Our Chicken Chili Recipe is a family favorite! Lightened up with ground chicken, but still hearty and filling thanks to a secret ingredient!
Scale
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
