This Ground Chicken Chili is what I make all fall and winter, when your body and soul need a little warming. It’s made with simple ingredients like ground chicken, black beans and green bell peppers, and it’s lighter than a classic beef chili with the same cozy texture and deep flavor.
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The secret ingredient? Cinnamon. One day I decided my chili needed a little oomph, and I thought cinnamon would add a lovely warmth and depth. Everyone knew the flavor was special, so we kept it!
Why You’ll Love My Ground Chicken Chili
This chili has all the warmth and comfort of a classic chili recipe with lean protein and rich, smoky depth from chili powder, cumin, and cinnamon. It’s a great way to use pantry staples like a can of beans, Ro-tel diced tomatoes with green chiles, and chicken broth. The result is a thick, velvety chili that cooks faster than beef chili and feels lighter, but still delivers big flavor. Serve it with a smattering of corn chips or a piece of crusty bread to soak up every spoonful.
If you love cozy chicken chili recipes like my quick white chicken chili recipe, this one will be another favorite in your kitchen.
Ingredient Insights
- Olive oil: Helps the ground chicken brown evenly for a golden base layer of flavor.
- Ground chicken: A lean protein that makes this chili lighter but still hearty. It cooks quickly and absorbs all the spices beautifully.
- Onion, garlic, and green bell pepper: These fresh vegetables bring aromatic depth and color to the chili. Green bell peppers have a mild flavor that balances the spice perfectly.
- Oregano, chili powder, cumin, and cinnamon: These spices create a bold, savory flavor base. A pinch of cinnamon gives this chili its signature warmth.
- Salt and black pepper: Add balance and seasoning throughout the cooking process.
- Bay leaves: Infuse subtle herbal notes that round out the sauce.
- Ro-tel diced tomatoes with green chiles, fire roasted tomatoes, and tomato sauce: These create the thick tomato base and give the chili its classic color and taste.
- Chicken broth: Deglazes the soup pot and builds rich flavor. Chicken stock works, too.
- Red kidney beans and black beans: Two types of beans add texture and heartiness. A can of beans with its liquid helps thicken the chili naturally.
- Brown sugar: Balances acidity and spice for smooth, rounded flavor.
How to Make Ground Chicken Chili
Step one: Heat the olive oil over medium-high heat in a large, heavy soup pot or Dutch oven. Add the ground chicken, onion, garlic, and green bell pepper. Cook until the chicken is no longer pink and cooked through, breaking up large pieces with the back of a spoon. You may notice a little liquid in the pan. That’s from the chicken and vegetables. You can drain it if you prefer, but leaving it adds flavor.
Step two: Add the oregano, chili powder, cumin, and cinnamon. Stir for about one minute to toast the spices and release their aroma.
Step three: Pour in the chicken broth and deglaze the bottom of the pot with a wooden spoon, scraping up any browned bits. Add the salt, black pepper, bay leaves, diced fire roasted tomatoes, Ro-tel with green chiles, and tomato sauce. Stir well to combine. Bring to a boil, then reduce the heat to medium and let it simmer, uncovered, for 15 minutes.
Step four: Add the red kidney beans (with liquid), black beans (drained and rinsed), and brown sugar. Stir to combine and continue simmering for another 15 minutes, stirring occasionally, until the chili thickens and the flavors meld.
Step five: Remove the bay leaves before serving. Taste and adjust seasoning if needed.
Serve Ground Chicken Chili hot in bowls with your favorite toppings like sour cream, shredded Monterey Jack cheese, chopped cilantro, or even a squeeze of lime juice for brightness.
Substitutions & Variations
- Protein options: Substitute ground turkey or lean ground chicken breast for a lighter variation, or use shredded rotisserie chicken for convenience.
- Beans: Use white kidney beans or cannellini beans in place of red or black. If you like a creamier chili, puree a portion of the beans in a food processor before adding.
- Vegetables: Add diced green chiles or fresh corn for extra sweetness and color.
- Cooking methods: Make it in an Instant Pot for faster results, or simmer slowly on the stove top for deeper flavor.
- Serving ideas: Serve with crusty bread or a side of green salad for a complete, cozy meal.
