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

Chicken Chilli

This flavourful chilli is awesome and gluten-free.
Course Main
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 249kcal


  • 1 tbsp vegetable oil
  • 1 onion finely diced
  • 1 red bell pepper, deseeded and finely diced
  • 2 garlic cloves minced
  • 450 g (1 lb) mince lean chicken (or turkey)
  • 400 g tin (14.5 oz can) of kidney beans, rinsed and drained
  • 1 tbsp ground cumin
  • 1 tsp ground coriander optional
  • 1 tsp dried oregano
  • 0.5 tsp chilli powder
  • 0.5 tsp smoked paprika
  • 400 g (14.5 oz) chopped tomatoes
  • 3 tbsp chicken stock
  • 1 tbsp balsamic vinegar
  • Salt


Regular version:

  • Heat oil in pan over medium heat, add the onion and pepper and sauté for 5 mins until softened
  • Stir in the garlic followed by the ground chicken (or turkey) and brown it making sure to break it up.
  • Then add in the beans, spices, chopped tomatoes, chicken stock and balsamic vinegar and salt, stir everything well.
  • Cover (leaving slightly ajar) and simmer for 25 mins until slightly thicker and reduced.
  • Serve with rice, cornbread, etc.

Instant Pot version:

  • Set your Instant Pot to Sauté and add in the vegetable oil until hot.
  • Add the onion and pepper and sauté for 5 mins until softened.
  • Stir in the garlic followed by the chicken and brown it making sure to break it up. Please remove ANY excess water from the chicken using a scoop. You want the chicken to be dry as it is cooking so that it caramelises a little bit (for the awesome chilli flavour that we know and love).
  • Add in the stock and quickly deglaze the inner pot (by scraping the bottom with a wooden spoon) in case anything is stuck on.
  • Then add in the remaining ingredients ending with chopped tomatoes and beans on top. Do NOT stir.
  • Cover your Instant Pot, set the vent to seal, select the manual setting and set the timer to 15 mins, and let the chilli cook under high pressure until done.
  • When done let the pressure release naturally. When the chilli is ready, stir it thoroughly before serving (with rice, cornbread, etc.)


Please use really thick and good quality tinned tomatoes for this. Avoid watery tomatoes, please.
Instant Pot users: Please note 15 mins is the time it cooks under pressure in the Instant Pot. This does not take into account the time it takes to come to pressure or the time it takes to release the pressure.


Calories: 249kcal | Carbohydrates: 22g | Protein: 20g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 64mg | Sodium: 160mg | Potassium: 879mg | Fiber: 6g | Sugar: 4g | Vitamin A: 860IU | Vitamin C: 34.6mg | Calcium: 62mg | Iron: 4.2mg