Ground Chicken Chili

This hearty ground chicken chili is perfect for busy families who want something delicious and healthy on the table fast! Everyone from picky kids to health-conscious adults will love this protein-packed bowl of comfort. Plus, it fills you up without weighing you down, thanks to lean chicken and fiber-rich beans.

Recipe Details

Timing & Servings: Active Time: 25 minutes, Total Time: 45 minutes, Serves: 6 people.

Nutrition Profile: Nut-Free, Healthy Pregnancy, Soy-Free, High-Protein, Egg-Free, Gluten-Free.

Nutrition Facts (per serving): 401 Calories, 18g Fat, 33g Carbs, 27g Protein.

Ingredients You’ll Need

Extra-virgin olive oil: You’ll need 2 tablespoons for cooking everything. This gives the chili such a rich base flavor!

Yellow onion: One large onion chopped up adds sweetness and depth. Yellow onions work best here because they get so tender and flavorful.

Yellow bell pepper: One medium pepper chopped gives you great color and a mild sweet taste. Red or orange peppers work great too!

Garlic: 6 cloves minced might seem like a lot, but trust me, it makes everything smell amazing and taste even better.

Ground chicken: 1 pound of lean ground chicken is the star here. It’s so much lighter than beef but still super satisfying.

Tomato paste: 2 tablespoons of this concentrated goodness adds incredible depth. Don’t skip this step!

Chili powder: 1 tablespoon gives you that classic chili flavor without too much heat. Perfect for the whole family.

Dried oregano: 2 teaspoons bring an earthy, warm flavor that makes everything taste like it simmered all day.

Ground coriander: 1 teaspoon adds a subtle, slightly citrusy note that makes this chili special.

Salt and pepper: ½ teaspoon each to bring out all those wonderful flavors.

Cannellini beans: 2 cans (15.5 ounce each) rinsed and drained. These creamy white beans make the chili so hearty and filling.

Crushed tomatoes: One 28-ounce can of no-salt-added gives you the perfect tomato base. I love how chunky and rich it makes everything.

Chicken broth: 2 cups of reduced-sodium broth helps everything come together beautifully.

Cheddar cheese: ¾ cup shredded for topping. Because what’s chili without melty cheese on top?

Greek yogurt: ¾ cup plain whole-milk Greek-style yogurt adds creaminess and extra protein. It’s like a healthier sour cream!

Scallions: ¾ cup thinly sliced for a fresh, mild onion flavor on top.

Lime wedges: For serving – that little squeeze of lime brightens everything up!

How to Make Ground Chicken Chili

Step 1: Heat your olive oil in a large Dutch oven over medium-high heat. Add the chopped onion, bell pepper, and minced garlic. Cook everything, stirring often, until tender – about 5 minutes. Your kitchen will smell incredible!

Step 2: Add the ground chicken to your pot. Cook it, stirring occasionally, until the chicken crumbles and turns completely white. This takes about 8 minutes, and you want all that liquid to evaporate.

Step 3: Stir in the tomato paste, chili powder, oregano, coriander, salt, and pepper. Cook everything, stirring constantly, for about 1 minute. You’ll know it’s ready when the tomato paste caramelizes and those spices smell amazing!

Step 4: Add your beans, crushed tomatoes, and chicken broth. Bring everything to a boil over medium-high heat. Then reduce the heat to medium-low and let it simmer for about 20 minutes, stirring occasionally.

Step 5: Divide your delicious chili among 6 bowls. Top each bowl with 2 tablespoons each of cheese, yogurt, and scallions. Serve with those lime wedges on the side – trust me on this!

Easy and Quick Ground Chicken Chili Version

Want to make this even easier? You can totally use your slow cooker! Just follow Step 1 through Step 3 on your stovetop first. Then stir in the broth and scrape up all those yummy brown bits from the bottom. Transfer everything to a 6-quart slow cooker, add the beans and tomatoes, and cook on Low for about 6 hours. Then just add your toppings and enjoy!

Serving Ideas

This chili is honestly a complete meal all by itself! But if you want to make it extra special, serve it with some warm cornbread or crusty sourdough bread. A simple green salad with lime vinaigrette would be perfect on the side too.

Storage

Store your leftover chili in the fridge for up to 4 days in airtight containers. To reheat, just warm it gently on the stovetop over medium heat, stirring occasionally. You can also freeze it for up to 3 months – just thaw overnight in the fridge before reheating.

Substitutions

No ground chicken? Ground turkey works perfectly here! You can also use ground beef if that’s what you have on hand. Don’t have cannellini beans? Pinto beans or kidney beans are great swaps. And if you can’t find Greek yogurt, regular sour cream works just fine for topping.

Pro Tips

• Don’t skip the tomato paste step: Cooking it with the spices makes such a huge difference in flavor!
• Let it simmer: Those 20 minutes of simmering really help all the flavors come together beautifully.
• Make it ahead: This chili actually tastes even better the next day, so it’s perfect for meal prep!
• Adjust the heat: Want more spice? Add a pinch of cayenne pepper or some diced jalapeños with the bell pepper.

FAQs

Can I make this chili spicier?

You bet! Add some diced jalapeños when you cook the onions and peppers, or stir in a pinch of cayenne pepper with the other spices. You can also serve it with hot sauce on the side so everyone can adjust their own heat level.

What if I don’t have a Dutch oven?

No worries at all! A large, heavy-bottomed pot or even a big skillet will work just fine. You just want something that can hold all the ingredients and distribute heat evenly.

Can I use dried beans instead of canned?

Sure! You’ll need about 1½ cups of dried cannellini beans. Just soak them overnight and cook them until tender before adding to the chili. It takes more time, but the flavor is amazing!

Is this chili freezer-friendly?

Absolutely! This chili freezes beautifully for up to 3 months. Just let it cool completely, then store in freezer-safe containers. Thaw overnight in the fridge and reheat gently on the stovetop.

I hope your family loves this cozy, healthy chili as much as mine does! Let me know how it turns out for you – I always love hearing about your cooking adventures and any fun twists you add to make it your own.