A comforting dish that warms you up and satisfies your hunger without consuming your entire evening. This recipe uses ground chicken for a lighter, healthier version that doesn’t skimp on taste.
Ingredients
Scale:
1 pound ground chicken
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 medium bell pepper, chopped
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon salt
½ teaspoon black pepper
1 (15-ounce) can canned diced tomatoes
1 (15-ounce) can canned kidney beans, drained and rinsed
2 cups chicken broth
1 cup corn (optional)
¼ cup fresh cilantro, chopped (for serving)
Instructions
In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and bell pepper, sautéing until the onion is translucent, about 5 minutes.
Add minced garlic and cook for an additional 1 minute until fragrant but not browned.
Increase the heat to medium-high and add the ground chicken, breaking it up with a spoon. Cook until browned, about 6-8 minutes.
Stir in chili powder, cumin, salt, and pepper. Cook for 2 minutes to toast the spices, enhancing their flavors.
Add the canned tomatoes, kidney beans, and chicken broth. If using, stir in the corn as well.
Bring the mixture to a boil. Once boiling, reduce the heat and let it simmer uncovered for 20-25 minutes, stirring occasionally. The chili should thicken slightly.
Remove from heat and adjust seasoning as necessary. Serve hot, garnished with fresh cilantro.
