Ground Chicken Chili
Warm up your weeknight dinners with this hearty and flavorful Ground Chicken Chili, a lighter twist on the classic comfort food. Packed with protein-rich ground chicken, vibrant bell peppers, and a medley of beans, this one-pot dish is a flavorful blend of bold spices including chili powder, cumin, and paprika. Simmered to perfection with diced tomatoes, tomato sauce, and chicken broth, it's both satisfying and easy to make in under an hour. Customize with optional corn for added sweetness, and finish with a garnish of fresh cilantro, a sprinkling of shredded cheddar, and a dollop of sour cream. Perfect for family dinners or meal prep, this healthy chicken chili recipe is guaranteed to become your new go-to for cozy, crowd-pleasing meals!
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Recipe Information
Ingredients
- 1 pound ground chicken
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 can diced tomatoes (14.5 oz can)
- 1 can tomato sauce (8 oz can)
- 1.5 cups chicken broth
- 1 can kidney beans (15 oz can), drained and rinsed
- 1 can black beans (15 oz can), drained and rinsed
- 1 cup corn kernels (optional)
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 1 cup shredded cheddar cheese (for topping)
- 0.5 cup sour cream (for topping)
Instructions
Heat a large pot or Dutch oven over medium heat and add the olive oil.
Once the oil is hot, add the diced onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and cook for another 30 seconds until fragrant.
Add the diced green and red bell peppers and cook for 5 minutes until softened.
Push the vegetables to one side of the pot and add the ground chicken to the other side. Cook the chicken, breaking it apart into small pieces with a wooden spoon, until it is no longer pink, about 5-7 minutes.
Stir the cooked chicken and vegetables together, then add the chili powder, cumin, paprika, oregano, cayenne pepper (if using), salt, and black pepper. Stir until the mixture is well coated with the spices.
Pour in the diced tomatoes, tomato sauce, and chicken broth. Stir to combine.
Add the kidney beans, black beans, and corn kernels (if using). Stir again and bring the chili to a gentle simmer.
Reduce the heat to low, cover the pot, and simmer for 30 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasonings if necessary.
Serve the chili hot, garnished with chopped cilantro, shredded cheddar cheese, and a dollop of sour cream if desired. Enjoy!
Nutrition Facts
Calories |
461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 939 mg | 41% | |
| Total Carbohydrate | 40.1 g | 15% | |
| Dietary Fiber | 10.8 g | 38% | |
| Total Sugars | 9.8 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 241 mg | 19% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1050 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
