Forget bland and basic chili recipes. This Ground Chicken Chili is a true flavor masterpiece, meticulously seasoned at every stage to ensure a rich, satisfying taste in every single bite. As a recipe developer with over a decade of experience crafting quick, flavor-packed meals, I rigorously test every dish in my own kitchen. You can trust this recipe to deliver perfect results the very first time you make it. It’s a convenient, one-pot wonder, ideal for weeknight dinners, bursting with bold, authentic chili flavor – no watery, uninspired chili here!
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“Made this last night for supper. Used ground chicken. Turned out fantastic. Thank you for the recipe.”
~Nancy
Chili holds a special place in my recipe collection because it’s a versatile favorite throughout the year. Whether I’m looking for an easy meal prep option, a healthy and hearty dish, or simply comforting food, chili always fits the bill. At its heart, chili is a wholesome combination of protein, vegetables, and beans. The beauty of this recipe is its flexibility: you can choose your preferred ground meat and even omit beans if they’re not to your liking, making it incredibly adaptable to various diets and tastes. This ground chicken version offers a lighter, yet equally flavorful, twist on the classic.
Ground Chicken Chili Ingredients: What You’ll Need
Crafting a truly exceptional chili starts with high-quality, fresh ingredients. Here’s a breakdown of what you’ll need for this hearty and flavorful Ground Chicken Chili:
- Olive Oil: The foundation for sautéing your aromatics, adding a touch of healthy fat and flavor.
- Onions: Finely chopped, they provide a sweet and pungent base that deepens as it cooks.
- Bell Peppers: A colorful mix of green and red bell peppers adds sweetness, crunch, and essential vitamins. They also contribute to the classic chili aesthetic.
- Garlic: Freshly minced garlic is non-negotiable for chili. Its potent aroma and flavor are crucial for a well-rounded taste.
- Ground Chicken: The lean protein star of our dish. It cooks quickly and absorbs flavors beautifully, making for a lighter chili.
- Canned Chili Beans: These beans often come pre-seasoned in a rich sauce, adding an extra layer of flavor and texture.
- Canned Black Beans: Drained and rinsed, black beans offer a creamy texture and earthy flavor that complements the other ingredients.
- Canned Diced Chilies and Tomatoes: A convenient pantry staple, this combination provides both the tangy acidity of tomatoes and a mild chili kick without extra effort.
- Broth: Chicken or vegetable broth helps to create the perfect consistency for the chili, ensuring it’s not too thick and allows all the flavors to meld.
- Tomato Paste: This concentrated tomato flavor is a secret weapon, adding depth, richness, and a touch of sweetness to the chili. Don’t skip it!
- Chili Seasoning: We’ll be making our own custom blend for unparalleled flavor, but a good quality store-bought packet can work in a pinch.
Choosing Your Protein: Ground Chicken and Alternatives
While this recipe specifically highlights ground chicken, its beauty lies in its adaptability. You can easily swap out the ground chicken for other proteins based on your preference or what you have on hand. Ground turkey, lean ground beef, or even ground pork can be used interchangeably, though slight adjustments may be needed to achieve the best results.
Ground chicken is an excellent choice for chili, especially if you’re looking for a healthier, leaner option. Compared to ground beef or pork, ground chicken typically contains significantly less fat. This lean profile means it will release less moisture during cooking, which is why I recommend sautéing it with your vegetables in olive oil. The olive oil not only helps to brown the chicken beautifully but also adds back some much-needed moisture and richness. Additionally, incorporating a small amount of chicken broth into the recipe further ensures your chili remains moist and flavorful, compensating for the chicken’s lower fat content.
If you opt for **ground turkey**, choose a lean variety (like 93/7) for similar results to ground chicken. For **ground beef**, a lean cut (90/10 or 93/7) is also recommended to prevent the chili from becoming overly greasy. If using fattier ground beef or pork, you might want to drain off any excess fat after browning the meat before proceeding with the rest of the recipe. This step is crucial for maintaining the desired chili texture and preventing an oily finish. No matter your choice, ensure the meat is fully browned and crumbled before adding the other ingredients to build a robust flavor base.
Mastering the Flavor: Homemade Chili Seasoning
While a store-bought chili seasoning packet can certainly get the job done, I highly recommend using my Homemade Chili Seasoning Blend. Store-bought options often contain unwanted preservatives, excess sodium, or added sugars that can detract from the fresh, vibrant flavors of your chili. Making your own blend gives you complete control over the taste profile and allows you to customize the heat and spice levels to your exact preference. For my signature blend, you will need a few essential spices:
- Chili Powder: This is the cornerstone of any good chili seasoning. It provides that classic, earthy, slightly smoky flavor that defines chili.
