Smoky Ground Chicken Tex-Mex Chili
Smoky Ground Chicken Tex-Mex Chili
Ingredients
For the Chili
- 1 tablespoon olive oil
- 1 pound ground chicken, lean
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper, optional, for extra heat
- 1 can canned diced tomatoes, 14.5 ounce, undrained
- 1 can tomato sauce, 15 ounce
- 1 1/2 cups chicken broth
- 1 can canned red kidney beans, 15 ounce, rinsed and drained
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Serving (Optional)
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced
- 1 lime, cut into wedges
Instructions
- 1
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.
⏱️ 7 min
- 2
Add chopped yellow onion and red bell pepper to the pot. Sauté until softened, about 5-7 minutes.
⏱️ 7 min
- 3
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.
⏱️ 1 min
- 4
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.
⏱️ 3 min
- 5
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.
⏱️ 20 min
- 6
Taste and adjust seasonings as needed. If the chili is too thick, add a splash more chicken broth.
⏱️ 2 min
- 7
Ladle the chili into bowls. Garnish with fresh cilantro, diced avocado, and a squeeze of lime juice, if desired, before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Smoky Ground Chicken Tex-Mex Chili
Ingredients
For the Chili
- 1 tablespoon olive oil
- 1 pound ground chicken, lean
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper, optional, for extra heat
- 1 can canned diced tomatoes, 14.5 ounce, undrained
- 1 can tomato sauce, 15 ounce
- 1 1/2 cups chicken broth
- 1 can canned red kidney beans, 15 ounce, rinsed and drained
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Serving (Optional)
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced
- 1 lime, cut into wedges
Instructions
- 1
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.
⏱️ 7 min - 2
Add chopped yellow onion and red bell pepper to the pot. Sauté until softened, about 5-7 minutes.
⏱️ 7 min - 3
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.
⏱️ 1 min - 4
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.
⏱️ 3 min - 5
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.
⏱️ 20 min - 6
Taste and adjust seasonings as needed. If the chili is too thick, add a splash more chicken broth.
⏱️ 2 min - 7
Ladle the chili into bowls. Garnish with fresh cilantro, diced avocado, and a squeeze of lime juice, if desired, before serving.
⏱️ 2 min