Hearty Ground Chicken Chili

Cooked chicken chili topped with sliced green onions and corn chips.

This easy, hearty Ground Chicken Chili is made with lean ground chicken, black and kidney beans, Rotel tomatoes, and a bold blend of cozy spices. It simmers low and slow for rich, comforting flavor and makes about 6 generous servings (about 2 cups = 1 serving) that’s perfect for weeknights, meal prep, or feeding a crowd.

Course Dinner, Entree

Cuisine American

Prep Time 10

Cook Time 1 10

Total Time 1 20

Servings

Calories 429kcal

Author Anne Clark

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

Recipe Tips

One hour is best for flavor, but if you're short on time, cook for 30 minutes.

Store leftover chili in the refrigerator for up to 3 days.

Topping Ideas

Shredded cheese (cheddar, Monterey Jack, pepper jack)

Sour cream or Greek yogurt for a cool, creamy scoop

Green onions or diced red onion

Fresh jalapeño slices

Crushed tortilla chips or Fritos

Sliced avocado

Cilantro (if you like it)

A squeeze of lime to brighten everything up

Sides That Hit the Spot

Cornbread — skillet cornbread, jalapeño cornbread, or those little muffin-style ones

White rice — very South Louisiana thing to ladle chili right over it

Tortilla chips — for scooping and crunching

Nutrition