This Ground Chicken Chili is hearty, smoky, and full of flavor — but made with lean ground chicken for a lighter twist. It’s simmered with fire-roasted tomatoes, sweet corn, and a touch of honey for balance, then finished with smoky adobo sauce for a subtle kick. Perfect for weeknights, meal prep, or cozy weekends at home.
If you prefer chicken chili over beef, you should try my No Bean White Chicken Chili or my Cream Cheese Chicken Chili! These yummy recipes are equal parts flavorful, hearty, and delicious.
Another non-beef option would be my No Bean Turkey Chili. It’s smoky, slightly sweet, and rich with flavor thanks to a bold homemade chili seasoning and a medley of colorful ingredients like fire-roasted tomatoes, kale, butternut squash, corn, and green chiles.
However, if you’re looking for a good classic chili recipe, try my Dutch Oven Chili! This recipe with cornbread is the perfect fall dinner that your whole family will love. Comfort food at its finest!
Table of Contents
Why You’ll Love This Recipe
- Lighter but Still Hearty: Made with lean ground chicken, this chili has all the richness of classic beef chili with fewer calories.
- Customizable Spice: Adjust the adobo and chili powder to make it mild or fiery.
- Simple, One-Pot Meal: Everything cooks in a single pot or Dutch oven for easy cleanup.
- Meal-Prep Friendly: Tastes even better the next day and freezes beautifully.
- Versatile: Great on its own, or pile it on rice, baked potatoes, or nachos.
Ingredients & Substitutions
- Olive Oil: Use 2–3 Tablespoons to brown the chicken and sauté the vegetables. Any neutral oil like avocado, vegetable, or canola oil works well too.
- Ground Chicken: Lean ground chicken keeps this chili lighter but still hearty. Substitute with 1 pound ground turkey, ground pork, or even a 50/50 mix of ground chicken and Italian sausage for extra flavor.
- Yellow Onion: Adds a sweet-savory base. White or red onion can be used in a pinch—about 1 medium onion either way.
- Bell Pepper: Any color works, though red or orange add a mild sweetness. Try poblano peppers for a smoky flavor.
- Chili Powder: Classic chili flavor. Swap 1 teaspoon with chipotle chili powder for extra heat.
- Granulated Garlic: Use 4–5 fresh cloves, minced, instead of the powder if you prefer.
- Onion Powder: Deepens flavor.
- Ground Cumin: Adds earthy warmth. A classic chili spice.
- Smoked Paprika: Adds depth and a subtle smokiness that compliments the adobo sauce.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Black Pepper: Add freshly cracked pepper to taste.
- Chicken Broth or Stock: Substitute with vegetable broth or 1½ cups water + 1 teaspoon bouillon.
- Crushed Tomatoes: For a chunkier chili, use canned whole peeled tomatoes and crush them by hand.
- Fire-Roasted Diced Tomatoes: Adds a smoky note. Regular diced tomatoes or Rotel also work.
- Yellow Corn: Adds sweetness and texture. Substitute 1½ cups frozen or fresh corn.
- Beans of Choice: Use kidney, black, or pinto beans—or mix two types.
- Adobo Sauce + Chipotle Pepper: Adds rich, smoky heat. Use 2 Tablespoons adobo sauce for mild spice or ¼ cup for bold heat. Substitute ½ teaspoon chipotle chili powder if needed. Omit the chipotle pepper if you are sensitive to spice!
- Honey: Balances acidity. Swap for 1 Tablespoon brown sugar if needed.
- Worcestershire Sauce: Adds umami. Substitute soy sauce or tamari (1 Tablespoon).
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Ground Chicken Chili
Quick Overview
- Brown chicken.
- Sauté veggies & spices.
- Add liquids.
- Simmer.
Step by Step Instructions
Quick Tip From Bri
After sautéing the veggies, let the spices toast in the pot for 30–60 seconds — this deepens the smoky, chili-rich flavor.
- Brown the Chicken: Heat 2–3 Tablespoons of olive oil in a large Dutch oven or pot over medium-high heat. Add the ground chicken and cook for 5–6 minutes, breaking it apart with a spatula, until browned and mostly cooked through.
