to 1.5 tablespoons. The broths can be swapped: use all chicken broth if preferred, but the beef broth adds that unmistakable depth that makes chili sing. If you’re sensitive to sodium, reduce the Diamond Crystal salt to 1 teaspoon and use low-sodium broths.
This chili develops richer flavors the longer it simmers, so plan ahead—it’s even better reheated. Store in an airtight container in the refrigerator for up to 5 days, or freeze portions for 3 months. For meal prep, portion into individual containers before freezing to make reheating a breeze. The chili freezes beautifully, with flavors intensifying over time. Label your containers with the date to track freshness. When reheating, add a splash of water or broth to prevent thickening, and stir occasionally for even heating.
Why You’ll Love This Recipe
- I’ll be real: this recipe stretches my grocery budget and my patience. Ground beef and chicken thighs are affordable, and Bush’s beans are a pantry staple. A single batch feeds four for dinner and leaves enough for leftovers that taste just as good the next day. Plus, no fancy ingredients—just good, honest flavor that doesn’t break the bank.
- One-Pot Magic: I swear by this recipe because it’s actually one-pot—no chopping boards, no extra dishes. Just brown the beef and chicken in the same pot where it all simmers, then dump in the Bush’s beans and tomatoes. The onions caramelize right in the heat, and by the time the beans are tender, the kitchen looks like it barely got used.
- Rich, Deep Layers: Here’s what sold me—the way the 80/20 beef adds that meaty fat to cut through the acidity of the fire-roasted tomatoes. The chicken thighs stay juicy while the kidney beans soak up all the smoky, savory goodness. It’s not just chili; it’s a full-flavor experience that hits different when the spices settle.
- Weeknight to Potluck: Between us, this is my go-to when I need something hearty but don’t want to slave over it. Double the batch? No problem—it reheats like a dream for lunches or freezes perfectly for when I’m too tired to cook. And honestly? It’s the kind of dish that makes you look like a hero at gatherings, even if you’re just stirring a pot.
Step-by-step instructions for Bush’s beans chicken chili
This method delivers a rich, deeply flavorful chili with tender chicken and hearty kidney beans.
Sear the Chicken and Brown the Beef
Heat a large Dutch oven over medium-high heat with the 2 tablespoons extra-virgin olive oil until shimmering. Add the 2 pounds boneless, skinless chicken thighs cut into 1-inch pieces, working in batches to avoid crowding. Sear for 4-5 minutes per side until golden brown and cooked through to 165°F internally. Remove and set aside.
In the same pot, add the 1.5 pounds ground beef (80/20 lean/fat ratio) and cook over medium heat for 5-6 minutes, breaking it apart with a wooden spoon, until fully browned and any fat has rendered. Drain excess fat if needed, leaving about 1 tablespoon in the pot for flavor. Here’s where the foundation of your chili begins—this browning step develops deep, meaty notes that carry through the entire dish.
Develop the Flavor Base
Reduce heat to medium-low and add the diced yellow onion and minced 4 cloves garlic. Cook for 3-4 minutes until softened and fragrant, stirring occasionally. This step ensures your aromatics don’t burn—watch closely as garlic can go from pleasant to bitter in seconds. The onions should become translucent and slightly caramelized at the edges.
Next, stir in the 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 tablespoon smoked paprika, 1.5 teaspoons salt, 0.5 teaspoon black pepper, and 0.25 teaspoon cayenne pepper. Toast the spices for 30 seconds until fragrant—this activates their flavors and prevents a raw, earthy taste in the final chili. You’ll smell the spices blooming, which signals they’re ready to absorb the moisture from the tomatoes and broth.
Build the Chili Base
Pour in the 2 cans diced fire-roasted tomatoes (undrained) and the 3 cups chicken broth. Stir well to deglaze the pot, scraping up any browned bits from the bottom. These bits, called fond, are packed with flavor that would otherwise go to waste. Bring the mixture to a gentle simmer, then add the 2 cans red kidney beans (undrained) and the 1 cup beef broth. The beans will release their natural starches, helping to thicken the chili as it simmers.
Return the seared chicken pieces to the pot and stir gently to combine. The chicken should be fully submerged in the liquid, which helps it stay tender as it reabsorbs moisture. Here’s the thing—don’t rush this step. The chili needs time for the flavors to meld and the chicken to rehydrate properly. The mixture should bubble gently but not vigorously.
Simmer to Perfection
Cover the pot and transfer to a preheated oven set to 300°F. Simmer for 2 to 2.5 hours, stirring occasionally, until the flavors have deepened and the chili reaches a thick, hearty consistency. If the chili reduces too quickly, add hot water or broth ½ cup at a time to maintain the desired texture. Your oven might run hot, so start checking at the 2-hour mark—you’re aiming for a chili that coats the back of a spoon but isn’t gluey.
The chili is ready when the chicken is fork-tender and the flavors are rich and complex. You’ll notice a deep, smoky aroma wafting from the pot, and the beans should be fully integrated into the sauce rather than floating on top. If you prefer a thicker chili, continue simmering uncovered for an additional 15-20 minutes to let excess moisture evaporate.
Adjust and Serve
Remove the chili from the oven and let it rest for 10 minutes before serving. This resting period allows the flavors to settle and the chili to thicken slightly. Taste and adjust seasoning if needed—add more salt, cayenne pepper, or even a splash of lime juice for brightness. The chili should be well-seasoned but not overpowering; each bite should balance heat, smokiness, and richness.
