This 30-Minute Ground Chicken Chili is a quick, protein-packed meal that doesn’t compromise on flavor.
Loaded with lean chicken, fiber-rich beans, and colorful bell peppers, it’s a nutritious, low-saturated-fat dish that satisfies hearty cravings.
Perfect for weeknight dinners or meal prep, this chili combines warming spices, wholesome ingredients, and effortless cooking for a filling, everyday-friendly meal.
Chicken Chili Beans Stews
Equipment
- (1) Large pot or Dutch oven
- 1 cutting board
- (1) Chef’s knife
- 1 Wooden spoon or spatula
- Measuring spoons
- Measuring cups
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion chopped
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 3 garlic cloves minced
- 1 pound ground chicken
- 2 ½ tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 ½ teaspoons salt
- 2 14 oz cans fire-roasted diced tomatoes
- 1 cup low-sodium chicken broth
- 1 15 oz can cannellini beans, rinsed and drained
- 1 4 oz can diced green chilies
- Juice of 1 lime
Instructions
- Prepare Your Ingredients: Start by gathering all your ingredients to ensure a smooth cooking process. Chop the yellow onion and both red and yellow bell peppers into uniform, bite-sized pieces for even cooking. Mince the garlic cloves finely to release their robust flavor. Open the cans of fire-roasted tomatoes, beans, and diced green chilies, and rinse the beans thoroughly under cold water. Having everything ready makes cooking seamless and stress-free.
- Heat the Oil and Sauté Vegetables: Place a large pot or Dutch oven on the stove over medium-high heat. Pour in 2 tablespoons of olive oil, allowing it to shimmer but not smoke. Add the chopped onion and bell peppers along with a pinch of salt to the pot. Stir frequently using a wooden spoon, and sauté for 3–4 minutes until the vegetables soften and begin to release their natural sweetness. Then, add the minced garlic and cook for another 30 seconds, just until fragrant. This step builds the flavorful base for your chili.
- Cook the Ground Chicken: Push the sautéed vegetables slightly to the side of the pot and add 1 pound of ground chicken. Break the meat apart with a wooden spoon or spatula as it cooks. Sprinkle in 2 ½ tablespoons chili powder, 2 teaspoons cumin, 1 teaspoon garlic powder, 1 teaspoon dried oregano, and 1 ½ teaspoons salt. Stir constantly to coat the chicken evenly with the spices. Cook for 5–7 minutes, or until the chicken is no longer pink and begins to brown slightly, enhancing both flavor and texture.
- Add the Tomatoes, Broth, and Beans: Carefully pour in 2 cans (14 oz each) of fire-roasted diced tomatoes and 1 cup of low-sodium chicken broth. Stir well to combine, scraping up any bits stuck to the bottom of the pot. Next, add the rinsed and drained cannellini beans and 1 can (4 oz) of diced green chilies. Mix thoroughly so that every bite of chili will be packed with vegetables, beans, and spices.
- Simmer to Develop Flavor: Reduce the heat to medium-low, and allow the chili to simmer gently for 10–15 minutes. During this time, the flavors meld together, the tomatoes break down slightly, and the chili thickens. Stir occasionally to prevent sticking and to ensure even cooking. The aroma during this step will fill your kitchen, signaling a rich, satisfying meal in the making.
- Add Fresh Lime for Brightness: Once the chili has simmered and thickened, remove the pot from heat. Squeeze the juice of 1 fresh lime into the chili and stir well. The lime adds a burst of brightness and balances the deep, savory flavors of the chicken, beans, and spices, elevating the dish to a new level of deliciousness.
- Serve with Toppings and Enjoy: Ladle the chili into bowls and add your favorite toppings such as shredded cheese, sliced avocado, tortilla chips, or a dollop of sour cream. This chili is hearty enough to serve as a complete meal on its own, but the toppings allow for customization and added texture. Pair with warm cornbread or a simple side salad for a satisfying, well-rounded dinner.
- Optional Meal Prep and Storage Tip: This chili also makes excellent leftovers. Allow it to cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently on the stove over low heat, adding a splash of chicken broth if needed to restore the perfect consistency.
Notes
- This chili comes together quickly, making it perfect for weeknight dinners or last-minute meal prep.
- Using lean ground chicken keeps the dish lower in saturated fat while providing high-quality protein.
- Cannellini beans add fiber and creaminess, but you can swap in black beans or kidney beans if preferred.
- Fire-roasted tomatoes give a smoky depth of flavor, but regular diced tomatoes work in a pinch.
- Adjust the chili powder or add a pinch of cayenne if you prefer more heat.
- Sautéing the vegetables first ensures they remain tender and flavorful while enhancing the aroma of the dish.
Chef’s Secrets: Enhancing Chili Flavor Naturally
To elevate this chili to restaurant-quality, focus on layering flavors.
Sautéing onions and bell peppers with a pinch of salt at the beginning releases their natural sweetness.
Toasting the spices with the chicken enhances their aroma and intensifies the depth of flavor.
For a richer, more complex taste, let the chili simmer slightly longer—this allows the tomatoes to break down and mingle fully with the spices.
A splash of lime juice at the end brightens the dish and balances the savory, smoky notes.
Fresh herbs like cilantro can also be stirred in just before serving for a fresh, vibrant finish.
Serving Suggestions: Creative Ways To Enjoy
This chili is versatile and can be served in many ways. Enjoy it straight from the pot for a cozy, comforting meal.
For added texture, top with shredded cheese, sliced avocado, or crunchy tortilla chips.
Serve alongside cornbread, rice, or a crisp green salad for a complete dinner.
For meal prep, portion the chili into containers for easy lunches or dinners throughout the week.
You can even transform it into a chili-topped baked potato or chili taco for a fun twist on traditional servings.
Storage Tips: Keep Chili Fresh Longer
This chili stores well in both the refrigerator and freezer.
To refrigerate, allow it to cool completely, then transfer to an airtight container; it will last up to four days.
For longer storage, freeze in individual portions using freezer-safe containers or resealable bags for up to three months.
When reheating, do so gently on the stovetop over low heat, adding a splash of chicken broth if needed to loosen the consistency.
Proper storage ensures that the chili maintains its flavor and texture, making it convenient for make-ahead meals or quick weeknight dinners.
Frequently Asked Questions
1. Can I use another type of meat instead of chicken?
Yes! Ground turkey or lean beef can be used as substitutes.
Keep in mind that beef may increase the saturated fat content slightly.
2. Can I make this chili spicier?
Absolutely! Add cayenne pepper, crushed red pepper flakes, or extra diced green chilies to increase the heat. Adjust gradually to your taste.
3. Can I make this chili vegetarian?
Yes, replace ground chicken with plant-based protein like textured vegetable protein (TVP) or additional beans.
Use vegetable broth instead of chicken broth to keep it fully vegetarian.
4. How can I thicken the chili?
Simmer it uncovered for a few extra minutes to allow excess liquid to evaporate.
Alternatively, mash a portion of the beans to create a thicker, creamier texture naturally.
5. Can I prepare this chili ahead of time?
Definitely! The flavors develop even more when stored overnight in the fridge.
It’s perfect for meal prep or busy schedules and can be easily reheated for a quick, satisfying meal.
