There’s nothing like a bowl of chili to warm you up on a cold evening, and this smoky paprika chicken and bean chili does just that — without stretching your budget. Packed with protein-rich beans, tender shredded chicken, and the deep flavor of smoked paprika, it’s a hearty, stick-to-your-ribs meal that feels like it’s been simmering over a campfire all day.

Everything cooks low and slow in your crockpot, so the beans absorb the smoky-spicy flavor while the chicken turns tender enough to shred with a fork. Corn adds a touch of sweetness, tomatoes bring depth, and onions round it all out. The result? A chili that’s cozy, nourishing, and surprisingly affordable.

Serve it with a side of cornbread or spooned over rice for a budget-friendly dinner that’s filling, flavorful, and perfect for fall or chilly weeknights.

Features Crock Pot Meal With Chicken, Easy Dinner Recipes Crockpot Chicken, Recipes Crockpot Chicken, Weekly Crockpot Meals, Grilled Chicken Crockpot Recipes, and Chicken Ideas Crockpot for hearty slow-cooked meals.

Your Emergency $5 Dinner Kit

Dinner stress is real — especially when you’re low on time, energy, or cash. This kit has your back. Inside you’ll find 5 budget-friendly dinners (all under $5) using simple pantry staples — no fancy stuff, no weird ingredients, just real food your family will actually eat.

Instant access + no junk, promise.

Smoky, Spicy Flavor That Warms You Up

The smoked paprika is the star here — it gives the chili a rich, campfire-like flavor that pairs beautifully with juicy chicken and earthy beans. A touch of spice without being overwhelming.

Protein-Packed and Ultra-Filling

Between the chicken and the kidney beans, this chili is loaded with protein to keep everyone full and satisfied. Add rice or cornbread on the side, and you’ve got a meal that truly stretches.

Slow Cooker Convenience

Just layer the ingredients, set your crockpot, and let the flavors blend together while you go about your day. By dinnertime, you’ve got a pot of chili that smells as amazing as it tastes.

Budget-Friendly Comfort

With affordable pantry staples like beans, canned tomatoes, and corn, this chili proves you don’t have to spend much to eat well. It’s big-batch cooking at its coziest — and cheapest.

Perfect for Leftovers and Freezing

Like most chili recipes, this one tastes even better the next day as the flavors deepen. It also freezes beautifully, making it a smart choice for meal prepping or stocking the freezer.

Ingredients

2 lbs boneless, skinless chicken thighs
2 (15 oz) cans kidney beans, drained and rinsed
1 (28 oz) can diced tomatoes
1 cup corn (frozen or canned, drained)
1 large onion, diced
2 teaspoons smoked paprika
1 teaspoon cumin (optional, for extra depth)
Salt & pepper, to taste
Cornbread or rice, for serving

Instructions

Place chicken thighs in the bottom of your slow cooker.
Add beans, tomatoes, corn, onion, smoked paprika, cumin (if using), salt, and pepper.
Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.
Shred chicken with two forks and stir back into the chili.
Serve hot with cornbread or over rice.

Cook and Prep Times

Prep Time: 10 minutes
Cook Time: 6–7 hours (low) or 3–4 hours (high)
Total Time: 6 hours 10 minutes (low) or 3 hours 10 minutes (high)
Servings: 8
Calories: ~340
Fat: 9g
Protein: 29g
Carbohydrates: 34g
Estimated Cost: ~$7.00 total / about $0.88 per serving