Quick chicken & bean chili

A tomato-based chili made with already-cooked chicken, beans and sweet corn.

Before you start

Serves 4. Uses fully cooked chicken. Check chili powder heat and stock ingredients.

Ingredients

• 1 tablespoon oil
• 1 onion, diced
• 1 tablespoon mild chili powder
• 1 teaspoon cumin
• 1 can (400 g) chopped tomatoes
• 1 can (400 g) beans, drained
• 150 g sweet corn
• 300 g cooked chicken, shredded
• 350 ml stock

Method

1. Soften onion in oil, then stir in chili powder and cumin for 30 seconds.
2. Add tomatoes, beans, corn and stock. Simmer for 15 minutes.
3. Add cooked chicken and heat until the whole chili reaches 165°F/74°C, adding water if too thick.
4. Taste and adjust seasoning. Serve with rice, potatoes or bread.

Make it a meal

Round it out with fruit, a simple salad or bread, depending on your appetite. For a busy week, add it to your family meal plan and check your pantry before shopping.

Leftovers

Refrigerate leftovers promptly in shallow containers, within two hours (one hour above 90°F/32°C). Keep the refrigerator at 40°F/4°C or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked dishes to 165°F/74°C. Reheat only the portion you need. Follow FoodSafety.gov storage guidance.

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Updated October 29, 2026 · Practical guidance