Crissy’s Ground Chicken Chili Tips
- For best results: Brown the chicken well before adding liquid. It builds a golden brown base that boosts the sauce’s flavor.
- Adjust consistency: If the chili feels too thick, stir in a bit of chicken stock or broth. If too thin, simmer uncovered to reduce.
- Make ahead: This chili tastes even better the next day once the flavors have blended.
- Storage: Cool to room temperature, then store leftovers in airtight containers in the fridge for up to 4 days.
- Freezer friendly: Portion into freezer-safe bags, label, and freeze flat for up to 3 months. Reheat gently on the stove top.
- Add brightness: A quick squeeze of lime juice just before serving balances the spice and tomato base beautifully.
Storage Instructions
Let the chili cool to room temperature before storing. Place in airtight containers or freezer-safe bags. Refrigerate for up to 4 days or freeze for up to 3 months. To reheat, warm gently on the stove over medium heat or in the microwave until hot through.
Frequently Asked Questions
Can I make this with rotisserie chicken?
Yes. Shredded rotisserie chicken works perfectly in this recipe. Add it after simmering the sauce so it stays tender.
Can I make Ground Chicken Chili in the Instant Pot?
Yes. Sauté the chicken mixture on the sauté function, then cook on high pressure for 10 minutes and let it naturally release.
How can I make it spicier?
Add extra chili powder, diced green chiles, or a pinch of cayenne pepper for more heat. You can find more creative ways to add flavor to your recipes in my how to season soup post.
How can I make it smoother?
Blend a portion of the beans in a food processor before adding them for a thick, velvety texture.
What toppings go best with Ground Chicken Chili?
Try sour cream, Monterey Jack cheese, diced avocado, or a squeeze of lime juice. These add contrast and balance to the bold flavor.
Can I freeze this chili?
Yes, this is one of the best freezer meals. Once cooled, store in freezer-safe bags and freeze for up to 3 months.
Ground Chicken Chili is such an easy dish to change up! It's a comforting meal on a cold day and an easy chili for a crowd. If you make this recipe, please take a moment to leave a review and let me know what you think in the comments below. You're gonna love it!
More Easy Recipes
Ground Chicken Chili
Ingredients
- 1 tablespoon olive oil
- 2 pounds ground chicken
- 1 large onion diced
- 4 cloves garlic minced
- 1 large green bell pepper diced
- 1 tablespoon dried oregano
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 bay leaves
- 1 can Ro-Tel (diced tomatoes with green chiles) 14.5 ounces
- 1 can fire-roasted diced tomatoes
- 1 can tomato sauce 15 ounces
- 1 cup chicken broth
- 1 can red kidney beans 15 ounces, with liquid
- 1 can black beans 15 ounces, drained and rinsed
- 1 tablespoon brown sugar heaping
Instructions
- Heat the olive oil over medium-high heat in a large, heavy pot. Add the ground chicken, onion, garlic, and green pepper. Cook until the chicken is no longer pink and the vegetables are tender, breaking up any large pieces with a wooden spoon or spatula. You may notice some liquid in the pan from the chicken and vegetables. It’s fine to leave it, but you can drain it if you prefer.
- Add the oregano, chili powder, cumin, and cinnamon to the meat mixture. Cook for about one minute, stirring to release the flavors.
- Pour in the chicken broth and scrape the bottom of the pot with a wooden spoon to deglaze, loosening any browned bits. Add the salt, black pepper, bay leaves, fire-roasted tomatoes, Ro-Tel, and tomato sauce. Stir well to combine. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes, stirring occasionally.
- Add the kidney beans (with liquid), black beans (drained and rinsed), and brown sugar. Stir to combine, then simmer for another 15 minutes, stirring occasionally. Remove the bay leaves before serving.
- Serve hot in bowls with your favorite toppings. Shredded cheddar cheese, sour cream, and fresh cilantro make great additions.
Nutrition
Did you make this?
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This recipe was excellent. I didn’t use fire roasted tomatoes , it still came out very good.
So glad you loved it, Lisa! Good to know it’s still great with regular tomatoes. Thanks for letting me know!
Could you make this in the crockpot?
Delicious! The cinnamon and brown sugar made all the difference. I also added corn, recommended by another reviewer, and that was a great touch. Will definitely make again.