Ground Chicken Chili with Black Beans

Ground chicken chili that doesn’t need twelve hours or a Crock-Pot. Just a handful of pantry spices, real texture and the right amount of heat for anyone to enjoy.

Ground Chicken Chili, The Faster Way To All-Day Flavor

I’ve made chicken chili every way it can be made: shredded chicken, leftover rotisserie, even the kind that involves a full roast and a questionable amount of commitment. I’ve found that ground chicken is the version that truly keeps its sanity. It browns fast, soaks up spice instead of fighting it, and somehow still ends up juicy. When it comes to chicken, this is the best way to build flavor instead of chasing moisture, which is the whole point of weeknight food that’s supposed to taste like it took all day.

My version of ground chicken chili goes hard on crushed and diced tomatoes: crushed for that thick, saucy base, diced for texture so it still eats like chili, not soup. It’s got black beans, fire-roasted corn, and enough garlic to remind everyone who made it. It’s hearty and easy and most importantly tastes really good.

It’s lighter than beef chili but still has that same satisfying flavor.

Why I Love This Recipe

• Lots of flavor without the all-day commitment.
• Leftovers taste even better.
• Chicken stays juicy, not dry.

Ingredients

Here’s what goes into this hearty chicken chili:

• Olive oil – Start with a slick, not a drizzle.
• Onion, bell pepper, celery – The holy trinity of things that makes chili taste right.
• Garlic – More than you think you need.
• Ground chicken – Browns fast, soaks up flavor even faster.
• Crushed tomatoes – Thickens the base and locks in that all-day flavor.
• Diced tomatoes and chilies – Adds texture and heat.
• Black beans + fire-roasted corn – Flavor and contrast.
• Chicken bouillon – Turns water into brothy flavor. I skip the broth and use bouillon and water here, just like in my Italian sausage chili. It adds depth fast without watering down the tomatoes.
• Cumin, chili powder, oregano leaves – The spice and flavor lives here.
• Tomato paste – Adds nuance.
• Salt + pepper + onion powder – Nothing works without them.
• Water – Helps simmer the flavors into one story.

How to Make Ground Chicken Chili

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (sauté the base):
  Set a large Dutch oven over medium-high heat and add a slick of olive oil. Toss in the onion, bell pepper, and celery. Cook until soft and fragrant, then stir in the garlic for another minute.
• Step Two (brown the chicken):
  Add the ground chicken and break it up as it cooks. Let it brown before moving on; that’s where the flavor starts.
• Step Three (build the chili):
  Stir in the crushed tomatoes, diced tomatoes with chilies, black beans, fire-roasted corn, tomato paste, bouillon, cumin, chili powder, oregano, onion powder, salt, and pepper. Mix until everything’s evenly combined.
• Step Four (simmer and wait):
  Pour in the water, stir, and scrape up anything from the bottom. Bring it to a boil, then lower the heat and cover. Simmer 45 to 60 minutes, stirring occasionally as it thickens.
• Step Five (finish and serve):
  Taste and adjust the seasoning. Serve warm with tortilla chips, cheese, avocado, cilantro, or sour cream.

Recipe Tips

Here’s what matters when making your ground chicken chili:

• Veggies: Let them soften before adding the chicken. This is where the flavor lives.
• Let it brown: Don’t rush the chicken. A little color on the bottom of the pot adds depth fast.
• Simmer uncovered at the end: You want it to thicken, not scorch.
• Bouillon: In this situation it hits harder than broth. Trust it.
• Taste it halfway through: Salt and heat both change as it cooks, so adjust as you go.
• Toppings count: Cheese, avocado, cilantro, and sour cream aren’t extras, they’re your mood.
• Make-ahead bonus: The flavor gets better overnight, so tomorrow’s bowl will be even better.

Storage

Chili never minds a night in the fridge.

• Keeps up to 4 days, covered and chilled.
• Reheat gently on the stove with a splash of water to loosen it. The flavor only gets better.
• Freeze it for up to 3 months. Thaw slow, heat low.

FAQs

• Can I use ground turkey instead of ground chicken?
  Yes. Turkey works the same way here, but it runs leaner, so add a little extra oil to keep it from drying out. The flavor stays similar, just less rich. My low-calorie turkey chili is already adjusted for the leaner flavor if you’re interested.
• How spicy is this chili?
  It’s mild as written. If you want more heat, add cayenne or double the chili powder. A drizzle of hot sauce in your bowl also does the trick.
• Can I double this recipe?
  Yes, just use a larger pot and give it extra simmer time so the flavors stay concentrated. It’s a great recipe for parties or meal prep.
• Why use bouillon instead of broth?
  Bouillon adds more flavor here. I’ve tried it with both, and bouillon wins without watering things down, especially when you’re simmering with tomatoes. In this situation it’s more of a flavor builder than a shortcut.
• Is this a healthy chili recipe?
  It’s not labeled that way, but it fits. Ground chicken keeps it lean, and the beans, corn, and tomatoes make it filling and balanced without feeling overdone.

Most of us use ground chicken for meatballs, like my chicken piccata meatballs, buffalo chicken meatballs, or chipotle-honey version, but it’s just as good in chili.

