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Homemade chicken chili recipe video

Homemade Chicken Chili Recipe

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Prepare a hearty homemade chicken chili recipe in just one hour. It’s every bit as tasty as it sounds!
Course soups
Prep Time 20 mins
Cook Time 55 mins
Total Time 1 hr 15 mins
Servings 8 servings
Calories 530
Author Cheryl Najafi


  • 2 Tbsp olive oil
  • 2 lbs ground chicken
  • 1 yellow onion diced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 cloves garlic minced
  • 3 Tbsp chili powder
  • 2 tsp paprika
  • 1/2 tsp dried oregano
  • 1 tsp cumin
  • 28 oz can tomatoes crushed
  • 2 cups low-sodium chicken broth
  • 16 oz can kidney beans drained
  • 2 cans pinto beans drained and divided
  • hot sauce to taste


  • Place a large pot over medium-high heat then add oil and ground chicken. Cook 6–8 minutes until browned, breaking it into chunks as it cooks.
  • Stir in onion, salt and pepper then cook for about 3 minutes, until softened. Add the garlic and cook another minute. Add chili powder, paprika, oregano and cumin and cook for 1 minute.
  • Add crushed tomatoes, chicken broth, drained kidney beans and 1 can of drained pinto beans. Bring to a boil then reduce heat to low, cover and simmer for 30 minutes.
  • In a small bowl, add remaining can of pinto beans and mash them into a paste with a fork using a small amount of liquid from the pot to loosen the mixture if necessary. Add mashed beans to the chili and stir to combine.
  • Allow the chili to simmer, uncovered, until it reaches desired thickness. Remove from heat, season to taste with salt, pepper and hot sauce and serve with all of your favorites on the side.


Serve with our world-famous garlic knots on the side for a complete meal!


Calories: 530kcal | Carbohydrates: 32g | Protein: 41g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Cholesterol: 98mg | Sodium: 1223mg | Potassium: 1033mg | Fiber: 9g | Sugar: 5.25g