11 Ground Chicken Chili Recipes That Warm Up Any Night

As the evenings grow cooler, I find myself reaching for comforting dishes that fill the home with inviting aromas. Ground chicken chili is perfect for this, providing warmth and versatility with every bite. Whether you’re craving a classic recipe or something with a zesty twist, these ideas will surely delight. With a variety of flavors to explore, I’m excited to share what makes each one special. Let’s get cooking!

Classic Ground Chicken Chili

Classic Ground Chicken Chili is a flavorful and hearty dish that brings comfort to the table, perfect for a cozy family dinner. This recipe transforms ground chicken into a robust chili with a blend of spices, beans, and tomatoes. The combination of ingredients provides a satisfying meal that’s both nutritious and delicious, making it a great alternative to traditional beef chili.

Whether you’re a seasoned cook or a beginner, this recipe is easy to follow and guarantees a pot of warm, comforting goodness.

The beauty of Classic Ground Chicken Chili lies in its versatility and depth of flavor. With a medley of spices and fresh ingredients, this dish is perfect for those who love a little heat in their meals. The ground chicken absorbs the flavors of the spices beautifully, resulting in a rich and savory chili that can be enjoyed on its own or paired with rice, tortilla chips, or cornbread.

With this recipe, you can easily adjust the spice level to suit your taste, making it a family-friendly favorite.

Ingredients (Serves 4-6)

• 1 pound ground chicken
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• 1 cup chicken broth
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• Fresh cilantro, for garnish

Cooking Instructions

1. Prepare Ingredients: Begin by gathering and preparing all your ingredients. Dice the onion and red bell pepper, and mince the garlic to streamline the cooking process.
2. Cook the Chicken: Heat the olive oil in a large pot over medium heat. Add the ground chicken and cook, breaking it up with a spoon, until it’s no longer pink, about 5-7 minutes.
3. Sauté the Aromatics: Add the diced onion, garlic, and red bell pepper to the pot. Cook until the vegetables are soft, about 5 minutes, stirring occasionally.
4. Spice It Up: Stir in the chili powder, ground cumin, paprika, cayenne pepper, salt, and pepper. Cook for 1-2 minutes to allow the spices to become fragrant.
5. Combine Ingredients: Add the diced tomatoes, kidney beans, black beans, chicken broth, tomato paste, and Worcestershire sauce to the pot. Stir everything together until well combined.
6. Simmer the Chili: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 30 minutes, stirring occasionally to prevent sticking.
7. Adjust Seasoning and Serve: Taste the chili and adjust the seasoning if necessary. If the chili is too thick, add a little more chicken broth. Serve hot, garnished with fresh cilantro.

Extra Tips

For an even richer flavor, consider letting the chili simmer for a longer period, up to an hour, to deepen the taste. If you prefer a spicier kick, increase the amount of cayenne pepper or add a chopped jalapeño.

This chili can also be made a day ahead, as the flavors tend to develop and improve overnight. Additionally, for a creamier texture, you can stir in a bit of sour cream or shredded cheese just before serving.

Enjoy your Classic Ground Chicken Chili with your favorite toppings like avocado slices, lime wedges, or tortilla chips for an extra crunch.

White Chicken Chili With a Zesty Twist

White Chicken Chili is a comforting and flavorful dish that’s perfect for cozy nights or gatherings with family and friends. This version introduces a zesty twist with the addition of lime juice and jalapeños, elevating the traditional flavors to new heights. The blend of spices and creamy texture from the white beans creates a satisfying bowl of chili that warms the heart and tantalizes the taste buds.

Whether you’re a fan of classic chili or looking for something different to spice up your meal rotation, this White Chicken Chili with a Zesty Twist is sure to become a favorite.

The beauty of this recipe lies in its simplicity and the ability to customize it to your liking. By using ground chicken, this dish isn’t only lighter but also quicker to prepare, making it a great option for a weeknight dinner. The combination of spices, including cumin, paprika, and chili powder, alongside a fresh burst of lime juice, offers a depth of flavor that’s both rich and invigorating.

The jalapeños add just the right amount of heat, but you can adjust the quantity to suit your preference. Serve it with a side of cornbread or tortilla chips for a complete meal that everyone will love.

