Ground Chicken Chili

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, along with the bell pepper and fire-roasted tomatoes provides 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 This Ground Chicken Chili

This recipe 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 weekly! It's hearty, flavorful, and has just a kick of spice.

We love making this recipe on a chilly afternoon and letting it sit for a bit to bring all the flavors together. Like any great chili recipe, it tastes even better the next day after it's sat overnight in the refrigerator.

You can easily freeze this chili for up to 6 months, so it's great for meal prep if you want to stock your freezer.

Ingredients You'll Need

• 2 tablespoons olive oil 
• 1 medium yellow onion, diced
• 1 red bell pepper, finely diced
• 3 cloves of 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
• 1 (14-ounce) can kidney beans, drained and rinsed
• 1 (14-ounce) can black beans, drained and rinsed
• 1 (14-ounce) 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.

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.

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

Tips for Making this Recipe

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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.

Storing Tips - You can save this chili in the refrigerator for up to 4 days and in the freezer for up to 6 months.

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