This easy one-pot White Ground Chicken Chili is the ultimate cozy comfort food! Made with cream cheese, bell peppers, white and pinto beans, and fire-roasted corn, this chicken chili is the perfect fall staple! Plus it is even better when prepped in advance making it great for entertaining or meal prep!
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Why you'll love this recipe
- Made with ground chicken instead of shredded chicken, there is no need to pre-cook the chicken ahead of time!
- The two types of beans: pinto and cannellini, make this soup extra flavorful and hearty.
- This ground chicken chili can be prepped completely in advance (and tastes even better when made ahead!).
Key Ingredients & Notes
- Onion: red or yellow onion both work great!
- Chicken stock: If you have homemade stock on hand, it is worth using for this recipe for the extra flavor! Any good-quality store-bought stock will also work.
- Bell pepper: Take your pick of red, yellow, or orange bell peppers. I do not recommend using green as the flavor is different than the others.
- Jalapeño: I remove the seeds before finely dicing.
- Corn: Keep things easy and opt for frozen corn! I like using the fire-roasted frozen corn that you can get at Trader Joe's. Fresh or canned corn also work.
- Beans: For added color and flavor variety, I like using a combination of pinto and cannellini beans. If you prefer to just use one type of bean, that is totally fine! Note, that grocery stores sometimes call cannellini beans great northern or white beans.
- Ground chicken: I love using ground chicken because there is no need to cook it ahead (unlike chilis with shredded chicken). Ground chicken is also super juicy and flavorful!
- Spices: Chili powder, cumin, garlic powder, cayenne, salt, and pepper make this chili super flavorful. This chili is mild but if you are extra sensitive to spice, omit the cayenne pepper.
- Cream cheese: While the chili is simmering, bring the cream cheese to room temperature on the counter. This will help it melt into the chili easily.
How to make chili with ground chicken
1. Cook the onions, jalapeño, bell pepper, and garlic in a large pot until softened.
2. Add the chicken and spices and cook until no longer pink.
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3. Add in the broth, beans, and corn and bring to a simmer. Simmer for at least 30 minutes with the lid partially covering the top.
4. Stir in the cream cheese and serve with your desired toppings!
Entertaining tip: set up a chili bar!
Setting up a chili bar is such a fun way to entertain in the fall! It is a cozy meal that everyone can customize to their liking. It is one of my favorite casual and easy meals to make on busy nights like Halloween or when people are just getting into town for the holidays. Keep it warm on the stovetop and guests can help themselves.
Some of my favorite toppings to include are:
- Sour cream or Greek yogurt
- Cotija, jack, or pepper jack cheese
- Cilantro
- Lime wedges
- Avocado
- Crushed tortilla or corn chips
- Hot sauce
- Sliced regular or pickled jalapeños
Prep ahead tips
Chili is a great meal to prep ahead! You can make it completely in advance and then just reheat it when you are ready.
Note: when cooled, the fat can rise to the top and harden slightly. You can just stir it in when reheated, or strain it off the top before reheating.
To refrigerate: It will last in an airtight container in the fridge for 3 to 4 days. You can reheat it in the microwave in a microwave-safe dish or on the stovetop in a pot.
To freeze: Chicken chili is a great freezer-friendly meal! Cool the chili then transfer it to the fridge overnight before freezing. You can either freeze the whole thing in a large airtight container or portion it out and freeze it in several containers. When you are ready to enjoy it, defrost it in the fridge overnight (or longer depending on how big of a batch you froze). When stored properly, it should last in the freezer for 4-6 months.
For a turkey chili recipe, check out my ground turkey chili!
📖 Recipe
White Ground Chicken Chili
Ingredients
- 2 Tbsp. avocado oil
- 1 medium red onion diced
- 1 yellow bell pepper diced
- 1 jalapeño pepper finely diced, seeds optional
- 2 Tbsp. minced garlic
- 2 lb. ground chicken
- 1 Tbsp. chili powder
- 1 ½ tsp. ground cumin
- 1 tsp. garlic powder
- ¼ tsp. cayenne pepper
- 1 ½ tsp. Kosher salt
- ½ tsp. freshly cracked black pepper
- 6 cups chicken stock
- 1 ½ cups frozen corn preferably fire roasted
- 15.5 oz. canned cannellini beans drained and rinsed
- 15.5 oz. canned pinto beans drained and rinsed
- 3 Tbsp. lime juice
- 8 oz. cream cheese block cubed
Instructions
- Heat a large pot or Dutch oven medium-high heat. Add the oil then the onion, bell pepper, jalapeño, garlic, and a pinch of salt. Stir occasionally until onions begin to be translucent and garlic is fragrant (about 3 minutes).
- Add the ground chicken and all spices (chili powder through black pepper) to the pot. Use a large spoon to break up the ground chicken. Cook until the chicken is no longer pink and begins to brown (about 5-8 minutes).
- Add the chicken stock, corn, and both types of beans. Stir everything together well.
- Bring to a low boil then reduce heat to a low simmer and cover partially for at least 30 minutes. The longer you wait, the more the flavors will meld together, just be sure to stir every once in a while.
- Stir in the lime juice and cream cheese and cook until melted, about 2 minutes. Taste, adding more salt as desired. Serve in a bowl and top with your favorite toppings (see notes for ideas).
Notes
- Sour cream or Greek yogurt
- Cotija, jack, or pepper jack cheese
- Cilantro
- Lime wedges
- Avocado
- Crushed tortilla or corn chips
- Hot sauce
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