- Sauté Vegetables & Toast Spices: Reduce the heat to medium. In the same pot, add the onion and bell pepper. Cook for 4–5 minutes until softened. Stir in all of the chili seasoning (chili powder, garlic powder, onion powder, cumin, smoked paprika, oregano, salt, and pepper). Cook for about 30-60 seconds, stirring constantly, to toast the spices.
- Add Liquids and Bring to a Boil: Deglaze the pot with the chicken broth, scraping any brown bits off the bottom of the pot. Stir in the crushed tomatoes, fire-roasted tomatoes, corn, beans, adobo sauce, chopped chipotle (if using), honey, and Worcestershire. Mix well and bring to a boil.
- Simmer: Choose one of the following methods to simmer the chili so that the flavor can fully develop. Stovetop: Reduce heat to low and simmer uncovered for 30–40 minutes, stirring occasionally, until thickened and flavorful. Slow Cooker: Transfer everything to a slow cooker and cook on Low for about 3 hours or High for about 1.5 hours. Leave the lid slightly ajar during the last 30 minutes if you want it thicker. Oven: Cover and bake at 300°F for 1 hour, then uncover and bake 30 minutes more to reduce and thicken.
Recipe Serving Suggestions
Finish off this comforting dish with some warm bread! Here’s what I would pair with my bowl of ground chicken chili:
- Cheddar Drop Biscuits: Perfect with soups, stews, holiday dinners, or even on their own with a swipe of butter.
- Cornbread Recipe: This cornbread is sweet, buttery, and fluffy.
- Rustic Bread: The perfect beginner-friendly loaf. You only need 4 ingredients to make it, and no sourdough starter.
If you need more side dish ideas, check out my post on What to Serve with White Chicken Chili!
Expert Tips
- Toast the Spices: Don’t skip this step—it unlocks a deeper, richer chili flavor.
- Simmer Uncovered: This helps the chili reduce naturally and thicken. This also allows the flavors to meld and deepen.
- Let It Rest: Like most chilis, it tastes even better after sitting for 30 minutes or overnight in the fridge.
- Adjust Spice Gradually: Start with less adobo and chipotle, then add more to taste.
- Use a Wide Pot: More surface area means faster evaporation and thicker chili.
Most Common Mistakes
- Skipping the Browning Step: Ground chicken needs to sear for flavor.
- Covering the Pot: This traps moisture and prevents thickening.
- Not Rinsing the Beans: The canning liquid can make the chili overly salty.
- Forgetting to Taste at the End: Chili’s flavors concentrate as it simmers; final seasoning is key.
Additions & Variations
- Omit the Corn: Replace the corn with an extra can of beans.
- Omit the Beans: Add about 1 1/2 cups sliced pre-cooked chicken sausage instead of a hearty chili.
- Creamy Style: Stir in ½ cup sour cream or cream cheese at the end for richness.
- Favorite Toppings: A dollop of sour cream, shredded cheese, diced avocado, fresh cilantro, lime wedges, or crushed tortilla chips. Need more topping ideas? Check out my post on the Best Toppings for Chili!
The 10 Best Substitutes for Adobo Sauce
Adobo sauce is a key ingredient in many Latin American and Mexican dishes, known for its rich and smoky flavor.…
Recipe FAQs
Is ground chicken good in chili?
Yes, ground chicken is good in chili, offering a lighter, leaner alternative to ground beef that absorbs flavors well. It can be used in traditional tomato-based or white chicken chili recipes and is a versatile option that cooks quickly, making it a great choice for busy weeknights or meal prep.
How do I store leftovers?
Store in an airtight container in the fridge for up to 5 days. If you want to freeze your chili, you can for up to 3 months in a freezer-safe container. To reheat your chili, warm it on the stovetop over medium-low or in the microwave until hot. Add a splash of broth if it thickens too much.
More Fall Recipes
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Ground Chicken Chili with Beans
This Ground Chicken Chili is hearty, smoky, and full of flavor — but made with lean ground chicken for a lighter twist. It’s simmered with fire-roasted tomatoes, sweet corn, and a touch of honey for balance, then finished with smoky adobo sauce for a subtle kick. Perfect for weeknights, meal prep, or cozy weekends at home.
