Easy Ground Chicken Chili

Introduction

Looking for a cozy, satisfying meal that comes together in just an hour and checks all the boxes for flavor, nutrition, and comfort? This Easy Ground Chicken Chili is everything you want in a hearty, one-pot dinner. It’s loaded with protein-packed ground chicken, fiber-rich beans, and a medley of colorful veggies that make every bite nourishing and flavorful. Whether it’s a chilly fall evening or a laid-back summer night, this chili brings the warmth and comfort you crave — without the fuss.

I first whipped this up on a weeknight when the fridge was full of bits and bobs — a lone bell pepper, half a bag of carrots, and some ground chicken I didn’t know what to do with. A quick sauté, a generous splash of spices, and some pantry staples later, this recipe was born — and now, it’s a weeknight go-to in our house!

Why You’ll Love This Recipe

Key Benefits

• Quick and easy: Just 10 minutes of prep and minimal chopping required
• One-pot wonder: Fewer dishes, more flavor
• Family-friendly: Mild heat and familiar flavors make it a hit with kids and adults alike
• Meal-prep ready: Stores and reheats beautifully for easy lunches or dinners all week long

Taste & Texture

This chili brings bold, earthy flavors with a smoky twist thanks to chipotle and fire-roasted tomatoes. The ground chicken stays juicy and tender, the beans add richness, and the carrots and peppers keep it fresh and vibrant. Every spoonful offers a creamy, chunky bite that’s ultra-satisfying.

Dietary Attributes

Naturally gluten-free and high in protein, this chili also offers plenty of fiber and heart-healthy fats. To make it dairy-free, just watch your toppings — skip the cheese and opt for avocado or dairy-free sour cream. Want it vegetarian or vegan? No problem — plant-based swaps are easy and delicious.

Ingredients & Substitutions

Ingredient List

• 2 tablespoons olive oil, divided
• 1 pound ground chicken
• 1 cup yellow onion, diced (about 1 medium)
• 1 cup green bell pepper, diced (about 1 large)
• ¾ cup carrots, cut into ¼” coins (about 3 medium)
• 1 poblano pepper, seeded and diced (optional)
• 4 cloves garlic, minced
• ½ teaspoon kosher salt
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 teaspoon dried oregano
• ½ teaspoon ground chipotle pepper
• 28 ounces fire-roasted tomatoes
• 2 x 15-ounce cans of beans, drained and rinsed (pinto + black beans recommended)
• 1 cup chicken broth (or vegetable broth)

Notes on Quality

Go for fire-roasted canned tomatoes if you can — they really deepen the flavor without extra effort. When choosing your ground chicken, lean is best to keep things light without sacrificing juiciness. Fresh carrots and bell peppers add brightness, but frozen veggies work great in a pinch.

Possible Substitutions

• Ground turkey or beef: Sub it in if you prefer another protein
• Beans: Kidney or cannellini beans work beautifully
• Chipotle powder: Can be replaced with smoked paprika or a splash of hot sauce
• Vegetarian version: Use plant-based crumbles or lentils and swap in vegetable broth

Step-by-Step Instructions

• Heat 1 tablespoon of olive oil in a large soup pot or Dutch oven over medium heat
• Add ground chicken and break it into large chunks. Cook until fully browned, about 8 minutes. Remove to a plate and cover
• Add remaining tablespoon of oil, then sauté onion, bell pepper, carrots, and poblano for 5-7 minutes, until softened

• Stir in garlic, salt, chili powder, cumin, oregano, and chipotle pepper. Cook for 1 minute, stirring constantly
• Add fire-roasted tomatoes, beans, and broth. Stir to combine
• Return the cooked chicken to the pot and stir gently
• Bring to a simmer, reduce heat to medium-low, and let cook uncovered for 30 minutes, stirring occasionally
• Serve warm with your favorite chili toppings

Expert Tips & Tricks

Best Practices

• Let your spices bloom: cooking them for a minute before adding liquid brings out deeper flavor
• Always use a wooden spoon or spatula to break up the meat for a better texture
• Let the chili sit for 5 minutes before serving so the flavors can settle

Common Mistakes

• Over-stirring: Can cause the beans and chicken to break down too much
• Not browning the meat: Browning brings so much umami depth to the dish
• Rushing the simmer: That slow 30-minute bubble is key to melding everything together

Time-Saving Tips

• Use frozen pre-chopped veggies to cut down on prep
• Make a double batch and freeze half — it keeps beautifully
• You can cook the chicken ahead and refrigerate for up to 2 days

Serving Suggestions

Pairings

• Serve with warm cornbread, tortilla chips, or a crusty slice of sourdough
• Add toppings like shredded cheese, sour cream, diced avocado, cilantro, and a squeeze of lime

Presentation Ideas

• Ladle into wide bowls and swirl with sour cream for a visual pop
• Sprinkle chopped green onions or cilantro on top for color and brightness

Beverage Pairings

• A crisp lager or pale ale is perfect
• For a non-alcoholic option, try lime-infused sparkling water or a chilled hibiscus tea

Storage & Reheating

Leftover Storage

• Store in an airtight container in the fridge for up to 5 days
• Freeze in individual portions for up to 3 months — thaw in the fridge overnight

Reheating Methods

• Reheat on the stovetop over low-medium heat until warmed through
• For a quicker option, microwave in 1-minute intervals, stirring between each, until hot

Frequently Asked Questions

Substitutions & Adjustments

Can I make this spicier? Absolutely! Add more chipotle or a chopped jalapeño for heat
Don’t like poblano peppers? Just skip it — the chili still tastes great without
Feeding a crowd? Double the recipe and use a larger Dutch oven

Troubleshooting

Too watery? Simmer uncovered a little longer to reduce
Too thick? Add an extra splash of broth or water
Too spicy? Stir in a dollop of sour cream or a bit of sugar to mellow the heat

Variations & Customizations

Dietary Adaptations

• Vegan: Use lentils or plant-based crumbles, and swap in vegetable broth
• Low-carb: Skip the beans and add extra veggies like zucchini or cauliflower
• Dairy-free: Just skip cheese and sour cream for toppings

Flavor Twists

• Add corn kernels or diced sweet potatoes for more sweetness and texture
• Stir in a few tablespoons of tomato paste for extra depth
• Top with pickled red onions for a tangy twist

Seasonal/Holiday Versions

• In the fall, add roasted butternut squash
• Serve it in mini bread bowls for game day or Halloween
• For summer, lighten it up with fresh cherry tomatoes and basil as toppings

Conclusion

This Easy Ground Chicken Chili is the kind of recipe that works anytime, anywhere — perfect for busy weeknights, meal prep Sundays, or relaxed dinners with friends. It’s warm, filling, and endlessly customizable to suit your tastes or dietary needs. If you try it, I’d love to hear what you think. Drop a comment below or tag me with your bowl on Pinterest — I always get excited seeing your creations!

And if you loved this recipe, be sure to check out more comforting dinners like my Creamy Chicken Marsala, Sheet Pan Gnocchi, or take another peek at the Marsala Chicken — it’s so nice, we linked it twice!

Follow along for even more delicious recipe inspiration on Pinterest at Cooking with Callie on Pinterest — your next favorite dish is just a pin away.

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