Ground Chicken Chili Recipe

There are some meals that just scream comfort, warmth, and satisfaction, and chili is undoubtedly high on that list. For years, my go-to was a classic beef chili, robust and hearty. But then, seeking a slightly lighter, yet equally flavorful alternative, I stumbled upon the magic of ground chicken chili. I’ll admit, my family was initially skeptical. “Chicken? In chili?” was the general sentiment. The first time I made it, the aroma filling the kitchen was the first hint that this was something special – savory, spicy, and deeply inviting. When dinner time rolled around, the bowls were ladled high, topped with a generous sprinkle of cheese and a dollop of sour cream. The verdict? Absolute silence, followed by enthusiastic requests for seconds. This Ground Chicken Chili recipe has since become a staple in our home. It’s lighter than its beef counterpart but sacrifices absolutely nothing in flavor depth or heartiness. It’s packed with protein, vibrant vegetables, and a blend of spices that delivers just the right amount of kick without being overwhelming. It’s proof that healthier choices can be incredibly delicious and satisfying, perfect for a chilly evening, a game day gathering, or simply when you need a bowl of pure comfort.

Ground Chicken Chili Ingredients

Crafting the perfect bowl of Ground Chicken Chili starts with quality ingredients. This recipe balances lean protein, vibrant vegetables, hearty beans, and a rich, spiced tomato base. The amounts provided yield a generous batch, perfect for sharing or enjoying leftovers. Remember that chili is very adaptable, so feel free to adjust spice levels or add extra veggies to suit your taste.

• Olive Oil: 2 tablespoons (for sautéing)
• Ground Chicken: 1.5 to 2 pounds (preferably 93% lean or leaner)
• Yellow Onion: 1 large, chopped (about 1.5 cups)
• Bell Peppers: 2 medium, any color (e.g., 1 red, 1 green), chopped (about 2 cups)
• Garlic: 4-6 cloves, minced (about 1.5 tablespoons)
• Jalapeño Pepper: 1 small, finely minced (optional, for heat; remove seeds and membranes for less heat)
• Chili Powder: 3 tablespoons (use a good quality blend)
• Ground Cumin: 1 tablespoon
• Smoked Paprika: 1 teaspoon (adds a lovely smoky depth)
• Dried Oregano: 1 teaspoon
• Cayenne Pepper: 1/4 to 1/2 teaspoon (adjust to your heat preference, or omit)
• Salt: 1.5 teaspoons (adjust to taste, especially considering broth sodium)
• Black Pepper: 1/2 teaspoon, freshly ground
• Diced Tomatoes: 1 can (28 ounces), undrained (fire-roasted adds great flavor)
• Tomato Sauce: 1 can (15 ounces)
• Tomato Paste: 2 tablespoons (for richness and depth)
• Chicken Broth: 1.5 to 2 cups (low-sodium preferred, adjust for desired consistency)
• Kidney Beans: 1 can (15 ounces), rinsed and drained
• Black Beans: 1 can (15 ounces), rinsed and drained
• Corn: 1 cup (frozen or canned, drained) – Optional, but adds sweetness and texture
• Optional Garnish Ingredients: Shredded cheddar or Monterey Jack cheese, sour cream or Greek yogurt, chopped fresh cilantro, sliced green onions, diced avocado, crushed tortilla chips, lime wedges.

Ingredient Notes & Considerations:

• Ground Chicken: Using leaner ground chicken (like 93/7 or even ground chicken breast) keeps the chili lighter and reduces the need to drain excess fat. If you use a higher fat content chicken, you may want to drain it after browning. Ground turkey works as an excellent substitute.
• Aromatics: The combination of onion, bell peppers, and garlic forms the essential flavor base (mirepoix, essentially). Using different colored bell peppers adds visual appeal and slightly different sweetness levels.
• Spices: The heart of the chili! Don’t skimp on the chili powder and cumin. Smoked paprika adds a wonderful dimension that complements the chicken. Adjust cayenne for heat. Remember you can always add more spice, but it’s hard to take it away.
• Tomatoes: Undrained diced tomatoes provide liquid and texture. Fire-roasted diced tomatoes offer an extra layer of smoky flavor. Tomato sauce creates the body of the chili liquid, while tomato paste adds concentrated flavor and helps thicken it slightly.
• Beans: Kidney and black beans are classic chili choices, providing fiber and substance. Feel free to substitute pinto beans or use a mix. Rinsing canned beans removes excess sodium and the sometimes metallic taste of the canning liquid.
• Broth: Low-sodium chicken broth allows you better control over the final saltiness. The amount can be adjusted – use less for a very thick chili, more for a soupier consistency. Vegetable broth can also be used.
• Optional Additions: Corn adds sweetness and texture. Other vegetables like chopped zucchini or celery can also be incorporated during the sautéing step. For deeper flavor, some people add a teaspoon of unsweetened cocoa powder or a square of dark chocolate along with the spices.

