Easy Ground Chicken Chili Recipes

SLOW COOKER GROUND CHICKEN CHILI

Steps:

• Heat vegetable oil over medium-high heat in a medium-sized pan. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Combine chili powder, garlic, cumin, and red pepper flakes in a small bowl; stir into chicken to coat.
• Transfer chicken to a slow cooker. Add kidney beans, diced tomatoes with chiles, black beans, onion, and chopped jalapeno. Pour chicken broth over mixture and stir to combine.
• Cover and cook on High until chili has cooked down and thickened, about 4 hours, stirring corn kernels into mixture during last 30 minutes of cook time.
• Spoon chili into bowls and top each with sour cream, Cheddar cheese, green onions, and sliced jalapeno.

EASY WHITE CHICKEN CHILI

Steps:

• In a large saucepan, cook chicken and onion over medium-high heat until chicken is no longer pink, 6-8 minutes, breaking up chicken into crumbles., Pour 1 can of beans in a small bowl; mash slightly. Stir mashed beans, remaining can of beans, chiles, seasonings and broth into chicken mixture; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, 12-15 minutes. Serve with toppings as desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

GROUND CHICKEN CHILI

Steps:

• Fry pepper, onion and celery in olive oil until tender.
• Add ground chicken and garlic and cook until browned.
• Add kidney beans, sauce, chili powder and crushed pepper and cook until heated through.

EASY CHICKEN CHILI

Steps:

• In 4-quart saucepan, heat oil over medium-high heat. Add onion and bell pepper. Cook 2 to 3 minutes, stirring frequently, until tender.
• Stir in soup, broth and water. Cook 1 to 2 minutes, stirring frequently, until smooth and well blended. Stir in chicken, beans, chiles, oregano and cumin. Heat to boiling; reduce heat to medium-low. Cook uncovered 10 to 15 minutes, stirring occasionally, until thoroughly heated.
• Top each serving with sour cream and cilantro.

GROUND CHICKEN CHILI

Steps:

• Combine chicken and water in a large Dutch oven over medium-high heat. Cook and stir, breaking up the chicken finely, about 5 minutes. Add onion, bell pepper, jalapenos, and garlic; continue to cook until vegetables are soft and liquid is nearly cooked off, about 5 minutes.
• Stir in chili powder, salt, basil, oregano, thyme, black pepper, and cayenne pepper; reduce heat to medium. Taste and adjust seasonings. Stir in pinto beans, great northern beans, corn, and sugar. Add cream cheese and sour cream; cook and stir until thoroughly blended. Stir in beer.
• Reduce heat to low, cover, and simmer, stirring occasionally, for 45 to 60 minutes.

EASY CHICKEN CHILI

Steps:

• In a large saucepan over medium heat, saute onion in oil until tender. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until heated through.

EASY GROUND CHICKEN CHILLI

Steps:

• Place water and ground meat in large pot. Boil until meat is no longer pink.
• Add garlic and herb seasoning and 1/2 of the wine. Continue to cook meat down until liquid is almost gone; approximately 10 minutes.
• Add diced tomatoes and beans. Mix.
• Add the rest of the wine.
• Boil for 30 minutes, stirring every 5-10 minutes. Make sure there is some liquid bubbling in the pot so the contents doesn't burn. If there is not enough liquid, add some water.
• Enjoy!

EASY GROUND CHICKEN CHILI

Steps:

• In 4- or 5-quart saucepan or Dutch oven, cook ground chicken, onion and garlic over medium heat 5 to 7 minutes, stirring constantly, until chicken is no longer pink.
• Stir in all remaining ingredients, except cheese. Heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally, until zucchini is tender.
• Remove from heat; stir in cheese until melted.

TASTY AND EASY TOMATILLO CHICKEN CHILI

Steps:

• Roasting The Tomatillos: 1. Preheat your oven to 350°F. 2. Peel and discard the papery skins from the tomatillos. Then wash in warm salted water; drain thoroughly. 3. Cut the tomatillos in half and put in a mixing bowl with the rest of the ingredients for roasted tomatillos. Toss until they are all coated. 4. Place on a lined sheet pan and roast for 30 minutes or until the tops take on a golden brown color. 5. Once roasted, allow it to cool enough to be handled safely. Puree and set aside. Building The Chili: 1. Heat up the soup pot to medium-high; add the oil, salt and pepper. 2. Once the salt and pepper begin to release their aromas, add the ground chicken. Stir until fully cooked and any water released is cooked away. 3. Add the lime juice and stir to deglaze the chicken from the bottom of the pot. 4. Add the onion, celery, garlic and pepper mince; stir thoroughly. 5. Add the cumin, chili powder, tomatillo puree and water. 6. Once it reaches a boil, add beans and reduce to a simmer for at least 30 minutes, stirring occasionally (you can simmer it for an hour or more, but it will reduce in volume, requiring more liquid to be added). This green and white chili is a change from the standard red chili I make with black beans. I have a good, inexpensive source of lean ground chicken. Hence I selected it for this batch. If you wish to use ground turkey, it will produce pretty much the same results. If using pickled banana peppers for this recipe (which I did, since I have lots on hand in my kitchen and I'm too lazy to head out to the shops to get a fresh jalapeño), be sure to strain most of the brine off, lest it imparts too much a vinegar dimension on top of the lime juice.