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Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground chicken and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess fat and set chicken aside.

Add chopped yellow onion and red bell pepper to the pot. Sauté until softened, about 5-7 minutes.

Stir in minced garlic, chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant.

Return the browned chicken to the pot. Add diced tomatoes (undrained), tomato sauce, chicken broth, rinsed and drained red kidney beans, salt, and black pepper. Stir to combine.

Bring the chili to a simmer, then reduce heat to low, cover, and let it cook for at least 20 minutes, or up to 30 minutes, stirring occasionally, to allow flavors to meld.

Taste and adjust seasonings as needed. If the chili is too thick, add a splash more chicken broth.

Ladle the chili into bowls. Garnish with fresh cilantro, diced avocado, and a squeeze of lime juice, if desired, before serving.


Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground chicken and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess fat and set chicken aside.

Add chopped yellow onion and red bell pepper to the pot. Sauté until softened, about 5-7 minutes.

Stir in minced garlic, chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant.

Return the browned chicken to the pot. Add diced tomatoes (undrained), tomato sauce, chicken broth, rinsed and drained red kidney beans, salt, and black pepper. Stir to combine.

Bring the chili to a simmer, then reduce heat to low, cover, and let it cook for at least 20 minutes, or up to 30 minutes, stirring occasionally, to allow flavors to meld.

Taste and adjust seasonings as needed. If the chili is too thick, add a splash more chicken broth.

Ladle the chili into bowls. Garnish with fresh cilantro, diced avocado, and a squeeze of lime juice, if desired, before serving.
