Warm, hearty, and just spicy enough - this dinner is bound to become a winter time staple!
My award-winning chicken chili supper has actually won a blue ribbon and a cook-off! First, with my mom’s help (I was a 5th grader at the time), I made this recipe for a 4-H contest. The second time my chicken chili recipe won was at work. At least eight co-workers entered their chili in the cook-off. The other employees were the taste testers and my chicken chili won first place again! My award was the afternoon off—those were fun times! If you want to get in on the award-winning action, you should definitely try this yummy chili!
See How It’s Made
A Quick Look Back on Chili Suppers
American cuisine has included chili for a long time, especially during the winter when a warm, filling dinner is most appreciated. Although traditional chili is usually prepared using beef, several variations have developed including healthier, leaner chicken chili. My experience with chicken chili started in a tiny kitchen, inspired by a pinch of imagination mixed with necessity. I hope you try this recipe!
How the Chicken Chili Supper Recipe Was Born
As I mentioned above, my mom helped me make this chicken chili as a fifth-grader for a 4-H contest. The grocery store ran out of ground beef at that time, so we used chicken instead. Despite a potential setback, my mom turned it into a success story by hand-grinding the chicken.
Besides earning me a blue ribbon, this innovative twist has also become part of our family tradition. A few years later, the same recipe won another contest at work, proving its ability to appeal to a wide range of taste buds.
Chicken Chili Supper: Main Ingredients
Here’s a list of the ingredients you’ll need. There are a few swap suggested in the FAQ section below so you can make it your own:
- 1 pound of ground chicken
- 1 sweet onion
- 1 clove of garlic
- 3 tablespoons of chili powder
- 1 teaspoon of cumin
- 1 teaspoon of dried oregano
- ½ teaspoon of cayenne pepper (use more or less to taste)
- 1 tablespoon of balsamic vinegar
- 2 cans of kidney beans
- 1 can of black beans
- 1 cup of salsa
- 1 cup of V8 juice (or plain tomato juice)
- 2 cups of chicken broth
Ingredient Tips for the Chicken Chili Supper
Ground Chicken: I recommend using chicken that has a bit of fat, ideally 85% lean and 15% fat. This balance ensures that the chili retains flavor without being too dry or greasy.
Sweet Onion: While you could use any onion, sweet onion is mild and complements the spices of the chili well!
Garlic: You can’t have chili without garlic, a staple in many chili dishes. You can add as much as you like!
Chili Powder: The flavor of the chili comes mainly from the chili powder. Although trustworthy brands like McCormick or Mexene offer reliable options, feel free to try alternatives to figure out which is your favorite.
Cumin and Oregano: These spices add depth and warmth to the chili. You can adjust them both to your liking!
Beans: Kidney beans are great for texture and nutritional value. The beans should always be drained and rinsed to avoid excess salt and improve the chili’s texture.
Liquids: Why V8, you might ask? Well, V8 Juice adds an extra layer of flavor that sets this chili apart from others.
Tips for Preparing this Recipe Ahead of Time
Chili is one of those recipes that is great for meal prepping. Having healthy recipes on hand for your busier days is a great way to stay on track. There are several things you can do ahead of time to save yourself some time later!
- Dice the onion and mince the garlic, add them to a zip-lock bag or container with a lid, and refrigerate.
- Combine the spices, cover, and set aside until ready to use.
- Combine all ingredients, except chicken, 1 to 2 days ahead of time. Refrigerate the mixture until it is ready to cook. Add the cooked chicken just before cooking.
- Ground chicken can be cooked ahead and refrigerated. This should be done the day of or the day before.
Side Recommendations for Our Chicken Chili Supper
Chicken chili is a well-rounded meal on its own, but if you want a heartier meal or just some additional flavors and textures to enjoy, consider one of these yummy sides.
- Cornbread – In the south, a lot of people prefer cornbread with chili, most of my family included.
- Saltine Crackers – My personal favorite. Be sure to crumble the crackers on top. It adds a satisfying crunch to the chili!
- Side Salad with Orange Sesame Ginger Dressing adds a burst of freshness to your meal.
- Mexican Rice – This will make your chili dinner a lot more filling. Serve it on the side or put the chili right on top of it in a bowl.
Frequently Asked Questions
Is this chili recipe freezable?
Absolutely. Keep in mind that the chili needs to be cooked and allowed to cool to room temperature before freezing.
What type of container should I freeze the chili in?
I love using quart-sized mason jars. Just be sure to leave about 2 inches of space at the top to prevent the jar from breaking in the freezer. I learned this the hard way! Any tupperware container or freezer bag will work also.
Can I use red pepper flakes instead of cayenne pepper?
You sure can. You can even use both!
My husband loves “hot” chili. How can I spice it up even more?
Chop one or more fresh jalapeno peppers and use some of the seeds. The more seeds, the hotter the chili. Chipotle pepper is also an option.
My kids like chili, but not the spicy version. Any suggestions?
Leave out the cayenne pepper and make sure the chili pepper isn’t a hot version. I recommend reading the chili powder label before using it. You can also add sour cream or plain greek yogurt to their bowls to help cut down on the spiciness.
We like our chili thicker with not a lot of liquid. What do you recommend?
Simply allow the chili to cook down until most of the liquid has evaporated. You can also drain a little bit out of it with a spoon after cooking or serve it using a slotted spoon.
Can I make this chicken chili in the slow cooker?
Definitely! Instead of heating it on the stove top, add it to the Crockpot on low for 2 to 4 hours.
Chicken Chili Supper
Ingredients
- 1 pound ground chicken
- 1 sweet onion diced
- 1 clove garlic minced
- 1 taplespoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper more or less to taste
- 1 tablespoon balsamic vinegar
- 31 ounces kidney beans 2 (15.5-ounce) cans, drained and rinsed
- 15.5 ounces black beans 1 can, drained and rinsed
- 1 cup salsa
- 1 cup V8 Juice optional tomato juice
- 2 cups chicken broth
Instructions
- In a large pot, break up the chicken with a fork and cook on medium heat until it begins to lose some of its pink color.
- Add diced onion and garlic and continue to cook until the chicken is no longer pink and the onion is tender.
- Drain the liquid and add all the other ingredients.
- Stir to combine ingredients and bring to a boil.
- Reduce heat to a low boil, cover with lid ajar, and continue cooking for approximately 30 minutes or until chili is desired consistency.
- Remove from heat and serve. Let’s eat ya’ll!
Notes
- Shredded Cheddar cheese
- Sour Cream
- Diced Jalapenos or Green Chilis
- Cilantro
- Pico De Gallo
- Lime Wedge
- Avocado
Nutrition Information
Have you made this recipe?
Tag @skinnyms on Instagram or hashtag it #skinnyms
Note from Gale: The awards I won for my chili were on a smaller scale, but that’s OK. They meant the world to me. I don’t grind my chicken like my mom did, but I think of her every time I cook ground chicken. After all, she was the inspiration for this recipe.
In the colder months, my Chicken Chili Dinner recipe is on a Friday night rotation. I hope you will like this chili recipe enough to do the same. 🙂
Enjoyed this recipe? Let us know in the comment section. Then, check out more SkinnyMs content:
- 6 Dinner Weight Loss Quinoa Recipes that Melt Pounds
- Slow Cooker Fiesta Chili Supper
- Quick Chicken Strips with Broccoli Dinner
- Skillet Chicken & Quinoa Supper
Be sure to subscribe to our eNewsletter, and follow us on Facebook, Pinterest, or Instagram so that you never miss out on a delicious recipe!
