Ground Chicken Chili
Updated: Mar 25, 2021
Chili con carne became popular in France in the last decade, but I find the classic dish to be on the heavy side and not something I want to eat two nights in a row. This tasty, healthy version uses ground chicken as its protein-base and is fresh and light thanks to the basil and peppers. It has the flavor of a ‘regular’ chili and you can add more or less spice to your liking. I have also made this recipe with small cubes of pork shoulder which added extra flavor and was delicious. Serve on its own or with your choice of toppings.
Ground Chicken Chili
Prep time: 30 minutes
Cooking Time: 45-50 minutes
3 tablespoons olive oil
2 pounds (950 g) ground chicken (you can use a food processor to grind chicken breasts)
3 large yellow onions, roughly chopped
4 cloves of garlic, minced
2 red peppers, cored, seeded and medium-diced
2 yellow peppers, cored, seeded and medium-diced
1 teaspoon chili (or adobo) powder
1 teaspoon ground cumin
¼ teaspoon dried red pepper flakes
¼ teaspoon cayenne pepper, or more to taste
2 teaspoons kosher salt
2 28-ounce cans (800 g) whole peeled tomatoes in puree, undrained
¼ cup fresh basil leaves, roughly chopped
Optional for serving: over rice, shredded cheddar, sour cream, hot sauce…
In a large skillet, heat one tablespoon of olive oil over medium heat. Add the ground chicken (or pork cubes) and cook, stirring to break up clumps, until just cooked through. Set aside.
In a large pot or Dutch oven, heat the remaining 2 tablespoons of olive oil over medium heat. Add the onions and cook for 10 minutes, stirring occasionally, until just translucent. Add the minced garlic, diced peppers, chili powder, cumin, red pepper flakes, cayenne and salt. Cook for 3 minutes.
Crush the tomatoes by hand into the pot and add the tomato juices with the chopped basil. Add the cooked ground chicken to the pot. Bring to a boil, reduce the heat and let the chili simmer uncovered for about 30 minutes, stirring occasionally. Taste for seasonings and serve with your favorite toppings. The chili can be kept in the refrigerator for up to 3 days and reheated gently before serving.
And bon appétit!