Step-by-Step Instructions

Follow these steps carefully to build layers of flavor for a truly delicious Ground Chicken Chili. The process involves sautéing aromatics, browning the chicken, blooming the spices, and simmering everything together to perfection.

1. Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Once shimmering, add the chopped yellow onion and bell peppers. Cook, stirring occasionally, for about 5-7 minutes, or until the vegetables begin to soften and the onion becomes translucent.
2. Add Garlic (and Jalapeño): Stir in the minced garlic and the optional minced jalapeño (if using). Cook for another 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic.
3. Brown the Ground Chicken: Increase the heat slightly to medium-high. Add the ground chicken to the pot. Break it apart with a spoon and cook, stirring frequently, until it’s no longer pink and is cooked through. This usually takes about 6-8 minutes. Since lean ground chicken is used, there might not be much excess fat to drain, but if you see a significant amount, carefully tilt the pot and spoon it out.
4. Bloom the Spices: Reduce the heat back to medium. Sprinkle the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper directly over the cooked chicken and vegetable mixture. Stir constantly for about 1 minute. Cooking the spices in the heat and fat before adding liquids helps them “bloom,” intensifying their flavor and aroma.
5. Add Tomatoes and Broth: Pour in the undrained diced tomatoes, tomato sauce, tomato paste, and 1.5 cups of the chicken broth. Stir everything together thoroughly, scraping the bottom of the pot to lift any browned bits (this adds flavor!). Ensure the tomato paste is fully incorporated.
6. Incorporate Beans (and Corn): Stir in the rinsed and drained kidney beans, black beans, and the optional corn. Mix well to combine all the ingredients evenly.
7. Simmer Gently: Bring the chili to a gentle simmer. Once simmering, reduce the heat to low, cover the pot loosely (leaving a small gap for steam to escape), and let it cook for at least 30-45 minutes. For the best flavor development, aim for a longer simmer time – 1 to 1.5 hours if you have the time. Stir occasionally to prevent sticking and ensure even cooking. The longer it simmers, the more the flavors will meld and deepen.
8. Adjust Consistency and Seasoning: After the initial simmer time, check the chili’s consistency. If it seems too thick for your liking, stir in the remaining 1/2 cup of chicken broth (or more, a little at a time) until it reaches your desired thickness. Taste the chili carefully. Adjust seasonings as needed – add more salt, pepper, chili powder, or cayenne if desired. Remember that flavors intensify as chili sits, so be slightly conservative with additions initially.
9. Final Rest (Optional but Recommended): Turn off the heat and let the chili rest for 10-15 minutes before serving. This allows the flavors to settle and meld even further.
10. Serve: Ladle the hot ground chicken chili into bowls. Garnish generously with your favorite toppings (see “How to Serve” section below). Enjoy!

Nutritional Information (Approximate)

Please note that these values are estimates and can vary significantly based on the specific ingredients used (e.g., fat content of chicken, sodium in broth and canned goods, added toppings). This estimate is based on the recipe yielding approximately 8 servings.

• Servings: 6-8 servings
• Calories per Serving (approximate): 350 – 450 kcal (excluding toppings)

Key Nutritional Highlights (Per Serving Estimate):

• Protein: High (primarily from chicken and beans)
• Fiber: High (from beans and vegetables)
• Fat: Moderate (lower than traditional beef chili, especially when using lean chicken and minimal oil)
• Sodium: Can be high depending on canned goods and added salt. Using low-sodium broth and rinsing beans helps manage this.
• Vitamins & Minerals: Good source of iron, potassium, and various B vitamins.

Making it Healthier:

• Use the leanest ground chicken available (99% lean ground chicken breast).
• Opt for low-sodium or no-salt-added canned tomatoes, beans, and broth.
• Rinse beans thoroughly.
• Increase the amount and variety of vegetables (add zucchini, carrots, celery).
• Be mindful of toppings – opt for Greek yogurt instead of sour cream, use cheese sparingly, and load up on fresh veggies like cilantro and onion.

Preparation and Cooking Time

Understanding the time commitment helps in planning your meal preparation. Chili benefits from a longer simmer, but can still be delicious with a shorter cook time if needed.

