Name: Ground Chicken Chili
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American Tex-Mex
Ingredients: 1 lb ground chicken; 1 tbsp olive oil; 1 yellow onion, diced; 3 garlic cloves, minced; 1 bell pepper, chopped; 1 can (14.5 oz) diced tomatoes; 2 tbsp tomato paste; 1 can (15 oz) white beans, drained and rinsed; 1 cup chicken broth; 1/2 cup corn (optional); 1 tbsp chili powder; 1 tsp ground cumin; 1/2 tsp paprika; 1/2 tsp dried oregano; Salt and pepper to taste

Let’s be honest: some nights you want chili, but you also want to skip the beef, lighten things up, and maybe sneak in a few extra veggies without sacrificing any of that soul-warming, flavor-packed goodness. That’s exactly where this Ground Chicken Chili comes in.

It’s hearty, wholesome and one of those “dump it all in and let it do its thing” recipes that feels like a warm hug in a bowl. I’ve made this chili for casual football Sundays, quick weeknight dinners, and even a girls’ night where yes, we served chili with wine and no one complained.

Why You’ll Love This Ground Chicken Chili Recipe

If you’re a chili lover looking to explore other meaty twists, check out this flavorful Chili Recipe with Enchilada Sauce and Ground Beef it’s bold, rich, and incredibly satisfying!

It’s light but still hearty. Lean ground chicken adds protein without the heaviness of traditional beef chili.
Perfect for the crock pot or a quick stovetop version if you’re in a hurry.
Endlessly adaptable. Prefer it spicy? Creamy? Loaded with beans? This recipe says “yes, chef.”
It’s freezer-friendly. Make a double batch, and future-you will thank you.

Ingredients (See Recipe Card Below for Full Measurements)

Before we even get to chopping onions, let me tell you this chili holds a special place in my weeknight lineup. It’s not just a meal; it’s a sigh of relief after a busy day. I’ve thrown this together in everything from yoga pants to holiday PJs, and it never fails to make the house smell like I put way more effort in than I actually did. Even on the nights when the to-do list wins, this recipe feels like a little victory.

Ground chicken (lean or thigh)
Yellow onion
Garlic cloves
Diced tomatoes (canned)
Tomato paste
Chicken broth
White beans (or any beans you love)
Bell peppers (any color)
Corn (optional)
Olive oil
Chili powder
Cumin
Paprika
Oregano
Salt & pepper

Optional add-ins:

Diced green chiles
Jalapeño for heat
Lime juice
Fresh cilantro

How to Make Ground Chicken Chili (Step-by-Step)

1. Sauté the Base

Heat olive oil in a large pot over medium heat. Add the ground chicken and cook until browned. Add chopped onions and garlic and sauté until fragrant.

2. Spice It Up

Stir in your spices: chili powder, cumin, paprika, oregano, salt, and pepper. Toast the spices for about a minute to release all that flavor.

3. Add the Good Stuff

Pour in the diced tomatoes, tomato paste, chicken broth, beans, corn, bell peppers, and any extras like green chiles. Stir well to combine.

4. Simmer or Slow Cook

Let everything simmer on low for 30–40 minutes, uncovered, until thick and cozy. OR toss everything into a crock pot and cook on low for 6–8 hours (or high for 3–4).

5. Taste, Adjust, and Serve

Add a squeeze of lime juice, adjust the seasoning, and top with your favorites: shredded cheese, avocado, green onions, or tortilla chips.

Before we dive into tips, don’t miss our juicy, flavor-packed Ground Chicken Sausage Recipe it’s another great way to put ground chicken to

Cooking Tips for the Best Chicken Chili

Use thigh meat for extra juiciness, but breast meat works great if you want it leaner.
White beans add creaminess, but black beans or kidney beans work too.
For chili using ground chicken in a crock pot, brown the meat first for maximum flavor.
Double the batch and freeze half chili tastes even better the next day.
For a creamy twist, stir in a little Greek yogurt or cream cheese at the end.

My Weeknight Secret Weapon

This recipe didn’t start off as a masterpiece it started in a moment of panic. One fall evening, I had exactly 30 minutes, one pound of ground chicken, and a hungry family. I didn’t want to do takeout again and chili felt like it might be the warm, comforting fix I needed. I tossed together what I had in the pantry a can of beans, tomatoes, and some frozen corn and crossed my fingers.

To my surprise, it was a hit. My husband went back for seconds, the kids asked for cheese and chips to go with it (bless them), and I finally sat down with a bowl that actually made me feel like I had it together. Since then, it’s become our go-to on chilly nights, especially when I don’t want to think too hard but still want dinner to feel intentional.

This chili became my go-to during the winter months when dinner had to be fast, filling, and hands-off. I toss it in the crock pot around lunchtime, and by dinner, the house smells like comfort. The best part? Everyone can customize their bowl. My kids load up on cheese, I go for cilantro and lime, and my husband’s all about the jalapeños.

And let’s be real chili leftovers are a gift from the meal prep gods.

FAQs About Ground Chicken Chili

Can I make this chili with white beans only?

Yes! White beans make the chili extra creamy. Great option for a lighter color and texture.

How do I make this chicken chili in a crock pot?

Brown the chicken first, then add all ingredients to the crock pot. Cook on low for 6–8 hours or high for 3–4 hours.

Can I use canned beans?

Absolutely. Rinse and drain them first for best texture and taste.

How do I store and reheat leftovers?

Store in the fridge for up to 4 days or freeze for up to 3 months. Reheat on the stove or microwave.