Ground Chicken Chili

This Ground Chicken Chili recipe is a family favorite that’s healthier than traditional chili recipes made with ground beef. It’s an easy, one-pot recipe with very little prep, and you won’t believe the amazing flavor!

The best red chicken chili

I’ve always preferred the flavor of ground chicken over turkey or beef—it’s lighter, a little more versatile, and just tastes better to me. That’s why you’ll find it in so many of my go-to meals, like my Teriyaki Pineapple Chicken Meatballs, Juicy Chicken Meatloaf, cozy Ground Chicken Soup, and family-favorite Egg Roll in a Bowl.

Want more? Check out my collection of 20 Healthy Ground Chicken Meal Ideas.

This Red Chicken Chili requires very little prep and is an easy, high-protein, one-pot recipe that is healthier, and I think tastier, than traditional chili made with ground beef. Serve it with all your favorite chili toppings and sides for a delicious, complete meal.

I’ve also included slow cooker directions below for when it’s just too hot to cook on the stovetop. And if you’re looking for other southwest slow cooker suppers for those hotter days, you can’t go wrong with my Green Chicken Chili (made with chicken thighs) or my Slow Cooker Southwest Chicken.

Ingredient notes

• Olive oil: or other neutral oil, such as avocado oil
• Ground chicken: ground turkey will also work
• Smoked paprika: this is different from, and has a deeper flavor profile, than regular paprika
• Dried oregano: you can skip it if you don't have any
• Salt and Black pepper: I like freshly ground
• Chili powder: use your favorite kind
• Cayenne pepper: optional for extra heat
• Red bell pepper: diced, can be swapped for orange or yellow pepper
• Yellow onion: diced, white or sweet onion will also work
• Red kidney beans - rinsed and drained
• Fire roasted tomatoes: canned
• Diced green chilis: I usually use 1 small can
• Tomato paste: I like this tomto paste in a tube
• Fresh garlic: minced
• Low-sodium chicken broth: I like Imagine or Pacific Foods
• Garnish and toppings: Avocado slices, fresh cilantro, sour cream and shredded cheese for garnish

See recipe card for quantities.

Slow Cooker Instructions for Chicken Chili

1. Brown the aromatics and meat: In a skillet over medium heat, warm the olive oil. Add the diced onion and sauté for 3–4 minutes until translucent. Add the garlic and cook for another 30 seconds until fragrant. Stir in the tomato paste, then add the ground chicken and all the spices. Cook until the chicken is no longer pink, breaking it up with a spoon as it cooks (about 5–6 minutes).
2. Transfer to slow cooker: Once the chicken is browned, transfer the mixture to the slow cooker.
3. Add remaining ingredients: Stir in the diced red bell pepper, drained kidney beans, fire-roasted tomatoes, green chiles, and chicken broth.
4. Cook: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the flavors are well blended and the chili is thick and hearty.

Storage and Reheating Tips

Allow leftover chili to cool completely and store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Thaw frozen chili in the fridge overnight. 

Reheat leftovers on the stove over medium heat, stirring occasionally, until heated to your liking.

You can also reheat in the microwave. Place your portion of chili in a microwave safe dish. Heat on high for 102 minutes. Stir, and heat for another minute.

Tips, Tricks & Substitutions

• Use a large Dutch oven or heavy bottom pot 
• This recipe will also work with ground turkey or ground beef. 
• Other canned beans, such as black beans, cannellini beans or pinto beans can be swapped for the kidney beans. 
• You can swap green bell peppers, or any color bell pepper, for the red.
• If you like a little more heat, add some red pepper flakes or increase the amount of cayenne called for in the recipe or serve with a side sliced jalapenos or hot sauce. My favorite hot sauce is Valentina.