This ground chicken chili is a warm and filling meal for cold evenings. It combines lean poultry with two types of beans and a blend of familiar pantry spices. Everything comes together in a single pot on the stove. The process is straightforward and leaves you with minimal dishes to wash.
The recipe takes about an hour from start to finish. Most of that time is spent letting the pot simmer unattended on the stove. The gentle heat allows the fire-roasted tomatoes and green chilies to blend with the broth. It makes a large batch that reheats well for lunches over the next few days.
Why is Ground Chicken Chili a Must-Try?
Toasting the chili powder and cumin in the hot oil wakes up their essential oils for a stronger flavor.
Breaking the ground chicken into small pieces ensures it cooks evenly and absorbs the seasoned tomato broth.
Simmering the chili with the lid on keeps the liquid from evaporating too quickly while the beans soften.
Ground Chicken Chili Ingredients
• Ground chicken: Lean ground chicken breast or regular ground chicken works well. Regular ground chicken has a bit more fat and stays slightly softer.
• Beans: You can use any combination of canned beans. Black beans or pinto beans are good alternatives if you do not have white beans.
• Fire-roasted tomatoes: These add a mild smoky flavor to the broth. Standard diced tomatoes work if that is what you have in your pantry.
• Spices: Check that your chili powder and cumin are fresh. Older spices lose their strength and will result in a bland dish.
• Tomato paste: This thickens the liquid and gives it a deep tomato base. You can freeze any leftover paste from the can for a future recipe.
Exact quantities are in the recipe card below.
How to Make Ground Chicken Chili
Step 1: Sauté the vegetables and spices
Start by cooking the onion, garlic, and bell pepper in hot oil until they soften. This builds an aromatic base for the dish. Adding the spices directly to the vegetables helps them release their full flavor before the liquid goes in.
Step 2: Brown the chicken
Add the ground meat to the pot and break it up into small chunks. Cook it until no pink remains. The chicken will soak up the toasted spices and onion flavors as it browns.
Step 3: Simmer the chili
Mix in the tomato paste, beans, tomatoes, chilies, and broth. Bring the mixture to a boil, then turn down the heat. Let it simmer gently for half an hour so the flavors can merge and the broth thickens.
Expert Tips for Ground Chicken Chili
To check the temperature of the ground chicken, gather a few larger pieces together and insert a meat thermometer. Ground poultry must reach 165°F (74°C) for food safety.
If you prefer a thicker chili, leave the lid off for the last 10 minutes of simmering.
Top your bowls with shredded cheddar cheese, sour cream, diced avocado, or chopped fresh cilantro.
What to Serve with Ground Chicken Chili?
Serve this chili with a slice of warm cornbread or a handful of tortilla chips. A simple green salad on the side adds a crisp contrast to the warm bowl.
How to Store and Freeze Ground Chicken Chili
Store leftover chili in an airtight container in the refrigerator for up to 4 days. You can freeze it for up to 3 months. Reheat portions in the microwave or on the stove over medium-low heat until thoroughly warmed.
Ground Chicken Chili Recipe FAQs
Can I make this chili in a slow cooker?
Yes. Sauté the vegetables, spices, and chicken on the stove first. Transfer that mixture to your slow cooker along with the remaining ingredients. Cook on low for 4 to 6 hours.
Is this chili spicy?
It has a very mild heat from the canned green chilies and chili powder. If you want a spicier dish, add a pinch of cayenne pepper or use hot diced green chilies.
Can I use ground turkey instead?
Ground turkey is a direct substitute for ground chicken in this recipe. The cooking time and method remain exactly the same.
Ground Chicken Chili
Ingredients
- 1 tablespoon vegetable oil or canola oil
- 1 large yellow onion finely chopped
- 1 large red bell pepper chopped
- 2 cloves garlic minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 lb ground chicken 450g
- 3 oz tomato paste (about 1/4 cup) 85g
- 1 can low-sodium red kidney beans drained and rinsed, 14-ounce / 400g
- 1 can low-sodium white beans drained and rinsed, 14-ounce / 400g
- 1 can fire-roasted diced tomatoes undrained, 14-ounce / 400g
- 1 can diced green chilies 4-ounce / 113g
- 1 cup low-sodium chicken broth 240ml
Instructions
- Heat the oil in a large Dutch oven or heavy pot over medium-high heat.
- Add the chopped onion and garlic. Cook for 3 minutes until they begin to soften.
- Stir in the red bell pepper and cook for another 3 minutes.
- Sprinkle the chili powder, cumin, smoked paprika, salt, and black pepper over the vegetables. Stir continuously for 30 seconds to toast the spices.
- Add the ground chicken to the pot. Cook for about 5 minutes, breaking the meat apart with a wooden spoon or spatula. The chicken is safe to eat when it reaches an internal temperature of 165°F (74°C).
- Stir in the tomato paste and mix until it coats the chicken and vegetables evenly.
- Pour in the kidney beans, white beans, fire-roasted tomatoes with their juices, green chilies, and chicken broth. Stir well to combine everything.
- Place a lid on the pot and bring the liquid to a boil. Turn the heat down to low and let it simmer for 30 minutes.
- Remove the lid and stir the chili. Taste the broth and add more salt if needed before serving warm.
Notes
