Chicken and Bean Chili

A robust and warming chili, packed with ground chicken, tender beans, and bold spices, perfect for a cozy weeknight.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $3.76/serving

Dietary

• Nut-Free
• Egg-Free
• High-Fiber
• High-Protein

Tags

• one-pot
• quick
• comfort food
• savory
• spicy

Ingredients

• 1 tablespoon olive oil
• 1 pound ground chicken
• 1 yellow onion (small, chopped)
• 1 green bell pepper (chopped)
• 2 clove garlic (minced)
• 2 tablespoon chili powder
• 1 tablespoon ground cumin
• 0.5 teaspoon smoked paprika
• 14.5 ounce diced tomatoes (undrained)
• 15 ounce kidney beans (rinsed and drained)
• 15 ounce black beans (rinsed and drained)
• 1.5 cup chicken broth
• 0.75 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup tortilla chips
• 0.25 cup shredded cheddar cheese

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground chicken and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
2. Add the chopped yellow onion and green bell pepper to the pot. Cook until softened, about 5 minutes.
3. Stir in the minced garlic, chili powder, ground cumin, and smoked paprika. Cook for 1 minute until fragrant.
4. Add the diced tomatoes, kidney beans, black beans, and chicken broth to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, allowing the flavors to meld. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
5. Taste and adjust seasoning with remaining salt and black pepper if needed. Serve hot, topped with tortilla chips and shredded cheddar cheese.

Notes

For an extra kick, add a pinch of cayenne pepper with the other spices.

Nutrition (per serving)

• Calories: 480
• Protein: 42.1 g
• Carbohydrates: 48.7 g
• Fat: 15.5 g
• Fiber: 16.5 g
• Sodium: 750 mg
• Saturated Fat: 3.8 g
• Sugar: 7.1 g
• Cholesterol: 105 mg