Ground Chicken Chili (Easy and High Protein)
This Ground Chicken Chili is a high protein meal that still feels like comfort food. Just like my Bison Chili and Low Carb Cauliflower Chili, it’s easy to make and packed with flavor, over 30 grams of protein and 15 grams of fiber per serving. This chicken chili recipe is both nourishing and satisfying, making it perfect for an easy weeknight meal or meal prep.
If you’ve been looking for chicken chili with ground chicken that feels hearty yet light- then this recipe is for you. Just like in this Beef Enchilada Soup, non-fat greek yogurt gives this Ground Chicken Chili a protein boost with a subtle touch of creaminess.
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Why this recipe works
- Flexible and customizable: Adjust the spice level to your liking, use less beans or load it up with your favorite toppings.
- Meal prep friendly: Similar to soups like this Turmeric Soup with Turkey and Chickpeas, Carrot Lentil Soup, Italian Beef Soup and Anti-Inflammatory Chicken Soup or stews like Whole30 Beef Stew and Moroccan Beef Stew, chili always tastes better the next day – making it perfect for busy weeks when you need something ready to go.
- Lighter and balanced: Ground chicken in chili is generally lower in fat than using ground beef, making this chili a lighter comfort food option. If you enjoy cooking with ground chicken, try my Ground Chicken Lasagna Roll Ups, Spinach Feta Empanadas with Ground Chicken and my Ground Chicken Pesto Flatbread.
Ingredients you’ll need
- Ground chicken. I recommend 6% fat.
- Extra virgin olive oil.
- White onion.
- Red bell pepper.
- Garlic cloves.
- White beans and black beans. Look for no salt added or low sodium.
- Low sodium chicken broth.
- Diced green chiles.
- Frozen corn.
- Non fat greek yogurt. I use Chobani brand in this recipe.
- Spices. This Ground Chicken Chili recipe uses a mix of chili powder and my homemade Enchilada Spice Mix that consists of cumin, paprika, oregano, garlic powder, coriander, salt and cayenne.
How to make Ground Chicken Chili
Step One: Brown the chicken. In a large pot over medium heat add the olive oil and when ready add the ground chicken. Break the meat up using a large wooden spoon and let it cook for about 3-5 minutes.
Step Two: Add the veggies and spices. Add in the diced onions, garlic and bell pepper. Continue to cook for another 5 minutes or until the onions start to sweat.
Step Three: Pour in the broth and beans. Gently pour the broth in along with the rinsed beans. Then add the canned green chiles. Give it a good stir. Bring it to a boil, then reduce the heat to low. Let it simmer for about 15-20 minutes. Add the corn the last 5 minutes of cooking.
Step Four: When done, remove from the heat and gently stir in the greek yogurt. Adjust seasoning/salt if needed. Let the chili cool for a few minutes, then serve immediately and top with optional garnishes such as shredded cheese, chopped cilantro and avocado slices.
Storage and reheating
Store in an airtight container in the fridge for up to 3 days. Reheat using the microwave for 1-2 minutes or the stove top on low heat. To freeze- cool completely and use a freezer safe container and store for up to 3 months. Defrost in the fridge overnight and then reheat.
Helpful tips for Chicken Chili with Ground Chicken
- Use 24 oz broth for thicker chili, use 32 oz for more of a soup consistency.
- Simmer the chili with the lid off.
- For the best flavor, make ahead and let the flavors settle in.
- This recipe calls for 2 tsp of chili powder so it’s not too spicy but increase it if you like more heat.
Serving suggestions
This Ground Chicken Chili recipe is delicious as is but here are some other ideas on what to serve it with:
- Cornbread. Nothing beats a warm slice!
- Over a baked sweet potato or with a side of Cumin Sweet Potatoes, Roasted Za’atar Potatoes or Murasaki Sweet Potato Salad.
- Brown or white rice.
- Tortilla chips or corn chips. Sprinkle over the chili, crush or dip them.
- Try with tasty toppings such as shredded cheese, green onions, jalapeños, sour cream or greek yogurt.
- Add a dollop of guacamole like this 4 Ingredient Guacamole or top with avocado slices.
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Ground Chicken Chili (Easy and High Protein)
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Equipment
- large pot
Ingredients
- 1 pound ground chicken
- 2 teaspoons extra virgin olive oil
- 1 medium onion diced
- 1 medium red bell pepper diced
- 3 large garlic cloves diced
- 30 ounces white beans low sodium, rinsed
- 15 ounces black beans low sodium, rinsed
- 3 cups chicken broth low sodium
- 8 oz diced green chiles canned
- 1 cup frozen corn
- ¾ cup non fat greek yogurt
- 2 teaspoons chili powder
Enchilada Spice Mix
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon ground coriander
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne
Instructions
- Brown the chicken. In a large pot over medium heat add the olive oil and when ready add the ground chicken. Break the meat up using a large wooden spoon and let it cook for about 3-5 minutes.
- Add the veggies and spices. Add in the diced onions, garlic and bell pepper. Continue to cook for another 5 minutes or until the onions start to sweat.
- Pour in the broth and beans. Gently pour the broth in along with the rinsed beans. Then add the canned green chiles. Give it a good stir. Bring it to a boil, then reduce the heat to low. Let it simmer for about 15-20 minutes. Add the corn the last 5 minutes of cooking.
- When done, remove from the heat and gently stir in the greek yogurt. Adjust seasoning/salt if needed. Let the chili cool for a few minutes, then serve immediately and top with optional garnishes such as shredded cheese, chopped cilantro and avocado slices.
Notes
Store in an airtight container in the fridge for up to 3 days. Reheat using the microwave for 1-2 minutes or the stove top on low heat. To freeze- cool completely and use a freezer safe container and store for up to 3 months. Defrost in the fridge overnight and then reheat. Helpful tips
- Use 24 oz broth for thicker chili, use 32 oz for more of a soup consistency.
Simmer the chili with the lid off. - For the best flavor, make ahead and let the flavors settle in.
- This recipe calls for 2 tsp of chili powder so it’s not too spicy but increase it if you like more heat.
Nutrition
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