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Rich, thick, and full of classic red chili flavor, this Ground Chicken Chili proves lean chicken doesn’t have to mean bland chili. The peppers and onions are sautéed first, then the tomato paste is cooked right into the ground chicken before adding the tomatoes, beans, broth, and spices so the flavor has time to build from the start. Black beans and kidney beans make every bowl extra hearty, with 23 grams of protein and 11 grams of fiber per serving.
Table of Contents
- How My Ground Chicken Chili Has So Much Flavor
- Ingredient Notes
- How to Make Ground Chicken Chili
- Want to Make It Earlier? Use the Slow Cooker
- How to Adjust the Thickness and Flavor
- Finish Your Chili With Your Favorite Toppings
- Meal Prep and Storage
- More One Pot Meals You’ll Love
- Classic Red Ground Chicken Chili (One Pot) Recipe
How My Ground Chicken Chili Has So Much Flavor
If you’ve tried chili with ground chicken and thought it was a little bland, I get it. Ground chicken has a milder flavor than beef, but that doesn’t mean you can’t get that rich, savory flavor you love in a classic beef chili. For me, the key is building flavor from the start.
I cook the onion and bell peppers first to bring out their sweetness, then add the chicken so it cooks with all that flavor from the veggies and garlic. Next comes the tomato paste. I let it cook with the chicken for about a minute to give the meat a deeper, savory flavor before adding the broth. Once everything simmers with the spices and beans, that mild chicken has plenty of flavor in every bite!
Here’s what else I love about this recipe:
- 23 grams of protein + 11 grams of fiber per serving. Ground chicken and two kinds of beans give each bowl plenty of protein, while the beans, peppers, and tomatoes add fiber.
- Classic red chili, not white chicken chili. Tomatoes, tomato paste, chili powder, cumin, and paprika give it the rich red base and familiar chili flavor.
- One pot with about 15 minutes of hands-on cooking. Once the vegetables and chicken are cooked, everything simmers together in the same pot.
- Easy to control the heat. Jalapeño is optional, so I can keep the base fairly mild and let everyone add extra heat to their own bowl.
Ingredient Notes
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
- Ground chicken: I use lean ground chicken, but because it has a milder flavor and less fat than beef, I build more flavor into the base with sautéed vegetables, garlic, tomato paste, and spices.
- Black beans + kidney beans: I like a combination of both because the black beans are softer and creamier while the kidney beans hold their shape well. Make sure they’re drained and rinsed before adding them.
- Diced tomatoes + tomato paste: Diced tomatoes form the base, while tomato paste gives you more concentrated tomato flavor. I cook the paste briefly with the chicken before adding any liquid so the flavor gets deeper and more savory.
- Jalapeños: I add them with the vegetable when I want heat throughout the chili. Leave them our for a milder pot and let everyone add hot sauce or red pepper flakes to their own bowl.
How to Make Ground Chicken Chili
- Soften the vegetables: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion, bell peppers, garlic, and optional jalapeños. Cook for 2-3 minutes, until the onion begins to soften.
- Cook the chicken and tomato paste: Add the ground chicken and reduce the heat to medium. Cook for 8-10 minutes, breaking up the meat as you stir, until no pink remains and the chicken is broken into small crumbles. Stir in the tomato paste and cook for another 30-60 seconds.
- Add the remaining ingredients and simmer: Stir in the diced tomatoes, broth, beans, salt, pepper, chili powder, cumin, and paprika. Cover and simmer for 15-20 minutes, stirring occasionally.
- Taste and serve: Taste and add more salt and pepper if needed, then ladle into bowls. I’ve shared my favorite topping ideas below to finish your ground chicken chili!
Want to Make It Earlier? Use the Slow Cooker
The slow cooker doesn’t eliminate the browning step, but it’s useful when I want to do the hands-on part earlier in the day.
Cook the veggies, chicken, and tomato paste as directed above, then transfer the mixture to your crockpot. If yours has a sauté function, you can do that cooking right in it! Stir in the remaining ingredients, cover, and cook on high for 3-4 hours if you need it sooner, or low for 6-8 hours if you’re getting an earlier start.
Jamie’s Tips
How to Adjust the Thickness and Flavor
Chili thickens as it simmers and even more as it cools, so I like to give it a few minutes before making any big adjustments.
- For thicker chili: Simmer uncovered for a few extra minutes, stirring occasionally, to let more of the liquid evaporate.
