My ground chicken chili is everything a lean-meat chili usually isn't - thick, rich and loaded with protein and fiber from a hearty mix of beans and red lentils. It's one pot, weeknight easy and somehow even better the next day.
If you love a good pot of chili, try my Lentil Chili and my Turkey Black Bean Chili next!
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I've tried many ground chicken chili recipes over time and the thing I've noticed is that lean chicken can leave it thin and a little watery. Most recipes fix that by simmering the pot forever with the lid off. I choose to go a different route.
My secret is a half cup of red lentils stirred right in with the liquid. As the chili simmers, they quietly dissolve into the sauce, thickening the whole pot while sneaking in extra fiber and plant protein. Talk about a super nutritious bowl!
Add two cans of beans on top of that, and you've got a genuinely high-protein, high-fiber dinner that still tastes like proper comfort food. It's one pot, freezer-friendly and, honestly, I like it even more on day two.
Why you'll love this ground chicken chili
- It's thick and spoonable without an hour of lid-off simmering.
- Beans and red lentils pack it with protein (42 g per serving!) and fiber (22 g per serving).
- Super easy to make even on the busiest weeknight!
What you'll need
- Olive oil - just enough to soften the onion and pepper.
- Onion and red bell pepper - my base for almost any chili; dice them small so they melt right in.
- Garlic - four cloves, because chili is really no place to be shy.
- Ground chicken - super lean and packed with protein; plus, it does an excellent job at soaking up the flavor of all the spices.
- Spices - I use a mix of chili powder, cumin, coriander and smoked paprika. Use mild or hot chili powder to taste.
- Ground cinnamon - just a pinch for a bit of warmth!
- Tomato paste - I fry it off for a minute to deepen the color.
- Crushed tomatoes - the rich, tomatoey base of the whole thing.
- Black beans + cannellini beans - two kinds for texture and a double hit of fiber.
- Red lentils - my texture secret; they dissolve into the sauce and thicken the pot from the inside.
- Chicken stock - to bring everything together; add a splash more if it gets too thick.
- Fresh cilantro - to finish, for a pop of freshness.
Pro tip
Stir the red lentils straight into the liquid and let them simmer until they completely disappear into the sauce.
How to make ground chicken chili
This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.
Heat the olive oil in a large pot or Dutch oven and cook the onion and red bell pepper until softened, then add the garlic and cook for another minute.
Add the ground chicken and cook, breaking it up with your spoon, until it's no longer pink.
Stir in the spices and cook for a minute, then stir in the tomato paste and cook for another minute.
Pour in the crushed tomatoes, black beans, cannellini beans, red lentils and chicken stock and stir to combine. Bring to a boil, then lower the heat.
Simmer, stirring now and then, until the red lentils have dissolved and the chili is thick and rich. Season to taste and finish with plenty of fresh cilantro.
Substitutions and variations
- Ground turkey works just as well, or use ground beef for a richer, classic bowl.
- You can also make it meatless; skip the chicken and add another can of beans or an extra handful of lentils. My Three Bean Chili is a great all-veggie option if you'd rather start there.
- Or if you prefer it without beans, my No Bean Chili leans on the meat and spices instead.
- Stir a chopped jalapeño in with the garlic, or add a pinch of cayenne or chipotle with the spices.
- Got more ground chicken to use up? My Sesame Ground Chicken Stir Fry is a weeknight favorite in this house.
Recipe tips and notes
- Don't rush the spices. Giving them a minute in the hot pan before the liquid goes in really makes a difference.
- For an even deeper flavor, stir in a teaspoon of cocoa powder near the end. It's a little trick I use in a few of my chilis.
- The red lentils keep soaking up liquid as the chili sits, so loosen leftovers with a splash of stock or water when you reheat.
What to serve with ground chicken chili
- A pile of toppings: shredded cheese, sour cream or Greek yogurt, sliced avocado, radish slices and lime
- Cornbread or crusty bread for scooping
- Fluffy white rice to make it stretch further
- Tortilla chips for crunch, or spoon it over a baked potato
Leftovers and storage
- Store in an airtight container in the fridge for up to 5 days.
- Reheat on the stovetop over medium heat or in the microwave, adding a splash of stock or water to loosen it, since the lentils thicken as they sit.
- Freeze in airtight containers or bags for up to 3 months, then thaw overnight in the fridge before reheating.
More chili recipes you'll love
If you've tried this ground chicken chili recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
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Ground Chicken Chili
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 1 medium red bell pepper, diced
- 4 garlic cloves, finely diced
- 1 pound (450 g) ground chicken
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon tomato paste
- 1 can (14 oz / 400 g) crushed tomatoes
- 1 can (14 oz / 400 g) black beans, drained and rinsed
- 1 can (14 oz / 400 g) cannellini beans, drained and rinsed
- ½ cup (90 g) red lentils
- 1 cup (250 ml) chicken stock
- Fresh cilantro to garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and red bell pepper and cook for about 5 minutes, until softened. Add the garlic and cook for another minute until fragrant.1 tablespoon olive oil1 medium onion1 medium red bell pepper4 garlic cloves
- Add the ground chicken and cook for 5 to 6 minutes, breaking it up with your spoon, until it's no longer pink.1 pound ground chicken
- Stir in the chili powder, cumin, coriander, smoked paprika, cinnamon, salt and black pepper and cook for about 1 minute, until fragrant. Stir in the tomato paste and cook for another minute.1 tablespoon chili powder1 teaspoon ground cumin1 teaspoon ground coriander½ teaspoon smoked paprika¼ teaspoon ground cinnamon½ teaspoon salt¼ teaspoon ground black pepper1 tablespoon tomato paste
- Pour in the crushed tomatoes, black beans, cannellini beans, red lentils and chicken stock. Stir well to combine.1 can (14 oz / 400 g) crushed tomatoes1 can (14 oz / 400 g) black beans1 can (14 oz / 400 g) cannellini beans½ cup red lentils1 cup chicken stock
- Bring to a boil, then reduce the heat to low and simmer, stirring occasionally, for 25 to 30 minutes, until the red lentils have dissolved and the chili is thick and rich. Add a splash more stock if it gets too thick.
- Season to taste, then garnish with fresh cilantro and serve with your favorite toppings.Fresh cilantro to garnish
Video
Notes
- The red lentils are what thicken this chili, so give them the full simmer to dissolve completely. They'll keep absorbing liquid as the chili sits, so loosen leftovers with a little stock or water when reheating.
- For a spicier chili, add a chopped jalapeño with the garlic or a pinch of cayenne with the spices.
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
Janice says
Brilliant chili Alice.
PS. especially love the way you write the instructions with the ingredients listed under each step.
Alice says
Thank you so much for your review, Janice! I'm so glad to hear you loved the chili.❤️
Christal says
Do you need to pre soak and cook the lentils prior to adding in?
Alice says
No, they go right in without soaking.
Sheelagh Murphy says
Love your recipes