Hearty Ground Chicken Chili

ladling out ground chicken chili out of a pot

Servings: 8

Prep Time: 10

Cook Time: 30

Total Time: 40

This hearty ground chicken chili with beans is an easy one-pot dinner that's packed with flavor and perfect for loading up with your favorite chili toppings.

5 from 29 votes

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Ingredients

2 tablespoons oil
1 large yellow onion, 1 ½ cups chopped
1 bell pepper, chopped small
4 garlic cloves, minced
¼ cup chili powder
1 tablespoon ground cumin
2 teaspoons oregano
½ teaspoon cayenne pepper
1 teaspoon salt
2 pounds of ground chicken
2 cans of beans (14.5oz each), red kidney, white, black, or a mix
28 oz can of diced tomatoes, with liquid
28 oz can of crushed tomatoes

Instructions

Prep:

Chop the onion, bell pepper, and garlic cloves. Measure the seasonings into a small dish and set aside. This makes adding the ingredients in the sauté step a breeze.

Cook:

Heat a 5-6 quart Dutch oven or large pot over medium heat. Add the oil, chopped onions, and bell pepper, and sauté for about 3 minutes until they’ve begun to soften up. Add the minced garlic and spices and stir. Cook the vegetables for another 3 to 4 minutes, until the peppers are soft.
Increase the heat to medium-high and add the ground beef to the pot. Cook the beef while breaking it up with a wooden spatula for 7 to 10 minutes, until the meat is cooked through and no longer pink.
Add the beans, diced tomatoes (with the liquid), and the tomato puree to the pot. Stir to mix all the ingredients and bring them to a light boil (when it simmers on the sides).
Reduce the heat to low, give it one last stir, cover, and simmer the chili for 30 to 45 minutes, opening up the lid to stir once or twice.

Serve and store:

Ladle the chili into bowls and top it with your favorite toppings, such as shredded cheese and sour cream.
Refrigerate leftovers for up to 5 days or freeze the chili in freezer bags for up to 3 months.

Notes

Swap fire-roasted tomatoes for regular diced tomatoes. Since ground chicken tends to be more bland than beef, I often opt for the more flavorful, smokier version.
Use any two (2) 14.5-oz cans of beans in this recipe. I mixed white beans and kidney beans because that's what I had on hand; you can use white, kidney, black, or a mix.

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