Ground Chicken Chili
Lean ground chicken cooks with kidney and white beans, fire-roasted tomatoes, and warm spices in a single Dutch oven on the stove.
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
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.