This awesome ground chicken chili is going to be your new family favorite! It's a savory and substantial bowl of chili with two types of beans.
The spice blend, bell pepper, and fire-roasted tomatoes provide so much flavor. The black beans and kidney beans pair well with the ground chicken for a flavorful and hearty meal.
This recipe is naturally gluten-free. It keeps well in the refrigerator and freezer as well!
Why You'll Love Chili with Ground Chicken
- This healthy ground chicken chili takes a little time to simmer but doesn't require that much hands-on time. It's such a fantastic meal that you'll want to make it weekly!
- Perfect for a chilly afternoon when you want a hearty, flavorful meal with just a little kick of spice.
- Like any great chili recipe, it tastes even better the next day after it's sat overnight in the refrigerator - making it perfect for meal prep or leftovers!
- Freezes well (for up to 6 months), so perfect for stocking the freezer.
Ground Chicken Chili Ingredients
- Ground Chicken -
- Kidney Beans -
- Black Beans -
- Chicken Stock -
- Canned Diced Tomatoes - use fire-roasted diced tomatoes for maximum flavor.
- Yellow Onion -
- Bell Pepper -
- Garlic Cloves -
- Seasonings - you'll use kosher salt, smoked paprika, ground cumin, chili powder, and black pepper to season the chili.
- Optional Toppings - top the chili with chopped cilantro, diced avocado, shredded cheese, or sliced jalapenos to garnish the chili.
How to Make Healthy Chicken Chili
- Step 1: Heat the oil in a large dutch oven over medium-high heat. Once it's hot, add the diced onion and bell pepper and sauté for 5 minutes, stirring occasionally.
- Step 2: Add the minced garlic and allow it to cook for 30 seconds. Then add the salt, paprika, cumin, chili powder, and ground black pepper. Stir and sauté for 1 minute.
- Step 3: Add the ground chicken to the pot and break it up with the back of a spoon. Allow it to cook for 4 to 5 minutes or until browned.
- Step 4: Add the chicken stock, kidney beans, black beans, and diced tomatoes to the pot. Increase the heat and bring to a low boil.
- Step 5: Cover and allow to simmer for 15 minutes. Then remove the lid and stir. Allow the chili to simmer for another 15 minutes until reduced. Serve immediately or save in the refrigerator for up to 4 days.
Tips for Making Chicken Chili
Cooking Tips - Don't skip the step of heating up your spices with the cooked onion, bell pepper, and garlic. Heating your spices brings out all their flavor!
Recommended Tools - I like cooking this recipe in a Dutch oven. They regulate heat well and are great for simmering soups.
Storage Tips - You can save this chili in the refrigerator for up to 4 days and in the freezer for up to 6 months.
More Hearty Chili Recipes to Try
If you like chili, be sure to check out some of our other favorite recipes.
- Ground Turkey Chili - a savory turkey chili with beans
- Healthy Ground Beef Chili - a tasty chili with lean ground beef and plenty of veggies
- Chicken Chili with Black Beans - a fantastic shredded chicken chili
- Slow Cooker Black Bean Chili - the easiest black bean chili
- Slow Cooker Brisket Chili - a savory and hearty brisket chili with loads of peppers
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Ground Chicken Chili
This delicious ground chicken chili recipe is so warming and tasty. It will be a new family favorite!
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Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 1 red bell pepper finely diced
- 3 cloves garlic minced
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon ground black pepper
- 1 pound ground chicken
- 3 cups chicken stock
- 14 ounces (1 can) kidney beans drained and rinsed
- 14 ounces (1 can) black beans drained and rinsed
- 14 ounces (1 can) fire-roasted, diced tomatoes
Instructions
- Heat the oil in a large dutch oven over medium-high heat. Once it's hot, add the diced onion and bell pepper and sauté for 5 minutes, stirring occasionally.
- Add the minced garlic and allow it to cook for 30 seconds. Then add the salt, paprika, cumin, chili powder, and ground black pepper. Stir and sauté for 1 minute.
- Add the ground chicken to the pot and break it up with the back of a spoon. Allow it to cook for 4 to 5 minutes or until browned.
- Add the chicken stock, kidney beans, black beans, and diced tomatoes to the pot. Increase the heat and bring to a low boil.
- Reduce heat, cover, and allow to simmer for 15 minutes. Then remove the lid and stir. Allow the chili to simmer for another 15 minutes until reduced.
- Serve immediately or save in the refrigerator for up to 4 days.
Video
Nutrition
Serving: 1g | Calories: 589kcal | Carbohydrates: 62g | Protein: 43g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 103mg | Sodium: 928mg | Potassium: 1860mg | Fiber: 18g | Sugar: 8g | Vitamin A: 1388IU | Vitamin C: 52mg | Calcium: 118mg | Iron: 8mg
Mary Tsoukas says
Love this recipe. My husband and I have been making chili together for over 20 years. We were looking for a healthier alternative. Found and tried your recipe - the best we've ever had !!
Spiciness was just perfect.
Bookmarked to make again and again.
EW says
So glad you liked it!
Jennifer says
Yummy! The flavors blended so nicely. I’ve never made chicken chili before or chili with a clearer broth. I added crushed red peppers and tomatoes with green chilies to to add a little spice. It turned out perfectly!
Judi says
I did a search for healthy recipes using ground chicken and I had all the ingredients so made it tonight. This is a delicious, flavorful chili. My picky granddaughter even gave it a thumbs up and had seconds. Thank you so much.
EW says
Wonderful! I'm so glad the recipe was a hit!