Ground Chicken Chili with Tomato and Fresh Herbs

Name: Ground Chicken Chili with Tomato and Fresh Herbs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ lb (680 g) ground chicken, preferably dark meat, at room temperature, patted dry; 2 lb (900 g) fresh tomatoes, large or medium, diced (about 3/4 inch pieces); 2 can (15 oz each) (850 g) white beans, canned, drained and rinsed; 1 medium (150 g) yellow onion, medium, diced small (about 1/4 inch); 4 cloves (12 g) garlic cloves, minced; ½ cup (12 g) fresh basil, roughly chopped; 2 tbsp (6 g) fresh oregano, roughly chopped; 2 tbsp (30 ml) olive oil; 1½ cup (360 ml) chicken broth; to taste kosher salt; to taste freshly ground black pepper; ¼ tsp (½ g) red pepper flakes (optional); ½ lime (25 ml) fresh lime, juiced, fresh juice only (optional)

From the MyKitchenBank Kitchen

A fresh, herbaceous take on classic chili using ground chicken, fresh diced tomatoes, and aromatic white beans. The key is adding bright basil and oregano at the end to keep the herbs vibrant and flavorful. Ready in under an hour on the stovetop, it's hearty enough for weeknight dinner but light enough for spring and summer eating.

Prep: 15 min
Cook: 25 min
Wait: 20 min
Total: 1 hr
Makes: 6 cups (4 servings)

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Ingredients

4 servings

1½ lb (680 g) ground chicken, preferably dark meat, at room temperature, patted dry
2 lb (900 g) fresh tomatoes, large or medium, diced (about 3/4 inch pieces)
2 can (15 oz each) (850 g) white beans, canned, drained and rinsed
1 medium (150 g) yellow onion, medium, diced small (about 1/4 inch)
4 cloves (12 g) garlic cloves, minced
½ cup (12 g) fresh basil, roughly chopped
2 tbsp (6 g) fresh oregano, roughly chopped
2 tbsp (30 ml) olive oil
1½ cup (360 ml) chicken broth
to taste kosher salt
to taste freshly ground black pepper
¼ tsp (0.5 g) red pepper flakes (optional)
½ lime (25 ml) fresh lime, juiced, fresh juice only (optional)

Equipment (6)

Large pot or Dutch oven (5- to 6-quart capacity)
Cutting board
Chef's knife
Wooden spoon
Measuring cups and spoons
Instant-read thermometer (optional but recommended)

Steps

Before you start

Pat the ground chicken dry so it browns properly instead of steaming
Dice the fresh tomatoes and measure the fresh herbs ahead of time so you can add them quickly at the right moments
Have the white beans drained and rinsed before you start cooking

1
Brown the chicken
- Heat the olive oil in a large pot or Dutch oven over medium-high heat until it shimmers (about 1 minute).
- Add the ground chicken in an even layer, breaking it into bite-sized pieces with a wooden spoon as it cooks.
- Stir occasionally, letting it brown for 5–7 minutes until most of the pink is gone and the meat has begun to caramelize on the bottom.
- The chicken should register 165°F (74°C) on an instant-read thermometer inserted into the thickest part.
- If there is more than 2 tablespoons of excess rendered fat, drain some off, leaving about 1 tablespoon for flavor.
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Ready when: Most of the pink is gone from the chicken and the meat is lightly browned; internal temperature reaches 165°F (74°C)
Tip: Don't stir too much—let the chicken sit in the pot so it develops a flavorful crust on the bottom. Use a thermometer to ensure food safety.
2
Sauté aromatics
- Add the diced onion to the chicken and stir well, scraping up any browned bits from the bottom of the pot.
- Cook for 2 minutes until the onion softens slightly, then add the minced garlic and stir.
- Cook for another 1 minute until fragrant.
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Ready when: Garlic is fragrant and light golden
Tip: Add the garlic after the onion so it doesn't burn; garlic cooks much faster than onion.
3
Add tomatoes and liquid
- Pour in the diced fresh tomatoes (including any juice from cutting them) and the chicken broth.
- Stir to combine and bring the mixture to a simmer over medium heat (about 2–3 minutes).
- Adjust the heat to medium-low so the liquid bubbles gently at the edges.
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Ready when: The liquid simmers gently
Tip: Use fresh tomatoes at their peak ripeness for the best flavor; hothouse or winter tomatoes may be bland.
4
Add beans and simmer
- Stir in the drained white beans and optional red pepper flakes if using.
- Reduce the heat to medium-low and simmer gently, uncovered, for 15–20 minutes.
- This allows the flavors to meld, the tomatoes to break down slightly, and the broth to reduce by about one-quarter.
- The chili should smell savory and aromatic.
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Ready when: Broth has reduced slightly and has a deeper, more complex aroma
Tip: Resist the urge to stir constantly—let it simmer quietly so the tomatoes break down and the flavors concentrate.
5
Add fresh herbs
- Remove the pot from heat and stir in the chopped fresh basil and fresh oregano.
- Season with salt, pepper, and the optional lime juice if desired.
- Taste and adjust seasonings to your preference.
- The fresh herbs should brighten and lift the flavors of the chili.
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Ready when: Herbs are evenly distributed and the chili smells fresh and aromatic
Tip: Add the fresh herbs off heat to preserve their bright, delicate flavor. Lime juice brightens the whole dish and brings out the herb flavors even more.

Good to know

Tips

Fresh herbs are the star of this chili—add them off the heat to keep them bright and fragrant. Dried herbs will not deliver the same fresh, alive flavor.
Dice your tomatoes into roughly ¾-inch pieces so they hold together during simmering instead of melting into nothing. San Marzano or heirloom varieties work best.
If your tomatoes are very watery, drain them in a fine-mesh sieve for a few minutes before adding, or use less broth to start and add more if needed.
A squeeze of fresh lime juice at the end transforms this chili, bringing all the flavors into focus—highly recommended even if it's optional.
Use an instant-read thermometer to verify that the ground chicken reaches 165°F (74°C) for food safety. This is the most reliable indicator beyond visual cues.

Make ahead

Prepare the ingredients (onion, garlic, tomatoes, herbs) up to 4 hours ahead and store in separate containers in the refrigerator. Brown the chicken and finish the chili just before serving so the fresh herbs stay vibrant and don't oxidize.

Storage & reheating

Store in an airtight container in the refrigerator for up to 4 days. Freeze in a freezer-safe container for up to 3 months. To reheat, thaw overnight in the refrigerator if frozen, then warm gently on the stovetop over medium-low heat, stirring occasionally. If reheating from frozen, add a splash of broth and cook covered over medium-low heat until warmed through (about 15–20 minutes). Do not reheat the fresh basil and oregano with the chili; stir in fresh herbs after reheating to restore brightness.

Substitutions

ground chicken, preferably dark meat → Ground turkey (dark meat) or ground pork. Turkey will be slightly leaner; pork will add more richness. Both work beautifully and cook in the same time. If using turkey, ensure it reaches 165°F (74°C) as well.
white beans, canned → Cannellini beans, Great Northern beans, or chickpeas. All are mild and creamy. Avoid dark beans like black beans, which will muddy the fresh flavor profile.
fresh basil → Additional fresh oregano or fresh parsley. Basil is ideal, but if unavailable, increase oregano slightly for a more Mediterranean feel or use parsley for a milder herb note.
chicken broth → Vegetable broth or water. Vegetable broth works well; water will be lighter but still good. Use 1¾ cups if using water to account for more evaporation.