Easy Ground Chicken Chili
My deliciously simple Ground Chicken Chili recipe is a healthy, hearty meal that is delightful all year round! This meat, bean, and veggie-packed dish is sure to satisfy even the biggest hunger thanks to a perfect balance of protein, fiber, and heart-healthy fats.

When it comes to keeping your grocery budget low and your tummy full, ground meat is tough to beat. From ground beef fajitas to ground turkey teriyaki rice bowls, juicy ground chicken burgers to creamy taco soup, there are tons of ways to put this inexpensive staple to work.
In my chicken chili recipe with ground chicken, we stretch your food budget even further thanks to a few cans of beans and a bevy of colorful veggies. Brilliant!
Whether you serve it as a standalone meal, use it to stuff an air fryer baked sweet potato, or gussy up your summer hot dogs or BBQ chicken burgers, ground chicken chili is a dinner the whole family will love.
Best of all, this meal-prep-friendly pot of yum is a snap to make, requiring just 30 minutes of active kitchen time, meaning it’s speedy enough for even the busiest weeknights. What’s not to love?!?
Love chili as much as I do? Check out my butternut squash turkey chili and vegan sweet potato chili recipes next!
Why You’ll Love This Chili Recipe With Ground Chicken
- Meal-Prep Magic – As with most soups and stews, this ground chicken and bean chili gets even better after a day or two in the fridge. It also freezes beautifully, making it one of my favorite make-ahead meals.
- Rainbow Bright – Between the red tomatoes, orange carrots, yellow onions, poblano peppers, and green bell peppers this colorful chili almost hits the entire ROYGBIV spectrum! If you try to “eat the rainbow” like I do, one bowl will help you hit more than half the colors in one sitting.
- Year-Round Yums – While chili is a wonderfully cozy meal to enjoy during a frosty polar vortex, this veggie-packed recipe is equally welcome in the summer months—especially when paired with all your BBQ favorites.

Nutritional Deep Dive
With nearly 30 grams of protein, 42.3 grams of carbs (14.4 grams of which are fiber), and 15.6 grams of fat per serving, my chicken chili recipe hits the macro trifecta! These impressive stats are enough to love, even without taking into account that each serving adds only 425 calories to your daily tally.
Need to tweak your macro counts? Not to worry! There are plenty adaptations to try:
- For a lower-calorie, lower-fat bowl, look for extra lean ground chicken, which is made exclusively with white meat.
- Need more protein? Swap in chicken bone broth for the regular chicken broth to quickly add more protein. For even more, serve with a generous sprinkling of cheese and a big dollop of greek yogurt to act as your sour cream.
- For extra fiber, serve the chili over a bowl of brown rice. As a bonus, this simple addition rounds out the amino acids in the beans, creating a second source of whole protein!
- If you’re on a low-carb diet, skip the beans and add another pound of ground chicken to the mix.
Ingredient Spotlight: While I’m a fan of all ground meats, ground chicken is a particularly awesome choice from a health perspective. With 22-26 grams of protein, 2-6 grams of fat, and 120-140 calories per 4-ounce serving, it is one of the best low-fat, low-calorie sources of complete protein around. As if that weren’t enough to convince you, ground chicken is also an excellent source of vital nutrients like B Vitamins (6, 9, and 12), iron, magnesium, and zinc. In other words, it’s a veritable nutritional jackpot!
Ingredients & Substitutions
- Olive Oil – No need to use anything fancy here; your normal cooking oil is perfect. Feel free to swap in another heart-healthy choice like avocado oil or canola oil instead.
- Ground Chicken – I generally use regular ground chicken, which typically contains anywhere from 7-10% fat. Feel free to swap in extra lean, which reduces the fat to just 2-5%.
- Yellow Onion – This is my go-to onion variety for sautéing, as it is naturally sweet and gets nice and soft. If you don’t have one on hand, a red onion, shallot, or even white onion will do the trick.
- Green Bell Pepper – I love the earthy-sweet flavor of green bell pepper, but I know it isn’t for everyone. You can substitute yellow, orange, or red bell pepper if you prefer!
- Carrots – I know carrots aren’t something that comes to mind when most people think about chili, but they add a lovely sweetness and pop of color I love. You’re welcome to use any color carrots, or swap in parsnips or sweet (non-green) bell peppers in their place.
- Poblano Pepper – IMO, chili should have a touch of heat. These heart-shaped peppers add just the right amount to tingle your tongue, not burn it. In a pinch, a can of roasted diced green peppers is a perfectly acceptable (and less spicy) sub.
- Garlic – Fresh is best, but a jar of minced garlic will save you some prep time.
- Chili Powder – Contrary to what you may think, this is actually a spice blend made from several types of chiles and cumin. You can also use “chili seasoning,” but take note of whether or not it has salt added so you don’t overseason the pot.
- Ground Cumin – This distinctive warming spice is a classic addition to any pot of chili. Only have whole cumin seeds? You can easily blitz them in a clean spice grinder or mortar and pestle. Note that cumin seeds are about 25% more potent than pre-ground cumin, so adjust the amount you use as needed.
- Dried Oregano – If possible, try to use Mexican oregano for the best flavor. If you don’t have it, Greek (a.k.a. “true”) oregano will work just fine.
- Ground Chipotle Pepper – Chipotles are actually dried and roasted jalapeños, so this spice cabinet addition adds both heat and smokiness. Smoked paprika makes an excellent substitute.
- Fire Roasted Tomatoes – I love the sweeter, slightly smoky flavor of these canned tomatoes to plain diced tomatoes, but either will work just fine. A can of Ro*tel will also do the trick!
- Canned Beans – Feel free to mix and match here. I used one can of pinto beans and one can of black beans.
- Chicken Broth – You’ll need a little bit of liquid to achieve the perfect chili consistency. Vegetable broth is a great substitute, if needed. A light beer might be great, too!