Ingredients (Serves 4-6):

• 1 lb ground chicken
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 jalapeño, seeded and chopped
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon chili powder
• Salt and pepper to taste
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 can (4 oz) diced green chilies
• 4 cups chicken broth
• 1/2 cup sour cream
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Shredded Monterey Jack cheese (optional, for serving)

Cooking Instructions:

1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and chopped jalapeño, cooking for an additional 2 minutes until fragrant.
2. Cook the Ground Chicken: Add the ground chicken to the pot. Break it up with a wooden spoon and cook until browned and cooked through, about 6-8 minutes. Season with salt, pepper, cumin, paprika, and chili powder, stirring to coat the chicken evenly with the spices.
3. Combine Remaining Ingredients: Stir in the white beans, diced green chilies, and chicken broth. Bring the mixture to a simmer, then reduce the heat to low. Simmer for 20-25 minutes, allowing the flavors to meld together.
4. Finish with Creaminess and Zest: Stir in the sour cream and lime juice. Continue to cook for another 5 minutes, ensuring the chili is heated through. Taste and adjust seasoning if necessary.
5. Serve: Ladle the chili into bowls and garnish with fresh cilantro. If desired, top with shredded Monterey Jack cheese for added richness.

Extra Tips:

For an even creamier texture, you can mash some of the beans before adding them to the pot. If you prefer a spicier chili, leave some seeds in the jalapeño or add an extra jalapeño to the dish.

To make this recipe dairy-free, you can substitute the sour cream with a plant-based alternative. This chili also freezes well, so consider making a double batch to enjoy later. Reheat gently on the stove or in the microwave, adding a splash of broth if needed to reach the desired consistency.

Spicy Southwest Chicken Chili

Spicy Southwest Chicken Chili is a vibrant and hearty dish that combines the zesty flavors of the Southwest with the comforting warmth of a classic chili. Perfect for a cozy night in or a festive gathering, this chili brings together a medley of spices, ground chicken, and fresh vegetables to create a meal that’s as nourishing as it’s delicious.

The combination of chili powder, cumin, and paprika provides a rich, smoky depth, while the addition of jalapeños and lime juice adds a revitalizing kick that tantalizes the taste buds.

This dish isn’t only flavorful but also incredibly versatile. You can adjust the level of heat to suit your personal preference, and it’s easy to incorporate a variety of vegetables or serve it with different accompaniments like cornbread or tortilla chips.

Whether you’re a seasoned chili maker or trying it for the first time, Spicy Southwest Chicken Chili is sure to become a staple in your repertoire. Here’s how to make it for a serving size of 4-6 people.

Ingredients:

• 1 1/2 pounds ground chicken
• 1 tablespoon olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1-2 jalapeños, seeded and minced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• Salt and black pepper to taste
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 cups chicken broth
• Juice of 1 lime
• Fresh cilantro, for garnish
• Shredded cheese, for serving (optional)
• Sour cream, for serving (optional)

Cooking Instructions:

1. Prepare the Ingredients: Begin by gathering and preparing all your ingredients. Dice the onion, mince the garlic, and dice the red and green bell peppers. Mince the jalapeños, adjusting the quantity to your heat preference.
2. Cook the Chicken: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground chicken and cook until browned, breaking it apart with a spoon as it cooks. This should take about 5-7 minutes. Once browned, remove the chicken and set aside.
3. Sauté the Vegetables: In the same pot, add the diced onion, garlic, red and green bell peppers, and jalapeños. Sauté for about 5 minutes, or until the vegetables are softened and fragrant.
4. Spice it Up: Stir in the chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook for another minute, allowing the spices to become aromatic.
5. Combine Ingredients: Return the cooked chicken to the pot. Add the diced tomatoes, black beans, kidney beans, and chicken broth. Stir well to combine all ingredients.
6. Simmer the Chili: Bring the chili to a gentle boil, then reduce the heat to low. Let it simmer uncovered for about 30 minutes, stirring occasionally. This allows the flavors to meld together.
7. Finish with Lime: Just before serving, stir in the lime juice for a burst of vitality. Taste and adjust seasoning if necessary.
8. Serve and Garnish: Ladle the chili into bowls and garnish with fresh cilantro. Offer shredded cheese and sour cream on the side for those who desire it.

Extra Tips:

For an even deeper flavor, consider making the chili a day ahead and refrigerating it overnight. The flavors will meld and intensify, making it even more delicious when reheated.

