Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, finely chopped
- 4 large cloves garlic, minced
- 1 pound ground chicken
- 1 (15 ounce) can diced tomatoes
- 1 (15 ounce) can kidney beans, drained
- 1 (15 ounce) can pinto beans, drained
- 1 tablespoon chipotle chile powder
- 2 teaspoons brown sugar
- 1 teaspoon ground cayenne pepper
- ½ teaspoon red pepper flakes
- kosher salt to taste
- 1 bunch fresh cilantro, stems removed and leaves chopped
What Makes This Recipe So Great
This dish packs a flavorful punch with just the right amount of heat, making it perfect for warming up any gathering. It’s hearty, satisfying, and easy to customize with your favorite spices or toppings. Plus, it’s a crowd-pleaser that comes together quickly.
Kitchen Tips
- Brown the chicken well to develop deeper flavors before adding the spices.
- Let the chili simmer for at least 30 minutes to allow the flavors to meld.
- Adjust the heat by adding more or less chili powder or fresh peppers based on your taste.
- Let the chili simmer for at least 30 minutes to allow the flavors to meld.
- Adjust the heat by adding more or less chili powder or fresh peppers based on your taste.
Directions
Gently heat some oil in a large pot over medium-high heat. Toss in the chopped onion and garlic, cooking them until they’re soft and smell amazing—about 5 minutes. Turn the heat up to high and add the ground chicken. Stir it around, breaking it up into small pieces, and cook until it’s no longer pink, which should take about 5 to 10 minutes. Next, pour in the tomatoes, kidney beans, pinto beans, and all the spices—chile powder, brown sugar, cayenne, red pepper flakes, and a pinch of salt. Let everything simmer together until it’s warmed through, about 5 minutes. Finally, take the pot off the heat and stir in some fresh cilantro. Scoop it into bowls and dig in!
Best Foods To Serve With This
Serve with a side of warm cornbread or over a bed of fluffy rice to soak up the spicy sauce. Top with shredded cheese, sour cream, or fresh cilantro for added creaminess and freshness. A cold beer or a tangy lime wedge pairs nicely with the bold flavors.
Refrigeration Tips
Allow the chili to cool completely before transferring to an airtight container. It will keep well in the refrigerator for up to 4 days. This dish also freezes beautifully—store in freezer-safe containers for up to 3 months, then thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use ground turkey instead of ground chicken?
Yes, ground turkey works well as a substitute and will give a similar texture and flavor.
How spicy is this chili?
It has a moderate heat level with chipotle powder, cayenne, and red pepper flakes, but you can adjust the spices to your taste.
Can I make this recipe in a slow cooker?
Yes, brown the chicken and sauté the onions and garlic first, then combine all ingredients in the slow cooker and cook on low for 4-6 hours.
Is it okay to use canned beans without draining them?
It's best to drain and rinse the beans to reduce excess salt and prevent the chili from becoming too watery.
Can I prepare this recipe ahead of time?
Absolutely, it tastes even better the next day after the flavors have melded.
What can I serve with this chili?
It pairs great with cornbread, tortilla chips, or over rice.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
Can I omit the cilantro if I don’t like it?
Yes, you can leave it out or substitute with fresh parsley for a different fresh herb flavor.
