Cozy up with a warm bowl of Ground Chicken Chili. This lighter take on classic chili combines ground chicken, beans, fire-roasted tomatoes and bold spices for a comforting meal that’s ready in about 40 minutes. Pile on your favorite toppings for a simple, satisfying dinner.
When cooler weather arrives, chili is one of the easiest ways to create a cozy, flavorful meal. This Ground Chicken Chili is rustic and hearty while still feeling lighter than a beef-based chili. It features plenty of beans, a rich tomato base and a warm blend of spices.
Ground chicken cooks quickly and gives the chili a softer, milder texture compared to shredded chicken or ground beef. That makes this version fast and convenient for weeknight dinners or meal prep.
Serve it with buttery cornbread, tortilla chips, or a crisp salad for a complete meal.
Why you’ll love this recipe
- Hearty and rustic: beans, fire-roasted tomatoes and aromatic spices create deep flavor.
- Quick to make: about 10 minutes prep and 30 minutes cooking—ready in roughly 40 minutes.
- Meal prep and freezer friendly: leftovers refrigerate for a few days or freeze for longer storage.
- Flexible: swap proteins, beans or veggies to suit your taste or pantry.
Recipe ingredients
- Ground chicken: Lighter than beef with a mild flavor; fat content varies by cut (breast versus dark meat blend).
- Aromatics: Onion and garlic form the flavor base—don’t skip them.
- Beans: One 15-ounce can, rinsed and drained. A mixed three-bean can or cannellini beans both work well.
- Spices: Chili powder, ground cumin, smoked paprika and dried oregano provide the warm chili profile. Add 1/4–1/2 teaspoon cayenne for heat if desired.
- Stock: 1 cup chicken stock to add depth and thin the chili slightly.
- Diced tomatoes: Fire-roasted diced tomatoes add smoky brightness.
- Tomato paste: A couple tablespoons concentrate tomato flavor. If you don’t have tomato paste, use a 15-ounce can of tomato sauce and add 1/2–1 cup more stock.
- Diced green chilies: Mild or spicy, or substitute a fresh jalapeño or other pepper to taste.
See the recipe card below for the full ingredient list and exact amounts.
How to make chicken chili with ground chicken
This version keeps the big, comforting flavors of chili while using ground chicken for a lighter texture. Preparation is fast, and the steps are straightforward.
Pro tip: If the chili is too thin, simmer uncovered until it reduces or stir in an extra 1–2 tablespoons of tomato paste. If it’s too thick, add 1/2–1 cup more stock to reach your desired consistency.
Full instructions are in the recipe card below.
- Heat olive oil in a Dutch oven or large pot over medium heat. Add the chopped onion and cook about 5 minutes until softened. Add the ground chicken, breaking it into small pieces, and cook 4–5 minutes more. Stir in minced garlic and the spices and cook 30 seconds until fragrant.
- Stir in the fire-roasted diced tomatoes, chicken stock, diced green chilies and tomato paste. Bring to a simmer, reduce heat to medium-low, then add the drained beans. Continue simmering about 20 minutes, until the chili thickens to your liking.
- Remove from heat, stir in fresh lime juice, taste and season with salt and pepper. Serve with toppings and enjoy.
Recipe FAQs
Yes. Ground turkey works well as a substitute. Expect a slightly different flavor and a firmer texture compared to ground chicken.
Avoid overcooking during the browning stage and add a little extra oil if the pan looks dry. The simmer in tomatoes and stock also keeps the meat moist.
Simmer uncovered until liquid reduces, add 1–2 tablespoons extra tomato paste, or mash half a can of rinsed beans and stir into the pot to thicken naturally.
Yes—brown the chicken and sauté the aromatics first, then transfer everything to a slow cooker and cook until flavors meld and the chili reaches the desired consistency.
Serving suggestions
This chili is versatile—serve it straight from the pot or as the centerpiece of a game-day spread. Toppings and sides make it easy to customize.
- Top with diced avocado, shredded cheese, sour cream, sliced jalapeño, chopped cilantro or crushed tortilla chips.
- Serve with a slice of beer bread or a wedge of skillet cornbread for dunking.
- Pair with a simple green salad or a chopped Italian-style salad to round out the meal.
Recipe notes
- Pro tip: To adjust consistency, either simmer to reduce or add stock; tomato paste also thickens and concentrates flavor.
- Increase the meat or beans to make the chili heartier—add 1/2 lb ground chicken or another can of beans as desired.
- Substitute a 15-ounce can of tomato sauce if you don’t have tomato paste; add 1/2–1 cup extra stock if needed.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
More chili recipes you’ll love
- Chili cornbread casserole
- Chorizo and black bean chili
- Guinness beef chili
- Pumpkin chili
- White bean turkey chili
Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so I can see what you made.
Ground Chicken Chili
Servings: 6
Prep Time: 10 mins | Cook Time: 30 mins | Total: 40 mins
Ground Chicken Chili is packed with protein, beans and bold flavors for a lighter twist on classic comfort food. Ready in about 40 minutes.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 lb ground chicken
- 3 cloves garlic, minced
- 1.5 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 14 ounces fire-roasted diced tomatoes
- 1 cup chicken stock
- 4 ounces diced green chilies (mild or spicy)
- 2 tablespoons tomato paste
- 15 ounces cannellini beans (or your favorite), rinsed and drained
- 1 tablespoon fresh lime juice
Instructions
- Heat the olive oil in a Dutch oven or large pot over medium heat. Sauté the onion for about 5 minutes until softened. Add the ground chicken and break it into small pieces; cook 4–5 minutes until mostly cooked through. Stir in garlic and spices and cook 30 seconds more.
- Add the diced tomatoes, chicken stock, diced green chilies and tomato paste. Bring to a simmer, reduce heat to medium-low, then stir in the beans. Simmer about 20 minutes until the chili thickens to your liking.
- Remove from heat, stir in lime juice, then season with salt and pepper to taste. Serve with toppings of your choice.
Notes
- If the chili is thin, simmer uncovered or add 1–2 tablespoons more tomato paste. If too thick, add 1/2–1 cup more stock.
- Add 1/2 lb additional ground chicken or another can of beans for a heartier pot.
- Store in the refrigerator up to 3 days or freeze up to 3 months.
Nutrition (per serving, estimated)
Calories: 229 kcal | Carbohydrates: 20 g | Protein: 20 g | Fat: 9 g | Fiber: 6 g
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