Chicken Chili with White Beans

Tested & Perfected Recipes

This chicken chili is a hearty, healthy dish you can feel good about eating.

chicken chili

This is a healthy chili that you can actually feel good about eating: it’s made from scratch, loaded with veggies, and chock-full of protein-rich chicken and beans. Don’t worry, it’s still hearty and delicious — even your manly football fanatics will love it.

What you’ll need to make Chicken Chili with White Beans

how to make chicken chili

At first glance, the list of ingredients looks long but it’s really just a lot of spices; and while it simmers on the stove for almost two hours, active cooking time is only about 30 minutes.

It’s important to use regular ground chicken – not the kind labeled “lean” – and same goes if you’re substituting ground turkey. Also, use Pomi boxed chopped tomatoes if you can find them; they are superior to canned tomatoes and lend nice texture to the chili.

how to make chicken chili

How to make it

To begin, heat the oil in a large Dutch oven or nonreactive soup pot over medium heat. Add the onions and red bell pepper and cook, stirring frequently, until softened, 8 to 10 minutes. Add the garlic and cook, stirring to prevent garlic from burning, about two minutes more.

how to make chicken chili

Increase the heat to medium-high. Add the ground chicken, chili powder, cumin, coriander, red pepper flakes, oregano, cayenne pepper, and salt.

how to make chicken chili

As the chicken cooks, use a wooden spoon to break the meat into very small clumps; cook until no longer pink, about 5 minutes.

how to make chicken chili

Add the tomatoes, chicken broth, and sugar.

how to make chicken chili

Bring to a boil, then reduce the heat to low and simmer, partially covered with lid ajar, for about one hour, stirring occasionally. Stir in the white beans and simmer, uncovered for about 50 minutes more, or until the meat is tender and the flavors are well combined.

how to make chicken chili

For a soupier chili, you can add additional water. For a thicker chili, simmer uncovered until the desired consistency is reached. Taste and add more salt if necessary. Note that this chili is moderately spicy; feel free to adjust to your liking by increasing or decreasing the cayenne and red pepper flakes.

chicken chili

YOu may also like

Chicken Chili with White Beans

This chicken chili is a hearty, healthy dish you can feel good about eating.

Servings: 6-8


  • 2 tablespoons vegetable oil
  • 2 cups chopped yellow onions, from 2 medium onions
  • 1 red bell pepper, diced
  • 6 medium garlic cloves, minced
  • 2 pounds ground chicken (preferably not labeled "lean")
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • 1/4 teaspoon red pepper flakes (omit for milder chili)
  • 1 teaspoon dried oregano
  • 1/8 teaspoon cayenne pepper
  • 2 teaspoons salt
  • 2 (26 oz.) cartons Pomi chopped tomatoes or two 28 oz. cans chopped or diced tomatoes
  • 2 cups low sodium chicken broth
  • 1 teaspoon sugar
  • 1 (15 oz.) can Cannellini beans, drained and rinsed


  1. Heat the oil in a large nonreactive pot over medium heat. Add the onions and red bell pepper and cook, stirring frequently, until softened, 8 to 10 minutes. Add the garlic and cook, stirring to prevent garlic from burning, about two minutes more.
  2. Increase the heat to medium-high. Add the ground chicken, chili powder, cumin, coriander, red pepper flakes, oregano, cayenne pepper, and salt. As the chicken cooks, use a wooden spoon to break the meat into very small clumps; cook until no longer pink, about 5 minutes.
  3. Add the tomatoes, chicken broth, and sugar. Bring to a boil, then reduce the heat to low and simmer, partially covered with lid ajar, for about one hour, stirring occasionally.
  4. Stir in the white beans and simmer, uncovered for about 50 minutes more, or until the meat is tender and the flavors are well combined. For a soupier chili, you can add additional water. For a thicker chili, simmer uncovered until desired consistency is reached. Taste and add more salt if necessary.
  5. Note: Pomi boxed tomatoes are available at some regular grocers, Whole Foods and gourmet food shops.
  6. Note: A nonreactive pot is made of a material that will not react negatively with acidic ingredients. Stainless steel, enamel, glass and nonstick (as long as there are no scratches in the nonstick coating) are all safe to use. Do not use cast iron or aluminum.
  7. Freezer-Friendly Instructions: The chili can be frozen for up to 3 months. Reheat it on the stovetop over medium-low heat until hot. (The chili will thicken up some when frozen, so you’ll likely need to add some broth when reheating.)

