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Ground Chicken Chili Recipe

Ground Chicken Chili Recipe

This Ground Chicken Chili recipe is perfect for those busy weeknights. It's healthier with fewer calories and less fat, and it's packed with tasty stuff like beans and bell peppers. You can keep it in the fridge for 3-4 days, and when you're hungry, just warm it up in the microwave or on the stove. It's a quick and yummy dinner choice!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner
Cuisine American
Servings 6
Calories 225 kcal

Equipment

  • Large pot or Dutch oven
  • Cutting Board
  • Knife

Ingredients
  

  • 1 tsp Olive oil
  • 1/2 cup chopped Onions
  • 1/2 cup chopped Green peppers
  • 1/2 cup chopped Red peppers
  • 2-3 Garlic cloves minced
  • 1 pound ground Chicken
  • 15 oz canned Chili beans drained
  • 15 oz canned Black beans drained
  • 15 oz canned diced Chilies and tomatoes
  • 1/2 cup Chicken or vegetable broth
  • 6 oz canned Tomato paste

Homemade Chili Seasoning

  • 1 tbsp Chili powder
  • 1 tsp Cumin
  • 1 tsp dried Oregano
  • Salt and pepper to taste
  • 1 tsp Red cayenne pepper optional for extra spice

Instructions
 

  • Place a large pot or Dutch oven on the stove and turn the heat to medium-high. Let it heat up for a minute or two.
  • Add 1 teaspoon of olive oil to the hot pot. Then, add 1/2 cup of chopped onions, 1/2 cup of chopped green peppers, and 1/2 cup of chopped red peppers. Stir the vegetables and cook them for about 5 minutes, or until they become soft.
  • Add 2-3 minced garlic cloves to the pot. Stir the garlic into the vegetables and cook for another minute until it becomes fragrant.
  • Add 1 pound of ground chicken to the pot. Use a spoon or a meat chopper to break the chicken into small pieces. Cook the chicken for about 5-6 minutes, stirring often, until it’s fully cooked and no longer pink.
  • Sprinkle 1 tablespoon of chili powder, 1 teaspoon of cumin, 1 teaspoon of dried oregano, and some salt and pepper over the chicken. Stir well to mix the spices with the chicken.
  • Pour in 1/2 cup of chicken or vegetable broth, 15 ounces of drained chili beans, 15 ounces of drained black beans, 15 ounces of diced tomatoes and chilies, and 6 ounces of tomato paste. Stir everything together until well combined.
  • Turn the heat down to medium-low. Cover the pot with a lid and let the chili simmer for about 15-20 minutes. This allows all the flavors to blend together.
  • If you like your chili spicy, add 1 teaspoon of red cayenne pepper. Stir it in well. [optional]
  • Once the chili has finished simmering, turn off the heat and let it cool for a few minutes before serving.

Notes

  • In this recipe, you can use ground chicken, turkey, beef, pork, or any ground meat you like.
  • Instead of mixing your spices, you can use a store-bought chilli seasoning packet.
  • If you prefer your chili a bit sweet, you can add some sugar or a sweetener.