Chicken Chili: A Simple 60 Minute Recipe

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Chicken Chili. Ground chicken sautéed with garlic, onions, cannellini beans, pinto beans, and diced tomatoes and flavored with chili seasoning.

How to Make Chicken Chili Recipe

Preparing the Chicken:

• In a large pot on high heat add in the ground chicken. Sauté for 7 minutes, mixing occasionally to break up the meat.
• Remove the chicken from the skillet but no not drain the grease. Return the skillet to medium heat.

Bringing it All Together:

• Continuing on medium heat, add in the garlic and sauté until golden, about 1-2 minutes.
• Next, add in the onion and sauté for 2 minutes, mixing occasionally.
• Next, add the chicken back into the pot, as well as, adding in the cannellini beans, pinto beans, diced tomatoes, chili powder, light brown sugar, cumin, paprika, salt, and black pepper.
• Bring to a simmer and cook for 50 minutes, mixing occasionally to ensure the ingredients are well incorporated and that the chili does not stick to the bottom of the pot.
• Adjust heat as needed to maintain a simmer for 50 minutes.

How to Serve Chicken Chili Recipe

• Serve this chicken chili over white or brown rice.

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Chicken Chili

Invent Your Recipe

Ground chicken sautéed with garlic, onions, cannellini beans, pinto beans, and diced tomatoes and flavored with chili seasoning.

4 from 1 vote

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Appetizer, Main Course

Cuisine American

Servings 4 servings

Calories 450 kcal

Ingredients

  

1x2x3x

• 2 lbs. ground chicken
• 1 can cannellini beans 15 oz.
• 1 can pinto beans 15 oz.
• 1 can diced tomatoes 15 oz.
• 4 cloves of garlic sliced
• 1 sweet onion sliced
• 2 tbsp. chili powder
• 2 tbsp. light brown sugar
• 1 tbsp. cumin
• 1 tbsp. paprika
• 1 tsp. salt
• 1 tsp. black pepper

Instructions

 

Preparing the Chicken:

• In a large pot on high heat add in the ground chicken. Sauté for 7 minutes, mixing occasionally to break up the meat.
• Remove the chicken from the skillet but no not drain the grease. Return the skillet to medium heat.

Bringing it All Together:

• Continuing on medium heat, add in the garlic and sauté until golden, about 1-2 minutes.
• Next, add in the onion and sauté for 2 minutes, mixing occasionally.
• Next, add the chicken back into the pot, as well as, adding in the cannellini beans, pinto beans, diced tomatoes, chili powder, light brown sugar, cumin, paprika, salt, and black pepper.
• Bring to a simmer and cook for 50 minutes, mixing occasionally to ensure the ingredients are well incorporated and that the chili does not stick to the bottom of the pot.
• Adjust heat as needed to maintain a simmer for 50 minutes.

To Serve:

• Serve this chicken chili over white or brown rice.

Invent Your Recipe

Invent Your Recipe:

For this recipe I am using ground chicken to make the chili. I love to make chili in the fall and winter, especially on a cold football Sunday. I usually use ground beef or ground turkey, but today I went with ground chicken. I have also used ground pork and veal in the past, so all of those meats would work. You could even use venison if you have access to that. If you do decide to use veal or venison you will need to account for the leanness of the meat. I would add in some olive oil, butter, or some other form of fat when browning the meat.

For the chili seasoning I am going with a light and not too spicy version of chili flavor. Just some chili powder, brown sugar, cumin, and paprika. If you like your chili with more spice, please feel free to add whichever spices. This recipe is really just the base, add to it as you see fit.

For the body of the chili this recipe is using cannellini and pinto beans, as well as, diced tomatoes and sweet onions. I also recommend you try using red kidney beans, garbanzo beans, and green bell pepper or a hotter variety of pepper.

Nutrition

Calories: 450kcal

Keyword cannellini beans, chicken, chili, diced tomatoes, Garlic, onions, pinto beans

Tried this recipe?Let us know how it was!

Invent Your Recipe:

For this chicken chili recipe I am using ground chicken to make the chili. I love to make chili in the fall and winter, especially on a cold football Sunday. I usually use ground beef or ground turkey, but today I went with ground chicken. I have also used ground pork and veal in the past, so all of those meats would work. You could even use venison if you have access to that. If you do decide to use veal or venison you will need to account for the leanness of the meat. I would add in some olive oil, butter, or some other form of fat when browning the meat.

For the chili seasoning I am going with a light and not too spicy version of chili flavor. Just some chili powder, brown sugar, cumin, and paprika. If you like your chili with more spice, please feel free to add whichever spices. This recipe is really just the base, add to it as you see fit.

For the body of the chili this recipe is using cannellini and pinto beans, as well as, diced tomatoes and sweet onions. I also recommend you try using red kidney beans, garbanzo beans, and green bell pepper or a hotter variety of pepper.

For more chicken inspired dishes like this chicken chili recipe, check out our chicken recipe page.

For even more ideas check out our pinterest page.