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Ground Chicken Chili Recipe

Easy Ground Chicken Chili

A cozy one-pot ground chicken chili made with kidney beans, tomatoes and warm spices — a lean, high-protein, budget-friendly twist on classic chili that's ready in about 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 3 people
Course: Dinner, Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Video Notes

Ingredients
  

  • 250 g ground chicken
  • 1 cup cooked kidney beans or red beans
  • 2 medium tomatoes diced about 250g total
  • 1 small onion diced about 80g
  • 2 cloves garlic minced
  • 1 small green chili finely sliced
  • 2 tbsp fresh cilantro chopped
  • 1 tbsp cooking oil
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 1/2 cup water

Equipment

  • Large pot or Dutch oven
  • Wooden Spoon
  • Cutting board
  • Chef’s Knife

Method
 

  1. Dice the onion and tomatoes. Mince the garlic and thinly slice the green chili.
  2. Heat the oil in a pot over medium heat. Cook the onion for 3–4 minutes until soft, then add the garlic and cook 30 seconds more.
  3. Add the ground chicken and break it apart with a wooden spoon. Cook until no longer pink, about 5–6 minutes.
  4. Stir in the diced tomatoes, chili powder, cumin, paprika, black pepper, and salt. Let this cook for 2 minutes so the spices bloom.
  5. Stir in the kidney beans and water.
  6. Partially cover and simmer for 15–20 minutes, until the tomatoes break down and the chili thickens.
  7. Taste and adjust salt if needed, then top with fresh cilantro before serving.

Video

Notes

No kidney beans on hand? Black or pinto beans work as a straight swap. Leftovers keep in the fridge for up to 4 days or the freezer for up to 3 months.