Crockpot Chicken Chili (with Roasted Red Peppers)
by Sommer Collier — last updated on Mar 16, 2025 
Roasted Red Pepper Chicken Chili Recipe – This rich and tangy crockpot chili is loaded with shredded chicken, red beans, and vegetables, all simmered together in the slow cooker with pureed roasted red peppers (instead of tomatoes)!
Why We Love Crockpot Chicken Chili
There’s nothing like big pot of steaming chili to get you through the winter months. Filling and warming in both taste and temperature. But it can be tricky to find a chili recipe that delivers big flavor, without being too heavy.
Well, I’ve got one for you… It’s a Slow Cooker Roasted Red Pepper Chicken Chili Recipe.
Robust, sweet and tangy, this Crockpot Chicken Chili with Roasted Red Peppers is also very easy to make without tomatoes! Just prep ahead and throw everything in the slow cooker first thing in the morning and have a ready-and-waiting meal when you come home.
It’s low in fat, high in protein and fiber, gluten free, and dairy free (unless you top it with sour cream) making this roasted red pepper chili recipe a great option for more wholesome eating plans.
And although well-seasoned, it should be noted that this is not a spicy chili, so it’s great for kids and those with spice sensitivity. Yet feel free to add cayenne pepper, or your favorite hot sauce after cooking!
You never know, it may just turn out to be a new family favorite!
Ingredients You Need
- Boneless skinless chicken breast – tenders, or skinless chicken thighs
- Onion – peeled and chopped
- Red bell pepper – seeded and chopped
- Celery – chopped
- Garlic – minced
- Olive oil – or other high-heat cooking oil like avocado oil or canola oil
- Jarred roasted red peppers – with the juices
- Red kidney beans – drained
- Spices – chili powder, ground cumin, and sea salt
- Chicken broth – or chicken bullion and water
How to Make Roasted Red Pepper Chicken Chili
- Saute chopped onions, peppers, celery, and garlic in a large skillet over medium high heat.
- Pour the veggies and drained kidney beans into the crockpot. Place the chicken breasts on top, and generously sprinkle with spices.
- Blend the jarred roasted red peppers and their juices in a high-speed blender. Pour the pureed red pepper and chicken broth in the slow cooker. Cover and cook on low for 6-8 hours, or high for 3-4 hours.
- When the chicken is cooked through, remove it with tongs and shred the chicken with two forks. Stir the shredded chicken back into the crockpot and serve!
Get the Complete (Printable) Roasted Red Pepper Chicken Chili Recipe Below. Enjoy!
Servings Suggestions
Serve this roasted red pepper crock pot chili with fresh toppings, like:
- Sliced avocado
- Shredded Monterey jack cheese or cheddar cheese
- Sliced jalapenos
- Fresh cilantro
- Sliced green onions
- Diced red onions or white onions
- Sour cream
- Lime wedges
And don’t forget a basket of tortilla chips or a chunk of homemade cornbread on the side, too!
You can also pair it with a fresh crunchy bell pepper salad, farro salad, or green salad with green goddess dressing!
Recipe Variations
- Creamy Broth – Just before serving, stir in softened cream cheese for a creamy red pepper chili recipe with no tomatoes.
- Beans – Skip the kidney beans and use great northern beans instead.
- Veggies – Add frozen corn kernels or fresh chopped bell peppers to the chili for extra sweetness.
- Make it Spicy – This chili is well seasoned, but is not spicy. If you want to kick up the heat, add 1-2 teaspoons cayenne pepper. Or add hot sauce after cooking.
- Stovetop – In a rush? Make this chicken chili recipe on the stovetop in less than an hour!
- Instant Pot – Yup, you can even make this chicken and roasted red pepper recipe in a pressure cooker!
Frequently Asked Questions
You really do for the best texture and soup-like broth.
Leftover chili tastes fabulous! Let it cool completely before transferring to an airtight container. Store the container in the fridge for up to 3 days.
Yes, you can! Chicken chili is great to freeze for up to 3 months. Store it in an airtight container wrapped in a layer of aluminum foil for extra protection from freezer burn.