• Preparation Time: 20 – 25 minutes (This includes chopping vegetables, opening cans, measuring spices, and rinsing beans).
• Cooking Time: 45 minutes – 1 hour 45 minutes
  • Sautéing vegetables: ~10 minutes
  • Browning chicken: ~8 minutes
  • Blooming spices: ~1 minute
  • Simmering time: 30 minutes (minimum) to 1.5 hours (recommended for best flavor)
• Total Time: Approximately 1 hour 5 minutes (minimum) to 2 hours 10 minutes (recommended)

Time Breakdown Notes:

• Active Time: Roughly 30-35 minutes (chopping, sautéing, browning, stirring).
• Inactive Time: 30 minutes to 1.5 hours (simmering time where minimal attention is needed, just occasional stirring).
• Efficiency Tip: You can often chop the vegetables while the oil is heating or while the onions and peppers are initially sautéing to save time. Having all ingredients prepped (mise en place) before starting makes the cooking process smoother.

How to Serve Your Ground Chicken Chili

Serving chili is almost as fun as making it, thanks to the endless possibilities for toppings and accompaniments! Here’s how to present your delicious Ground Chicken Chili for maximum enjoyment:

Classic Bowl Service:

• Ladle generous portions of the hot chili into individual soup bowls or mugs.

Essential Toppings (Offer a Variety):

Provide small bowls of various toppings so everyone can customize their chili:

• Cheese:
  • Shredded Cheddar (Sharp or Mild)
  • Shredded Monterey Jack or a Mexican Blend
  • Crumbled Cotija Cheese
• Creamy Elements:
  • Sour Cream
  • Plain Greek Yogurt (a healthier, tangy alternative)
  • Crema Mexicana
• Fresh & Zingy:
  • Chopped Fresh Cilantro
  • Sliced Green Onions (scallions)
  • Finely Diced Red Onion
  • Fresh Lime Wedges (a squeeze brightens all the flavors)
  • Diced Avocado or a scoop of Guacamole
• Crunch & Texture:
  • Crushed Tortilla Chips
  • Fritos Corn Chips
  • Oyster Crackers
• Extra Heat:
  • Sliced Fresh or Pickled Jalapeños
  • Your Favorite Hot Sauce

Perfect Side Dishes:

Chili pairs wonderfully with various sides to round out the meal:

• Cornbread: A classic and arguably essential pairing. Serve warm slices or muffins, perhaps with honey butter.
• Rice: Steamed white or brown rice provides a neutral base to soak up the chili. Cilantro-lime rice is also a great option.
• Tortilla Chips: For dipping and scooping.
• Crackers: Saltines or butter crackers work well.
• Simple Green Salad: A light salad with a vinaigrette offers a refreshing contrast to the rich chili.
• Baked Potatoes or Sweet Potatoes: Serve chili spooned over a fluffy baked potato for a hearty meal.
• Quesadillas: Simple cheese quesadillas are great for dipping.

Creative Serving Ideas:

• Chili Bar: Set out the pot of chili and all the toppings buffet-style for gatherings or game days.
• Bread Bowls: Serve the chili inside hollowed-out crusty bread bowls for a fun and edible container.
• Layered Chili Dip: Spread cream cheese on the bottom of a baking dish, top with chili, then cheese, and bake until bubbly. Serve with chips. (Though this recipe is better suited for eating as-is).
• Chili Dogs/Burgers: Use leftover chili as a topping for hot dogs or burgers.

Pro Tips for the Best Ground Chicken Chili

Take your Ground Chicken Chili from great to absolutely outstanding with these expert tips:

1. Don’t Rush the Simmer: This is arguably the most crucial tip for any chili. While 30 minutes will cook everything through, simmering for at least an hour, or even up to 1.5-2 hours on very low heat (stirring occasionally), allows the flavors to meld, deepen, and become much more complex. The spices fully infuse the broth, the vegetables soften perfectly, and the chicken absorbs all the deliciousness. Patience here pays huge dividends in taste.
2. Bloom Your Spices Effectively: Don’t just dump the spices into the liquid. Adding them to the pot after browning the chicken and cooking the aromatics, stirring them into the hot meat and residual fat/oil for about 60 seconds before adding the liquids, is key. This toasting process, known as blooming, awakens the volatile oils in the spices, making them significantly more fragrant and flavorful. You’ll notice a difference in the aroma immediately.
3. Build Flavor Layers: Great chili isn’t about just one flavor note; it’s about layers. Start by properly sautéing the onions and peppers until softened (don’t rush this). Brown the chicken well to develop savory notes. Use a combination of tomato products (diced, sauce, paste) for complexity. Incorporate spices that add different dimensions – chili powder for the base, cumin for earthiness, smoked paprika for smokiness, oregano for herbaceousness, and cayenne for controlled heat. A splash of vinegar or lime juice at the end can also brighten the flavors.
4. Taste and Adjust Seasoning at the End: While you season lightly during cooking (especially with salt), reserve the final, critical seasoning adjustments for the end of the simmering time. Flavors concentrate and change as chili cooks down. Taste it after it has simmered for its intended duration. Does it need more salt? More warmth (chili powder)? More heat (cayenne)? A touch of sweetness (a tiny pinch of sugar or cocoa powder)? Adjust accordingly, adding small amounts at a time, stirring well, and re-tasting until it’s perfect for your palate.
5. Make It Ahead – It Gets Better! Like many stews and braises, chili often tastes even better the next day. Making it a day in advance allows the flavors to fully marry and mature overnight in the refrigerator. The spices settle, the ingredients get to know each other better, and the overall taste becomes more cohesive and robust. Simply cool it completely, store it airtight in the fridge, and gently reheat it on the stovetop or in the microwave when ready to serve. This makes it a fantastic option for meal prep or entertaining.