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (1 3/4 - 2 cups servings)
  • Calories: 374
  • Fat: 17 g
  • Saturated fat: 4 g
  • Carbohydrates: 29 g
  • Sugar: 9 g
  • Fiber: 9 g
  • Protein: 31 g
  • Sodium: 1110 mg
  • Cholesterol: 111 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

See more recipes:

Reviews & Comments

  • Loved this. Will be making it again with a touch more heat! Thanks Jen!

    • — P on October 27, 2020
    • Reply
  • This chili recipe is a keeper! I’ve made it multiple times, for us and for a crowd, and always satisfying!

    • — Catherine V. on July 12, 2020
    • Reply
  • I followed this exact recipe and served it to company with steamed texmati rice, Scallions, and cheese. It was a huge hit and the we devoured the entire pot. The only thing I did differently was add an extra can of beans (black). I will make it again and again. Delicious!

    • — Linmore on July 11, 2020
    • Reply
  • Thanks, this is a great recipe for a basic chili and very good for a beginner level cook like myself. I’ve made it twice, first time I followed the recipe almost exactly and it was good but could use some improvement. Second time I added more chili flakes and put in a tablespoon of chipotle paste and some mild jalapenos and it was much better. Gave it a bit more bite and some smokeyness and fit well with the base recipe.
    So this is a tasty recipe that’s basic enough that you can easily expand upon and change it to your liking.

    • — Thomas on April 20, 2020
    • Reply
  • I made this using ground chicken – all I could find at my large grocery store was lean. Other than the chicken I followed the recipe exactly, but ultimately it was much too watery, especially the frozen left overs. And when drained it was just sort of like stir fried ground chicken and beans. Perhaps the brand of tomato I used had too much liquid.

    • — Marie on March 13, 2020
    • Reply
  • I love this chili. It is so flavorful and delicious. It is one of my favorite chili recipes. Thank you so much!!!!

    • — Chris on January 20, 2020
    • Reply
  • Hello Jenn,
    Just found your site and can’t wait to try your receipes. Could this chili work with ground pork instead of chicken? Thanks!

    • — Lili on January 12, 2020
    • Reply
    • Sure, Lili – it will probably be even better with pork.

      • — Jenn on January 13, 2020
      • Reply
  • Hi Jenn, I make your recipes all the time and have found them to be perfect. I used turkey instead of chicken & my chili was rather watery. I was able to boil off the excess liquid but am wondering if ground turkey has more liquid in it than ground chicken. My turkey released a lot of liquid & another one of your reviewers had a similar issue with turkey. I will make it again as it’s a great recipe – I just may stick with ground chicken!

    • — Linda on December 30, 2019
    • Reply
    • Hi Linda, the amount of liquid released by ground meat varies based on how lean it is (with a leaner cut giving off a bit more water), so I suspect that the turkey was leaner than the chicken that the recipe calls for.

      • — Jenn on December 30, 2019
      • Reply
  • I’ve been making both chicken and turkey chili a lot recently. I think I prefer the texture of the chicken over turkey. Regarding turkey chili, I did try the less lean, 93% but I didn’t like the taste, I like the 99% lean ground turkey better. To make it work, I chop up 2-3 thick slices hickory smoked bacon and mix it it with the turkey before putting it into the pot, this gives the fat needed and a nice flavor.
    I use garbanzo beans in my chili, which is probably an acquired taste, but I like the bite it gives
    I haven’t tried your recipe yet, but it looks good and I will try it the next time I decide to make chili.

    • — Sheryl on December 11, 2019
    • Reply
  • While I love a traditional white chicken chili, I keep coming back to this recipe. Everyone loves it! I sometimes use ground chicken (or turkey), but I prefer cooking chicken breasts and shredding the meat. It’s a texture thing, and I get to bust out my pulled pork claws. Usually I have most of the ingredients on hand, and I was very happy to learn how good Pomi tomatoes are. I like to have a variety of garnishes on hand for people to top as they wish: sour cream, tortilla chips, shredded cheese (cheddar or jack), chopped scallions, lime wedges and a couple of hot sauces. Oh, and don’t forget the corn bread.

    • — PaulainVA on November 30, 2019
    • Reply
  • This is the first chili recipe that I’ve actually followed to the letter – usually I just chuck in the usual spices and taste as I go. This recipe has me using way more spice (volume, not heat) and the result is a restaurant quality taste. I’ve made it a couple times and I’ve reduced the oil and used extra lean turkey and it’s still fabulous.

    • — Diana Matthew on November 17, 2019
    • Reply
  • Hi, thanks for sharing this recipe I used on one of our first cool, cloudy fall days in N. C.! It’s always great to feel like there is another chef in the kitchen when the ingredients for a good long-simmering chili begin to take shape while reading through someone’s tried and true list and instructions. I am so happy that everything has worked well for you as you made your passion for cooking a continuous part of your sweet family life. Best to you, and I will probably return to your place soon!