If you prefer a thicker consistency, you can mash some of the beans before adding them to the pot or let the chili simmer longer to reduce the liquid. Remember, the level of spice can be adjusted by the amount of jalapeños and cayenne pepper used, so feel free to experiment to find your perfect level of heat.

Black Bean and Chicken Chili

Black Bean and Chicken Chili is a hearty, flavorful dish that combines the lean protein of ground chicken with the rich, earthy flavors of black beans. This chili is perfect for a cozy family dinner or a casual gathering with friends.

It’s a versatile dish that can be customized with your favorite toppings, such as avocado, sour cream, or shredded cheese. The combination of spices and ingredients makes it a delightful dish that’s both satisfying and nutritious.

To prepare this Black Bean and Chicken Chili, you’ll need to gather a few key ingredients. The ground chicken provides a lean protein base, while the black beans add fiber and texture. A blend of spices, including cumin and chili powder, infuse the dish with a smoky, slightly spicy flavor.

The addition of tomatoes and bell peppers brings a touch of sweetness and acidity, balancing the dish perfectly. This recipe serves 4-6 people, making it ideal for a small group or to enjoy as leftovers throughout the week.

Ingredients (serves 4-6):

• 1 lb ground chicken
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup chicken broth
• 1 tablespoon tomato paste
• Optional toppings: avocado, sour cream, shredded cheese, cilantro

Cooking Instructions:

1. Prepare the Ingredients: Start by chopping the onion and red bell pepper into small, even pieces. Mince the garlic. Drain and rinse the black beans, and set aside.
2. Cook the Ground Chicken: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground chicken and cook until it’s browned and cooked through, breaking it up with a spoon as it cooks, about 5-7 minutes.
3. Sauté the Vegetables: Add the chopped onion, red bell pepper, and minced garlic to the pot with the chicken. Sauté until the vegetables are soft and the onion is translucent, about 5 minutes.
4. Add the Spices: Stir in the chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 1-2 minutes until the spices are fragrant.
5. Combine the Remaining Ingredients: Add the diced tomatoes, black beans, chicken broth, and tomato paste to the pot. Stir well to combine all the ingredients.
6. Simmer the Chili: Bring the mixture to a simmer over medium-high heat. Once simmering, reduce the heat to low and cover the pot. Let the chili simmer for 20-30 minutes, stirring occasionally, to allow the flavors to meld together.
7. Serve: Taste the chili and adjust seasoning if necessary. Serve hot, garnished with your choice of toppings such as avocado, sour cream, shredded cheese, or cilantro.

Extra Tips:

For a thicker chili, you can mash some of the black beans before adding them to the pot. This will create a creamier texture.

If you prefer more heat, consider adding a diced jalapeño along with the bell pepper, or a pinch of cayenne pepper when adding the spices.

This dish freezes well, so consider making a double batch and saving some for a quick and easy future meal. Be sure to thaw it completely and reheat thoroughly before serving. Enjoy your chili with a side of cornbread or over a bed of rice for a more filling meal.

Smoky Chipotle Chicken Chili

This Smoky Chipotle Chicken Chili is a perfect blend of spicy, smoky, and savory flavors that will warm you up on a chilly day. Ground chicken acts as a lean protein base, providing a healthier alternative to traditional beef chili while still packing a flavorful punch.

The addition of chipotle peppers in adobo sauce gives this dish its signature smoky taste, which is perfectly balanced with a variety of vegetables and beans, creating a hearty and nutritious meal. Ideal for family dinners or gatherings with friends, this recipe is designed to serve 4-6 people.

The chili is easy to prepare and can be made in a single pot, making cleanup a breeze. Whether you’re a chili connoisseur or a newcomer to this classic comfort food, this Smoky Chipotle Chicken Chili is sure to become a staple in your kitchen repertoire.

Ingredients (serves 4-6):

• 1 tablespoon olive oil
• 1 pound ground chicken
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 chipotle peppers in adobo sauce, chopped
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Salt and black pepper, to taste
• 1 (15-ounce) can diced tomatoes
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 2 cups chicken broth
• 1 tablespoon tomato paste
• 1 tablespoon lime juice
• Fresh cilantro, chopped (for garnish)
• Shredded cheese (optional, for garnish)
• Sour cream (optional, for garnish)

Cooking Instructions:

