Ground Chicken Chili

Name: Ground Chicken Chili
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 teaspoon olive oil/ oil spray; 500g/ 1 lb ground chicken (mince); 1 brown/ yellow onion, chopped; 1 medium red bell pepper, chopped; 1 medium green bell pepper, chopped; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1 teaspoon oregano; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 1/2 teaspoon spicy chilli powder; 1 (15 oz) can cannellini beans, drained; 1 (15 oz) can black beans, drained; 2 x 400g (14 oz) cans diced tomatoes; 1 teaspoon salt; To serve: tortilla chips, avocado, plain yogurt/ sour cream, coriander (cilantro)

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This nourishing ground chicken chili recipe is packed with peppers, beans, and warming spices. It’s a simple, one-pot dish that’s rich in flavour, comforting, and ideal for meal prep or cozy weeknight dinners.

Side shot of chicken chili in a bowl topped with yogurt, avocado, cheese, coriander and tortilla chips.

Chili con carne is a household staple because it’s so incredibly comforting, hearty, and satisfying. That’s why I have recipes for beef chili without tomatoes, pantry-friendly tuna chili, and now this delicious ground chicken chili.

Lately, this version has been a favorite. It’s healthy, quick to make, and toddler-friendly (which we love!). Plus, it’s a great way to pack in both protein and veggies in one dish while keeping things warm and comforting on chilly nights. This red chicken chili combines ground chicken, two types of beans, crushed tomatoes, fresh bell peppers, and a bold spice blend for a rich, flavorful sauce. Serve it with warm cornbread, rice, tortilla chips, or extra veggies on the side for the ultimate cozy weeknight meal!

Ground chicken chili in a bowl with tortilla chips.

Ingredients You’ll Need

A few pantry staples and fresh vegetables come together to make this flavorful ground chicken chili.

Ground chicken: I use 90% lean ground chicken breast, but you can also grind it yourself in a food processor. Avoid extra-lean ground chicken, as it tends to be dry and lacking in flavor. Ground turkey works well too.
Beans: A mix of cannellini beans and red kidney beans adds texture, fiber, and protein—classic chili staples. Feel free to use any beans you prefer.
Vegetables: Onion, red, and green bell peppers (capsicums) give the chili a deliciously chunky texture and natural sweetness. Yellow or orange peppers work too.
Tomatoes: Any canned tomatoes in their juices will work, but I love finely diced tomatoes for extra flavor.
Spices: A bold blend of fresh garlic, garlic powder, coriander, cumin, smoked paprika, and dried oregano elevates the flavor of this chili.

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Ground Chicken Chili

Cook the chicken: Spray the base of a large pot with olive oil, then add the ground chicken, diced onions, and garlic. Cook for 3–4 minutes, breaking up the chicken as it cooks, until mostly white with a few pink pieces remaining.

Ground chicken and onion being cooked in a pot.

Add vegetables and seasonings: Stir in the bell peppers, garlic powder, coriander, cumin, smoked paprika, and dried oregano. Cook for a few minutes to release their full flavor.

Add the sauce and beans: Stir in the rinsed cannellini beans, kidney beans, canned tomatoes, water, and salt until well combined.

White beans, kidney beans, tomatoes and salt added to the pot.

Simmer: Bring the mixture to a gentle boil, then reduce the heat and let it simmer on low for 30 minutes, stirring every 10 minutes.

Ingredient Substitutions

Meat: Swap ground chicken for ground turkey, beef, or even crumbled tofu for a plant-based option.
Beans: Use black beans, pinto beans, or chickpeas instead of cannellini or kidney beans—or even lentils for a heartier texture.
Boost the veggies: Add diced zucchini, carrots, or celery for extra color and nutrients.
Canned tomatoes: Swap with crushed tomatoes, tomato sauce, or fresh diced tomatoes.
Spices: Adjust to taste! Add a dash of chili powder or cayenne for extra heat.
Water: Replace with chicken or vegetable broth for a richer flavour.

Side shot of chicken chili in a bowl with a spoon.

Storing leftovers

To Store: Place chicken chili in an airtight container and refrigerate for up to 3–4 days. Reheat in the microwave or on the stovetop until warmed through.
To Freeze: Allow the chili to cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months. To reheat, let the stew thaw in the refrigerator overnight before warming it in the microwave or on the stovetop.

Recipe FAQ

How do I make it spicier?

Add cayenne pepper, red pepper flakes, or a diced jalapeño for extra heat.

Can I make this in a slow cooker?

Yes! Brown the chicken and onions first, then transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.

What can I serve with this chili?

I love serving it with my homemade cornbread, rice, tortilla chips, or a side of roasted vegetables.

Can I use fresh tomatoes instead of canned?

Yes, but for best results, use ripe, juicy tomatoes and blend or dice them finely. You may need to cook the chili a bit longer to break them down.

Side shot of chicken chili in a bowl topped with yogurt, avocado, cheese and coriander.

More One Pot Meals

Peanut Sweet Potato & Black Bean Stew

Ground Beef & Sweet Potato Skillet

Quick & Easy Pumpkin Dahl

One Pot Cajun Chicken Orzo (Risoni)

If you try this ground chicken chili recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make