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Dinner recipe · from the recipe book

Smoky Ground Chicken Chili with Kidney Beans

A thick, smoky red chili of browned ground chicken, kidney beans and tomatoes with cumin and a gentle jalapeño warmth, finished with lime and cilantro.

Smoky Ground Chicken Chili with Kidney Beans

Ingredients

  • 1½ lb680 gGround chicken
  • 1 tbsp14 gOlive oil
  • 1½ medium160 gYellow oniondiced
  • 1 medium119 gGreen bell pepperdiced
  • 1 whole14 gJalapeñoseeded and minced
  • 4 cloves12 gGarlicminced
  • 1 tbsp8 gChili powder
  • 1 tbsp6 gGround cumin
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 1 tsp1 gDried oregano
  • 2 tbsp32 gTomato paste
  • 14 oz400 gDiced tomatoes, canned
  • 2 cups316 gKidney beans, canned, drained and rinsed
  • 1⅔ cups360 gVegetable broth
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • ½ lime, juiced22 gLime juice
  • ½ cup chopped8 gFresh cilantrochopped

Steps

  1. Prep first: dice the onion and green bell pepper, seed and mince the jalapeño, mince the garlic, and chop the cilantro.
  2. Heat the olive oil in a Dutch oven over medium-high heat. Add the ground chicken and cook, breaking it up, until browned, about 7 minutes.
  3. Add the onion, green bell pepper and jalapeño; cook until softened, about 5 minutes. Stir in the garlic and cook 30 seconds.
  4. Stir in the chili powder, cumin, smoked paprika and oregano, then the tomato paste; cook 1 minute until fragrant and darkened.
  5. Add the canned tomatoes with their juice, the kidney beans and the vegetable broth, and season with the salt and black pepper. Bring to a boil.
  6. Reduce the heat, cover partly, and simmer 30 minutes, stirring now and then, until thick and the chicken reaches 165°F (74°C).
  7. Stir in the lime juice, then serve topped with the cilantro.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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