1. Heat the Oil: In a large pot or Dutch oven, heat the olive oil over medium heat. This will prevent the chicken from sticking and ascertain even cooking.
2. Cook the Chicken: Add the ground chicken to the pot and cook until browned, about 5-7 minutes. Use a wooden spoon to break up the meat into smaller pieces for even browning.
3. Sauté the Vegetables: Add the diced onion, minced garlic, and chopped peppers to the pot with the chicken. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
4. Spice it Up: Stir in the chopped chipotle peppers, cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Cook for 1-2 minutes to toast the spices, enhancing their flavors.
5. Add Tomatoes and Beans: Pour in the diced tomatoes, black beans, and kidney beans. Stir to combine all ingredients thoroughly.
6. Simmer the Chili: Add the chicken broth and tomato paste, stirring to incorporate. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for 20-25 minutes, allowing the flavors to meld together.
7. Finish with Lime: Stir in the lime juice just before serving, which will brighten up the flavors of the chili.
8. Serve and Garnish: Ladle the chili into bowls and garnish with fresh cilantro, shredded cheese, and a dollop of sour cream, if desired.

Extra Tips: For a deeper flavor, consider making the chili a day ahead; it’s often even tastier the next day after the spices have had more time to meld.

If you prefer a spicier dish, you can add an extra chipotle pepper or a dash of cayenne pepper. For an added texture, consider topping with crushed tortilla chips or serving alongside cornbread. Adjust the thickness of the chili by adding more or less chicken broth according to personal preference.

Thai-Inspired Chicken Chili

Adding a Thai twist to the traditional chicken chili, this recipe combines the warm, spicy, and aromatic flavors of Thai cuisine with the heartiness of chili. Ground chicken serves as a lean protein base, complementing the vibrant herbs, spices, and a touch of coconut milk that transforms this dish into a flavorful, comforting meal.

Perfect for a cozy dinner, this Thai-Inspired Chicken Chili is both satisfying and delightfully different, offering a taste of Thailand with every bite.

With its easy preparation and unique blend of ingredients, this recipe is ideal for feeding a group of 4-6 people. The use of fresh herbs like cilantro and Thai basil, along with lime juice, adds a bright freshness that balances the richness of the coconut milk and the punch of the chili paste.

Serve it with jasmine rice or crusty bread for a complete meal that will impress your family and friends.

Ingredients (serving size: 4-6 people):

• 1 tablespoon vegetable oil
• 1 pound ground chicken
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 tablespoon Thai red curry paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 tablespoon brown sugar
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh Thai basil, chopped
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Base: Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.

Stir in the minced garlic and cook for another minute until fragrant.

2. Cook the Chicken: Add the ground chicken to the pot and cook, breaking it apart with a wooden spoon, until it’s browned and cooked through, about 5-7 minutes.

3. Add Vegetables and Spices: Stir in the diced red bell pepper, Thai red curry paste, ground cumin, and ground coriander.

Cook for 2-3 minutes to allow the spices to release their aroma.

4. Incorporate the Liquids: Pour in the coconut milk, diced tomatoes (with their juice), and kidney beans.

Stir well to combine all the ingredients.

5. Season and Simmer: Add the fish sauce, lime juice, and brown sugar.

Stir to combine, then bring the mixture to a gentle simmer. Reduce the heat to low and let it cook for 15-20 minutes, stirring occasionally, until the chili thickens slightly.

6. Finish and Serve: Just before serving, stir in the chopped cilantro and Thai basil.

Season with salt and pepper to taste. Serve hot, garnished with additional cilantro and basil if desired.

Extra Tips:

For an added depth of flavor, consider toasting the cumin and coriander in a dry pan before adding them to the chili.

This can enhance their aromatic qualities. If you prefer a bit more heat, add a finely chopped Thai chili or a pinch of chili flakes.

The chili can be made a day in advance to allow the flavors to meld together beautifully. If you find the chili too thick, simply add a bit of chicken broth or water to reach your desired consistency.

Italian-Style Chicken Chili With Herbs

Italian-Style Chicken Chili With Herbs is a delightful twist on traditional chili, combining the rich flavors of Italian cuisine with the hearty comfort of chili. This dish brings together the savory taste of ground chicken with the aromatic notes of Italian herbs, creating a unique and satisfying meal. Perfect for a cozy family dinner or a gathering with friends, this chili is certain to impress with its depth of flavor and comforting warmth.

