Ground Chicken Chili
A lean, flavorful, and comforting chili that swaps heavy beef for succulent ground chicken. Packed with protein-rich beans, fiber, and aromatic spices, this recipe bridges the gap between quick cooking and slow-simmered depth. By toasting the spices with the chicken, you unlock bold, restaurant-quality flavors that satisfy the whole family while remaining a healthy, heart-conscious dinner option.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40
- Yield: 6 servings 1x
- Category: dinner
- Method: Stovetop
- Cuisine: American
- Diet: High Protein
Ingredients
1.5 lbs Ground Chicken
15 oz Black Beans, rinsed and drained
15 oz Kidney Beans, rinsed and drained
28 oz Diced Tomatoes (fire-roasted)
1 medium Onion, diced
1 large Bell Pepper, diced
2 tbsp Chili Powder
1 tbsp Cumin
2 cups Chicken Stock (non-alcoholic)
1 tbsp neutral cooking oil
2 cloves garlic, minced
Instructions
Heat a large heavy-bottomed pot over medium-high heat with the neutral cooking oil.
Add the diced onions and bell peppers to the pot and cook until they soften significantly.
Stir in the minced garlic and cook for one minute until fragrant.
Add the ground chicken to the vegetables and break it apart with a wooden spoon until browned.
Mix in the chili powder and cumin to coat the meat and toast for one minute.
Add the diced tomatoes, black beans, kidney beans, and chicken stock.
Bring the chili to a boil, then reduce heat to low and simmer for 20 minutes to allow flavors to meld.
Serve hot, optionally topped with fresh herbs or sour cream.
Notes
You can substitute ground chicken with ground turkey if preferred. To increase the heat, add a diced jalapeño along with the bell peppers. Store leftovers in an airtight container for up to 3 days in the refrigerator.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 28g
- Cholesterol: 75mg
Find it online: https://itisrecipes.com/ground-chicken-chili/