- Cumin: Essential for its warm, earthy, and slightly pungent notes. Cumin adds significant depth and complexity to the chili’s overall profile.
- Dried Oregano: Offers a robust, slightly bitter, and aromatic quality that pairs wonderfully with the other chili spices. Mexican oregano is especially fantastic if you can find it.
- Cayenne Pepper: This is where you control the heat! Add more for a spicier kick, or less (or omit entirely) if you prefer a milder chili. It provides a clean, sharp heat that awakens the palate.
- Salt and Black Pepper: These are fundamental for enhancing all the other flavors and should always be adjusted to taste throughout the cooking process.
Mixing your own spices is quick and easy, and the difference in flavor is truly remarkable. You can prepare a larger batch of this seasoning blend to keep on hand, making future chili nights even faster. This blend ensures every layer of your chili is bursting with authentic, homemade goodness.
Step-by-Step: How to Make Ground Chicken Chili
Making this Ground Chicken Chili is a straightforward process, perfect for any home cook. Follow these steps for a delicious, hearty meal. Detailed measurements and full instructions can also be found in the recipe card below.
- Prepare Your Pot: In a large Dutch oven or a sturdy stockpot, heat a generous drizzle of olive oil over medium heat. You want it shimmering gently, indicating it’s hot enough but not smoking. This initial heat is key for developing flavor.
- Sauté Aromatics: Add your finely chopped onions and bell peppers to the hot oil. Cook, stirring frequently, until they become tender and slightly translucent, which usually takes about 5-7 minutes. This step softens the vegetables and brings out their natural sweetness. Then, toss in the minced garlic and cook for just another 30 seconds until it becomes fragrant. Be careful not to burn the garlic, as it can turn bitter.
- Brown the Chicken: Add the ground chicken to the pot. Using a wooden spoon or a meat chopper, break the chicken apart into small pieces. Cook, stirring occasionally, until the chicken is thoroughly browned and no longer pink. For lean ground chicken, you usually won’t need to drain any fat, but if you notice excess liquid, feel free to carefully drain it.
- Season with Flavor: Sprinkle your homemade (or store-bought) chili seasoning generously over the browned chicken and softened vegetables. Stir everything together thoroughly, ensuring that every piece of chicken and every vegetable is coated in the aromatic spices. This step allows the spices to toast slightly, enhancing their flavor.
- Introduce Tomato Paste: Add the tomato paste to the pot. Stir it in well, coating the chicken mixture. Cook for 1-2 minutes, stirring constantly. This crucial step, known as caramelizing the tomato paste, deepens its flavor and adds a rich, umami note to your chili.
- Add Beans and Tomatoes: Pour in the canned chili beans, the drained and rinsed black beans, and the canned diced chilies and tomatoes. Stir all the ingredients together until they are evenly combined. Make sure to rinse your black beans thoroughly to remove excess sodium and starchy liquid.
- Bring it Together with Broth: Add enough chicken or vegetable broth to the pot to achieve your desired chili consistency. Stir everything again. The broth will help to marry all the flavors and prevent the chili from becoming too thick.
- Simmer to Perfection: Bring the pot to a gentle boil, then immediately reduce the heat to low. Cover the pot and let the chili simmer for at least 15-20 minutes, or longer if time permits. Stir occasionally to prevent sticking. This simmering process is essential for allowing all the flavors to meld and deepen, transforming individual ingredients into a harmonious and rich chili.
- Taste and Adjust: Before serving, taste your chili. This is your chance to perfect the seasoning. Add more salt, black pepper, or chili powder if you feel it needs a bolder kick. A pinch of cayenne pepper can be added for extra heat.
- Serve Warm: Ladle the hot chili into bowls. Now comes the fun part: topping it with your favorite fixings! Shredded cheese, a dollop of sour cream or plain Greek yogurt, sliced jalapeños, fresh cilantro, or a side of warm cornbread are all fantastic choices.
Ground Chicken Chili
By Brandi Crawford
This chili is a celebration of flavor, seasoned in every layer to ensure a deeply satisfying experience with each spoonful. With over 10 years of creating quick, delicious recipes tested in my own kitchen, I guarantee this one-pot, weeknight-friendly dish will be a success. Expect bold seasoning and a rich texture, never flat or watery!
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15 mins
25 mins
40 mins
Dinner, Lunch
American
8 cups
221 kcal
Equipment
- Cast Iron Dutch Oven
Ingredients
- 1 teaspoon olive oil
- ½ cup chopped onions
- ½ cup chopped green peppers
- ½ cup chopped red peppers
- 2-3 garlic cloves, minced
- 1 pound ground chicken
- 15 oz canned chili beans, drained
- 15 oz canned black beans, drained and rinsed
- 15 oz canned diced chilies and tomatoes
- ½ cup broth (chicken or vegetable)
- 6 oz canned tomato paste
Homemade Chili Seasoning (You can also use a store-bought chili packet if you wish).
