Quick RV Canned Bean Chili One Pot Meal (Smoky Grilled Chicken)

Instructions

1. Prep the grill: Preheat your charcoal grill for medium-high heat (about 375°F) or gas grill to medium. If using charcoal, bank the coals to one side for two-zone cooking – this gives you more control.
2. Season chicken: Rub chicken with 1 tbsp olive oil, salt, pepper, and a pinch of chili powder. Set aside.
3. Grill chicken: Place chicken on the hot grate. For gas grill, cook 6–7 minutes per side until internal temp hits 165°F. For charcoal, you’ll get extra smoky flavor – grill over direct heat for 5–6 minutes per side, then move to cooler side if it browns too fast. Remove and let rest.
4. Start the chili base: In a large pot (or cast-iron Dutch oven) over medium heat, warm remaining 1 tbsp oil. Sauté onion until soft, about 5 minutes. Add garlic and cook 1 minute more.
5. Add beans and tomatoes: Stir in both cans of beans, diced tomatoes, chili powder, smoked paprika, cumin, and 1/2 cup water (or broth). Bring to a simmer.
6. Combine & finish: Chop the grilled chicken into bite-sized pieces and stir into the chili. Simmer for 10–15 minutes to let flavors meld. Taste and adjust seasoning.
7. Serve hot: Ladle into bowls and top with your favorites – shredded cheese, sour cream, or fresh cilantro.

Grilling Tips & Troubleshooting

• Avoid dry chicken: Don’t overcook! Use a meat thermometer – 165°F is perfect. Let it rest before chopping to keep juices locked in.
• Perfect grill marks: Place chicken at a 45° angle to the grate. Rotate 90° after 3 minutes for those professional crosshatch marks.
• Heat zones: On a charcoal grill, create a hot side and a cool side. Sear over direct heat, then move to indirect to finish cooking without burning.
• Marinade timing: If you have time, marinate chicken in olive oil, lime juice, and chili powder for 30 minutes. Even 10 minutes adds flavor.
• One-pot clean up: Use a deep skillet or Dutch oven that can go from stove to table – fewer dishes, more time enjoying your meal.

Variations

• Spicy version: Add 1 diced jalapeño and 1/2 tsp cayenne pepper. Top with fresh sliced chilies.
• BBQ sauce version: Stir in 1/4 cup of your favorite BBQ sauce along with the beans – it adds a sweet, tangy kick.
• Healthy version: Use skinless chicken breast, skip the oil for cooking the onions (use broth), and add extra veggies like bell peppers and zucchini.
• Extra smoky version: Add 1 tsp liquid smoke or use smoked chicken sausage instead of breast. Grill over wood chips (hickory or mesquite) for deeper smokiness.
• Southwest flair: Add corn, black olives, and a squeeze of lime. Top with crushed tortilla chips for crunch.

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. The flavors get even better overnight!

To reheat without drying out the chicken, warm it gently on the stovetop over medium-low heat with a splash of water or broth. You can also microwave in 30-second bursts, stirring between each. Avoid high heat – it makes the meat tough.

Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I use canned beans straight from the can?

Yes! Just drain and rinse them to remove excess sodium and canning liquid. They’re already cooked, so they just need to heat through.

How long do I grill chicken for this chili?

For boneless breasts, grill 6–7 minutes per side on a gas grill (or over medium charcoal) until internal temp is 165°F. Thighs may take 8–10 minutes. Always use a thermometer for accuracy.

Can I make this without a grill?

Absolutely – you can pan-sear the chicken in a cast-iron skillet, or use pre-cooked rotisserie chicken. But grilling gives that signature smoky flavor that makes this BBQ recipe special.

What’s the best bean combination for chili?

Kidney and black beans are classic, but pinto or chili beans work great too. Use what you have in your RV pantry – this recipe is flexible!

Can I prepare this ahead for camping trips?

Yes! Cook the chili (without chicken) and store in a cooler. Grill the chicken fresh at camp, chop, and stir in. It’s the perfect make-ahead motorhome meal.