Frequently Asked Questions (FAQ)

Here are answers to some common questions about making Ground Chicken Chili:

1. Q: Can I make this Ground Chicken Chili in a slow cooker or Crock-Pot?
   • A: Absolutely! Ground chicken chili adapts beautifully to the slow cooker. For the best flavor, it’s highly recommended to still perform the initial steps on the stovetop: sauté the onions, peppers, and garlic, then brown the ground chicken and bloom the spices as described in steps 1-4. After that, transfer the cooked chicken/vegetable/spice mixture to your slow cooker insert. Add the tomatoes, beans, broth, and corn. Stir everything together. Cook on LOW for 4-6 hours or on HIGH for 2-3 hours. Taste and adjust seasonings before serving. Using the slow cooker is great for developing flavors over time with minimal hands-on effort.
2. Q: How can I adjust the spice level of the chili?
   • A: Controlling the heat is easy.
     • For Milder Chili: Omit the cayenne pepper entirely. Ensure your chili powder isn’t a particularly hot variety (check the label). You can also remove the seeds and membranes from the optional jalapeño, or leave it out completely.
     • For Spicier Chili: Increase the amount of cayenne pepper gradually, tasting as you go. Add the minced jalapeño, including some or all of the seeds and membranes (where most of the heat resides). Consider adding a pinch of red pepper flakes or a dash of your favorite hot sauce during the simmering process or at the end. Using a ‘hot’ chili powder blend will also increase the heat.
3. Q: What substitutions can I make if I don’t have all the ingredients?
   • A: Chili is very forgiving!
     • Protein: Ground turkey is an excellent substitute for ground chicken. You could even use crumbled plant-based ground if desired.
     • Beans: Feel free to swap kidney or black beans for pinto beans, cannellini beans, or even chickpeas. A chili bean mix also works well.
     • Vegetables: No bell peppers? Add more onion, or incorporate chopped celery, carrots, or zucchini (add these with the onions). Canned corn can be replaced with frozen or omitted.
     • Tomatoes: If you don’t have diced tomatoes, crushed tomatoes can work, though the texture will be smoother. If missing tomato sauce, you might need more broth and possibly a bit more tomato paste.
     • Broth: Vegetable broth can easily replace chicken broth. In a pinch, water can be used, but you may need to add more seasoning (like salt, pepper, and maybe a bouillon cube) to compensate for the lost flavor.
4. Q: How do I store and reheat leftover ground chicken chili?
   • A: Leftover chili stores and reheats wonderfully. First, allow the chili to cool down mostly at room temperature (but don’t leave it out for more than 2 hours). Then, transfer it to airtight containers.
     • Refrigerator: Store in the fridge for up to 3-4 days.
     • Freezer: For longer storage, freeze the chili in airtight, freezer-safe containers or heavy-duty freezer bags (portioning it out first can be helpful). It will keep well for 2-3 months, potentially longer, although quality might slightly degrade over extended time. Remember to leave some headspace in containers as liquids expand when frozen.
     • Reheating: Gently reheat refrigerated chili on the stovetop over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of broth or water if it has thickened too much. Microwave reheating also works well (cover the bowl loosely). Thaw frozen chili in the refrigerator overnight before reheating using either method.
5. Q: Is ground chicken chili actually healthy?
   • A: Generally, yes, ground chicken chili can be a very healthy and well-balanced meal compared to traditional beef chili, especially when prepared thoughtfully.
     • Lean Protein: Ground chicken (particularly lean varieties) provides high-quality protein with less saturated fat than ground beef.
     • Fiber: Beans and vegetables contribute significant dietary fiber, which is beneficial for digestion and satiety.
     • Nutrients: It’s packed with vitamins and minerals from the tomatoes, peppers, onions, and beans.
     • Potential Downsides: The main health considerations are sodium content (from canned goods and added salt) and fat (depending on the chicken’s leanness and added toppings like cheese and sour cream).
     • To Maximize Health Benefits: Use lean ground chicken, choose low-sodium canned products, rinse beans well, control added salt, load up on vegetables, and be mindful of high-fat toppings. Served appropriately, it’s a nutritious and satisfying dish.

Print