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1 teaspoon red cayenne pepper (Optional, for spicy chili)
Instructions
- Heat a Dutch oven or large stockpot on medium-high heat. When hot, add the olive oil, chopped onions, green peppers, and red peppers.
- Sauté for a few minutes until the vegetables are soft.
- Add in the minced garlic and stir for 30 seconds until fragrant.
- Add in the ground chicken. Use a meat chopper or wooden spoon to break down the ground chicken into small pieces. Cook until it has fully cooked through and is no longer pink, about 5-6 minutes. (Ground chicken typically doesn’t produce much fat, but drain any excess if necessary.)
- Season the chicken and vegetables with the chili spices and seasoning blend. Stir well to coat everything in flavor.
- Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor.
- Add the broth, chili beans, black beans (drained and rinsed), and diced tomatoes with chilies to the pot. Stir to combine all ingredients.
- Adjust the heat to medium-low. Cover the pot and allow the chili to simmer until all the flavors are combined and melded, for about 15-20 minutes, stirring occasionally.
- Taste and adjust seasoning with more salt, pepper, or chili powder if desired.
- Cool slightly before serving. Ladle into bowls and enjoy with your favorite toppings.
Notes
Any of your favorite canned beans will work for this recipe. Feel free to use kidney beans, cannellini beans, or even a mix!
I’m using ground chicken in this recipe but ground turkey, lean ground beef, or ground pork are all interchangeable. Adjust cooking time and fat draining as needed for different meats.
Instead of making your own seasoning, you can use a store-bought chili packet if you wish. Just be mindful of the sodium and sugar content.
Feel free to add a pinch of sugar or your preferred sweetener to the chili if you like a touch of sweetness to balance the flavors.
Nutrition
Serving: 1 cup | Calories: 221 kcal | Carbohydrates: 18g | Protein: 18g | Fat: 6g
Nutrition Data Disclaimer
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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Toppings and Variations for Your Chili
One of the best parts about a big bowl of chili is customizing it with an array of delicious toppings and creative variations. Here are some ideas to elevate your Ground Chicken Chili:
Classic Toppings:
- Shredded Cheese: Cheddar, Monterey Jack, or a Mexican blend melt beautifully over warm chili, adding creamy, savory goodness.
- Sour Cream or Plain Greek Yogurt: A cool dollop cuts through the richness and spice, offering a delightful tang.
- Avocado: Diced or sliced, avocado adds a creamy texture and healthy fats, balancing the chili’s flavors.
- Diced Onions: A sprinkle of fresh red or white onions provides a crisp, pungent bite.
- Green Onions (Scallions): Thinly sliced, they offer a mild onion flavor and a pop of vibrant green.
- Jalapeños: Freshly sliced or pickled jalapeños add a fiery kick for those who love heat.
- Cilantro: Freshly chopped cilantro brightens the dish with its distinctive herbal, citrusy notes.
- Lime Wedges: A squeeze of fresh lime juice at the end can truly awaken all the flavors in the chili.
- Crushed Tortilla Chips: For a delightful crunch and extra Tex-Mex flair.
- Hot Sauce: A few dashes of your favorite hot sauce for an extra layer of heat and flavor.
Hearty Variations & Add-ins:
- Corn: Fresh, frozen, or canned corn adds sweetness and texture.
- Additional Beans: Besides black and chili beans, try pinto beans, kidney beans, or cannellini beans for varied textures and flavors.
- Extra Veggies: Boost the nutrition by stirring in finely diced zucchini, carrots, or a handful of fresh spinach during the last few minutes of simmering.
- Grains: Serve your chili over a bed of fluffy quinoa or cooked rice for a more substantial meal.
- Smoky Flavor: Add a pinch of smoked paprika or a dash of liquid smoke for an extra layer of depth.
- Sweetness: If you prefer a slightly sweeter chili, stir in a teaspoon of brown sugar or a tablespoon of maple syrup during the simmer.
- Vegetarian Option: For a meatless version, replace ground chicken with extra beans, lentils, or a plant-based ground meat alternative.
Frequently Asked Questions & Expert Tips
Here are some common questions and valuable tips to help you master this Ground Chicken Chili recipe:
Absolutely! For a slow cooker version, you will first need to brown your ground chicken and sauté the aromatics (onions, peppers, garlic) on the stovetop. This step is crucial for building deep flavor. Once cooked, transfer the chicken and vegetables to your slow cooker, then add all remaining ingredients. Cook on high for 4-5 hours or on low for 7-8 hours, until all flavors are wonderfully melded and the chili is heated through.
