My easy Ground Chicken Chili is a hearty, healthy main course that’s ideal for family dinners. Made with simple pantry staples—ground chicken, black beans, and green bell pepper—this chili delivers bold, comforting flavor while staying lighter than a traditional beef chili. It’s quick to prepare, rich in texture, and perfect for busy weeknights when you want something cozy and satisfying.
Why You’ll Love This Ground Chicken Chili
This chili combines the warmth of a classic recipe with lean protein and a smoky, slightly sweet spice profile from chili powder, cumin, and a hint of cinnamon. It uses pantry-friendly ingredients like canned beans, diced tomatoes with green chiles, and chicken broth to build a thick, velvety base. Because ground chicken cooks faster than beef, this recipe gets dinner on the table quickly while still delivering big, layered flavor. Serve with tortilla chips, crusty bread, or your favorite garnishes to make every bowl satisfying.
If you enjoy simple, cozy chicken chili recipes, this will become a regular in your rotation.
Ingredient Notes
- Olive oil: Helps brown the chicken and build a flavorful base.
- Ground chicken: Lean and quick-cooking; it absorbs spices well for a light but hearty chili.
- Onion, garlic, and green bell pepper: Add aromatic depth, texture, and color.
- Oregano, chili powder, cumin, cinnamon: Create a savory, slightly warm spice blend—cinnamon adds subtle complexity.
- Salt and black pepper: Season throughout cooking for balanced flavor.
- Bay leaves: Provide subtle herbal notes that enhance the sauce.
- Ro-Tel, fire-roasted tomatoes, and tomato sauce: Form the tomato base that gives the chili its classic taste and color.
- Chicken broth: Deglazes the pot and layers in savory richness (stock works too).
- Red kidney beans and black beans: Two types of beans add texture and body; leaving some bean liquid helps thicken the chili.
- Brown sugar: Balances acidity and rounds out the flavor.
How to Make Ground Chicken Chili
Step one: Heat olive oil in a large heavy pot or Dutch oven over medium-high heat. Add ground chicken, diced onion, minced garlic, and diced green bell pepper. Cook until the chicken is no longer pink and the vegetables are tender, breaking up the meat as you go. A small amount of liquid from the chicken and vegetables is fine to leave in the pot.
Step two: Stir in oregano, chili powder, cumin, and cinnamon. Cook for about a minute to toast the spices and release their aroma.
Step three: Pour in chicken broth and scrape the bottom of the pot to deglaze, loosening any browned bits. Add salt, black pepper, bay leaves, fire-roasted tomatoes, Ro-Tel (diced tomatoes with green chiles), and tomato sauce. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
Step four: Add red kidney beans (with their liquid), drained and rinsed black beans, and the brown sugar. Stir and simmer another 15 minutes, stirring occasionally, until the chili thickens and flavors meld.
Step five: Remove bay leaves, taste, and adjust seasoning. Serve hot with toppings like sour cream, shredded Monterey Jack or cheddar cheese, chopped cilantro, diced avocado, or a squeeze of lime for brightness.
Substitutions & Variations
- Protein: Swap ground turkey or lean ground chicken breast, or use shredded rotisserie chicken for convenience.
- Beans: Substitute cannellini or white kidney beans. For a creamier texture, puree a portion of the beans before adding.
- Vegetables: Add diced green chiles, fresh corn, or chopped carrots for extra color and sweetness.
- Cooking methods: Use an Instant Pot (sauté then pressure cook) for speed, or simmer longer on the stove for deeper flavor.
- Serving: Serve with crusty bread, cornbread, or a simple green salad to complete the meal.
Tips for Best Results
- Brown the chicken well: Browning adds a richer base flavor before you add liquid.
- Adjust consistency: Thin with a splash of chicken stock if needed, or simmer uncovered to reduce and thicken.
- Make ahead: The chili often tastes better the next day after the flavors have melded.
- Storage: Cool to room temperature, then refrigerate in airtight containers for up to 4 days.
- Freezer-friendly: Portion into freezer-safe bags and freeze flat for up to 3 months. Thaw and reheat gently on the stove.
- Add brightness: A squeeze of lime before serving lifts the flavors and balances the spice.
Storage Instructions
Allow chili to cool, then transfer to airtight containers or freezer bags. Refrigerate up to 4 days or freeze up to 3 months. Reheat on the stovetop over medium heat or in the microwave until heated through.
Frequently Asked Questions
Can I use rotisserie chicken?
Yes—shredded rotisserie chicken is a great shortcut. Stir it in after the sauce has simmered so it stays tender.
Can I make this in an Instant Pot?
Yes. Use the sauté function for the aromatics and meat, then cook on high pressure for about 10 minutes and allow a natural release.
How do I make it spicier?
Add more chili powder, diced green chiles, or a pinch of cayenne pepper to increase heat.
How do I make it smoother?
Puree a portion of the beans and stir them back into the pot for a creamier texture.
What toppings pair well with this chili?
Sour cream, shredded cheese, diced avocado, chopped cilantro, or a squeeze of lime all complement the chili’s bold flavors.
Can I freeze this chili?
Yes—this recipe freezes well. Cool and package in freezer-safe containers or bags for up to 3 months.
Ground Chicken Chili is versatile, nourishing, and easy to make for a crowd or a quick family meal. If you try this recipe, consider leaving a review to share how it turned out.
More Easy Recipes
- Clean Eating Turkey Chili
- Ground Pork Chili
Ground Chicken Chili
Ingredients
- 1 tablespoon olive oil
- 2 pounds ground chicken
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 large green bell pepper, diced
- 1 tablespoon dried oregano
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 bay leaves
- 1 can Ro-Tel (diced tomatoes with green chiles) 14.5 oz.
- 1 can fire-roasted diced tomatoes
- 1 can tomato sauce 15 oz.
- 1 cup chicken broth
- 1 can red kidney beans 15 oz., with liquid
- 1 can black beans 15 oz., drained and rinsed
- 1 tablespoon brown sugar heaping
Instructions
-
Heat olive oil over medium-high in a large pot. Add ground chicken, onion, garlic, and green pepper. Cook until the chicken is no longer pink and the vegetables are tender, breaking up any large pieces. Drain excess liquid if desired.
-
Add oregano, chili powder, cumin, and cinnamon. Cook about one minute, stirring to bloom the spices.
-
Pour in chicken broth and scrape the pot to deglaze. Add salt, black pepper, bay leaves, fire-roasted tomatoes, Ro-Tel, and tomato sauce. Bring to a boil, then reduce heat and simmer for 15 minutes.
-
Stir in kidney beans (with liquid), black beans (drained), and brown sugar. Simmer another 15 minutes, stirring occasionally. Remove bay leaves before serving.
-
Serve hot with optional toppings like shredded cheese, sour cream, cilantro, or a squeeze of lime.
Nutrition
Did you make this?
I would love to hear from you! Leave a review in the comments to share how it turned out.