This easy, hearty Ground Chicken Chili is one of the best comfort meals you can make with simple pantry ingredients. It's made with lean ground chicken, black beans, kidney beans, Rotel tomatoes, and a bold mix of spices that simmer into a thick, flavorful chili.
For the best flavor, simmer the chili on low for about an hour, letting the beans, Rotel tomatoes, and spices come together into a rich, comforting pot of chili with very little hands-on effort.
Just like my Southern Homestyle Chili, it's got just the right touch of tang and heat - giving you a big pot of chili that's perfect any day of the week (especially those cold nights!).
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Why Use Ground Chicken for Chili
Ground chicken is a great choice when you want a lighter chili that still delivers on comfort. It soaks up all the spices beautifully and lets the chili powder, cumin, and smoked paprika really shine. Plus, it cooks fast and keeps the chili from feeling greasy or heavy.
Reasons to Love This Chicken Chili
Big flavor, no stress - Smoky, savory, and just the right amount of kick.
Light but hearty - Ground chicken keeps it lighter, but the beans make it filling.
Weeknight-friendly - Simple ingredients and minimal prep. Great for food prep!
Great for leftovers - Tastes even better the next day!
Ingredient Notes (with photo)
Here's a look at the key ingredients for Ground Chicken Chili.
- Ground chicken - Lean, mild, and perfect for soaking up bold chili flavors.
- Black beans - Creamy and earthy, they add body and richness.
- Kidney beans - Classic chili beans with a firm bite that holds up well.
- Rotel tomatoes - Tomatoes with green chilies bring acidity and a gentle heat.
- Tomato sauce - Creates that thick, red chili-style base we all love.
- Frozen seasoning blend - Onion, bell pepper, and celery (a staple in Cajun kitchens). The easy way to add this essential vegetable blend to most any recipe. Tip: the frozen adds a bit more moisture to the chili but mainly it's for convenience.
- Chili powder - The backbone of chili flavor, warm and slightly smoky.
- Smoked paprika - A must-use spice that gives this chili its rich, smoky depth.
- Ground cumin - Earthy and warm, it gives chili its signature flavor.
- Salt - Even just a little salt wakes up all those flavors.
I love smoked paprika because of the flavor it adds. I use it in this Smokey Southern Meatloaf, too.
Ingredient Swaps
- Swap ground turkey for ground chicken if that's what you've got.
- Use all black beans or all kidney beans if you're short on one.
- Plain diced tomatoes can replace Rotel (just add a pinch of cayenne).
- Fresh onion, bell pepper, and celery work fine if you don't have frozen.
- Pre-chopped onion, bell pepper, and celery in the produce section are another great substitution for the frozen version. Just use an equal amount.
How to Make Ground Chicken Chili
A Dutch oven works best for even heat and long simmering, but any heavy-bottomed pot with a lid will work just fine. I like this 6-qt Dutch Oven from Lodge (Amazon).
Step 1. Cook the ground chicken in some olive oil until it's done.
Step 2. Add the chopped onion, bell pepper, and celery.
Step 3. Add the beans, tomatoes, tomato sauce, and seasonings.
Step 4. Let the chili slow simmer covered for an hour. Short on time? Cook for 30 minutes.
Recipe Variations
- Spicy chili - Add cayenne or crushed red pepper flakes.
- Smoky chili - Toss in a pinch of chipotle powder.
- Soupier chili - Add a splash of chicken broth while simmering.
Meal Plan Ideas
- With Mexian Cornbread, crackers, or a hunk of crusty French bread.
- Topped with shredded cheese, sour cream, or green onions.
- Over rice (like my family does) for a more filling meal.
- As a chili dog or chili baked potato topper.
Recipe FAQs
Absolutely. Chili tastes even better after it sits overnight in the fridge.
Yes! Let it cool completely, then freeze in airtight containers for up to 3 months.
It's mild to medium as written. You can easily adjust the heat up or down.
Sure can. Brown the chicken first, then add everything to the slow cooker and cook on low 4-6 hours.
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Recipe
Hearty Ground Chicken Chili
Equipment
- Dutch oven
- measuring spoons
Ingredients
- 2 tablespoon olive oil
- 2 lbs ground chicken
- 10 oz frozen seasoning blend this is frozen chopped onion, bell pepper, and celery blend.
- 14.5 oz kidney beans (drained and rinsed) you can pour both the kidney beans and the black beans in a colander in the sink at the same time, rinse with cold water, and let them drain while you cook the ground chicken.
- 14.5 oz black beans (drained and rinsed)
- 10 oz Rotel tomatoes
- 8 oz tomato sauce
- 1-½ tablespoon chili powder
- 1 tablespoon dried parsley
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
Instructions
- Coat the bottom of a large (5-6 qt) Dutch oven with olive oil. Add the ground chicken and cook until it's no longer pink. Do not drain off any liquid.
- Add the frozen seasoning blend. Cook for 5 minutes, uncovered, stirring occasionally.
- Add the remaining ingredients, and stir well to combine. Taste test and add additional seasonings if desired.
- Bring the chili to a simmer, cover, lower the heat, and cook for 1 hour. Use the lowest setting on your stove to achieve a consistent, gentle simmer. Gas stove tip: start the recipe on a medium burner, then move the pot to the small burner for the long cook time.
- Garnish with any of the topping ideas and/or serve it with any of the sides listed below:
Notes
Nutrition
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
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