Description
This hearty Ground Chicken Chili recipe is a flavorful and nutritious twist on classic chili, featuring lean ground chicken, a medley of beans, and a smoky blend of spices. Perfect for a satisfying weeknight dinner, it simmers gently to develop deep flavors in a comforting, protein-packed bowl.
Ingredients
Scale
Main 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
- 1/2 teaspoon chili powder
- 1/2 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
- Sauté Vegetables: Heat olive oil in a large dutch oven over medium-high heat. Once hot, add diced onion and red bell pepper. Sauté for 5 minutes, stirring occasionally, until vegetables soften.
- Add Garlic and Spices: Stir in minced garlic and cook for about 30 seconds until fragrant. Add kosher salt, smoked paprika, ground cumin, chili powder, and ground black pepper. Stir well and sauté for 1 minute to toast spices.
- Cook Ground Chicken: Add ground chicken to the pot, breaking it up with the back of a spoon. Cook for 4 to 5 minutes until the chicken is browned and cooked through.
- Add Liquids and Beans: Pour in chicken stock, then add the drained kidney beans, black beans, and fire-roasted diced tomatoes. Increase heat to bring the mixture to a low boil.
- Simmer the Chili: Reduce heat to low, cover the pot, and simmer for 15 minutes to meld flavors. Remove lid, stir, then continue to simmer uncovered for an additional 15 minutes to thicken the chili.
- Serve: Serve the chili hot immediately, or store in the refrigerator for up to 4 days for a flavorful meal later.
Notes
- For a spicier chili, add diced jalapeños or a pinch of cayenne pepper.
- Ground turkey or lean beef can be used as alternatives to ground chicken.
- Use low-sodium chicken stock to reduce overall sodium content.
- This chili pairs well with toppings like shredded cheese, sour cream, avocado, or chopped cilantro.
- Leftovers can be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
