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Ground Chicken Chili with Beans Recipe

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4.2 from 188 reviews

This hearty Ground Chicken Chili with Beans is a flavorful and comforting dish perfect for any season. Made with lean ground chicken, a blend of warming spices, beans, corn, and fire-roasted tomatoes, it’s a wholesome meal that’s easy to prepare on the stovetop, slow cooker, or oven. Rich with smoky and spicy notes, this chili is satisfying and nutritious, ideal for family dinners or meal prep.

Ingredients

Meat and Oil

  • 2–3 Tablespoons olive oil
  • 1 pound ground chicken

Vegetables and Aromatics

  • 1 yellow onion, diced
  • 1 bell pepper, diced

Spices and Seasonings

  • 2 Tablespoons chili powder
  • 1 Tablespoon granulated garlic
  • 1 Tablespoon onion powder
  • 1 Tablespoon ground cumin
  • 1 Tablespoon smoked paprika
  • 1 teaspoon Morton kosher salt
  • Fresh cracked black pepper, to taste

Liquids and Canned Goods

  • 1 (14.5-ounce) can chicken broth or stock
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can fire-roasted diced tomatoes
  • 1 (15-ounce) can yellow corn, drained
  • 1 (15-ounce) can beans of choice (kidney, black, or pinto), drained and rinsed

Additional Flavorings

  • ¼ cup adobo sauce from a can of chipotles
  • 1 small chipotle, finely chopped (optional)
  • 1 Tablespoon honey
  • 1 Tablespoon Worcestershire sauce

Instructions

  1. Brown the Chicken: Heat 2 to 3 tablespoons of olive oil in a large Dutch oven or pot over medium-high heat. Add the ground chicken and cook for 5 to 6 minutes, breaking it apart with a spatula until browned and mostly cooked through.
  2. Sauté Vegetables & Toast Spices: Reduce heat to medium. Add diced onion and bell pepper to the same pot and cook for 4 to 5 minutes until softened. Stir in the chili powder, granulated garlic, onion powder, cumin, smoked paprika, kosher salt, and freshly cracked black pepper. Cook while stirring constantly for 30 to 60 seconds to toast the spices and develop their flavors.
  3. Add Liquids and Bring to a Boil: Deglaze the pot by pouring in the chicken broth, scraping any browned bits from the bottom. Add the crushed tomatoes, fire-roasted diced tomatoes, drained corn, rinsed beans, adobo sauce, chopped chipotle (if using), honey, and Worcestershire sauce. Mix well and bring the mixture to a boil.
  4. Simmer: Choose your preferred method to finish the chili:
    – Stovetop: Reduce heat to low and simmer uncovered for 30 to 40 minutes, stirring occasionally, until the chili thickens and flavors meld.
    – Slow Cooker: Transfer the mixture to a slow cooker. Cook on Low for about 3 hours or on High for about 1.5 hours. For a thicker chili, leave the lid slightly ajar during the last 30 minutes.
    – Oven: Cover the pot and bake at 300°F for 1 hour, then uncover and bake for an additional 30 minutes to reduce and thicken the chili.

Notes

  • Using ground chicken makes this chili leaner than traditional beef chili, but it remains flavorful and satisfying thanks to the blend of spices.
  • Adjust the heat level by adding more or less chipotle peppers and adobo sauce according to your spice preference.
  • If you prefer a vegetarian version, substitute ground chicken with plant-based meat alternatives and use vegetable broth instead of chicken broth.
  • For thicker chili, simmer longer uncovered or use the oven baking method.
  • Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.

Find it online: https://flavorspath.com/ground-chicken-chili-with-beans-recipe/