    • — Debbie Sheegog on October 20, 2019
    • Reply
    • ❤️

      • — Jenn on October 21, 2019
      • Reply
  • Super excellent….added bay leaves…

    • — Dina on August 10, 2019
    • Reply
  • Hi Jenn, Would like you to know how much I enjoy your Cook Book plus the recipes on line…always perfect, always reliable. Question: I want to double this recipe for the first time. Question: Do I double the spices as well? Think I heard somewhere it is not a good idea.
    Great thank you

    • — Yvonne Adams on April 5, 2019
    • Reply
    • Hi Yvonne, so glad you enjoy the recipes! If you plan to double the chili, I would double all of the ingredients including the spices. 🙂

      • — Jenn on April 5, 2019
      • Reply
  • Delicious, nutritious, heart-warming chili! I love the use of ground poultry and blend of spices. This has become my go-to chili recipe.

    • — Catherine V. on March 24, 2019
    • Reply
  • I made this chicken chili tonight and it is just okay. The recipe as it is calls for too much liquid and frankly it feels as if something is missing. It is not rich nor hearty. I will probably have to add cheese or sour cream to make it worthwhile. I had another chicken chili recipe that was fantastic but this one seem interesting. Lesson learned.

    • — Marie on February 24, 2019
    • Reply
    • Dear Marie,
      Are you willing to share the fantastic chicken chili recipe?
      It would be appreciated.

      • — Pam on April 8, 2019
      • Reply
  • This is a keep and repeat recipe! I used lean ground turkey, omitted the sugar, and cut some salt, but that is all personal preference. The spices and texture are just right! Thank you Jenn!

    • — Becky Kelly on January 21, 2019
    • Reply
  • Novice chef here… this recipe is fantastic and very straightforward. Followed it exactly and turned out delicious.

  • My family loves this chili. Just the right blend of hot and spicy to make it a true chili, by our standards. And because it’s chicken, there is absolutely no guilt when I eat it! I have made this recipe exactly as Jen has written it and I’ve also tweaked it with extra fresh pepper, less hot pepper flakes and more beans. Anyway I make it, this chili recipe is a keeper!

    • — Bernadette Glendon
    • Reply
  • If you use my chili power and the amt of called for, it would be too spicy for most of the population

  • Can I also use a mixture of ground turkey and spicy Italian sausage

    • — Jerrika Grissette
    • Reply
    • Yes, that should work. Enjoy!

  • I have a Hamilton Beach 4 qt. crockpot how long would i cook it for on LOW or HIGH

    • — Jerrika Grissette
    • Reply
    • Hi Jerrika, I don’t have a slow cooker so I don’t know how long it would take in one. These conversion tips may help. That said, I honestly don’t think it’s worth the trouble to make it in a slow cooker because you’d need to follow the same process, and as is, it cooks very quickly on the stovetop.

  • This chicken chili is DELICIOUS!! My husband and I have made it 3 times in the past month!! If that doesn’t say 5 stars, I don’t know what does 😉

  • Made this tonight. Followed recipe exactly as written, and it was perfect. For anyone who thinks it might be missing something, maybe top it with some shredded cheddar and/or low fat sour cream.

  • This chicken chili is simply amazing! My family loves it each time I prepare it. I followed the recipe exactly & it turn out perfectly every time. Definitely a favorite in this household!
    Thank you, Jenn!!!👍🏼😍

  • Very easy and yummy. Made a considerable amount. I will halve it next time. I served it with cornbread which was perfect.

  • I loved the ground chicken chili recipe. I only had 1# of ground chicken and it turned out great. Perfect meal for a cold day!

  • I used half beef and half chicken. So delicious! Thanks Jen 🙂

  • It was amazing, the peppers made it sweet without adding sugar. I had orange peppers but worked perfectly. Great blend of flavors. My family loved it.

  • Hi Jenn,
    My son won’t eat anything with pieces of tomato in it. Could I puree the tomatoes or would significantly alter the texture, taste of the chili? Is there something else I could use in their place?


    • Hi Katy – my daughter is the same. You can definitely use crushed tomatoes (or puréed) instead of diced. Hope everyone enjoys! 🙂

  • My experience with this recipe began as A Series of Unfortunate Events (which I’ll detail below), but it ended with a culinary EXPLOSION!

