white ground chicken chili recipe

The Best white ground chicken chili recipe

White ground chicken chili is one of those simple, hearty dishes that always feels like a hug for my family. I’ve been making it since before my kids were in school, and it’s never failed to bring smiles to their faces—especially when they’re picky eaters. The creamy, mild flavor hides the ground chicken well, making it a favorite for anyone who doesn’t love the texture of raw meat. It’s comforting in a way that feels like home, and the way the spices blend together makes it taste like something special, even if it’s just simmering on the stove.

This recipe is perfect for both casual weeknight dinners and special occasions. My family loves it because it’s filling but not too heavy, and the kids usually eat it straight from the bowl without complaint. It’s also a great way to use up whatever veggies I have on hand—bell peppers, onions, tomatoes, and even zucchini work just fine. Plus, it’s got a little something for everyone: the mildness of the chicken makes it easy for picky eaters, while the spices add depth for those who like it a little more robust. And the health benefits? Well, it’s packed with protein from the chicken and fiber from the veggies, which keeps us full longer than fast food ever could. It’s a no-fuss meal that actually nourishes you, and that’s something I’ve come to appreciate more and more.

White Ground Chicken Chili

4.7 from 812 votes

A creamy, comforting chili made with ground chicken, mild spices, and a touch of cheese for a satisfying and easy meal. This recipe is a must-try for any occasion.

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Prep Time15 mins

Cook Time35 mins

Resting Time0 mins

Total Time50 mins

Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

Proteins

• 1.5 lbs ground chicken
• 1 cup shredded cheddar cheese

Vegetables

• 1 medium onion, diced
• 2 bell peppers (any color), diced
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can tomato sauce
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 cup frozen corn
• 1 (14.5 oz) can diced green chiles

Spices & Seasonings

• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1 bay leaf

Extras (Optional)

• 1 tbsp olive oil
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro
• 1 avocado, sliced (for topping)

👨‍🍳Directions

1. 1 Heat olive oil in a large pot over medium heat. Add diced onion, bell peppers, and garlic. Sauté for 5 minutes until softened.
2. 2 Add ground chicken to the pot, breaking it up with a spoon. Cook until fully browned (about 5-7 minutes).
3. 3 Stir in crushed tomatoes, tomato sauce, black beans, kidney beans, corn, diced green chiles, cumin, chili powder, smoked paprika, oregano, garlic powder, onion powder, salt, black pepper, and bay leaf. Bring to a boil.
4. 4 Reduce heat to low, cover, and let simmer for 20 minutes. Remove the bay leaf.
5. 5 Shred the cheddar cheese and stir it into the chili. Simmer for another 5 minutes until the cheese melts and the chili thickens.
6. 6 Taste and adjust seasoning if needed. Remove from heat and let it rest for 5 minutes. Serve hot with sour cream, cilantro, and avocado slices on top.

🔧Equipment

• Large pot or Dutch oven
• Medium saucepan
• Wooden spoon or spatula
• Measuring cups and spoons
• Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18💛Saturated Fat: 7❤️Cholesterol: 75🧂Sodium: 850🌾Total Carbs: 40🥦Dietary Fiber: 8🍬Sugars: 7🥩Protein: 35

📝Notes

For extra richness, add a dash of cream of mushroom soup or a splash of heavy cream.,You can substitute any beans with your preferred variety.,Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

This white ground chicken chili is a perfect go-to for any gathering because it’s hearty, flavorful, and easy to make in big batches—no fuss, just solid comfort food that keeps everyone happy. Whether you’re serving it at a casual family dinner or a potluck, it’s always a crowd-pleaser because the mix of tender chicken, rich beans, and warm spices fills the room with good vibes without needing extra effort. Plus, it’s versatile enough to be eaten with tortilla chips or over rice, making cleanup a breeze while keeping the meal satisfying for all.

❓ Frequently Asked Questions About White Ground Chicken Chili

What is the best way to prepare white ground chicken for chili?

The best way to prepare white ground chicken for chili is to cook it thoroughly in a large skillet or Dutch oven over medium heat, breaking it up into small pieces. Season it with salt, pepper, and a bit of garlic powder before cooking to enhance flavor. Cooking it until it reaches an internal temperature of 165°F (74°C) ensures it’s fully cooked and tender. If you want extra flavor, you can add diced onions, bell peppers, and a splash of chicken broth while cooking.

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Why does my white ground chicken chili turn out too thick or too thin?

Your chili might be too thick if you haven’t added enough liquid (like chicken broth, water, or tomato sauce) while cooking. Stirring in a splash of broth or a cornstarch slurry (mixed with water) can help thicken it. If it’s too thin, simmer longer, reduce the liquid, or add a cornstarch paste to thicken. Adjusting the ingredients gradually will give you the perfect consistency.

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Can I use frozen ground chicken in this recipe, and how do it properly?

Yes, you can use frozen ground chicken, but thawing it first is ideal for even cooking. If you must use frozen, add it to the pot after the onions and veggies are softened (to avoid a huge burst of thawing liquid). Cook it separately for 5-7 minutes before mixing into the chili to prevent over-saturation. Thawing in the fridge overnight or using a microwave (thawing method) works best.

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What are some great substitutions for the ingredients in this white ground chicken chili?

– Ground chicken → You can swap it with ground turkey, lean ground beef, or even lentils (for a vegetarian version). – Tomato sauce → Use crushed tomatoes, diced tomatoes, or a mix of tomato paste and broth for depth. – Onions & bell peppers → Substitute with carrots, celery, or zucchini for a different texture. – Spices → Adjust with extra cumin, smoked paprika, or chili powder for more heat or warmth. – Chicken broth → Replace with beef broth, vegetable broth, or even water with bouillon cubes for flavor.

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How can I make this chili extra hearty and satisfying?

To boost heartiness, add beans (black, pinto, or kidney) for fiber and texture, or corn kernels for a sweet contrast. Stir in diced potatoes or sweet potatoes for extra bulk and richness. For extra protein, mix in crumbled feta, shredded cheese, or a dollop of Greek yogurt at the end. You can also top with avocado, fresh cilantro, or a drizzle of hot sauce to enhance flavor.