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.
Servings 8
Calories 265kcal
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.
Nutrition
Serving: 340g | Calories: 265kcal | Carbohydrates: 25g | Protein: 23g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 60mg | Sodium: 720mg | Potassium: 780mg | Fiber: 6g | Sugar: 6g | Vitamin A: 900IU | Vitamin C: 30mg | Calcium: 70mg | Iron: 3mg