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A pot full of homemade chicken chili.

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 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 530
Author Cheryl Najafi

Ingredients

Instructions

  • 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.

Notes

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

Nutrition

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