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Warming, Healthy Comfort: Spicy Chicken Chilli

While there are plenty of vegetarian chilli options, sometimes the mood strikes for something a little heartier. Substituting ground chicken for beef brings the same traditional flavours and textures of the classic chilli you crave — just lightened up for your healthy diet. This spicy chicken chilli seriously hits the spot and brings the heat during a cold Winter.

If you're cooking this recipe as part of the Get Fit 2015 meal plan, serve with 30 grams reduced-fat shredded cheddar cheese.

Spicy Chicken Chilli

From Lizzie Fuhr, FitSugar

Warming, Healthy Comfort: Spicy Chicken Chilli


  1. 1 tablespoon rapeseed oil
    150 grams chopped red onion
    175 grams chopped green pepper
    2 cloves garlic, finely chopped
    2 jalapeños, thinly sliced
    455g rams pounds ground chicken
    32 grams chilli powder
    400 grams tinned crushed tomatoes
    1 tablespoon chicken stock
    1 tablespoon brown sugar
    1 tablespoon apple cider vinegar
    1 tablespoon hot sauce
    1 tablespoon salt
    2 cans dark red kidney beans, drained
  1. To garnish: (optional)
    Light sour cream
    Shredded Mexican-blend cheese


  1. In a large casserole dish, heat rapeseed oil over high heat. Add onion, pepper, jalapeños, and garlic. Cook over medium heat until the onion is tender (about five minutes.)
  2. Add chicken — cook, stirring to break up lumps until the chicken loses its pink colour (about five minutes). Stir in chilli powder, and cook one minute.
  3. Stir in tomatoes, broth, sugar, vinegar, hot sauce, and salt. Reduce heat to low; cover and simmer, stirring often until the chilli is thickened (about 45 minutes.)
  4. Stir in beans, cook until heated through, about 15 minutes. Uncover for the last 15 minutes of cooking.
  5. Top with garnish of your choice, and enjoy!

Serves 7.

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