Properly stored in an airtight container, your ground chicken chili will stay fresh and delicious in the refrigerator for 3-4 days. It often tastes even better the next day as the flavors continue to deepen!
You can easily reheat individual portions in the microwave until warm. For larger batches, gently reheat on the stovetop over medium-low heat, stirring occasionally, until it’s simmering again. If the chili has thickened too much in the fridge, you might want to add a splash of broth or water during reheating to loosen it up to your desired consistency.
This chili is a fantastic freezer meal, making it perfect for healthy meal prep! I love freezing portions using these convenient soup molds from Amazon, which create perfect single-serving blocks. The chili will freeze beautifully for up to several months without losing its flavor or texture. To enjoy, simply defrost overnight in the refrigerator, then reheat as directed above.
Yes, absolutely! Ground turkey works just as well and offers a very similar flavor and texture profile to ground chicken. Ensure you choose a lean ground turkey to keep the chili light. You can even use lean ground beef if that’s what you have on hand; simply follow the same browning steps.
I always recommend draining and rinsing canned black beans to remove excess sodium and any starchy liquid. For canned chili beans, some people choose not to drain them because the liquid is often seasoned and can add to the chili’s flavor. However, I prefer to rely on my homemade seasoning blend for flavor, so I typically drain them. It’s truly a matter of personal preference!
If your chili is a little thinner than you prefer, simply let it simmer uncovered for an additional 10–15 minutes. This allows some of the liquid to evaporate, naturally thickening the chili. Another trick is to stir in an extra spoonful of tomato paste or, for a natural thickener, mash a few of the beans against the side of the pot with your spoon. This releases their starches and helps to thicken the sauce.
To make it spicier, increase the amount of cayenne pepper in the seasoning blend, add a pinch of red pepper flakes, or include a diced jalapeño or serrano pepper when sautéing the vegetables. For a milder chili, simply reduce or omit the cayenne pepper. You can also opt for mild diced green chilies instead of medium or hot.
Yes, this recipe adapts well to an Instant Pot! Use the “Sauté” function to brown the ground chicken and sauté the vegetables and garlic. Add all remaining ingredients, stir well, then secure the lid. Cook on “Manual” or “Pressure Cook” on High for 10-15 minutes, followed by a natural pressure release for 10 minutes before quick releasing any remaining pressure. This method significantly cuts down on total cooking time!
Perfect Pairings: What to Serve with Chicken Chili
A comforting bowl of ground chicken chili is a meal in itself, but it truly shines when paired with the right accompaniments. Here are some of my favorite recipes that complement this flavorful chili perfectly:
- Homemade Southern Cornbread: The quintessential chili companion, perfect for soaking up every last bit of savory sauce.
- Cornbread Muffins: Individual portions of cornbread, ideal for serving alongside your chili.
- Jalapeno Cheddar Cornbread: For a cheesy, spicy kick that perfectly matches the chili’s bold flavors.
- Keto Low Carb Cornbread: A fantastic option if you’re looking for a low-carb alternative to traditional cornbread.
- Chicken and Dressing: While more of a holiday dish, a simple cornbread dressing can be a delicious, savory side.
- Simple Green Salad: A crisp, refreshing green salad with a light vinaigrette offers a fresh contrast to the hearty chili.
- Loaded Baked Potatoes: Spoon your chili over a fluffy baked potato for a complete and incredibly satisfying meal.
Explore More Chili Recipes
If you’ve fallen in love with this Ground Chicken Chili, you’ll be thrilled to discover the diverse world of chili! I have a passion for creating unique and flavorful chili recipes, ensuring there’s a perfect bowl for every craving. Dive into these other fantastic chili variations:
- Slow Cooker Chili Mac and Cheese: The ultimate comfort food fusion.
- Slow Cooker White Chicken Chili: A lighter, creamy, and incredibly flavorful white chili.
- Sweet Potato Chili: A wonderfully hearty and slightly sweet vegetarian option.
- Leftover Turkey Chili: Perfect for using up holiday leftovers in a delicious new way.
- Creamy Seafood Chili: An indulgent and unique twist with rich seafood flavors.
- Buffalo Chicken Chili: For those who love the zesty, spicy kick of buffalo flavor.
- Chili Cheese Fries: A fun, crowd-pleasing side or appetizer.
- Creamy Stovetop White Chicken Chili: A quick and creamy version of white chicken chili, made entirely on the stovetop.
- Taco Chili: All the flavors of your favorite tacos in a hearty chili form.