The key to this recipe is the blend of fresh herbs and the use of ground chicken, which provides a leaner alternative to traditional beef chili while still delivering a rich and flavorful experience. The addition of ingredients such as tomatoes, beans, and bell peppers enhances the dish with texture and vibrant color. The result is a wonderfully aromatic and satisfying meal that’s both nutritious and delicious, making it a perfect choice for a weeknight dinner or a special occasion.

Ingredients (Serves 4-6):

• 1 pound ground chicken
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 can (28 ounces) crushed tomatoes
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 1 tablespoon tomato paste
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon crushed red pepper flakes
• Salt and black pepper to taste
• 1/2 cup chicken broth
• Fresh basil leaves, for garnish
• Grated Parmesan cheese, for serving

Cooking Instructions:

1. Prep the Ingredients: Before starting, confirm all ingredients are prepped. Chop the onion and bell peppers, mince the garlic, and drain and rinse the cannellini beans. This makes the cooking process smoother.
2. Cook the Chicken: In a large pot, heat the olive oil over medium heat. Add the ground chicken and cook until browned, breaking up any large chunks with a spoon, for about 5-7 minutes. Once browned, remove the chicken from the pot and set aside.
3. Sauté the Aromatics: In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant, about 3-4 minutes.
4. Add the Vegetables: Add the chopped red and green bell peppers to the pot. Cook for another 5 minutes, stirring occasionally until the peppers begin to soften.
5. Combine Ingredients: Return the cooked chicken to the pot. Stir in the crushed tomatoes, cannellini beans, and tomato paste. Mix well to combine all ingredients.
6. Season the Chili: Add the dried basil, oregano, thyme, and crushed red pepper flakes. Season with salt and black pepper to taste. Pour in the chicken broth and stir to combine.
7. Simmer the Chili: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the chili simmer for 30-40 minutes, stirring occasionally, until the flavors meld together and the chili thickens.
8. Serve and Garnish: Once the chili is ready, serve it hot in bowls. Garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese for an extra touch of Italian flavor.

Extra Tips:

For an even richer flavor, consider letting the chili simmer for an additional 10-15 minutes. This allows the herbs and spices to fully infuse into the dish. If you prefer a spicier chili, increase the amount of crushed red pepper flakes or add a diced jalapeño pepper.

Additionally, this chili can be made a day in advance; the flavors often become even more pronounced after sitting in the refrigerator overnight. Reheat gently before serving. Enjoy your Italian-Style Chicken Chili with a side of crusty bread or over a bed of rice for a complete meal.

Slow Cooker Green Chicken Chili

Slow Cooker Green Chicken Chili is a hearty and flavorful dish that’s perfect for those chilly days when you crave something warm and comforting. This recipe combines ground chicken with a mix of green chilies, beans, and spices to create a rich and satisfying meal. Not only is it delicious, but it’s also incredibly easy to make, thanks to the convenience of a slow cooker. Simply prepare your ingredients, set your slow cooker, and let it do all the work. By the time it’s done, you’ll have a delicious meal ready to be enjoyed by family and friends.

This recipe serves 4-6 people, making it ideal for a family dinner or a small gathering. The combination of ground chicken and green chilies gives the chili a mild heat and a unique flavor profile. Whether you’re a seasoned cook or a beginner, this recipe is straightforward and requires minimal effort. With just a few simple steps, you can enjoy a wholesome and nutritious meal that’s sure to please everyone’s taste buds.

Ingredients:

• 1 lb ground chicken
• 1 onion, diced
• 3 cloves garlic, minced
• 2 cans (4 oz each) diced green chilies
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 can (14 oz) chicken broth
• 1 cup frozen corn
• 1 tablespoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1 lime, juiced
• Fresh cilantro, chopped (for garnish)

Cooking Instructions:

1. Prepare the Ingredients: Start by gathering all your ingredients. Dice the onion and mince the garlic. Drain and rinse the white beans.
2. Brown the Chicken: In a skillet over medium heat, add the olive oil. Once heated, add the ground chicken and cook until browned, breaking it up into small pieces with a spoon. This should take about 5-7 minutes. Once browned, transfer the chicken to the slow cooker.
3. Sauté Onion and Garlic: Using the same skillet, add the diced onion and minced garlic. Sauté for about 3-4 minutes until the onion becomes translucent and the garlic is fragrant.
4. Combine Ingredients in Slow Cooker: Add the sautéed onion and garlic to the slow cooker with the browned chicken. Then, add the diced green chilies, white beans, chicken broth, frozen corn, ground cumin, chili powder, salt, and black pepper. Stir everything together to combine.
5. Cook in Slow Cooker: Cover the slow cooker with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. This slow cooking process allows all the flavors to meld beautifully.
6. Finish with Lime and Cilantro: Once the cooking time is up, stir in the lime juice. Taste and adjust seasoning if necessary. Serve the chili hot, garnished with fresh cilantro.

