Ground Chicken Chili

Original Recipe by Amanda Finks of The Wholesome Dish

Ingredients

  • 1 Tbsp. olive oil

  • 1 medium sweet Vidalia onion, diced

  • 1 pound ground chicken

  • 2 ½ Tbsp chili powder

  • 2 Tbsp ground cumin

  • 2 Tbsp granulated sugar

  • 1 Tbsp garlic powder

  • 2 Tbsp tomato paste

  • 1 ½ tsp salt

  • ½ tsp ground black pepper

  • ¼ tsp cayenne pepper, optional

  • 1 ½ cups chicken broth

  • 1 (15 oz.) can petite diced tomatoes

  • 1 (16 oz.) can red kidney beans, drained and rinsed (light red for thin skin, dark red for thick skin)

  • 1 (8 oz.) can tomato sauce

Instructions

  1. Add the olive oil to a large soup pot and place it over medium-high heat until shimmering (about 2 minutes). Add the onion. Cook for 5 minutes, stirring occasionally.

  2. Add a little more olive oil to the pot (use your best judgment). Add the ground chicken to the pot. Break it apart with a wooden spoon. Cook until lightly to golden brown, about 6 – 7 minutes, stirring occasionally.

  3. Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.

  4. Add the broth, diced tomatoes with their juice, drained beans, and tomato sauce. Stir well.

  5. Bring the liquid to a low boil. Then, reduce heat to gently simmer the chili, uncovered, for 20 – 25 minutes, stirring occasionally.

  6. Remove pot from heat. Let chili rest for 5 – 10 minutes before serving. Serve with a wide array of possible accoutrements, including shredded cheddar or Mexican cheese, sour cream, sliced green onions, saltine crackers, or diced avocado.

Ezra Bale