How To Make Ground Chicken Chili
As promised, making chili with ground chicken is super easy. Here’s how it’s done:
Step 1: Cook Chicken. Add 1 tablespoon of oil to a large soup pot or dutch oven over medium heat. Once the oil is hot add the ground chicken. Break it into large chunks and cook through, about 8 minutes. Remove to a plate and tent with foil.
Step 2: Cook Veggies. Add the remaining oil to the pot along with the diced onion, bell pepper, carrots and poblano pepper. Cook until softened, about 5-7 minutes.
Step 3: Sauté Aromatics. Add in the minced garlic, salt, chili powder, cumin, oregano and chipotle pepper. Cook for 1 minute, stirring constantly.
Step 4: Add the Canned Ingredients. Add the tomatoes, beans and broth to the pot and stir well.
Step 5: Add the Cooked Chicken to the pot and stir gently.
Step 6: Simmer & Stir. Bring to a simmer and reduce the heat to medium-low. Simmer for 30 minutes, stirring infrequently to prevent the beans and chicken from breaking up.
Step 7: Serve the ground chicken chili with your favorite chili toppings. Enjoy!







Optional Variations
This chili with ground chicken recipe is delightful as written, but there are plenty of ways you can make it your own. Here are just a few adaptations to try:
- Swap Your Protein – Ground turkey, ground bison, or extra-lean ground beef can all be used instead of ground chicken.
- Go Vegan – If you prefer to skip the meat, swap in pressed and grated extra firm tofu, chopped mushrooms, or the vegan “meat” crumbles of your choice.
- Spice It Up – Like your chili spicy? Feel free to add chopped jalapeños or chopped serranos to the mix. Note that the majority of the spicy-flavored compound known as capsaicin lives in the seeds and white membranes of chiles, so prep them accordingly.
- Clean Your Fridge – If your veggie drawer is filled with bits and bobs of leftover ingredients that you don’t have a use for, this chicken chili is a great home for most of it. I’ve tossed in plenty of scraps like spinach/kale/other greens, corn, mushrooms, peppers, parsnips, sweet potatoes, zucchini, and cauliflower, and it always turns out great.
Expert Tips
- Don’t Overcook the Chicken. Since ground poultry is typically much leaner than ground beef, it has a tendency to dry out. While it will dirty an extra dish to remove it before adding the veggies, the consistency of the meat will benefit quite a bit.
- Make Even Cuts. Try to cut all of your veggies to approximately the same size so they cook at the same rate.
- Season At Every Step. I like to measure out my salt before I start cooking, then add a sprinkle whenever I add a new ingredient. This ensures that the meat, veggies, and beans are all seasoned well and none of the individual ingredients taste bland. And don’t forget to taste at the end—you may want to add even more salt before serving!

