Chicken Chili Recipe

This Chicken Chili Recipe with juicy chicken, fire roasted tomatoes and hearty beans is the perfect bowl of comfort. It lasts for days, freezes well and is an easy hands-off dinner.

What You Need

Preheat large Dutch oven or pot on medium-high heat and add oil. Add onion and garlic, saute for 3 minutes. Then add bell pepper and saute for another 3 minutes.


Add chili powder, cumin, smoked paprika, salt, pepper and saute for another 30 seconds, stirring constantly. Add ground chicken and cook for about 5 minutes, stirring and breaking into small pieces with spatula constantly.


Add tomato paste and stir until well combined. Then add red kidney beans, white beans, fire roasted tomatoes, diced green chilies, chicken broth and stir.


Cover with a lid, bring to a boil, reduce heat to low and simmer for about 30 minutes.


After stir chili and adjust salt to taste, if necessary. Serve warm with your favorite toppings.



Refrigerate ground chicken chili for up to 5 days in an airtight container. Reheat desired amount in small pot by simmering on low heat. Cover and stir occasionally until warmed through.

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