Ground Chicken Chili (GF)

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This Ground Chicken Chili recipe is flavorful, satisfying, and quick and easy to make using everyday pantry staples. Perfect for busy weeknight dinners and your weekly meal prep.

Suitable for gluten free diets. Low Carb option and Weight Watchers Points included.

overhead view of chicken chilli with tortilla chips and sour cream on top

Recently I posted a White Chicken Chili recipe, so naturally today I must post a ground chicken chili recipe because the more chili, the better, right??

I made this along with Cornbread Casserole, on the same snowy day as the White Chicken Chili and my helpful kitchen mini chefs declared each recipe ‘very very good.’

‘Very very good’ is the mini chef’s version of a Michelin 3-star rating, so you know this is a gooood chili recipe.

While I love a good Beef Chili Recipe, I admit my favorites are those made with chicken (or turkey, which you can sub in this recipe).

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I love the light, fresh flavor of chicken chili. It has all the good flavors of a beef-based chili but feels a bit lighter on the stomach.

And if you love chicken recipes as much as I do, then you’ll want to check out Instant Pot Chicken Fajitas, and this easy guide on How Long To Boil A Whole Chicken.

overhead view of white bowl with blue rim containing chicken chilli

Why You’ll ♡ This

  • Quick and easy. This is a one-pot meal that cooks in just 30 minutes.
  • It uses common store cupboard staples. No hard-to-find ingredients in this chili, nope.
  • Versatile. You can adapt the flavors to suit your taste, and even easily adapt to a mak it a low carb chili (see the how to section below).
  • It is ZERO WEIGHT WATCHERS POINTS. Yeap, that fact deserves capital letters. If you use a calorie-controlled cooking spray instead of oil, this contains 0 Weight Watchers Blue Plan SmartPoints.

Ingredients Notes

  • Ground Chicken – Feel free to use ground chicken breast, a mix of ground dark and white meat, or swap in ground turkey instead of chicken.
  • Chicken Stock – You can use vegetable broth or even water instead of the chicken stock.
  • Balsamic Vinegar – A must-have! This adds complexity and great depth of flavor to this dish.
  • Chopped Tomatoes – This recipe calls for plain canned chopped tomatoes. To add even more flavor, you can use canned diced tomatoes with green chilis. Or if you happen to have fresh tomatoes on hand, feel free to use those instead.

Handy Tip: Use Good Kitchen Tools!

For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.

How To Make Ground Chicken Chili

Get the complete ingredients list and instructions from the recipe card below.

  • Heat oil in a pot over medium heat, add the onion and pepper and sauté for 5 minutes until softened.
  • Stir in the garlic, followed by the ground chicken, making sure to break it up.
  • Once chicken is browned, add in the beans, spices, chopped tomatoes, chicken stock, balsamic vinegar, and salt, stirring to combine.
  • Cover the pot (leaving slightly ajar) and simmer for 25 minutes until slightly thicker and liquid has reduced.
  • Add toppings of your choice and serve.
image collage showing the steps for making ground chicken chili

Recipe Tips

  • You can substitute the kidney beans with black-eyed beans, Borlotti beans (cranberry beans), pinto beans, etc.
  • Like it hot? Add cayenne pepper, diced jalapeño, or a dash of hot sauce.
  • Here are some of my favorite things to use to make this recipe. How many of these do you have already?

Flavor Variations

Try some, or all, of these tasty topping ideas:

  • Crispy Tortilla chips.
  • Pumpkin seeds
  • Sour cream
  • Grated cheese
  • Chopped green onions
  • Black olives
  • Avocado slices
overhead view of chicken chilli garnished with tortilla chips, radishes and sour cream in a blue pot

Meal Prep and Prep Ahead

  • Prep Ahead – This ground chicken chili recipe is so easy to make. And you can prep and store the ingredients, ready to dump and start in the refrigerator until you’re ready to bake them. 
  • Store – Store in an airtight container inside the fridge for up to 5 days. 
  • Freeze – Allow to cool down completely then transfer into Ziploc Freezer bags. Squeeze out all the extra air and seal the bags. Label the bags and then lay them flat in the freezer. Store in the freezer for 3 months.
  • Reheat – Add to a saucepan and reheat on the stove for 10-12 minutes, or until warmed through. 
  • Meal Prep – Easily double or triple this recipe to feed a crowd, or as part of your weekly meal prep. 

FAQs

How To Make Chicken Chili Slow Cooker?

To make a chicken chili slow cooker version, follow the recipe until the end of step 2. Then transfer everything to your slow cooker and cook for 4 hours on high or 8 hours on low. Soooo easy!

How To Make Low Carb Chicken Chili?

To make low carb chicken chili, substitute the high-carb beans with a low carb vegetable, such as cauliflower or zucchini. Use 2 cups (215g) of chopped vegetables instead of the beans.

