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A bowl of chili topped with shredded cheese, chopped cilantro, and avocado slices, with another bowl, half an avocado, and a striped napkin nearby. The chili contains beans, ground meat, and vegetables.

Ground Chicken Chili (Easy and High Protein)

Kristina Cadelina
This Ground Chicken Chili is easy to make and it’s 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.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Breakfast, Lunch, Main Course
Cuisine American
Servings 6
Calories 478 kcal

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

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

Notes:
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
  • 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.
 
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Nutrition

Calories: 478kcalCarbohydrates: 64gProtein: 38gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.05gCholesterol: 69mgSodium: 1006mgPotassium: 1674mgFiber: 17gSugar: 2gVitamin A: 495IUVitamin C: 18mgCalcium: 217mgIron: 9mg
Keyword Ground Chicken Chili
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