Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, finely chopped
- 4 large cloves garlic, minced
- 1 pound ground chicken
- 1 (15 ounce) can diced tomatoes
- 1 (15 ounce) can kidney beans, drained
- 1 (15 ounce) can pinto beans, drained
- 1 tablespoon chipotle chile powder
- 2 teaspoons brown sugar
- 1 teaspoon ground cayenne pepper
- ½ teaspoon red pepper flakes
- kosher salt to taste
- 1 bunch fresh cilantro, stems removed and leaves chopped
Why You'll Want This Again
This chili brings a bold mix of flavors that excite the taste buds. The spicy chicken adds a unique twist to a classic comfort dish. It’s perfect for sharing with friends during a game or casual gathering.
Tips From The Kitchen
- Use fresh spices for the best flavor impact.
- Brown the chicken well to develop a rich, savory base.
- Let the chili simmer slowly to allow all the flavors to meld together.
- Brown the chicken well to develop a rich, savory base.
- Let the chili simmer slowly to allow all the flavors to meld together.
Directions
Lightly heat some oil in a big pot over medium-high heat. Toss in the chopped onion and garlic, cooking them until they’re soft and smelling great—about 5 minutes. Turn the heat up to high and add the ground chicken. Keep stirring and breaking it apart as it cooks, until it’s no longer pink, which should take around 5 to 10 minutes. Once the chicken is cooked through, stir in the tomatoes, both kinds of beans, chili powder, brown sugar, cayenne, red pepper flakes, and a pinch of salt. Let everything simmer together until it’s hot and bubbling, about 5 minutes. Take the pot off the heat and mix in the fresh cilantro. Then, it’s ready to serve—dig in!
Serving Recommendations
Serve with warm cornbread or tortilla chips for a satisfying crunch. Top with shredded cheese, sour cream, and chopped green onions to add creaminess and freshness. A side of sliced avocado or jalapeños can add an extra kick.
Storage Guide
Store leftovers in an airtight container in the refrigerator for up to 4 days. This chili also freezes well—divide portions into freezer-safe containers and thaw overnight before reheating. Reheat gently on the stove to keep the chicken tender.
