Chicken Chili That Warms You to the Bone: Easy, Hearty & High Protein
This easy chicken chili is the perfect balance of comfort and clean eating. Packed with lean chicken breast, hearty beans, sweet corn, and fire-roasted tomatoes, it’s a high-protein, one-pot meal that comes together fast. Whether you're craving a cozy weeknight dinner, prepping meals for the week, or needing a post-workout refuel, this chili delivers bold flavor, wholesome ingredients, and warming satisfaction in every spoonful. Gluten-free, meal prep–friendly, and made in just 30 minutes!
Ingredients
- 1 lb ground chicken
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 red bell pepper chopped
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon oregano
- ¼ teaspoon cayenne optional
- 1 15 oz can black beans, drained and rinsed
- 1 15 oz can kidney beans, drained and rinsed
- 1 15 oz can fire-roasted diced tomatoes
- 1 ½ cups chicken broth low sodium
- Salt and pepper to taste
- Optional: chopped cilantro avocado, lime, dairy-free sour cream
Instructions
- Step 1: Brown the ChickenHeat olive oil in a large pot or Dutch oven over medium-high heat. Add ground chicken and break it up with a spoon. Cook until browned and no longer pink—about 5–7 minutes.
- Step 2: Sauté the AromaticsAdd diced onion, bell pepper, and garlic. Sauté for 4–5 minutes until veggies are soft and fragrant.
- Step 3: Spice It UpStir in chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper. Let the spices bloom for 1 minute.
- Step 4: Add the Beans & TomatoesPour in the beans and fire-roasted tomatoes. Stir everything together.
- Step 5: Simmer It Low and SlowAdd chicken broth and bring the pot to a gentle simmer. Cover and let it cook for 25 minutes to let flavors meld.
- Step 6: Finish and ServeTaste and adjust seasoning. Ladle into bowls and top with fresh cilantro, avocado slices, or a squeeze of lime.