ground chicken chili recipe
The Best ground chicken chili recipe
I’ve been making this ground chicken chili for years, and it’s one of those recipes that just feels like home—simple enough to throw together on a busy weeknight but hearty enough to feed a crowd when we host game-day dinners or family gatherings. There’s something satisfying about the deep, smoky flavor of the spices, the way the chicken breaks down into tender, flavorful bits when simmered just right, and the way it holds up for days in the fridge. My kids—especially my picky one—will eat it straight from the bowl, and honestly, I don’t blame them. It’s not too spicy, not too heavy, and it’s got all the right textures: chunky beans, soft tomatoes, and that perfect balance of seasoning that makes every bite taste like something special. Plus, it’s a great way to use up whatever veggies are on hand—carrots, bell peppers, onions—without feeling like you’re making a meal out of leftovers.
What really makes this recipe work for me is how versatile it is. We’ll make it once a week for dinner, and it’s always a hit, but it also comes in handy when we’re entertaining. My husband and I love serving it as part of a bigger spread—with cornbread on the side or a fresh green salad—because it’s filling but not overwhelming. And the best part? It’s packed with nutrients. Ground chicken is leaner than beef, so it’s a good source of protein without the extra fat. The beans add fiber, and the tomatoes bring in vitamins and antioxidants. My kids don’t even realize they’re eating healthy because it tastes so good. They’ll ask for seconds, and I’ll tell them it’s like a little secret meal that’s good for them. Plus, it’s easy to prep ahead—just simmer it overnight, and it tastes even better the next day. No one ever knows it’s been reheated, and it’s perfect for potlucks or meal prep for the week.
Ground Chicken Chili
A flavorful and hearty 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 (28 oz) can crushed tomatoes
- 1 (6 oz) can tomato paste
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 (15 oz) can diced tomatoes
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 cup chicken broth
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro (optional, for garnish)
👨🍳Directions
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1 Heat olive oil in a large pot over medium heat. Add diced onion, bell pepper, and minced garlic. Cook for 5 minutes until softened.
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2 Add ground chicken to the skillet and cook until fully browned and no longer pink. Drain excess fat if needed.
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3 Transfer the cooked chicken to the large pot. Stir in crushed tomatoes, diced tomatoes, tomato paste, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Add black beans, kidney beans, and chicken broth. Stir well to combine.
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4 Bring the mixture to a boil, then reduce heat to low, cover, and let it simmer for 20-25 minutes, stirring occasionally, until the chili thickens.
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5 Remove from heat and let it rest for 5 minutes. Taste and adjust seasoning if needed. Garnish with fresh cilantro before serving.
🔧Equipment
- Large pot or Dutch oven
- Medium skillet
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Ground Chicken Chili Works
This ground chicken chili is always a crowd-pleaser for family gatherings because it’s hearty, flavorful, and easy to make ahead. Whether you’re feeding a big group or just serving it for a quick weeknight meal, the mix of spices and tender meat keeps everyone coming back for seconds—no fuss, just good food. Plus, it’s perfect for potlucks or meal prep because it tastes even better the next day, and no one will guess it’s not traditional beef chili.
❓ Frequently Asked Questions About Ground Chicken Chili
What is the best way to prepare ground chicken for chili?
To get the best texture, cook the ground chicken thoroughly in a large skillet over medium heat until no longer pink, breaking it up into small pieces. Drain excess fat if needed, then set it aside to use in your chili recipe.
Can I substitute other ground meats in this recipe?
Yes! You can mix ground chicken with other meats like beef, turkey, or even a combination of beef and pork for added flavor and richness. Just adjust the liquid in the recipe accordingly.
How do I ensure the chili stays creamy without using heavy cream?
For a creamy texture without heavy cream, blend a portion of the cooked chili with a little Greek yogurt, sour cream, or even a spoonful of avocado puree before stirring it back in. Alternatively, use a splash of coconut milk or a small amount of milk for extra creaminess.
What vegetables work best in this recipe, and how do I chop them?
Classic veggies for chili include onions, bell peppers, tomatoes, garlic, and potatoes. Chop onions and peppers finely (or dice them into small cubes) for even cooking. For tomatoes, use canned diced tomatoes or fresh ones chopped into bite-sized pieces. Potatoes can be diced into ½-inch cubes for a hearty texture.
How do I make the chili extra flavorful without overpowering the taste?
Boost flavor with spices like cumin, chili powder, smoked paprika, and a pinch of cayenne for heat. Add a splash of hot sauce, a tablespoon of tomato paste, or a dash of Worcestershire sauce. For depth, stir in a small amount of liquid from the meat (like chicken broth) or a spoonful of soy sauce. Don’t forget a squeeze of lime or lemon juice at the end for brightness!