Looking for More Soups and Chili Recipes? Be Sure to Also Try:
- Paleo White Chicken Chili
- French Onion Soup
- Chicken Noodle Soup
- Green Chili Recipe (New Mexico Chile Verde)
- Slow Cooker Chicken Ramen Noodles
- Vegan Creamy Golden Vegetable Soup
- Healthy Chicken Cacciatore Soup
- Greek Lemon Chicken Soup
- 5-Ingredient Miso Soup
- Slow Cooker Black Bean Soup
- Light and Healthy Chicken Marsala
Roasted Red Pepper Chicken Chili Recipe
Ingredients
- 2 pounds boneless skinless chicken breast or tenders
- 1 large onion peeled and chopped
- 1 large red bell pepper seeded and chopped
- 1 cup chopped celery
- 4 cloves garlic minced
- 2 tablespoons olive oil
- 24 ounces jarred roasted red peppers in juices
- 30 ounces red kidney beans drained
- 3 tablespoons chili powder
- 1 1/2 tablespoons ground cumin
- 2 1/2 teaspoons sea salt
- 2 cups chicken broth
Instructions
- Preheat a large skillet over medium heat. Add the oil, followed by the chopped onions, peppers, celery, and garlic. Sauté for 3-5 minutes to soften.
- Pour the sautéed veggies and the drained kidney beans in a large slow cooker. Place the chicken over the top, then sprinkle the chili powder, cumin, and salt in the slow cooker.
- Pour the jarred roasted red peppers and their juices in a blender. Puree until very smooth. Pour the pureed red pepper and chicken broth in the slow cooker. Cover and turn on low for 6-8 hours, or high for 3-4 hours.
- When the chicken is cooked through. Remove it with tongs, and shred the chicken with a fork. Stir the shredded chicken back into the crockpot. Serve warm!
Notes
Nutrition
Sounds very good, but could I use a different bean? Black bean perhaps?
Hi Cynthia,
Sure you can! Just swap out the kidney beans for any type of canned beans you like. Black beans are a good option, as well as butter beans, or even pinto beans.
Delicious and so easy to make!
Loved your recipe’s instructions on the Roasted red pepper chicken chili recipe. Thanks for such amazing words.
I’ve been making this a couple years now and figured it’s about time I leave a comment since I keep coming back! It’s not that I don’t like the tomato based chili… I just love the red peppper. A perfect pick-me-up in the colder months and always impressive to folks who like chili with a twist. Also can be prepped pretty quickly and most ingredients I have on hand regularly, which is great. Thanks for the great recipe!!
I have been making this chili for 3 years and I just had to leave a review because this is my absolute most favorite chili recipe I have ever made and tasted. The flavor of the roasted red pepper is so sweet, tangy and just all around perfect. I like adding in extra red pepper and celery and use 1/2 cups of fat free low sodium chicken broth with 1/2 cup of water. I’m not using a chili person (with the beef), but with the shredded chicken and using roasted red peppers it just taste so unbelievably good. Any person I have ever made it for or have given some to have loved it. This is definitely a recipe I will use for as long as I live.
Flavor improved if:
spatchcock fresh whole chicken, boil bones, skin, pan juice and giblets to make stock;
shred chicken, set aside;
1/2″ slice 3 red bell peppers and roast until edges are dark;
dice celery, onion, garlic;
combine stock and vegetables, saute in olive oil, add garlic late;
fresh grind cumin seed for pungent, aromatic comino and add;
add salt, pepper, oregano, smoked paprika, fresh ground coriander, chipotle flakes;
adjust for thick stew/soup;
add shredded chicken;
To serve, layer 3 tortillas in a bowl thus: corn tortilla/stew/sharp cheddar (twice), another tortilla then salsa, more cheese. Microwave one minute thirty seconds each bowl, top with fresh Cilantro, queso fresca.
Hi! Do you know roughly how large the serving size is? I want to make sure I am truly eating 272cal and not 400+ haha.
Hi Erin,
The servings are approximately 1 1/4 cups. Hope this helps!