Ground Chicken Chili Recipe
Ready to Eat?
Hey there, my fellow food-lover! Are you hungry yet? Good—because I’m about to throw down a Ground Chicken Chili Recipe that will have your taste buds dancing and your heart racing! Think of it as a warm hug in a bowl, perfect for those Netflix marathons or a cozy dinner with friends. Plus, it’s so easy that if you mess it up, you might as well just pitch that spoon. Just kidding! Wink. Let’s get into it!
Why This Dish Slaps
So, why ground chicken chili? First off, ground chicken is like the underdog of the protein world—lean, versatile, and kinda underrated. It’s the cool kid at the lunch table who still gets picked last! You still get all the flavors of traditional chili without the heavier fat content. And let’s be real: who needs another excuse to dive into chili? This dish is loaded with flavor, packed with nutrients, and pretty darn simple. Plus, you can whip it up in just about an hour, so what’s not to love?
Now, what’s even cooler about this recipe? It’s like a flavor party! Feel free to throw in whatever you’ve got hanging around in your fridge—leftover veggies, strange spices—go wild! This chili is as flexible as your yoga mat on a Sunday morning.
Grab These Ingredients
Alright, time for the shopping list, my culinary friend! Here’s what you’ll need for this glorious pot of heaven:
- Olive Oil: 2 tablespoons (for sautéing)
- Ground Chicken: 1.5 to 2 pounds (go for 93% lean or leaner)
- Yellow Onion: 1 large, chopped (about 1.5 cups; your eyes may tear up a little)
- Bell Peppers: 2 medium, any color (e.g., 1 red, 1 green), chopped (about 2 cups)
- Garlic: 4-6 cloves, minced (about 1.5 tablespoons; kiss those vampires goodbye!)
- Jalapeño Pepper: 1 small, finely minced (optional, for heat; seeds out if you’re weak like me)
- Chili Powder: 3 tablespoons (find yourself a good quality blend, trust me)
- Ground Cumin: 1 tablespoon
- Smoked Paprika: 1 teaspoon (adds depth you didn’t know you needed)
- Dried Oregano: 1 teaspoon
- Cayenne Pepper: 1/4 to 1/2 teaspoon (to suit your spice game)
- Salt: 1.5 teaspoons (to taste, please don’t drown it, though)
- Black Pepper: 1/2 teaspoon, freshly ground
- Diced Tomatoes: 1 can (28 ounces), undrained (I’m feeling fancy with fire-roasted)
- Tomato Sauce: 1 can (15 ounces)
- Tomato Paste: 2 tablespoons (because richness is a whole mood)
- Chicken Broth: 1.5 to 2 cups (low-sodium preferred for some healthiness)
- Kidney Beans: 1 can (15 ounces), rinsed and drained
- Black Beans: 1 can (15 ounces), rinsed and drained
- Corn: 1 cup (frozen or canned, drained) – optional (adds some sweetness and texture)
Optional Garnish Ingredients:
- Shredded cheddar or Monterey Jack cheese
- Sour cream or Greek yogurt
- Chopped fresh cilantro
- Sliced green onions
- Diced avocado
- Crushed tortilla chips
- Lime wedges
Cook It Like a Pro
Now grab that trusty pot (or Dutch oven, we fancy now!), and let’s turn this collection of goodies into a masterpiece:
Heat it up: Warm the olive oil in your pot over medium heat until it’s shimmering and ready to party.
Classic base: Toss in those lovely chopped yellow onions and bell peppers. Sauté them like you mean it for about 5-7 minutes, stirring here and there until the veggies soften and the onions get all translucent.
Garlic foul play: Add your minced garlic and the optional jalapeño (if you’re feeling brave). Cook for another 1-2 minutes until fragrant. Seriously, avoid burning the garlic; that’s a rookie mistake!
