Ground Chicken Chili with Beans

5 from 10 votes

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.

Prep Time10

Cook Time50

Total Time1

Course: Main

Cuisine: American

Servings: servings

Author: Brianna May

Equipment

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.

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