Serve the chili hot, garnished with additional smoked paprika or fresh cilantro if desired. The texture should be thick and hearty, with tender chicken pieces and kidney beans that hold their shape. This chili tastes even better the next day as the flavors continue to develop, so it’s perfect for meal prep or feeding a crowd. The combination of chicken and beef adds depth, while the kidney beans provide a satisfying texture and earthy flavor that rounds out the dish.
Pro Tips For Making Bush’S Beans Chicken Chili
- CRISP THE CHICKEN FIRST: Skip the raw chicken straight into the pot—it’ll turn rubbery. Pat the thighs very dry, then sear them in a hot skillet with oil until golden brown (about 4-5 minutes per side). The crust locks in flavor and keeps them juicy when they hit the simmering chili later.
- DRAIN AND RINSE BEANS: Bush’s beans are pre-cooked, but they’ll taste bland if you don’t refresh them. Drain them, then rinse under cold water to cut the canned-bean staleness. Toss with a pinch of salt and a splash of hot broth from the chili pot—this jumpstarts their flavor before they simmer.
- BROWN THE BEEF LOW AND SLOW: The 80/20 ground beef is your fat anchor, but rushing it burns instead of rendering. Cook it over medium-low heat, breaking it into small crumbles with a spoon—this ensures the fat renders without turning the beef to grease. (Yes, it takes 8-10 minutes, but your chili won’t taste like a meatloaf.)
- SAVE THE TOMATO JUICE: Don’t dump those diced fire-roasted tomatoes straight in—strain the juice first. The thickened pulp goes in the pot, but the strained juice (about ½ cup) gets reserved for thinning later. This keeps the chili rich without watering it down when you adjust consistency. (Trust me, you’ll need it.)
Perfect pairings for this recipe
Classic Cornbread
This sweet, crumbly cornbread is a must with chili—its buttery richness balances the spicy, hearty flavors. I use Jiffy cornbread mix (just add eggs and milk) for convenience, but homemade works too.
Bake at 375°F for 20 minutes in a 9-inch cast-iron skillet for that perfect crust. Serve warm with extra honey drizzled on top. 🍯
Crusty Tortilla Chips
For a Tex-Mex twist, serve with Fritos or Doritos for scooping. I love Mission brand tortilla chips for their sturdy texture—they hold up to the thick chili without getting soggy.
For extra flavor, sprinkle with taco seasoning and toast in the oven at 350°F for 5 minutes before serving. 🌶️
Cheesy Queso Dip
Elevate your meal with a creamy queso dip—melt 16 oz Velveeta cheese with 1 cup sour cream, ½ cup salsa, and 1 tsp cumin in a saucepan over low heat.
Stir until smooth, then serve with tortilla chips or as a side for the chili. The mild cheesiness complements the smoky spices beautifully. 🧀
Fresh Slaw Topping
Brighten the dish with a crunchy cabbage slaw—shred 2 cups green cabbage and 1 carrot, then toss with ¼ cup mayo, 1 tbsp apple cider vinegar, and ½ tsp celery seed.
The acidity cuts through the richness, adding a refreshing contrast. Serve as a topping or on the side. 🥬
Warm Cinnamon Rolls
For a sweet finish, bake Pillsbury cinnamon rolls alongside the chili. Brush with cream cheese glaze (mix ½ cup powdered sugar with 2 tbsp milk) for a decadent pairing. The warm, gooey rolls soak up any leftover chili sauce perfectly. 🍥
Beverage Pairings
Pair your chili with a Mexican lager like Modelo Especial—its crisp, clean taste cleanses the palate after each spicy bite. For a non-alcoholic option, try Dr Pepper or Mexican Coke—the caramel and vanilla notes enhance the smoky depth.
A bold chai latte with cinnamon also works for a cozy vibe. 🍺
Nutrition facts
Frequently asked questions
Can I make this chili in a slow cooker?
Brown the chicken and beef first, then transfer everything to your slow cooker. Add all remaining ingredients and cook on low for 6-7 hours or high for 3-4 hours. The slow cooker maintains the tender texture of the chicken while letting flavors meld beautifully. Just stir occasionally to prevent sticking.
Why does my chili taste too thin?
Thin chili often happens from overcooking or insufficient thickening agents. For immediate fixes, simmer uncovered for 15-20 minutes to reduce, or stir in 1 tablespoon cornstarch mixed with 2 tablespoons water. The kidney beans in Bush’s Beans also help thicken naturally—just ensure you’re not adding extra liquid. For future batches, reduce broth by ½ cup if you prefer thicker texture.
Is this recipe freezer-friendly?
Yes! This chili freezes exceptionally well. Let it cool completely, then portion into airtight containers, leaving ½-inch headspace. Freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stove with a splash of broth to restore moisture. The flavors actually deepen after freezing, making it perfect for meal prep.
Can I substitute ground turkey for beef?
You can, but expect slightly different results. Ground turkey is leaner, so it won’t add the same rich, fatty depth as beef. To compensate, increase the olive oil to 3 tablespoons and add 1 teaspoon Worcestershire sauce for umami. Also consider using 93/7 turkey (not 99% lean) to maintain moisture. The chicken will still shine, but the texture will be lighter.
How do I make this vegetarian?
Replace the chicken with 1 can (15 oz) black beans or lentils and swap beef for 1.5 pounds mushrooms or extra kidney beans. Add 1 teaspoon liquid smoke and ½ cup vegetable broth extra for depth. The Bush’s Beans will still provide that signature hearty texture, just with a more plant-based profile. Taste and adjust spices—vegetarian versions often need extra salt.
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