High-Protein Chicken Chili with Beans (Healthy, Comforting & Flavor-Packed)

Ingredients:

2 tablespoons olive oil
1 pound ground chicken
3 tablespoons chili powder (McCormick, milder)
3 teaspoons ground cumin
1 teaspoon dried oregano
¼ teaspoon cayenne pepper (optional)
½ teaspoon fine sea salt, plus more to taste
1 yellow onion, chopped
3 garlic cloves, minced
½ jalapeño, seeded & diced (optional)
1 medium green bell pepper, chopped
2 tablespoons tomato paste
1 (15 oz) can diced or crushed tomatoes
1 ½ cups chicken broth
1 (15 oz) can dark red kidney beans, rinsed & drained

Toppings (Optional):

Shredded cheese
Avocado
Tortilla chips
Cilantro

Instructions:

Brown the chicken
Heat 2 tablespoons of olive oil in a large pot. Add the ground chicken and cook, breaking it up until no longer pink. Add chili powder, cumin, oregano, cayenne, and salt. Stir for 20 seconds to bloom the spices. Transfer chicken to a bowl and set aside.

Sauté the aromatics
Add a drizzle of oil to the same pot. Add the onion, garlic, jalapeño, and green bell pepper. Sauté 5–7 minutes until softened.

Caramelize the tomato paste
Stir in the tomato paste and cook 1–2 minutes until it darkens slightly and smells sweet and toasty.

Build the chili
Add the cooked chicken back to the pot. Stir in the diced/crushed tomatoes, chicken broth, and kidney beans.

Simmer
Bring to a boil, then reduce heat and simmer for 30–45 minutes, or until the chili thickens and flavors deepen. Taste and adjust salt or spices.

Serve
Ladle into bowls and top with cheese, avocado, tortilla chips, and cilantro.