Extra Tips:

For an even richer flavor, you can roast the green chilies yourself before adding them to the slow cooker. Simply place them under a broiler until the skins are charred, let them cool, then peel and dice.

Additionally, if you prefer a spicier chili, you can add a chopped jalapeño or some red pepper flakes to the mix. Finally, this chili can be served with a variety of toppings such as shredded cheese, sour cream, or avocado slices, allowing each person to customize their bowl to their liking.

Enjoy this comforting dish with some crusty bread or a side of tortilla chips for extra crunch!

Sweet Potato and Chicken Chili

Sweet Potato and Chicken Chili is a hearty and satisfying dish that combines the earthy sweetness of sweet potatoes with the savory goodness of ground chicken. This flavorful chili is perfect for a cozy dinner on a cool evening, offering a delightful blend of spices and textures. The sweetness of the potatoes complements the spiciness of the chili, while the ground chicken provides a lean protein base that makes the dish both healthy and filling.

This recipe is easy to make and can be prepared in about an hour, making it a great option for busy weeknight dinners. The combination of ingredients like bell peppers, tomatoes, and beans enriches the chili with vitamins and fiber, while the spices add depth and warmth. Whether you’re serving a family of four or a small gathering of friends, this chili is sure to be a hit.

Ingredients (Serves 4-6):

• 1 pound ground chicken
• 2 medium sweet potatoes, peeled and diced
• 1 large onion, chopped
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken broth
• 2 tablespoons olive oil
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Optional toppings: chopped cilantro, sliced avocado, shredded cheese, sour cream

Cooking Instructions:

1. Prepare the Ingredients: Start by peeling and dicing the sweet potatoes into small cubes. Chop the onion and red bell pepper, and mince the garlic. Set these aside as you prepare to cook.
2. Cook the Ground Chicken: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the ground chicken and cook until it’s browned and cooked through, about 5-7 minutes. Use a wooden spoon to break the chicken into smaller pieces. Once done, remove the chicken from the pot and set it aside.
3. Sauté the Vegetables: In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion, red bell pepper, and garlic. Sauté for about 5 minutes, or until the vegetables are softened and the onions are translucent.
4. Add Sweet Potatoes and Spices: Stir in the diced sweet potatoes, chili powder, cumin, and smoked paprika. Cook for another 2 minutes to allow the spices to release their flavors.
5. Combine and Simmer: Return the cooked chicken to the pot. Add the diced tomatoes, black beans, and chicken broth. Stir well to combine all ingredients. Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer uncovered for about 30 minutes, or until the sweet potatoes are tender.
6. Season and Serve: Taste the chili and add salt and pepper as needed. If desired, garnish with chopped cilantro, sliced avocado, shredded cheese, or a dollop of sour cream before serving.

Extra Tips:

When preparing Sweet Potato and Chicken Chili, you can adjust the level of spiciness by adding more or less chili powder to your taste. If you prefer a thicker chili, let it simmer longer to reduce the liquid, or mash some of the sweet potatoes against the side of the pot to thicken the sauce.

For added flavor, consider using roasted sweet potatoes or adding a dash of lime juice before serving to enhance the freshness of the dish. Enjoy your chili with a side of warm cornbread or over a bed of rice for an even more filling meal.

Creamy Avocado Chicken Chili

Creamy Avocado Chicken Chili is a delightful twist on the classic chili, offering a rich and smooth texture with a burst of fresh flavors. This dish combines ground chicken with the creamy goodness of ripe avocados, delivering a comforting meal that’s both hearty and invigorating.

Perfect for a family dinner or a gathering with friends, this chili recipe is sure to impress with its unique blend of spices and ingredients. Ideal for serving 4-6 people, this recipe allows for a satisfying and wholesome meal that can be prepared in under an hour.

The combination of fresh ingredients and the creamy texture of avocados makes this chili not only delicious but also nutritious. Whether you’re a fan of traditional chili or looking to try something new, this Creamy Avocado Chicken Chili is a must-try.