    First off, I’d taken out 2 lbs of ground chicken breast to thaw and then decided I was craving a chili recipe. I came across this one – and of course Jenn warns MULTIPLE times in the recipe NOT to use lean chicken meat. But, it looked SO good. So, I sent her a message and she replied within MINUTES telling me it’d be fine, but just a bit more dry. BTW who replies that fast? (Answer: No one) Also, for those who are using c.breast, I just used a little more oil when I sautéed it and it was fine.

    Anyway, I go to Sprouts bc I need to purchase beans and the Pomi tomatoes. I pick up what I think I need and head home. I’m in the grind, cooking away, and I put in the Pomi tomatoes and I’m thinking, AMAZING consistency. Then I pour in the second carton – and it’s STEWED tomatoes, not chopped. Ok, ok.. no problem. Same taste, different texture, right?

    Except that I open up my spice cabinet and I HAVE NO CHILI POWDER OR CRUSHED RED PEPPER. What? I’m ethnically Pakistani, so this may actually make me lose my ethnic card. At any rate, I doubled up on the cayenne pepper, and I used paprika 1.5 tsp and .5 chipotle to pizzaz it up.

    I was making bread bowls for the first time simultaneously and almost burned those suckers as well. Thankfully, all was well and I managed to save them.

    Conclusion: I have four children who DEVOURED this meal. They are not happy, easy going eaters. And they LOVED it. I loved it too. As I mentioned, I’m ethically Pakistani and our cuisine is bursting with robust flavors that combine perfectly – this one definitely hit the spot.

    It seems to be a pretty fool proof recipe. So much so that I’m writing a review – and I never write reviews. So, go make it. Right now 🙂.

    • So glad it turned out well, Huma!

  • Where can I purchase the small can of Cannellini beans?

    • Hi Jane, Sorry for any confusion– the cannellini beans are the normal/standard size. I removed the word “small” from the ingredient. You’ll be able to find them at any grocery store. Hope you enjoy!

  • I have made this recipe many, many times! I have followed the recipe exactly, and I have made other versions with different proteins. It is currently on the stove using ground pork from our farm share. It is always my go to chili recipe and we love adding corn to it! Wonderful recipe! Jenn you never disappoint!

  • I used this chili recipe, which I love, and turned it into a tamale pie. I thickened it up just a bit by adding a little masa, then poured it into a casserole pan. I topped it with some grated cheddar cheese and then covered with a cornbread batter and baked until the cornbread was golden. It was a spectacular hit at the office potluck.

  • This chili is perfect. The seasoning really works and I love the added spice of red pepper. I added a can of Rotel tomato/chilis for an extra zing. It’s a great cold weather warm-me-up meal.

  • Just like every dish of yours that I’ve made this was amazing. This was my first time making chili and it was awesome. I followed our directions exactly. I like that fact that i was in control of every ingredient added. And by making sure the ground chicken had some fat in it I didn’t miss using beef.

    Thanks as always!

  • Can I use shady Brooke ground turkey?

    • Sure, that’ll work!

  • When you cook any of your recipes are you using table salt, kosher salt, or sea salt? What kind are you using for this recipe?

    • — Jerrika grissette
    • Reply
    • Hi Jerrika, if any of my recipes just say “salt” you can assume it’s table salt (like in this recipe). If you need to use a different type of salt, I will specify that in the recipe. Hope you enjoy the chili!

  • What kind of salt? kosher salt, table salt, or sea salt ?

    • — Jerrika Grissette
    • Reply
    • Just regular table salt.

  • Can I use black or kidney beans instead of the white beans?

    • — Jerrika Grissette
    • Reply
    • Definitely!

    • Perfect question thank you for asking. I love kidney beans in my chilli

      • — Chenda on January 29, 2019
      • Reply
  • Can a crockpot be used to make this chili?

    • Hi TB, I honestly don’t think it’s worth the trouble to make in a slow cooker because you’d need to follow the same process, and as is it cooks very quickly on the stovetop.

  • I couldn’t begin to count the number of times I’ve been served chili over the years. Most were fine. Some were great and a couple were even amazing. But this Chicken Chili with White Beans is, without a doubt, the best chili I have ever tasted……and I made it myself.

    You Jenn Segal are a master!

  • Hi Jenn!

    I made this recipe for football Sunday and my family loved it.

    I am hosting a get together and was hoping to do as much prep work as possible before the day .

    What are your thoughts if I made this a day before the get together and heat it up for the party? Can you offer any suggestions if I tried to make this is a crockpot?

    Thank you!