You can also replace the beans in the recipe with black soy beans which are naturally low in carbs.

Serving Suggestions

overhead view of pot of chicken chilli waiting to be served next to blue towel

More Chicken Recipes

Weight Watchers Points

There are 0 Blue Plan SmartPoints in a serving of this if you replace the oil with a calorie-controlled cooking spray.

Thank you for reading my ground chicken chili recipe post. And please come visit again as I continue to slice, dice and dream up affordable Air Fryer recipes, Instant Pot Recipes, Southern Recipes and more. Thanks for supporting Recipes from a Pantry, food blog.

Originally published Feb 2018.

Don’t forget to tag #recipesfromapantry on Instagram or Twitter if you try Ground Chicken Chili! It is really, really awesome for me when you make one of my recipes and I’d love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.

overhead view of chicken chilli with tortilla chips and sour cream on top
Print Recipe
4.73 from 37 votes

Ground Chicken Chili

A flavorful, satisfying chili that is so quick and easy to make!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main
Cuisine: American, Western
Servings: 6
Calories: 253kcal
Author: Bintu Hardy

Ingredients

  • 1 tablespoon oil
  • 1 onion finely diced
  • 1 red bell pepper deseeded and finely diced
  • 2 garlic cloves minced
  • 1 pound (453g) ground chicken
  • 15 ounces 1 can (260g) kidney beans rinsed and drained
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander optional (but adds great flavor!)
  • 1 teaspoon dried oregano
  • ½ teaspoon chili powder
  • ½ teaspoon smoked paprika
  • 14 ½ ounces 1 can (250g) chopped tomatoes
  • 3 tablespoons chicken stock
  • 1 tablespoon balsamic vinegar
  • salt to taste

Instructions

  • Heat oil in pan over medium heat, add the onion and pepper and sauté for 5 minutes until softened.
  • Stir in the garlic followed by the ground chicken, making sure to break it up.
  • Once chicken has browned, add in the beans, spices, chopped tomatoes, chicken stock, balsamic vinegar, and salt, mixing well.
  • Cover the pot (leaving slightly ajar) and simmer for 25 minutes until slightly thicker and the liquid has reduced.
  • Serve with toppings of your choice.
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Notes

Recipe Tips

  • Feel free to swap in ground turkey for the ground chicken.
  • You can also substitute the kidney beans with black-eyed beans, Borlotti beans (cranberry beans), pinto beans, etc.
  • Like it hot? Add cayenne pepper, diced jalapeño, or a dash of hot sauce.

Flavor Variations

Try some, or all, of these tasty topping ideas:
  • Tortilla chips
  • Pumpkin seeds
  • Sour cream
  • Grated cheese
  • Chopped green onions
  • Black olives
  • Avocado slices

Weight Watchers Points

There are 0 Blue Plan SmartPoints in a serving of this if you replace the oil with a calorie-controlled cooking spray.

Serving Suggestions

Nutrition

Calories: 253kcal | Carbohydrates: 23g | Protein: 21g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 162mg | Potassium: 913mg | Fiber: 7g | Sugar: 4g | Vitamin A: 853IU | Vitamin C: 34mg | Calcium: 69mg | Iron: 4mg

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Recipe Rating




21 Comments

  1. I think it could have used a half of can of tomato sauce, not enough liquid flavor was great!

  2. 2 stars
    Next time I will not add a table spoon of cumin. It was way too strong and overpowering. It needs more chili powder and less cumin. I feel like these measurements should be flipped? Only 1/2 a teaspoon of chili powder for a chili seems off to me.

  3. Can you clarify the 3 tbsp of chicken stock? Is this chicken stock powder? Seems like there should be some water added at some point?

  4. 4 stars
    Vivo en Chile y me gusta mucho la comida picante, como tu receta. Recientemente, he empezado a jugar en casinos en línea con bastante frecuencia y después, siempre quiero comer algo sabroso. Recientemente, encontré el mejor casino en chile online y quiero compartir mis impresiones con ustedes. Se ha sugerido que los juegos de casino online pueden aliviar el estrés de los empleados. Al proporcionar una experiencia funeraria y envolvente, estos juegos pueden ofrecer una vía de escape temporal de las presiones laborales.

  5. Tasty. This my first attempt making chili.
    Used Garbanzo beans instead Kidney beans, dialed down on the chili powder, paprika and balsamic vinegar and no chicken broth or salt & pepper. Finding my flavor palate is likening to less salt.

  6. 3 stars
    My chili had a bitter, nasty under taste to it. Oregano? Think I’ll stick to just adding chili powder and done. As usual, I also added a 1/2 cup frozen corn to give it a bit of sweetness and more veggies. Worth a try…