Ingredients:

• 1 tablespoon olive oil
• 1 pound ground chicken
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups chicken broth
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 2 ripe avocados, peeled and diced
• 1/2 cup sour cream
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Prepare the Base: Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 3-5 minutes.
2. Cook the Chicken: Add the ground chicken to the pot, breaking it up with a spoon or spatula. Cook until the chicken is browned and cooked through, approximately 7-10 minutes.
3. Add Vegetables and Spices: Stir in the diced red bell pepper, chili powder, cumin, paprika, salt, and pepper. Cook for another 3 minutes to allow the spices to release their flavors.
4. Simmer the Chili: Pour in the diced tomatoes, black beans, and chicken broth. Stir well to combine all ingredients. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, allowing the flavors to meld together.
5. Incorporate Avocado and Cream: Gently stir in the diced avocados, sour cream, and lime juice, verifying everything is well mixed without mashing the avocados too much.
6. Serve and Garnish: Ladle the chili into bowls and garnish with freshly chopped cilantro. Serve immediately while hot.

Extra Tips:

When making Creamy Avocado Chicken Chili, it’s important to choose ripe avocados that are firm yet yield slightly to gentle pressure. This guarantees they’ll blend smoothly into the chili without becoming mushy.

For an added layer of flavor, consider roasting the red bell pepper before adding it to the chili. This step will enhance the depth of flavor and bring a subtle smokiness to the dish. If you prefer a spicier chili, feel free to add a pinch of cayenne pepper or a diced jalapeño.

Pumpkin and Ground Chicken Chili

Warm up your kitchen and tantalize your taste buds with this delicious Pumpkin and Ground Chicken Chili. Combining the rich flavors of pumpkin with the savory taste of ground chicken, this recipe adds a delightful twist to traditional chili.

It’s a perfect dish for chilly evenings, offering a comforting meal that’s both hearty and healthy. With a hint of spice and a touch of sweetness, this chili isn’t only delicious but also packed with nutrients, making it a great choice for family dinners or gatherings with friends.

This Pumpkin and Ground Chicken Chili is designed to serve 4-6 people, making it ideal for small gatherings or meal prepping for the week. The recipe is straightforward, requiring minimal prep time and common pantry ingredients.

Plus, it’s easy to customize with your favorite chili toppings. Whether you’re a chili connoisseur or trying it for the first time, this dish promises to be a crowd-pleaser.

Ingredients:

• 1 pound ground chicken
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (15 oz) pumpkin puree
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups chicken broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, chopped cilantro, diced avocado

Cooking Instructions:

1. Prepare the Ingredients: Begin by gathering all the ingredients. Dice the onion and bell pepper, and mince the garlic. Open and drain the beans, and have the spices ready.
2. Cook the Ground Chicken: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground chicken and cook until browned, breaking it apart with a spoon as it cooks. This should take about 5-7 minutes.
3. Sauté the Vegetables: Add the diced onion, garlic, and bell pepper to the pot with the chicken. Sauté for another 5 minutes until the vegetables are softened.
4. Add the Pumpkin and Tomatoes: Stir in the pumpkin puree and diced tomatoes. Mix well to combine with the chicken and vegetables.
5. Incorporate Beans and Broth: Add the kidney beans, black beans, and chicken broth to the pot. Stir to combine all the ingredients.
6. Season the Chili: Sprinkle in the chili powder, cumin, smoked paprika, cinnamon, salt, and pepper. Stir well to make certain the spices are evenly distributed.
7. Simmer the Chili: Bring the chili to a boil, then reduce the heat to low. Cover and let it simmer for at least 30 minutes, stirring occasionally. This allows all the flavors to meld together.
8. Adjust Seasoning: Taste the chili and adjust the seasoning if necessary. Add more salt, pepper, or chili powder according to your preference.
9. Serve: Ladle the chili into bowls and top with your choice of toppings such as shredded cheese, sour cream, chopped cilantro, or diced avocado.

Extra Tips:

For a richer flavor, consider preparing this chili a day in advance. Chili is one of those dishes that tastes even better the next day as the flavors continue to develop.

Feel free to experiment with different beans or add corn for extra texture and sweetness. If you prefer a spicier chili, add some chopped jalapeños or a dash of hot sauce.

Finally, this chili can be easily frozen and reheated, making it a convenient option for busy weeknight dinners.