This Ground Chicken Chili recipe is a family favorite that’s healthier than traditional chili recipes made with ground beef. It’s an easy, one-pot recipe with very little prep, and you won’t believe the amazing flavor!
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The best red chicken chili
I’ve always preferred the flavor of ground chicken over turkey or beef—it’s lighter, a little more versatile, and just tastes better to me. That’s why you’ll find it in so many of our go-to meals, like my Teriyaki Pineapple Chicken Meatballs, cozy Ground Chicken Soup, and family-favorite Egg Roll in a Bowl.
This Red Chicken Chili requires very little prep and is an easy, high-protein, one-pot recipe that is healthier, and I think tastier, than traditional chili made with ground beef. Serve it with all your favorite chili toppings and sides for a delicious, complete meal.
I’ve also included slow cooker directions below for when it’s just too hot to cook on the stovetop. And if you’re looking for other southwest slow cooker suppers for those hotter days, you can’t go wrong with my Green Chicken Chili (made with chicken thighs) or my Slow Cooker Southwest Chicken.
Ingredient notes
- Olive oil: or other neutral oil, such as avocado oil
- Ground chicken: ground turkey will also work
- Smoked paprika: this is different from, and has a deeper flavor profile, than regular paprika
- Dried oregano: you can skip it if you don't have any
- Salt and Black pepper: I like freshly ground
- Chili powder: use your favorite kind
- Cayenne pepper: optional for extra heat
- Red bell pepper: diced, can be swapped for orange or yellow pepper
- Yellow onion: diced, white or sweet onion will also work
- Red kidney beans - rinsed and drained
- Fire roasted tomatoes: canned
- Diced green chilis: I usually use 1 small can
- Tomato paste: I like this tomto paste in a tube
- Fresh garlic: minced
- Low-sodium chicken broth: I like Imagine or Pacific Foods
- Garnish and toppings: Avocado slices, fresh cilantro, sour cream and shredded cheese for garnish
See recipe card for quantities.
Instructions
- Step 1: Heat the olive oil in a large pot. Add diced onion, and cook for a few minutes until translucent.
- Step 2: Add garlic, cook for 1 minute, then add tomato paste and cook stirring another 1-2 minutes.
- Step 3: Now time for ground chicken and all the spces.
- Step 4: Cook together for about 5-7 minutes, breaking up the ground meat with a wooden spoon, until browned.
- Step 5: Add chicken broth, fire roasted tomatoes, green chiles, drained kidney beans and diced bell pepper.
- Step 4: Bring everything to a boil, then partially cover, turn heat down and simmer for 25-30 minutes.
Variations
This chili will work with any ground meat (chicken, beef, bison, turkey) and any canned beans (red kidney, black, pinto or even white beans, such as cannellini). Use whatever you have on hand!
Slow Cooker Instructions for Chicken Chili
- Brown the aromatics and meat: In a skillet over medium heat, warm the olive oil. Add the diced onion and sauté for 3–4 minutes until translucent. Add the garlic and cook for another 30 seconds until fragrant. Stir in the tomato paste, then add the ground chicken and all the spices. Cook until the chicken is no longer pink, breaking it up with a spoon as it cooks (about 5–6 minutes).
- Transfer to slow cooker: Once the chicken is browned, transfer the mixture to the slow cooker.
- Add remaining ingredients: Stir in the diced red bell pepper, drained kidney beans, fire-roasted tomatoes, green chiles, and chicken broth.
- Cook: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the flavors are well blended and the chili is thick and hearty.
Toppings and Side Ideas for Chili
Toppings:
- Sliced avocado
- Shredded cheese or crumbled cotija cheese
- Sour cream or Greek yogurt
- Fresh cilantro or sliced scallions
- Jalapeño slices (pickled or not)
- Crushed tortilla chips or strips
- Hot sauce
- Fresh lime
Sides:
- Corn bread or rolls
- Tortilla chips
- Green salad
- Rice and beans
For some more creative ideas, check out my list of The Best Sides for Tacos - they all go beautifully with chili, too.
Storage and Reheating Tips
Allow leftover chili to cool completely and store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Thaw frozen chili in the fridge overnight.
Reheat leftovers on the stove over medium heat, stirring occasionally, until heated to your liking.
You can also reheat in the microwave. Place your portion of chili in a microwave safe dish. Heat on high for 102 minutes. Stir, and heat for another minute.
Tips, Tricks & Substitutions
- Use a large Dutch oven or heavy bottom pot
- This recipe will also work with ground turkey or ground beef.
- Other canned beans, such as black beans, cannellini beans or pinto beans can be swapped for the kidney beans.
- You can swap green bell peppers, or any color bell pepper, for the red.
- If you like a little more heat, add some red pepper flakes or increase the amount of cayenne called for in the recipe or serve with a side sliced jalapenos or hot sauce. My favorite hot sauce is Valentina.
Top Tip
Share something here that you think is key to making this recipe well, such as: Don't overcook the burgers! Sear the outside and cook to a minimum internal temperature, but they should still be juicy for best results.
FAQ
Yes! Ground turkey works just as well and will have a similar flavor and texture.
Yes, you can. If you have a meat grinder attachment for your Kitchen Aid, that will work best but if you don't, a food processor will also do the job. I recommend using boneless thigh meat for best results.
It has mild heat from the chili powder, but you can dial it up by adding more cayenne or hot sauce for a spicier chili - or keep it mild by skipping the cayenne altogether.
Yes, you can leave out the beans if you prefer a bean-free chili. The texture will be a bit lighter, but still hearty and flavorful. Just add extra vegetables or a bit more ground chicken if you want to bulk it up.
More chicken recipes
Looking for other recipes like this? Try these:
Recipe
Ground Chicken Chili
Ingredients
- 1 tablespoon olive oil
- 1 lb ground chicken
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper freshly ground
- 1 tablespoon chili powder
- ¼ teaspoon cayenne optional for extra heat
- 1 red bell pepper diced
- 1 yellow onion diced
- 15 oz red kidney beans rinsed and drained (1 can)
- 14.5 oz fire roasted tomatoes (1 can)
- 4 oz diced green chiles (1 small can)
- 2 tablespoon tomato paste
- 1 garlic clove minced
- 1 cup low-sodium chicken broth
- avocado slices, fresh cilantro, sour cream and shredded cheese for garnish
Instructions
- In a small bowl mix together all spices: 1 tablespoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon cumin, 1 teaspoon oregano, 1 teaspoon salt, ½ teaspoon black pepper and ¼ teaspoon cayenne (if using).
- Heat the olive oil in a Dutch oven or a heavy-bottomed pot and add diced onion. Cook for a few minutes until transluscent, then add minced garlic and cook 1 minute, stirring, until fragrant.
- Add tomato paste and ground chicken, and sprinkle with the spice mix. Cook together, breaking the meat with a wooden spoon until lightly browned, 5-7 minutes.
- Now add chicken broth, fire roased tomatoes, green chiles, drained kidney beans and diced red bell pepper.
- Bring to a boil, then turn down to simmer and cook partially covered for 25-30 minutes.
- Give the chili a stir and taste - if it needs more seasoning, add more salt and pepper.
- Serve hot with a dollop of sour cream, sliced avocado, shredded cheddar cheese (or crumbled cotija) and fresh cilantro leaves.
Notes
Nutrition
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Meet the Author
Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.
Mike says
Cha-cha-cha chili, cha-cha-cha chicken! Ground chicken chili, yeah, it's tasty as hell, Ooh, mamacita, now you're ringing the bell! Good chili.
Agnieszka says
😆