Ingredients
- 2–3 Tablespoons olive oil
- 1 pound ground chicken
- 1 yellow onion, diced
- 1 bell pepper, diced
- 2 Tablespoons chili powder
- 1 Tablespoon granulated garlic
- 1 Tablespoon onion powder
- 1 Tablespoon ground cumin
- 1 Tablespoon smoked paprika
- 1 teaspoon Morton kosher salt*
- fresh cracked black pepper
- 1 (14.5-ounce) can chicken broth or stock
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can fire-roasted diced tomatoes
- 1 (15-ounce) can yellow corn, drained
- 1 (15-ounce) can beans of choice (kidney, black, or pinto), drained & rinsed
- ¼ cup adobo sauce from a can of chipotles, plus 1 small chipotle finely chopped*
- 1 Tablespoon honey
- 1 Tablespoon Worcestershire sauce
Instructions
- Brown the Chicken: Heat 2–3 Tablespoons of olive oil in a large Dutch oven or pot over medium-high heat. Add the ground chicken and cook for 5–6 minutes, breaking it apart with a spatula, until browned and mostly cooked through.2–3 Tablespoons olive oil, 1 pound ground chicken
- Sauté Vegetables & Toast Spices: Reduce the heat to medium. In the same pot, add the onion and bell pepper. Cook for 4–5 minutes until softened. Stir in all of the chili seasoning (chili powder, garlic powder, onion powder, cumin, smoked paprika, oregano, salt, and pepper). Cook for about 30-60 seconds, stirring constantly, to toast the spices.1 yellow onion,, 1 bell pepper,, 2 Tablespoons chili powder, 1 Tablespoon granulated garlic, 1 Tablespoon onion powder, 1 Tablespoon ground cumin, 1 Tablespoon smoked paprika, 1 teaspoon Morton kosher salt*, fresh cracked black pepper
- Add Liquids and Bring to a Boil: Deglaze the pot with the chicken broth, scraping any brown bits off the bottom of the pot. Stir in the crushed tomatoes, fire-roasted tomatoes, corn, beans, adobo sauce, chopped chipotle (if using), honey, and Worcestershire. Mix well and bring to a boil.1 (14.5-ounce) can chicken broth or stock, 1 (28-ounce) can crushed tomatoes, 1 (15-ounce) can fire-roasted diced tomatoes, 1 (15-ounce) can yellow corn, drained, 1 (15-ounce) can beans of choice (kidney, black, or pinto), drained & rinsed, ¼ cup adobo sauce from a can of chipotles,, 1 Tablespoon honey, 1 Tablespoon Worcestershire sauce
- Simmer: Choose one of the following methods to simmer the chili so that the flavor can fully develop. Stovetop: Reduce heat to low and simmer uncovered for 30–40 minutes, stirring occasionally, until thickened and flavorful. Slow Cooker: Transfer everything to a slow cooker and cook on Low for about 3 hours or High for about 1.5 hours. Leave the lid slightly ajar during the last 30 minutes if you want it thicker. Oven: Cover and bake at 300°F for 1 hour, then uncover and bake 30 minutes more to reduce and thicken.
Did you make this recipe? Leave a comment below!
Notes
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Adobo Sauce + Chipotle Pepper: Adds rich, smoky heat. Use 2 Tablespoons adobo sauce for mild spice or ¼ cup for bold heat. Substitute ½ teaspoon chipotle chili powder if needed. Omit the chipotle pepper if you are sensitive to spice!
- Toast the Spices: Don’t skip this step—it unlocks a deeper, richer chili flavor.
- Simmer Uncovered: This helps the chili reduce naturally and thicken.
- Rinse the Beans: The canning liquid can make the chili overly salty.
- Taste at the End: Chili’s flavors concentrate as it simmers; final seasoning is key.
- Favorite Toppings: A dollop of sour cream, shredded cheese, diced avocado, fresh cilantro, lime wedges, or crushed tortilla chips. Need more topping ideas? Check out my post on the Best Toppings for Chili!
Nutrition
Calories: 230kcal | Carbohydrates: 13g | Protein: 15g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Cholesterol: 65mg | Sodium: 2579mg | Fiber: 3g | Sugar: 5g
Nutrition information is automatically calculated, so should only be used as an approximation.
