Ground Chicken Chili
This Ground Chicken Chili is hearty, cozy, and full of bold chili flavor—without the heaviness of traditional beef chili. Made in one pot with lean ground chicken, beans, tomatoes, and warm spices, this easy ground chicken chili recipe is ready in under 45 minutes and perfect for busy weeknights, meal prep, and leftovers.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 1 bell pepper diced (any color)
- 1 lb ground chicken 93% lean recommended
- 3 cloves garlic minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika smoked or regular
- 2 tablespoons tomato paste
- 1 can 14.5 oz diced tomatoes
- 1 can 15 oz beans (kidney, black, or pinto), rinsed and drained
- 1 cup chicken broth
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add diced onion and bell pepper; cook for 4–5 minutes until softened.
- Add ground chicken and cook, breaking it up, until no longer pink.
- Stir in garlic, chili powder, cumin, paprika, and tomato paste. Cook for 1 minute until fragrant.
- Add diced tomatoes, beans, and chicken broth. Stir well.
- Bring to a gentle boil, then reduce heat to low.
- Simmer uncovered for 25–30 minutes, stirring occasionally, until slightly thickened.
- Season with salt and black pepper to taste.
- Remove from heat and rest for 5–10 minutes before serving.
Notes
- Tomato paste adds richness without extra liquid—don’t skip it.
- For thicker chili, simmer uncovered a few extra minutes.
- Chili flavor improves as it rests, making it great for leftovers.