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A bowl of chili topped with sour cream, diced avocado, shredded cheese, and cilantro sits on a wooden trivet. A spoon rests in the bowl, with half an avocado in the background—perfect for serving alongside pesto chicken parmesan.
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5 from 1 vote

Ground Chicken Chili

This Ground Chicken Chili recipe is a family favorite that’s healthier than traditional chili recipes made with ground beef.
Prep Time15 minutes
Cook Time40 minutes
Course: dinner, lunch
Cuisine: American, Tex-Mex
Servings: 6
Calories: 269kcal
Author: Agnieszka

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

This recipe will also work with ground turkey or beef. 
Red kidney beans can be swapped for other beans, such as black beans, cannellini beans or pinto beans. 
If you like more spice, increase the amount of cayenne to ½ teaspoon (or more) or serve with a side of hot sauce. I like Valentina.

Nutrition

Serving: 1.5cup | Calories: 269kcal | Carbohydrates: 26g | Protein: 22g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.05g | Cholesterol: 65mg | Sodium: 693mg | Potassium: 902mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1601IU | Vitamin C: 37mg | Calcium: 73mg | Iron: 4mg