    • Hi Lily, It’s perfectly fine to make this ahead of time; just keep in mind that it will thicken up quite a bit in the fridge and you’ll probably need to thin it with a little broth or water. I don’t recommend making it in a crockpot but it’s fine to reheat and serve in one. Hope that helps!

  • Every time I want to describe one of Jenns recipes I want to say “my favorite recipe” ! However, all the recipes I’ve tried on here are all my favorite recipes and let’s just say I’ve tried most of them already…

    With that in mind, this chili is so delicious and hearty and scrumptious it’s hard not to share it with others.

    I was recently invited to a special event in which the theme was “Southern Charm and cowboys/cowgirls” and I immediately offered to bring this chili for everyone to try. Let it be known that the first thing to disappear amongst the delicious bakes hams, country fried chicken and biscuits was this delightful chili.

    Everyone loved it.

    The main reason why I adore this chili is that you don’t feel heavy after eating it. The fact that it’s chicken makes it so much leaner and a heart healthy choice. It’s a delicious HEALTHY chili that makes you feel good, not guilty, after eating it.

    We’ve eaten this at home in a bowl with a side of delicious corn bread and that has been the perfect eating scenario for us. We also added it to some hotdogs and made chili dogs, that of course was awesome but this was meant to be enjoyed in a bowl, in my opinion.

    Another great thing about this chili is that it stores well. If you want to freeze leftovers or refrigerate them for lunch the next day or two, it keeps well. In fact, chili on day two tastes better than freshly made since all those delicious flavors have melted into each other.

    Another 5 star recipe that has made it into my personal recipe book.

  • I can’t get over how good ground chicken is in chili – thanks Jenn for this wonderful recipe. I made a half batch more or less – used the same amount of veggies, mixed the seasoning and used half, and then halved the rest – my 91 year old mother especially loves this chili!

  • If I were able to make a ground beef chili with this recipe and I didn’t have any beef stock would I be able to use chicken stock instead?

    • Sure, that would be fine.

  • This was delicious my family devoured it! I was just wondering would it be possible for me to substitute some things like ground beef instead of the ground chicken and kidney and black beans instead of white beans, for a beef chili recipe?

    • Hi Jerrika, glad your family enjoyed the chili! Yes, chili is pretty flexible so you can play around with the ingredients a bit; ground beef and kidney and black beans would be fine here. I’d love to know how it turns out with those tweaks!

  • Hi Jen,
    I’m curious as to why there is over 1100mg of sodium per serving. Just sounds like so much because you’re using low soduim broth. Thanks!

    • Hi Donna, there are actually several ingredients in the chili that contribute to the sodium– the canned tomatoes and beans are fairly high in sodium and the 2 teaspoons of added salt play a part as well. If you’re watching your sodium intake, you can buy reduced-sodium beans and cut back on the added salt. Hope that helps!

  • I am going to try this tonight. I was wondering about the coriander. I don’t have any and I’ve never tried it. I hate wasting money on a spice that I’ll never use again. Is it a make or break if I don’t use this spice?

    • No Nicole, the lack of coriander won’t make or break the recipe. You could always add a bit more cumin to the chili as it’s got a similar warm quality. Hope you enjoy!

  • Hi Jenn,
    I am really enjoying your website, You are helping me be a better cook! I really appreciate the helpful advice you always include. I do have a question about the nonreactive pots. I have cast iron that has a ceramic coating (I think its ceramic!), is this ok to use? Thank you!

    • Yes Doreen, that should work just fine! Hope you enjoy the chili.

  • As with all of your other recipes that I’ve made, this was delicious. I doubled the beans and because I love spice I added four jalapeños.

  • We really enjoyed this chili…I was hesitant in the beginning that it would not be what I was hoping for but was very happy with the end result. First time having chicken chili & we will eat again. We did exactly as written but omitted cayenne & red pepper flakes for our kiddies :-).

  • Hi! In regards to the chicken when you say not extra lean meat do you use ground dark meat? Or ground white meat just specifying that not extra lean. Thanks!

    • Yes Sophia, you just want to stick to the regular ground chicken – not the one that specifies “extra lean,” which is all breast meat. Hope you enjoy!

  • I made half of this recipe to give it a try… I am sorry I didn’t make a full batch. Delicious! Thank you.

  • I made this exactly according to recipe the first time and found it to be too salty and spicy. That could have been because of a variation in the type of chill powder you use versus what I can get here in Canada. The second time I made it I used only 1 teaspoon of salt as the chicken stock is already salted and cut back to a little over 2 teaspoons of chill powder. YUM! a real keeper. thanks for all your hard work and the inspiration you provide to home cooks.

  • SO much flavor! I will make this again and again.

  • Good for chicken chili!

