Food-safety update, September 28, 2026: Poultry doneness and leftover storage advice have been corrected in this historical recipe.

Chicken Chili

Chicken chili is warm, comforting and delicious. It is loaded with tasty ingredients that meld together flawlessly to create a filling one pot meal. This chili recipe in particular is all about flavor and depth. Poblano peppers, cumin, chili powder, paprika and cinnamon add spice and complexity while the ground chicken, beans and diced vegetables give it its bulk. All you need are a few ingredients, about 45 minutes and a large pot. The best part is, you have a big pot of food after putting in the work.  You can invite a few friends over to eat or store the leftovers. Refrigerated leftovers should be used within 3–4 days; freeze portions you will not use in that time.
Ingredients

Serves 8

  • 2 lbs. ground chicken
  • 4-14.5 oz. cans diced tomatoes, juices reserved
  • 4 bell peppers, diced
  • 3 garlic cloves
  • 2 cans pinto beans, rinsed and drained
  • 2 Poblano peppers, finely chopped
  • 2 medium onions, diced finely
  • 1 cup reduced sodium chicken or vegetable stock
  • 2 ½ tablespoons chili powder   
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground cumin  
  • 1 teaspoon cinnamon
  • Juice of 2 limes  
  • Olive oil
  • Salt, to taste
  • Pepper, to taste
  • Cheddar and Monterey Jack cheese
  • Cilantro, chopped

Directions

  1. Drizzle a tablespoon of oil into a large pot. Heat over medium.
  2. Add the ground chicken and start to brown the meat. Use a wooden spoon to break it apart as it cooks.
  3. Once the chicken starts to develop some color, add in the diced bell peppers, onions, poblano peppers and use a cheese grater to grate the garlic cloves into the pot. Grating brings out all the flavors of the garlic and avoids having pungent chunks in the chili.  Biting into a piece of garlic can easily overwhelm the palate.
  4. Stir and add in the chili powder, cinnamon, paprika and cumin. Season with salt and black pepper.
  5. Cook while stirring until the ground chicken reaches at least 165°F (74°C), checked with a food thermometer. Browning alone does not establish safe doneness.
  6. Pour in the canned tomatoes along with the canning juices.
  7. Add in the pinto beans, chicken/vegetable stock and lime juice. Stir.
  8. Bring to a simmer and cover. Leave to cook for 30 minutes.
  9. Grate your cheese. Freshly grated cheese is always best. You can even stir some cheese into the chili. Just don’t overdo it.
  10. Taste the chili and adjust seasonings as needed.
  11. Ladle into bowls, top with freshly grated cheese and garnish with cilantro.
  12. Serve.

Safe preparation and leftovers

Keep raw ground chicken at 40°F (4°C) or colder and use or freeze it within 1–2 days. Separate raw poultry and its utensils from ready-to-eat food. Divide leftover chili into shallow containers and refrigerate promptly, within 2 hours (1 hour above 90°F/32°C). Keep it at 40°F (4°C) or colder. Reheat leftovers to 165°F (74°C).

Food-safety sources: FoodSafety.gov — Cook to a Safe Minimum Internal Temperature; FoodSafety.gov — Cold Food Storage Chart; FDA — Safe Food Handling.