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Ground Chicken Chili

A warm, hearty, and flavorful chili made with ground chicken, perfect for busy weeknights or family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Tex-Mex
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground chicken
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper (any color), diced
  • 2-3 tablespoons chili powder Adjust according to spice preference.
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • to taste Salt and pepper
  • 1 cup chicken broth
Optional Toppings
  • shredded cheese
  • diced avocado
  • sour cream
  • fresh cilantro

Method
 

Preparation
  1. In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat.
  2. Add the diced onion and bell pepper. Sauté for about 5 minutes until the vegetables are softened.
Cooking
  1. Stir in the minced garlic and ground chicken. Cook until the chicken is browned, breaking it apart with a spoon while it cooks for about 7-8 minutes.
  2. Add the chili powder, cumin, paprika, salt, and pepper; stir to incorporate all spices with the chicken.
  3. Pour in the canned tomatoes, kidney beans, and chicken broth, and bring to a boil.
  4. Once boiling, reduce the heat to low and let it simmer for about 15 minutes.
Serving
  1. Taste and adjust seasonings if needed, then ladle the chili into bowls and add your favorite toppings. Enjoy warm!

Notes

This chili can be stored in an airtight container for 3-4 days in the refrigerator or frozen for up to 3 months. Reheat on the stove or microwave as needed.