Because One Chili Recipe Leads to Another

It always starts with “just one,” and suddenly you’re comparing spice levels and debating beans like it’s your whole personality.

• Pumpkin Chili – Ground turkey and fajita seasoning.
• Coconut Chicken Chili – Creamy and unexpected.
• Hot Dog Chili with Beans – Saucy, old-school, and filling.

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Print Recipe

5 from 4 votes

Ground Chicken Chili with Black Beans

A hearty ground chicken chili made from pantry staples and fridge basics. Crushed tomatoes, black beans, and fire-roasted corn simmer into a rich one pot dinner that tastes layered and satisfying without taking all day.

Prep Time20 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 20 minutes mins

Course: Dinner, Main Course

Cuisine: American

Keyword: American chili with beans, chicken chili with black beans, easy chili recipe, ground chicken chili, healthy chili recipe, lean ground chicken chili, non traditional chili, one pot chicken chili, pantry dinner, weeknight chili

Servings: 8

Calories: 265kcal

Author: Cathy Pollak

Equipment

• Dutch Oven or large pot (6-7 quart). Holds heat evenly during simmer.
• Knife For chopping garlic, onion and bell pepper.
• Ladle For serving.

Ingredients

• 2 tbsps (30 ml) olive oil
• 1 large sweet onion or yellow onion diced
• 1 large green bell pepper seeded and diced
• 1 rib celery diced
• 6 cloves garlic minced
• 1 lb (454 g) ground chicken
• 1 can (28 oz / 794 g) crushed tomatoes
• 1 can (10 oz/ 283 g) diced tomatoes with chiles
• 1 can (15 oz / 425 g) black beans drained and rinsed
• 1 can (15 oz / 425 g) fire-roasted corn drained
• 1 tsp (6 g) tomato paste
• 2 tsps (6 g) chicken bouillon
• 1 tsp (2 g) ground cumin
• 1 tbsp (6 g) chili powder
• ½ tsp (0.5 g) dried oregano leaves
• ½ tsp (1 g) onion powder
• 1 tsp (6 g) table salt
• ½ tsp (1 g) black pepper
• 2 cups (480 ml) water

Instructions

• Add the oil to a large, heavy-bottomed pot, such as a Dutch oven, and place it over medium-high heat. When the oil shimmers, add the diced onion, bell pepper, and celery. Sauté until the vegetables are soft and fragrant, about 5 minutes. Stir in the minced garlic and cook for another minute so it blooms in the heat.
  2 tbsps (30 ml) olive oil, 1 large sweet onion or yellow onion, 1 large green bell pepper, 1 rib celery, 6 cloves garlic
• Add the ground chicken and break it apart with a wooden spoon as it cooks. Let it brown thoroughly, stirring occasionally, until no pink remains. Take your time here; good browning adds flavor that carries through the chili.
  1 lb (454 g) ground chicken
• Once the chicken is browned, stir in the crushed tomatoes, diced tomatoes with chilies, black beans, fire-roasted corn, tomato paste, bouillon, cumin, chili powder, oregano, onion powder, salt, and pepper. Mix well to combine everything evenly.
  1 can (28 oz / 794 g) crushed tomatoes, 1 can (10 oz/ 283 g) diced tomatoes with chiles, 1 can (15 oz / 425 g) black beans, 1 can (15 oz / 425 g) fire-roasted corn, 2 tsps (6 g) chicken bouillon, 1 tsp (2 g) ground cumin, 1 tbsp (6 g) chili powder, ½ tsp (0.5 g) dried oregano leaves, ½ tsp (1 g) onion powder, 1 tsp (6 g) table salt, ½ tsp (1 g) black pepper, 1 tsp (6 g) tomato paste
• Pour in the water and stir again, scraping up any bits from the bottom of the pot. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let the chili simmer for 45 to 60 minutes, stirring occasionally as it thickens and the flavors meld together.
  2 cups (480 ml) water
• Taste and adjust seasoning if needed. Serve warm with tortilla chips, cheese, avocado, cilantro, or sour cream.

Notes

• Ground chicken takes seasoning well, but it needs help with texture. Using both crushed and diced tomatoes keeps it hearty without turning it soupy.
• Let the chicken and vegetables sit before stirring. Those browned bits on the bottom are pure flavor.
• The beans and corn aren’t filler. They add sweetness, texture, and that smoky thing you only get from fire-roasted corn.
• Bouillon and water make the tomato base richer without thinning it out like broth can.
• This chili’s even better the next day. Cool it quick so it stays thick.

 

If you’re making this ground chicken chili, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

Nutrition info is an estimate and will also vary depending on the brands you use.

 

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Nutrition

Nutrition Facts

Ground Chicken Chili with Black Beans

Amount Per Serving (340 g)

Calories 265 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 2g13%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 60mg20%

Sodium 720mg31%

Potassium 780mg22%

Carbohydrates 25g8%

Fiber 6g25%

Sugar 6g7%

Protein 23g46%

Vitamin A 900IU18%

Vitamin C 30mg36%

Calcium 70mg7%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made this Ground Chicken Chili? I’d love to hear how it turned out — leave a comment below and let me know.

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