Chicken Chili

// Chicken Chili

Prep Time

10 mins

Cook Time

11-13 mins

Free Time

to make stock with the leftover rotisserie chicken

While lighter and healthier than the beef version, this chicken chili doesn't sacrifice taste. Smoked paprika and jalapeño add spice and depth to this cozy dish. It's an easy, wholesome way to use up those rotisserie chicken leftovers.

All of Anyday’s recipes are tested (and retested!) in many different microwaves and home kitchens to make sure they work — and work well.

What You’ll Need

What You’ll Need

The Medium Deep Dish

The best dish for 1-2 portions of grains, veggies, mac and cheese, ramen, and more.

The Anyhand Mitts

Handle hot Anyday dishes with care with these microwave mitts that double as trivets!

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Select your serving size and microwave wattage in the dropdown. The recipe will change accordingly.


Select your microwave wattage in the dropdown. The cook times in this recipe will automatically change accordingly.


To find your microwave’s wattage, look at the front panel, the side of the door, in the back, in the user manual, or Google the model number. If both an input and output wattage are listed, use the output.

Wattage translates to how powerful the microwave is. The higher the wattage, the faster your food will cook. The lower the wattage, the longer the cook time.

When in doubt, start with less time — you can always add more.

Microwave oven by power - 700w


  • 1 tablespoon olive oil 
  • ½ (75g) small onion, diced 
  • 1 (30g) medium jalapeño, seeded and diced 
  • cloves garlic, minced 
  • 1 ½ teaspoons chili powder 
  • 1 teaspoon smoked paprika salt, to taste 
  • 1 cup (100) shredded rotisserie chicken
  • 1 cup (150g) canned pinto (or any other) beans, drained 
  • 1 cup (150g) canned diced or crushed tomatoes 
  • 2 tablespoons chicken stock, turkey stock, or water


  1. Combine olive oil, onion, jalapeño, garlic, chili powder, smoked paprika, and salt in the Anyday dish. 
  2. Cover with the lid (knob lifted). Cook in the microwave for 2-3 minutes, or until vegetables are tender. 
  3. Add the chicken, pinto beans, canned tomatoes (including juices), and stock. Stir to combine. 
  4. Cover and cook for 9-10 minutes, or until chili has thickened slightly and flavors have melded together. Serve hot.

Serving suggestions & tips

  • Top with your favorite chili toppings such as sour cream, cheese, and scallions. 
  • Working with Thanksgiving leftovers? Use shredded leftover turkey instead!

Recipe notes

  • Skip the chicken stock and use the chili as a filling for sloppy joes. 
  • Substitute some of the diced tomatoes with leftover gravy for an extra decadent chili.
  • Parent trick:
    When cooking for kids, omit the jalapeño and paprika until their palates are more developed. 

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