Why You’ll Love This this Ground Chicken Chili
This ground chicken chili is basically comfort food that won’t leave you feeling like you need a nap afterward – you know, that heavy, sluggish feeling you get from regular beef chili.
The whole thing comes together in your crockpot, which means you can toss everything in there and pretend you’re a cooking genius while you binge-watch your favorite show for four hours.
Plus, with lean ground chicken and black beans doing the heavy lifting, you’re getting plenty of protein without all the grease that usually makes me question my life choices.
Ingredients List
You’re going to love how simple this ingredient list is – no fancy stuff that requires a special trip to three different stores.
- 1 lb ground chicken breast
- 1 onion
- 1/2 cup green pepper
- 28 ounces diced tomatoes
- 28 ounces crushed tomatoes
- 14 ounces black beans
- 3 tablespoons chili seasoning mix
- 1/2 cup low sodium chicken broth
A few things worth mentioning about these ingredients:
- Ground chicken breast keeps this recipe lean without sacrificing flavor – it’s like the responsible adult version of ground beef.
- Black beans pack a serious protein punch while adding fiber that’ll keep you satisfied longer.
- Low sodium chicken broth means you control the salt level instead of letting some factory worker decide your blood pressure fate.
- The double tomato situation (diced and crushed) gives you texture and that rich, tomatoey base that makes chili actually taste like chili.
Step by Step Directions
Making this ground chicken chili is straightforward – just brown, season, and let the crockpot do the heavy lifting.
- Brown 1 lb ground chicken breast in a large skillet over medium-high heat.
- When chicken is nearly cooked through, add chopped onion and green pepper to the skillet.
- Stir in 3 tablespoons chili seasoning mix and mix well to coat everything.
- Sauté the mixture for 5 minutes to let the flavors meld.
- Transfer the chicken mixture to your crockpot.
- Add 28 ounces diced tomatoes, 28 ounces crushed tomatoes, 14 ounces black beans, and 1/2 cup low sodium chicken broth.
- Stir everything together in the crockpot.
- Cook on low heat for 4 hours.
While your chili simmers, consider preparing fresh pasta using a premium pasta maker to create the perfect base for serving this hearty dish.
Substitutions and Variations
• Seasoning variations – Try taco seasoning instead of chili mix, or go wild with individual spices like cumin, paprika, and oregano.
Sometimes the pre-made packets just don’t hit the same way.
• Make it creamy – Stir in a dollop of Greek yogurt or sour cream at the end for a totally different atmosphere.
It’s like giving your chili a warm blanket.
Additional Things to Serve With This Dish
This chili is basically begging for some good companions to make it a full meal.
- Cornbread – Nothing beats the classic combo, and honestly, store-bought mix works just fine when you’re already putting love into the chili.
- Baked sweet potato – Split it open and ladle that chili right on top for a hearty, slightly sweet contrast that feels fancy but takes zero extra effort.
- Tortilla chips – Sometimes you just want to scoop instead of using a spoon, and there’s absolutely nothing wrong with that approach to dinner.
- Shredded cheese – Cheddar, Monterey Jack, or whatever’s lurking in your fridge will melt beautifully on top.
- Crusty bread rolls – Perfect for sopping up every last bit because leaving chili in the bowl should be illegal.
- Over rice – Turns your chili into more of a hearty stew situation, which stretches it further if you’re feeding a crowd.
- Baked potato – Another “chili as a topping” move that transforms a simple spud into something special.
Cooking Tips & Tricks (Chef’s Notes)
A few smart moves will turn your decent chili into something that’ll have people asking for the recipe.
- Don’t skip browning the chicken properly – Let it get some actual color before you add the vegetables, because gray chicken makes gray chili, and nobody wants that sad situation.
- Taste and adjust the seasoning halfway through – Chili seasoning mixes can be wildly different in salt content, so don’t just dump and pray.
- If it’s too thin, leave the crockpot lid cracked – That last hour of cooking with a little ventilation works magic for thickening things up.
- Add a tablespoon of tomato paste if you have it – Deepens the flavor in a way that makes people think you’re some kind of chili wizard.
- Let it rest for 10 minutes before serving – I know waiting is torture when you’re hungry, but the flavors need a moment to get acquainted.
- Double the recipe because leftovers are even better – Day-two chili is like the best version of itself, plus you’ll thank yourself when you don’t have to cook tomorrow.
- Freeze portions in freezer bags laid flat – They stack like delicious, chili-filled books and thaw way faster than chunky containers.
Nutritional Facts
This ground chicken chili delivers solid nutrition with lean protein and fiber-rich ingredients that’ll fuel you without the heaviness.
- Calories per serving: Approximately 285 calories (based on 6 servings)
- Protein powerhouse: 28 grams of lean protein per serving from the ground chicken breast
- Fiber content: 8 grams per serving, thanks to the black beans and vegetables
- Fat content: Only 4 grams of fat per serving since chicken breast is naturally lean
- Carbohydrates: 32 grams per serving, mostly from the tomatoes and beans
- Sodium: Around 650mg per serving (varies considerably based on your chili seasoning mix and broth choice)
- Iron boost: 15% of daily value from the combination of chicken and black beans
- Vitamin C: 25% of daily value from the tomatoes and green peppers
- Folate: 20% of daily value, primarily from the black beans
- Low saturated fat: Less than 2 grams per serving, making it heart-friendly
- High potassium: 580mg per serving, good for blood pressure regulation
- Naturally gluten-free: As long as your chili seasoning mix doesn’t contain wheat-based fillers
Fun “Did You Know?”
While chili originated in Texas using beef, ground chicken wasn’t even commercially available until the 1940s when food processing technology advanced enough to grind poultry meat consistently.
I find it fascinating that what we consider a healthy protein alternative today didn’t exist for home cooks until relatively recently.
The combination of beans and chili actually creates a complete protein, containing all essential amino acids your body needs.
Here’s something cool: capsaicin in chili peppers can boost your metabolism by up to 8%. That means you’re literally burning calories while enjoying this delicious, warming meal.
