This Chicken Chili Recipe is a delicious way to lighten up chili! Load up on all your favorite chili toppings, including chips on the side for scooping. Not only can this chili be enjoyed in as bowl for dinner, it can be used in many different recipes. Stir it into Macaroni and Cheese or use as a topping for nachos!
Serve this chili with our kid-favorite Sweet Cornbread Recipe on the side. Don’t forget a big scoop of our Homemade Guacamole!
Why You’ll Love Our Chicken Chili Recipe
A chili recipe (that’s not white chicken chili) that the whole family will love? Sounds impossible, but here it is. You can spice up this chili in your own bowl and leave it on the mild side for anyone that doesn’t like the heat!
This Chicken Chili Recipe is a dinner we’re going to feel good about eating and serving to our family. And because we’re lightening it up with ground chicken, we’re not going to feel bad about loading up on sour cream, guacamole and a good amount of cheese.
And yes, of course, you can follow this same chili recipe and use ground beef, too. It’s similar to our favorite Ground Beef Chili Recipe. It just depends on what we’re in the mood for or what we have on hand in the kitchen.
Tips For Making The BEST Chicken Chili
So you might be wondering why this chili isn’t white? It’s not a white chicken chili recipe, it’s just a chicken chili recipe. So like the regular chili that you’re probably used to, just adding an ingredient or two and swapping out the ground beef for ground chicken.
- Larger Crumbles: We like to keep the ground chicken in slightly larger pieces like you see here for a heartier texture.
- Bold Flavors: Because ground chicken is mild in flavor, often even bland, we’re using big and bold flavors like green chilis, sweet yellow onions and flavorful seasonings.
- SECRET INGREDIENT: To make this chicken chili thick and hearty, stir in a can of refried beans. Yep, a whole can. Not only does it make this chili thick and creamy but it adds tons of protein to the recipe.
How To Make Chicken Chili
This chicken chili is so easy to make, we often make a double batch so that we can freeze it into individual portions for an easy meal. It’s absolutely one of our favorite, go-to dinner recipes!
- Add oil to a large pot over medium heat. Add the onions and cook for 5-7 minutes, until softened. Add the ground chicken to the pot and break up into crumbles.
- Cook until the chicken is cooked through and no pink remains. Drain any dripping from the pan, then add the garlic and cook one minute longer.
- Season the chicken with the salt, cayenne pepper, chili powder, oregano, cumin and garlic powder. Stir to combine and then stir in the refried beans.
- Pour in the crushed tomatoes and tomato sauce along with the green chilis, kidney beans and black beans and stir to combine. Partially cover the pot with a lid and turn the heat to low. Simmer the chili, stirring often, for 45 minutes to 1 hour.
Chicken Chili Toppings
Any kind of topping that you would normally add to a bowl of chili also works wonderfully on chicken chili. If you need some topping inspiration, we’ve put a list together for you!
- Sour Cream
- Guacamole
- Shredded Cheese
- Hot sauce
- Shredded Lettuce
- Diced Onions
- Chopped Scallions
- Pickled Jalapeños
- Diced Tomatoes or Pico de Gallo
- Cilantro
- Lime Wedge
Can I Make Chicken Chili In The Slow Cooker?
Yep! The best way to do it though is to really make the chili in a pot on the stove per the directions. Then transfer it to a slow cooker instead of simmering on the stove top.
You can cook the chili on high for 3 hours or on low for 6 hours and then keep the chili on the warm setting if needed.
What Can I Serve With Chili?
Chili is a hearty meal in itself, but we do love our sides. Side dishes can range from chips to homemade cornbread to a delicious, crispy salad.
- Sweet Cornbread Recipe
- Pumpkin Cornbread Recipe
- Fritos or tortilla chips
- Baked Potatoes (great for stuffing with chili!)
- Baked Macaroni and Cheese (delicious with chili stirred in)
- Cilantro Rice or Spaghetti as a bed for the chili
Store And Reheat
Chicken Chili will keep in the refrigerator for up to 4 days. Make sure to store the chili in an air tight container for optimum freshness. You can also freeze the chili if you don’t think you’ll use it up in time! We like to freeze it into 1 cup or 2 cup portions for an easy meal.
Reheating chili is as easy as popping a bowl into the microwave. Make sure to cover the bowl with a paper towel so that the chili doesn’t splatter inside the microwave.
Looking For More Chili Recipes?
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Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
Print Recipe
Pin RecipeOur Chicken Chili Recipe is a family favorite! Lightened up with ground chicken, but still hearty and filling thanks to a secret ingredient!
Ingredients
- 1 tablespoon olive oil
- 2 pounds ground chicken (we use lean ground chicken breast but the regular ground chicken works too)
- 1 1/2 cups diced onion
- 1 1/2 tablespoon minced garlic
- 2 teaspoons kosher salt
- 1/2 teaspoon cayenne pepper
- 2 tablespoons chili powder
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 16 ounce can refried beans (fat-free or regular)
- 28 ounce can crushed tomatoes
- 28 ounce can tomato sauce
- 4.5 ounce can diced green chilis
- 15.5 ounce can kidney beans, rinsed and drained
- 15.5 ounce can black beans, rinsed and drained
Instructions
- Add the oil to a large pot over medium heat. Add the onions and cook for 5-7 minutes, until softened. Add the ground chicken to the pot and break up into crumbles. Cook until the chicken is cooked through and no pink remains. Drain any dripping from the pan, then add the garlic and cook one minute longer.
- Season the chicken with the salt, cayenne pepper, chili powder, oregano, cumin and garlic powder. Stir to combine and then stir in the refried beans.
- Pour in the crushed tomatoes and tomato sauce along with the green chilis, kidney beans and black beans and stir to combine. Partially cover the pot with a lid and turn the heat to low. Simmer the chili, stirring often, for 45 minutes to 1 hour. Taste for seasonings and adjust if needed.
Recipe Notes
Store: Store chili in a container in the refrigerator for up to 3 days.
Freeze: Freeze chili in an air tight container or freezer bag for up to 6 months.
Reheat: Reheat chili in the microwave for the fastest option, or in a pot on the stove top.
- Category: Dinner
- Method: Stove Top
- Cuisine: American