  • We are teaming up at work to lose weight and looking for some good recipes to try and share the goods at lunch time. Some of your recipes have the “Nutrition Information,” but I don’t see any for this recipe. It is one that I would like to think about cooking and bringing next week to share. Do you have any information?

    • Good for you! I just added the nutritional information for this recipe. Hope you enjoy–

      • And good for you 🙂 Many people like this information. Nutrition information you provide is for whole recipe, per 100g or per serving? I can’t find this info. Thanks.

        • It’s per serving.

  • yum! I couldn’t find ground chicken so I used turkey. It wound up being a little soupy so I tossed in half a thing of cream cheese. Delicious. I will make this again. Thank you.

  • I’ve made chicken chili before but with store bought packet of seasoning. This recipe sounds fabulous and looks easy so will be trying it for Bunco next month. This has to be so much better than how I’ve been doing it previously.

  • For my family, I would lessen or omit the cayenne pepper. Definitely would consider the cornbread, since it would balance out the lighter chili. Jenn, I do love how you make those pre-emptive suggestions… such as being carful with purchasing regular ground chicken. Or that Pomi chopped tomatoes are worth the purchase. I balked at buying a red pepper for $4.99 or $5.99/pound. I finally found red peppers for $.99 each at Trader Joes. Will freeze the leftovers that will hopefully save me from one of my more scattered days. I also prepped the spices in a mason jar over the weekend. Anything that I can prep ahead, I just adore… xox

  • This is such a great chili recipe. I used ground turkey. My husband was hesitant to try it since it wasn’t beef chili. However, he went back for seconds and is asking me to make it again!
    Love your website- very attractively presented with clear and detailed instructions. Thank you!!

    • — Susanna Alcaro Funk
    • Reply
  • Absolutely the best chicken chili. I did use the lean ground chicken breast and it was still great. My husband and teenage daughters all loved it. So excited I found this just as fall is kicking off. Will be a staple through the cold weather season.

  • Great all purpose chicken chili recipe. I substituted a beer for the chicken broth because that is what I usually do. I think it adds flavor….and beer is good for the Super Bowl right? but it is only September. ?Another winner of a recipe that is highly adaptable. Thanks for a great recipe

  • Is this chili spicy? I have a 3 and 4 year old that can’t eat spicy food.

    • Hi Tanisha, A little, yes. I would omit the cayenne pepper.

  • So amazing. I was concerned this was going to be an average chili. Boy was I wrong. Even with 100 degrees outside it was worth it. From drought stricken California. Hello!!!

  • Absolutely fantastic! The flavors were perfect with just the right amount of spice to please everyone. I made this for company along with your cornbread (Savory Cornbread with Cheddar and Thyme) and it was great for a relaxing and hearty dinner that was still healthy! Thanks so much!

  • Another winner! Made this exactly as directed and my husband and I loved it. Don’t even miss the beef. Definitely a keeper.

  • I am trying this tomorrow and I just have two questions.

    1. Does this recipe work for a beef chili(for future reference)?

    2. Can I make this in a slow cooker(and do you have any modification suggestions)?

    I just found your site and I have made a list of things to make. Next up is the Curry Chicken!!!!

    • Hi Maui, Unfortunately, this recipe won’t work for beef chili (but if you can hold off a few weeks, I’ll be sharing a wonderful beef chili recipe soon). As for the slow cooker, I honestly don’t think it’s worth the trouble because you’d need to follow the same process, and as is it cooks very quickly on the stovetop. Hope that helps 🙂

  • This recipe is now in my rotation of dinner meals – it’s great as a leftover meal, and is so easy to prepare. I once used Chipotle Chili Pepper and it added a nice spicy kick…. I usually halve the recipe since it yields quite a bit, and use a whole red pepper (instead of halving it for half the recipe) for the nice color. When I have time, I also bake your cornbread muffins which complements the flavor. Thanks for all the great recipes!

  • I just made this (followed the recipe closely except using 1.25 lbs ground turkey instead of 2 lbs and regular canned tomatoes) and thought it was pretty good, but that it tasted a little flat and needed something to bring the flavors out. I added a teaspoon or two of balsamic vinegar for acid, which helped. Any other ideas? It was a four (out of five) star recipe on its own, but serving it with crushed tortilla chips and shredded extra sharp cheddar made it great. The cheddar added the “thing” that, to me, tasted like it was missing from the chili itself.

    Thanks for all your recipes–in particular, I adore the white chicken chili and the tortilla soup!

  • Absolutely delicious! It was a huge hit.

