- 2 Tbsp Olive Oil
- 1 large Red Onion
- 2 Green Bell Peppers
- 2-3 Garlic Cloves
- 1 Tbsp Ground Cumin
- 1 Tbsp Chili Powder
- 1 Tbsp Garlic Powder
- 1 Tbsp Smoked Paprika Powder
- 2 lbs Organic Ground Chicken
- 15 oz can Black Beans
- 28 oz can Crushed Tomatoes
- 1 Tbsp Kosher Salt
- 1/2 Tbsp Ground Black Pepper
- 1 cup Low Sodium Chicken Stock
- Plain Greek Yogurt
- Fresh Cilantro
Sometimes comfort food is the way to go, especially a one-pot black bean and ground chicken chili!
I love using ground, dark meat chicken but any ground meat will work for this chili.
To keep it vegetarian and vegan friendly, simply leave out the ground chicken and swap out the chicken stock for vegetable broth.
This pot of chili also makes a great left over meal and continues to develop flavor while resting in the refrigerator.
Eat this chili as is or serve it with some crusty bread for dipping or a slice of cornbread!
Prep Your Vegetables
Chop the red onion, bell peppers into a medium-size dice. Finely mince the garlic cloves.
Get a Large Soup Pot
Add olive oil to a large soup pot and turn to medium heat.
Once the oil is hot, add the chopped onion and sauté for a couple of minutes then add the garlic, stir and cook for another minute.
Next, add all of the spices to the pot: cumin, chili powder, garlic powder and smoked paprika, stir to combine.
Add the ground chicken and bring up the heat to medium-high. Stir and break up the meat and coat it evenly with the spice and onion mixture.
Cook until the meat is browned, about 5-7 minutes. The meat does not have to be fully cooked through at this point.
Add chopped bell pepper, drained and rinsed black beans and the crushed tomatoes. Add salt and pepper then stir to combine.
Add Stock and Simmer for 45-60 minutes
Serve and Garnish