Chicken time: Crank up the heat to medium-high and dump in the ground chicken. Grab your spoon and break it apart while cooking until it turns white and is no longer pink—about 6-8 minutes of stirring should do.
Spice it up: Reduce the heat back to medium and sprinkle that chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper over your chicken goodness. Stir it like it owes you money for about a minute to help the spices bloom—this is the magic part!
Liquid gold: Pour in the undrained diced tomatoes, tomato sauce, tomato paste, and 1.5 cups of chicken broth. Stir it all together, scraping up any delicious bits stuck to the pot (those bits are flavor, my friend!).
Bean bonanza: Stir in the rinsed beans and optional corn. Mix it all up and embrace the color explosion.
Let it simmer: Bring the chili to a gentle simmer. Cover it loosely (steam needs to escape, people!) and let it cook for 30-45 minutes. Wanna bring the flavor to the next level? Let it simmer for 1 to 1.5 hours if you can! Stir occasionally.
Final touches: Check the consistency. If it looks a bit thick, stir in that extra chicken broth. Taste and adjust seasonings as necessary.
Rest and serve: Turn off the heat and let it chill for 10-15 minutes before serving. This is crucial—it helps everything settle nicely.
Garnish away: Ladle your hot ground chicken chili into bowls and go crazy with your toppings. Enjoy every bit of your amazing creation!
Common Mistakes to Avoid
Listen up, my culinary comrade, because I’m about to drop some truth bombs!
- Skimp on seasoning? Bad move. Enjoy your cardboard dinner if you do!
- Chop as you go? No, no! Prep first like a boss. You’ll thank yourself later.
- Forget the simmer? Please, don’t rush. Good flavor takes time—like a relationship!
Alternatives & Substitutions
Feeling adventurous? Here are some swaps to keep things fresh:
- No bells? Use whatever veggies you’ve got—zucchini, carrots, or whatever’s about to die in your fridge!
- No chicken? Lean ground turkey works too—and it’s practically the cousin of ground chicken.
- Need more heat? Toss in some cayenne or even a pinch of crushed red pepper flakes for that extra kick.
FAQ
- Can I make this ahead of time? Absolutely! It tastes even better the next day, like a fine wine.
- What if I don’t have chili powder? Well, let’s not panic—you could use a mix of paprika and cumin, but where’s the fun in that?
- Is there a vegan option? For sure! Swap the ground chicken for lentils or a veggie mix. Just don’t tell your meat-loving friends!
- Can I freeze it? Yes! Freeze for those nights when making dinner needs to be as effortless as pressing play on Netflix.
- What’s the ideal serving size? Do what feels right, my friend—there’s no judgment here!
Final Thoughts
So there you have it! You just cooked up an epic Ground Chicken Chili Recipe that’s sure to impress (and fill those bellies). Whether you’re enjoying it solo or with a crowd, this bowl of goodness is the real deal. So dig in, share it with your loved ones, and earn your status as the kitchen rockstar you were meant to be. Happy cooking!
Ground Chicken Chili
Ingredients
Method
- Warm the olive oil in your pot over medium heat until it's shimmering.
- Add the chopped yellow onions and bell peppers; sauté for about 5-7 minutes until they soften.
- Add minced garlic and optional jalapeño; cook for another 1-2 minutes until fragrant.
- Increase heat to medium-high, add ground chicken, and cook until no longer pink (about 6-8 minutes).
- Reduce heat back to medium, add chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Stir for 1 minute.
- Pour in diced tomatoes, tomato sauce, tomato paste, and chicken broth. Stir well.
- Add rinsed beans and optional corn. Mix thoroughly.
- Bring the chili to a gentle simmer, cover loosely, and cook for 30-45 minutes. For better flavor, simmer for 1 - 1.5 hours if possible.
- Check consistency; add more chicken broth if too thick. Adjust seasonings to taste.
- Turn off heat and let it sit for 10-15 minutes before serving.
- Ladle chili into bowls and top with your choice of garnishes.