Ground Chicken Chili
A comforting and nutritious chili made with ground chicken and a medley of vegetables, perfect for chilly days or social gatherings.
Ingredients
Main Ingredients
- 1 lb ground chicken
- 1 tbsp olive oil for sautéing
- 1 yellow onion, diced
- 2 bell peppers, diced
- 4 cloves garlic, finely minced
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 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, diced (optional) for extra spice
Optional Toppings
- sour cream or Greek yogurt for creaminess
- shredded cheddar cheese for flavor
- diced jalapeños for additional spice
- tortilla chips for crunch
Instructions
Preparation
- Heat the olive oil in a large pot over medium-high heat. Add the diced onion and bell peppers and sauté for 2-3 minutes until the onions become translucent.
- Add the minced garlic and sauté for another minute.
- Add the ground chicken, breaking it apart. Cook until browned, about 8-10 minutes, stirring occasionally.
- Stir in the tomato paste and let it cook for another 30 seconds to 1 minute.
Cooking
- Pour in the diced tomatoes, chicken broth, black beans, kidney beans, salt, black pepper, chili powder, cumin, and paprika. Mix well.
- Cover the pot, reduce heat to medium-low, and simmer for 15-20 minutes, stirring occasionally.
- Taste the chili and adjust seasoning as needed. Add diced jalapeños for extra heat if desired.
Serving
- Ladle the chili into bowls and serve with optional toppings and sides.
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Notes
For the best flavor, let the chili rest overnight in the fridge. It can be made in advance and stored for 3-5 days in the refrigerator or frozen for up to 3 months.