Description
This nourishing ground chicken chili 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.
Ingredients
Scale
- 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)
Instructions
- Heat the oil in a large pot over medium-high heat, then add the ground chicken, diced onions, and garlic. Cook for 3–4 minutes, breaking up the chicken as it browns, until it’s mostly white with a few pink spots remaining.
- Stir in the bell peppers, garlic powder, coriander, cumin, smoked paprika, chili powder and dried oregano. Cook for a few minutes to release their full flavor.
- Stir in the rinsed cannellini beans, kidney beans, canned tomatoes, water, and salt until well combined.
- Bring the mixture to a gentle boil, then reduce the heat and let it simmer on low for 30 minutes, stirring every 10 minutes.
Notes
- I used regular spicy chili powder instead of chili seasoning. You can also substitute it with 1/4 teaspoon cayenne pepper or 1/4 teaspoon black pepper.
- To Store: Refrigerate in an airtight container for 3–4 days. Reheat as needed.
- To Freeze: Cool, freeze for up to 3 months, thaw overnight, and reheat.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main meal
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 recipe
- Calories: 355
- Sugar: 8.3g
- Fat: 8g
- Saturated Fat: 1.9g
- Carbohydrates: 37.4g
- Fiber: 8.4g
- Protein: 32.3g