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One-Pot Chicken Chili Pasta

Tex-Mex chili with pasta. Delicious, filling and made in one pot.

Course Main
Total Time 1 hour
Author A Pasta Fits original recipe.


  • tbsp.  olive oil
  • 12  oz.  lean ground chicken
  • onion chopped
  • cloves  garlic  minced
  • cup  diced carrots
  • 1/2  cup  chopped celery
  • 2/3  cup  frozen corn kernels thawed
  • poblano pepper  chopped
  • jalapeño pepper  seeded and diced
  • tbsp.  chili powder
  • tsp.  cocoa powder
  • tsp.  ground cumin
  • 1/4 tsp. dried oregano
  • 1/4  tsp.  each salt and pepper
  • tbsp. tomato paste
  • 1 can  28 oz. no-salt-added diced tomatoes
  • can  14 oz. no-salt-added pinto beans
  • 1/4  cup  brewed coffee
  • oz.  small shell pasta
  • can 1/4 cup thinly sliced radishes
  • 1/2  avocado peeled, pitted and thinly sliced
  • tbsp.  chopped fresh cilantro
  • Lime wedges


  1. Heat oil in large Dutch oven or heavy-bottom pot set over medium heat; cook chicken for 5 to 7 minutes or until browned. Add onion, garlic, carrots, celery, corn, poblano, jalapeño, chili powder, cocoa powder, cumin, oregano, salt and pepper. Cook, stirring occasionally, for 8 to 10 minutes or until vegetables have softened and spices are fragrant. Add tomato paste; cook for 1 minute.

  2. Stir in tomatoes, beans, coffee and 1 cup water; simmer for 15 minutes. Add pasta; cover and cook for 12 to 15 minutes or until pasta and vegetables are tender.

  3. Garnish chili with radishes, avocado and cilantro. Serve with lime wedges.

  4. Tip: Mix and match toppings: Try crushed tortilla chips, grated Monterey Jack cheese, sliced green onions or sour cream.