  • What is the serving size for this recipe? Husband on weight watchers and I am trying to figure out how much he can have. Thank you.

    • Hi Karin, I wish I could give you a specific measurement but I am only able to estimate serving size. I’d say one serving would be about 2-1/2 cups.

  • I really enjoy chicken chili, and I’m excited to try your recipe. However, I don’t like onions and wondered if substituting celery would be recommended.

    Thank you!

    • Hi Tina, Unfortunately, I don’t think celery would work. I would just make it without the onions.

    • Use leeks!!!!!

  • Made this chili (with turkey) during a ski trip with friends – it was a HUGE hit. Will be making the chicken version tonight for dinner. Your recipes are ones that produce consistently delicious results, no matter what I’m trying to make. Thanks!

  • I found your website when looking for a chicken chili recipe that was easy enough to make. This was it! It was so easy and delicious! As a new mom (and soon to be working new mom), I’m always on the look out for easy, healthy and tasty recipes…this was enough to make me sign up for your weekly newsletter! Thanks and looking forward to trying some other recipes on your website. 🙂

  • I have been searching for a really great chicken or turkey chili, and this is it for me! Absolutely perfect as it is, with just the right amount of spices and seasoning. I did add some frozen white corn kernels, which worked really well with these flavors. Served it with a little shredded monterrey jack on top.

  • Thanks! I usually do not have to modify your recipes, they are always spot on. This time I only had shredded chicken on hand and kidney beans. So slight changes, but the results were fantastic!

  • Try this with a supermarket rotisserie chicken, picked off the bones and shredded. Looks nice and adds a new layer of flavor!

  • I’ve never used anything but beef for chili so I had to try this one to make it a little lighter. I used the crockpot and it turned out great. Thank you!

  • I have made this twice. The seasoning was perfect, which I have always found hard to get right for chile – the seasoning for some of the chile that i have made have always been hit or miss. The second time I made this I reduce by half the ground chicken and substituted chicken thighs that I grilled with hickory chips. It gave it a nice smokey twist and the chicken broke down nicely into the chile.

  • What a great substitute for usual beef and bean chile. I amped up the heat a bit for hubby. Great dish on a cold winter day!

  • I make this recipe every time I make chili anymore. I use a 1lb bag of dried white beans that have been soaked, and then cooked for an hour+ until tender. I have also tossed 2 lbs of boneless chicken pieces in my food processor along with about half the spices for my own courser ground chicken.
    Super Bowl, Election Night… It’s always a huge hit!

    • — ieatdarkchocolateeveryday
    • Reply
  • My kids love this chili and I feel good about making it for them because it is healthy. I use either ground chicken or ground turkey. Your recipes are always my go-to recipes. Thank you!!!

  • In the words of my boyfriend and his family, “BEST CHILI EVER!” I loved everything about this dish, the overall taste, spice, and healthiness of the whole thing! I doubled up on the spice as you suggested and added a can of golden sweet corn. I served it with light sour cream, some grated cheddar cheese, and chopped green onions. AND, I made it with your corn muffins, also a hit!

    This is the second dish of yours that I have made (the first was the middle eastern chicken), and I have tricked everyone into thinking that I can cook! So, thank you so much for making me look good 🙂

  • I stumbled upon your website and this recipe while searching for a way to make a more flavorful chili. When I read the ingredient list, I knew I had found what I was looking for. I make this frequently, sometimes substituting turkey for the chicken. I have shared this recipe with family and friends and everyone loves it. I tend to use two cans of beans along with whatever peppers I have on hand (green or orange). I also leave out the red pepper flakes. Thanks for such a great recipe. I even have a few servings in my freezer right now!

  • This is now my go-to chili. Love it!! I used the spice combination tonight to make Spanish rice (scaled down two thirds). It was really yummy!

  • This is a much requested dish in my house. My son’s friend was over for dinner and told his mom that I make the best chili ever!

  • Jennifer, once again another winning recipe from you!
    Made it recently on a cold winter day and it was delish!

  • I’m not usually a big chili lover, but I made this recently and had two heaping bowlfuls, topped with a small amount of cream cheese and a sprinkling of cheddar. Otherwise I followed the recipe exactly and it turned out perfectly! No more ground beef chili for this bunch!

  • This has become our favorite chili recipe. LOVE it! Have substituted red beans just because I like the look. Thank you, Jenn!

  • I added a can of beer like I do with my regular chili.

  • Doubled up on the heat as suggested, and added more beans for volume, and starch (we like it thick). This is lovely. My husband made chili dogs the next day, and chili mac the day after. He pretty much lived off it for a week.

