This simple chicken (or turkey) chili is hearty, flavorful, and quietly packed with vegetables. It’s a great bean-free option when you want all the warmth and comfort of chili with extra protein and veggies. The aroma as it simmers fills the kitchen with cozy, savory notes — a perfect meal for cool evenings or easy weeknight dinners.
This recipe comes together quickly and only needs about 35 minutes of active cooking time once it’s on the stove. The technique is straightforward: sauté aromatics and chopped vegetables, brown ground poultry with spices, then add tomatoes and broth and let everything simmer until the flavors meld. The result is a satisfying chili that’s versatile, nutritious, and easy to scale for leftovers or meal prep.
We often serve this chili with a simple cornbread on the side and a small amount of shredded cheese or a dollop of plain yogurt for creaminess. You can use dairy-free options if you prefer. The combination of savory chili and tender cornbread is especially comforting in fall and winter — it’s become a go-to in our rotation.
Easy Chicken + Veggie Chili
- Author: Mia Zarlengo
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4–6 servings
- Category: Lunch, Dinner
Description
A straightforward paleo-friendly chicken (or turkey) chili that sneaks in extra vegetables without compromising on flavor. It’s packed with lean protein, plenty of vegetables, and warming spices. This chili is flexible — swap vegetables based on what you have on hand, use ground turkey instead of chicken, or adjust spice levels to suit your taste.
Ingredients
- 1 tbsp avocado or olive oil
- 1 yellow onion, finely diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 medium zucchini, diced into small pieces
- 1 lb ground chicken (or ground turkey)
- 2 tbsp chili powder
- 1/2 tbsp smoked paprika
- 1 tsp sea salt, or to taste
- 1/2 tsp Italian seasoning
- 1/4 tsp turmeric
- Dash of cayenne (optional, to taste)
- 1 (28 oz) can crushed tomatoes
- 1 cup low-sodium vegetable or chicken broth
- 1 bag frozen riced cauliflower (about 12–16 oz)
Instructions
- Heat a large, heavy-bottomed pot over medium heat. Add the avocado or olive oil. When the oil shimmers, add the diced onion and minced garlic. Sauté, stirring occasionally, until the onion begins to soften, about 4–5 minutes.
- Add the diced bell pepper and zucchini to the pot. Continue to cook, stirring occasionally, for an additional 3–4 minutes, until the vegetables start to soften but still have some texture.
- Add the ground chicken (or turkey) and sprinkle in the sea salt, chili powder, smoked paprika, Italian seasoning, turmeric, and cayenne if using. Break the meat into small pieces with a spoon or spatula and cook until no pink remains, about 3–5 minutes. Stir frequently so the spices coat the meat and vegetables evenly.
- Pour in the crushed tomatoes, frozen riced cauliflower, and the cup of broth. Stir to combine. Bring the mixture to a light boil, then reduce heat to low and simmer, uncovered, for 35–40 minutes. Stir occasionally to prevent sticking and to help the flavors meld.
- Taste and adjust seasoning with more salt, chili powder, or cayenne if desired. If the chili is too thick, add a splash of extra broth or water to reach your preferred consistency.
- Serve hot with optional toppings such as shredded cheese or a spoonful of plain yogurt or sour cream. Cornbread or a simple bread on the side pairs especially well.
Notes & Tips
– Vegetables: Feel free to add shredded carrots, chopped mushrooms, or finely chopped spinach for extra nutrients.
– Protein: Ground turkey is a direct substitute for ground chicken and works the same way.
– Spice level: Adjust the chili powder and cayenne to control heat. Smoked paprika adds a warm, smoky note without heat.
– Leftovers: This chili keeps well in the refrigerator for 3–4 days and freezes nicely for up to 3 months. Reheat gently on the stovetop or in the microwave.
– Make-ahead: Prepare the base (sautéed vegetables and browned meat) and store in the fridge for up to 24 hours before adding tomatoes and simmering.