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–+ servings
chicken chili with cheese, sliced jalapenos and lime wedge in a white bowl.
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4.97 from 32 votes

Three Bean Chicken Chili

Savory, rich, and spicy my mouth-watering Chicken Chili is perfect for busy weeknights or game day get-togethers.
Prep Time15 minutes
Cook Time2 hours 15 minutes
Total Time2 hours 30 minutes
Course: Soup
Cuisine: American
Servings: 8
Calories: 436kcal

Ingredients

  • 2 tablespoon olive oil
  • 1 large sweet onion chopped
  • 2 cloves garlic minced
  • 3 tablespoon brown sugar
  • 2 ounces bourbon optional
  • 2 pounds ground chicken
  • 15 ounce kidney beans drained and rinsed
  • 15 ounce chili pinto beans regular pinto beans can be used instead
  • 15 ounce cannellini beans drained and rinsed
  • 24 ounces crushed tomatoes
  • 8 ounces chicken broth
  • 2 tablespoon corn masa or fine cornmeal
  • 3 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoon dried oregano
  • 2 teaspoon sea salt or to taste
US Customary - Metric

Instructions

  • In a large skillet (dutch oven or pot ) add the chopped onions, garlic, and olive oil.
  • Let the mixture cook for a few minutes until the onions are softened and aromatic.
  • Add brown sugar to the pot. Mix until well blended and continue cooking for 2 minutes.
    *I use a little bourbon in my chili and if you’d like to add it this is the time to do it. When adding any alcohol make sure it doesn’t go near open flames. Remove the pan from the burner. After adding the bourbon, allow the alcohol to burn off for a minute before continuing.
  • Add ground chicken and begin the browning process. You may need to add additional olive oil.
  • Cook all the meat, continuously stirring to break up the meat. ( you may find a heavy wire whisk helpful in breaking up the chunks)
  • When the meat is cooked begin adding in your seasonings ( remember you can always add more after its cooked for awhile)
  • Add the tomatoes, chicken stock, and beans to the mixture, mixing well to combine all of the ingredients.
  • Reduce the heat to simmer and allow to simmer for 1 – 2 hours. Stir as needed so it won’t stick to the bottom of the pot.
  • *If the chili begins to get too thick you can add additional water to achieve the desired consistency.
  • Taste and re-season to your taste.
  • Serve with your favorite toppings and hot sauce.

Nutrition

Calories: 436kcal | Carbohydrates: 44g | Protein: 32g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 1420mg | Potassium: 1394mg | Fiber: 12g | Sugar: 11g | Vitamin A: 1103IU | Vitamin C: 10mg | Calcium: 134mg | Iron: 7mg