Ground Chicken Chili #48in48 # 92 #NewRecipe

I happened upon reduced ground chicken at The Walmart and decided it was time to try out this meat choice I have never used before.  There is always the worry of your dish being too dry.  I am, after all, the queen of greasy veggie soup which oozes of cow meat.  But in an effort to be healthier, I thought why not!

It turned out delicious. I made a number of changes to the recipe (in red below).  I did not serve it with rice (that would have been too much).  I did have oyster crackers of which to partake.

If you try it, let me know your tweeks.  This is def a try again recipe.  The only downside is that the spaghetti sauce made it somewhat sweet but paired with extra chili pepper I thought it worked well.


    • 1 lb ground chicken

    • 2 cups red kidney beans  – I used one huge can kidney beans, one small can black beans.

    • 1/2 large red pepper ( chopped) – I used 1 green bell and 1/2 yellow bell

    • 1/2 large yellow onion ( chopped) – Um, I used a WHOLE one

    • 1 stalk celery ( chopped) – instead of chopped, I put in processor and mushed

    • 26 ounces aunt millie traditional spaghetti sauce – 1 jar + 1 can of what was in cabinet

    • 1/2 teaspoon minced garlic – I keep a jar of garlic in fridge – 2 heaping spoons

    • 3 teaspoons chili powder – I used more, went by taste not measurement

    • 1 teaspoon crushed red pepper flakes – I used my pestle to ground it up

    • 2 tablespoons olive oil – ugh, out of olive, used canola


  1. Fry pepper, onion and celery in olive oil until tender.
  2. Add ground chicken and garlic and cook until browned.
  3. Add kidney beans, sauce, chili powder and crushed pepper and cook until heated through.

I followed the directions to the T.  It was very good. Enough for a filling bowl for three people, lunch the next day for three people and an itty bitty second bowl for me as I doled out the lunch portions.

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