Serving Suggestions
As I mentioned in the intro, this ground chicken chili is a kitchen chameleon that can be eaten in dozens of delicious ways. Here are just a few ideas to get your creative wheels turning:
- Tons of Toppings – I like adding freshly shredded cheddar or pepper jack cheese, a dollop of Greek yogurt, a sprinkle of fresh cilantro and green onions, a few slices of creamy avocado, and a few shakes of hot sauce.
- Dinner Jacket – Baked potatoes (a.k.a. jacket potatoes) or sweet potatoes are a great way to stretch your pot and your budget. Slice open the middle, fluff up the starchy inside, sprinkle on some salt, then pour a scoop of chili on top, adding whatever toppings you have on hand.
- Snack City – Air fried french fries, tater tots, or crispy tortilla chips are the perfect vehicles for turning your chili into a game day masterpiece. Chili cheese nachos or tat-chos? Yes please!
- Cincinnati-Style – Serve your chicken chili over a plate of any shape of pasta for a little extra carb-y comfort. Or, go a step further on the yum scale, serve it over veggie mac and cheese to make a superb chili mac.
- Bake It – Use this chicken chili as your filling for a fun twist on my taco stuffed peppers, or pour it into a 9×13 dish and top with cornbread batter and bake for a fantastic twofer.

Storage and Reheating Instructions
- Leftover ground chicken chili will keep well in the fridge for up to 5 days.
- To extend its shelf life, it can also be frozen for up to 3 months. (I like to use silicone Souper Cubes to make perfect single-size portions so I only have to defrost what I need.)
- Defrost overnight in the fridge, or use the defrost function on your microwave.
- To reheat, you can either use a saucepan on the stove over medium-low heat, or cover with a damp clean towel and microwave at 50% for about 4-5 minutes, stirring every 2 minutes as needed. You may want to add a splash of water or broth to help thin it out.

FAQs
I might be biased, but I think this ground chicken chili is awesome!
You can easily make your own chili powder using other spices you have on hand. In a pinch, swap in taco seasoning instead, but note that most taco seasonings are pre-salted so go easy with added salt until you can taste the result.
This chili recipe with ground chicken has zero tomato sauce, and it’s delicious.
While ground beef is definitely a popular choice for making chili, there are lots of other meats you can use! Try this ground chicken chili recipe, or my butternut squash turkey chili, or this meat-free sweet potato chili. There are also plenty of recipes that call for everything from ground bison to rotisserie chicken, leftover turkey to steak, so don’t feel limited one bit.
Related Recipes
More Cozy Dinner Recipes
- Hidden Vegetable Pasta
- Creamy Tomato Rice Soup
- Short Rib Ragu Pappardelle
- Cottage Cheese Alfredo
- Crockpot Mississippi Chicken
- Creamy Ground Beef Taco Soup
More Chicken Recipes
- Hot Honey Chicken Tenders
- Easy Maple Glazed Chicken Breasts
- Mediterranean Chicken & Rice Bowls
- Pan Seared Chicken Thighs
- Oven Baked Chicken Cutlets
- Air Fryer Chicken Bites
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Easy Ground Chicken Chili
- Prep Time: 10 Minutes
- Cook Time: 50 Minutes
- Total Time: 1 hour
- Yield: 5 Servings 1x
- Category: Dinner
- Method: Stovetop
Description
My deliciously simple Ground Chicken Chili recipe is a healthy, hearty meal that is delightful all year round! This meat, bean, and veggie-packed dish is sure to satisfy even the biggest hunger thanks to a perfect balance of protein, fiber, and heart-healthy fats.
Ingredients
- 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 (I used one can pinto and one can black beans)
- 1 Cup chicken broth (or vegetable broth)
Instructions
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Add 1 tablespoon of oil to a large soup pot or dutch oven over medium heat.
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Once the oil is hot add the ground chicken. Break it into large chunks and cook through, about 8 minutes. Remove to a plate and tent with foil.
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Add the remaining oil to the pot along with the diced onion, bell pepper, carrots and poblano pepper. Cook until softened, about 5-7 minutes.
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Add in the minced garlic, salt, chili powder, cumin, oregano and chipotle pepper. Cook for 1 minute, stirring constantly.
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Add the tomatoes, beans and broth to the pot and stir well.
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Finally return the cooked chicken to the pot and stir gently.
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Bring to a simmer and reduce the heat to medium-low. Simmer for 30 minutes, stirring infrequently to prevent the beans and chicken from breaking up.
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Serve with your favorite chili toppings.
Keywords: ground chicken chili, chili using ground chicken, ground chicken chili recipe, chicken chili recipe with ground chicken