  • Delicious! I’ve been looking for a better recipe than the one I have and this is it! Awesome as usual!

  • This chicken chili recipe looks great ! I will have to try it soon.

  • I was searching for something to do with a package of ground chicken when I came across your recipe. This was my first time making a chicken chilli from scratch. I made a special trip to the store for the Pomi tomatoes . The results were perfect! I loved the flavor of the chilli and so did my husband.

  • Love this chili!! Easy and delicious. I added some balsamic vinegar at the end for a little zing. Thanks for the great recipe Jen!

  • This is my new favorite chili recipe! It’s the perfect amount of spiciness…. yum!

  • Made this for a church luncheon (multiplied by 3) and it was a huge hit. No need to tinker with the seasonings. They are perfect. Have made the recipe numerous times for family and friends. It is LOVED by all.
    Thanks, Jenn!

  • This was the first recipe I tried on your site and it made me come back for more. Thanks for sharing.

  • I’ve never tried chicken chili, but now I may have to!!! Looks great.

  • This is probably my favorite “Once Upon a Chef” recipe, and believe me there are a LOT. It’s so much lighter than beef chili, and in my humble opinion, much tastier. Delish!

  • This chili has become a staple in our house! We make it with both chicken and turkey meat, and it’s always awesome. Since there are 2 of us, we can’t eat it all at one time but this freezes well so it works out great for us overall. Fantastic!

  • Love chicken chili! This looks delicious!

  • I am certainly going to give this one a try! I love the look of the spices and also the ground chicken….I will keep you posted!

  • This has become one of my staples. I made a pot Monday night, kept half for myself, and gave half to a friend returning from a funeral. I also made a pot for a friend who just had a baby, and it was a big hit for her and her kids!

  • We love chili! I will absolutely make this feel good recipe with the Le Creuset Oval French Oven if I win one in the sweepstakes! 🙂

  • I made this yesterday and it is GREAT! My favorite chili recipe so far. I really appreciate the fact that it isn’t too cumin-y (while I like cumin, other chili recipes I’ve tried have been too heavy on the cumin). I’m looking forward to leftovers for lunch most of this week! Thank you for a great recipe!

  • I just made this, and husband could not get enough of it even though he still prefers the regular chili beans over Cannellini beans. I only used 1 pound of chicken, and it turned out just right for us. I was so happy to find Pomi tomatoes at our local Sprouts Farmers Market. It’s my first time using them, and I’m sure it won’t be the last. I’m usually not a chili or beans person, but I thought this was delicious. It’s light yet so flavorful!

  • Made this to feed the crew during a construction project, but tried ground turkey vice chicken – still wonderful and got rave reviews.

  • This recipe made me a Hero in the kitchen during all the snow storms we had this past winter. I have found that those who love the spice of chilli really enjoyed this recipe more with 1/2 the meat and the same amount of the spice. For kids and myself who can’t handle the heat, this was the perfect chilli for us….thanks for sharing this recipe!!

  • I made this last night and followed your recipe (including Pomi crushed tomatoes, as I don’t used canned), except for a few things: I only used 1lb of ground chicken; I increased the beans to two cans instead of one and I left the starch in and used as a thickener; I also used 2 cloves of chopped garlic and 1 tablespoon of garlic powder; and I used one teaspoon of regular salt, and 1 teaspoon of sea salt. I let everything simmer for approximately 2 hours and it was amazing!! This recipe is definitely going into my recipes file!! Thank you. What a joy to finally have a simple, flavorful chicken chili recipe! I hope you don’t mind that I linked this to my blog!

  • Unfortunately my hubby can taste the difference between ground beef and ground turkey/chicken. So, I use bison – less fat/cholesterol than chicken, and he’s none the wiser! I use pinto beans in my chili, but white beans sound yummy! Next cold day I’ll give it a try 🙂

  • I’ve made this twice already in my crockpot using leftover shredded chicken from the previous day. It’s delicious! Thanks, Jenn!

  • I am not a big fan of chili, but this was tasty and spicy without being biting. Delicious! Thank you for the recipes. Keep them coming!

  • This was great. I took it to a Super Bowl party last night and all the men loved it! My husband was bummed there were no leftovers – so I will be making again this weekend!

  • This was great! Made a big pot for the great snow in and we have been enjoying for days!!

  • seems good to make for a snow day! can’t wait to try!

  • You reminded me that I haven’t had chili in a while. This looks very good and it’s healthier too. I’ll have to give it a try. 🙂

  • YOu are so right! There is nothing better than a homemade chili!!!

Add a Review or Question

This site uses Akismet to reduce spam. Learn how your comment data is processed.