- For a thinner chili: Add chicken broth a splash at a time until it reaches the consistency you like.
- For more heat: Add extra jalapeño, red pepper flakes, or hot sauce a little at a time.
- If the flavor tastes flat: Start with a small pinch of salt before adding more chili powder or cumin. The beans and tomatoes can mute the seasoning more than you expect.
Finish Your Chili With Your Favorite Toppings
I usually keep the toppings pretty simple and focus on a mix of creamy, crunchy, and fresh. Shredded cheddar, a spoonful of Greek yogurt or sour cream, sliced jalapenos, and corn chips are my go-tos because they balance the warm, tomatoey chili without covering up the flavor.
A few favorites:
- Shredded cheddar: Melts into the hot chili and adds a little extra richness.
- Fresh or pickled jalapeños: Fresh adds more crunch and heat, while pickled jalapeños bring a little tang.
- Corn chips or tortilla chips: Add the salty crunch I always want in chili.
- Cilantro and lime: A little freshness at the end helps brighten the rich tomato base.
Meal Prep and Storage
I love having a few portions tucked away for days when cooking just isn’t happening. The flavor is even better the next day. The spices taste a little more blended after a night in the fridge. Here’s how to get a head start and save the leftovers:
- Prep ahead: Chop the onion and bell peppers up to a day ahead and refrigerate in a covered container. You can measure out the spices, too, so they’re ready to add.
- Refrigerate: Divide leftover chili into shallow airtight containers and refrigerate for up to 4 days.
- Freeze: Freeze in freezer-safe containers for up to 2 months. I love these silicone freezer cubes for individual portions. Once frozen, pop them out into a freezer bag so you can grab just what you need!
- Reheat: Thaw frozen chili overnight in the fridge, then warm over low heat, stirring occasionally, until it reaches 165°F. You can also microwave a portion in short intervals, stirring between each. Add a splash of broth if needed, and save the toppings until you’re ready to eat.
More One Pot Meals You’ll Love
If you’ve made and loved this Ground Chicken Chili or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Classic Red Ground Chicken Chili (One Pot)
Ingredients
- 1 lb ground chicken
- 1 tbsp olive oil
- 1 yellow onion
- 2 bell peppers
- 4 cloves garlic, finely minced
- 1 can black beans
- 1 can kidney beans
- 28 oz diced tomatoes
- 2 tbsp tomato paste
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp paprika
- 1 cup chicken broth
- 2 small jalapeño peppers, optional for a spicy chili, diced
- sour cream or Greek yogurt, shredded cheddar cheese, jalapeños, and tortilla chips for topping.
Instructions
- Heat 1 tbsp olive oil on medium-high heat in a large pot or large dutch oven. Add diced onions, peppers and garlic to the pan. Cook for 2-3 minutes until onions begin to soften.
- Add ground chicken and continue cooking on medium heat with the veggies until completely browned and cooked through, about 8-10 minutes.
- Add tomato paste to the pan and cook with veggies and ground chicken for about 30-60 seconds, stirring.
- Add remaining ingredients- diced tomatoes, broth, beans, salt, pepper, chili powder, cumin, and paprika. Cover and simmer for 15-20 minutes, stirring with a wooden spoon occasionally. Taste and add additional salt and pepper to taste. Note: Simmering for longer will produce a thicker chili, and chili will also thicken as it cools.
- Top with cheese, sour cream, corn chips, jalapeños or any other chili toppings you love. Enjoy!
Notes
- Ground chicken is mild, so don’t skip the tomato paste. Cooking it briefly before adding the liquid helps build a deeper, more savory chili flavor.
- For thicker chili: Simmer uncovered for a few extra. minutes. The chili will also thicken more as it cools.
- For a thinner chili: Add chicken broth a little at a time until it reaches the consistency you like.
- Adjust the heat to taste. Leave out the jalapeños for a milder chili, or add extra jalapeño, red pepper flakes, or hot sauce for more heat.
- For leftovers: The flavors become even more blended after a night in the fridge. Add a splash of broth when reheating if the chili has thickened.
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
Food photography by Marie-Catherine Dubé.
Great recipe. Tasted even better when reheated.
Very good! I used fire, roasted tomatoes, green chilies, and jalapeños, and added an extra can of beans. So filling so good!
I literally make this chili every week! It’s high in protein and low in calories and fills me up. Not to mention the flavor is amazing. My whole family loves it! Thanks for this great recipe!!
Thanks so much I love this one too!