chicken chili recipe with ground chicken
The Best chicken chili recipe with ground chicken
This ground chicken chili is one of those meals that feels like a hug for your taste buds and your wallet. I make it often because it’s hearty, flavorful, and it doesn’t take forever to prepare—something I appreciate after a long week. There’s something about simmering that mix of spices, tomatoes, and tender chicken in a rich broth that just makes everything taste better. My kids love it too, especially when it’s served with a side of cornbread or a simple green salad. It’s that kind of dish that feels like a comfort food but still packs in some good nutrition. The protein keeps you full, the fiber from the veggies helps with digestion, and the spices add a little kick without being too heavy. Plus, it’s great for meal prep—make a big pot on Sunday and it’ll last through the week. I love that it’s versatile too, whether you’re feeding a crowd for a game day dinner or just whipping it up for a quick weeknight meal. The kids always ask for seconds, and honestly, so do I.
Chicken Chili with Ground Chicken
A hearty and flavorful chili made with ground chicken, packed with tomatoes, beans, and spices for a satisfying meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 1.5 lbs ground chicken
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 (28 oz) can crushed tomatoes
- 1 (6 oz) can tomato paste
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 bay leaf
- 1 cup chicken broth
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro (for garnish)
- Shredded cheese (optional)
👨🍳Directions
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1 Heat olive oil in a large pot over medium heat. Add diced onion, bell pepper, and garlic. Sauté for 5 minutes until softened.
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2 Add ground chicken to the skillet, breaking it up with a spoon. Cook until browned (about 5-7 minutes). Remove chicken from skillet and set aside.
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3 In the same pot, add crushed tomatoes, tomato paste, chili powder, cumin, smoked paprika, bay leaf, and chicken broth. Stir well and bring to a simmer.
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4 Return the cooked ground chicken to the pot. Add black beans and kidney beans. Stir to combine.
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5 Simmer the chili for 20-25 minutes, stirring occasionally, until the flavors meld and the chili thickens. Season with salt and pepper to taste.
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6 Remove the bay leaf before serving. Garnish with fresh cilantro and serve with shredded cheese on top if desired.
🔧Equipment
- Large pot or Dutch oven
- Medium skillet
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Chicken Chili with Ground Chicken Works
This chicken chili with ground chicken is always a reliable crowd-pleaser because it’s hearty, flavorful, and easy to scale up for big groups—whether you’re feeding a small family or hosting a cookout. The smoky, spicy kick makes it feel special, but the simplicity means you can focus on enjoying the company rather than stressing over last-minute prep. Plus, leftovers keep well, so you can serve it again the next day without any extra effort. It’s the kind of dish that feels like a home-cooked meal, no matter how many people you’re feeding.
❓ Frequently Asked Questions About Chicken Chili with Ground Chicken
How long should I cook the ground chicken for in the chicken chili recipe?
For the best texture and flavor, cook the ground chicken until it reaches an internal temperature of 165°F (74°C). This typically takes about 5-7 minutes on medium-high heat, breaking it up with a spoon or wooden spoon. Cooking it thoroughly ensures it’s safe to eat and prevents any raw bits from affecting the dish.
Can I use pre-cooked ground chicken instead of raw?
Yes, you can absolutely use pre-cooked ground chicken—it saves time! If using raw chicken, cook it thoroughly as mentioned above. Pre-cooked chicken can be added directly to the chili without further cooking, though you may need to adjust the cooking time slightly to ensure even heating. Just stir well and let it simmer for a few extra minutes.
What spices should I include in my chicken chili, and how do I balance the flavors?
A classic chicken chili blend includes ground cumin, smoked paprika, garlic powder, onion powder, chili powder, oregano, salt, and black pepper. For depth, add 1-2 tsp dried chili powder (adjust to taste) and ½ tsp cayenne for heat. Balance with 1 tbsp tomato paste and a splash of chicken broth. For creaminess, stir in ½ cup sour cream or Greek yogurt at the end. Fresh cilantro or green onions also brighten the dish.
Can I make this chili in a slow cooker, and if so, what’s the best method?
Yes! For a slow cooker, combine 1 lb cooked ground chicken, 1 can (15 oz) diced tomatoes, 1 can (15 oz) black beans, 1 cup chicken broth, 1 cup corn, 1 cup diced potatoes or bell peppers, and your favorite spices. Cook on Low for 6-8 hours or High for 3-4 hours. Stir occasionally and adjust seasoning if needed. For extra richness, add a dash of chipotle powder or a spoonful of chili powder before serving.
How can I make this chili vegetarian or vegan, and what substitutions work best?
To make it vegetarian, replace ground chicken with crumbled tofu, lentils, or black beans (for texture). For a vegan version, use vegan ground “chicken” (like Beyond Meat or Impossible) or mushrooms (cremini or portobello) for a meaty bite. Boost umami with nutritional yeast, soy sauce, or smoked paprika. Add 1 tbsp vegan chili powder and 1 tsp liquid smoke for depth.
