Chicken Chili

[Total: 7    Average: 4.7/5]


This hearty chicken chili is a lighter, healthier rendition of the traditional recipe, made with healthy ground chicken, corn, navy beans, and kale, seasoned with thyme, oregano, and cumin.



The original recipe for this chicken chili was created by Giada de Laurentis. After seeing her prepare this I was inspired to make a healthier rendition of my traditional chili recipe. Substituting the ground beef with ground chicken drastically reduces the fat content and lends for a lighter flavour. The addition of kale adds a slightly bitter bite to the chili which which balances the sweet beans and corn.


2 tbsp. extra-virgin olive oil
1/2 large red onion (about 1 cup), finely diced
1 large carrot (about 1 cup), finely diced
2 celery stalks (about 1 cup), finely diced
2 tbs. flour (or potato starch)
450g ground chicken
4 cups organic vegetable or chicken broth + 1 cup cold water
1/2 can of canned corn, drained
1 can of white kidney or navy beans, drained (reserve half of the starchy liquid)
1 cup of finely chopped kale
1 tsp. thyme
1/2 tsp. oregano
1/2 tsp. cumin
1/2 tsp. paprika
salt and pepper to taste

Remove kale stems, rinse the leaves thoroughly with water then chop finely.


Heat the olive oil in a large pot on medium heat for about 2 minutes. Add the onion, celery, and carrot and cook, stirring occasionally, for about 5-7 minutes or until translucent.  Season with salt and pepper to taste.


Add the ground chicken and spices to the pot and cook for 12-15 minutes or until lightly browned. As the chicken cooks, break it apart with a wooden spoon or spatula. Once cooked, sprinkle the flour over the chicken and stir to coat the chicken evenly. Cook for a few minutes before adding the other ingredients.


Increase the heat to high, add the broth and kale and bring to a boil. Once boiling, cook uncovered for 30-35 minutes.

Reduce the heat to low, add the corn and beans along with the starchy liquid from the beans (which helps thicken the chili) and stir to combine.


Cook for another 10-15 minutes or until the liquid has reduced by about half and the chili has thickened.


Serve warm with freshly grated Parmesan cheese and a drizzle of extra virgin olive oil.


  • MIH Janise

    This looks delish! Will try to make it next time. Thanks for sharing.

  • Monica

    This looks amazing. In fact, I want to eat it now! I’m always amazed at how you find the time with an active toddler AND and infant! Do you prep at night, or set aside time each day? I’m desperate for tips and really have to work on the yum factor over here. You ALWAYS inspire me. xx

    • Aww, thanks Monica! I actually don’t prep at night, but I do make some stuff ahead of time and keep in the fridge (such as quinoa) to use up daily with different ingredients. I’m up around 7am with my son and prep while he plays. My daughter is up around 9 and back in her crib by 10;30, which is when my son naps or plays upstairs, and I get some time to prepare lunch/dinner…or do my photo shoots for the blog,lol! Find a time that works best for you every day…you’re lucky both kids can help! I’m flattered that I inspire you, by the way ;-)

  • MegGoesNomNom

    Found it! Your version looks great! I found Giada’s version had too much cumin so I like that you toned that spice down. I also like the addition of paprika, carrots, and celery for more color and veggie goodness. One thing I really liked about Giada’s version as the addition of fennel seeds – if I make this again I might even add more!

    • Lisa @bitesforbabies

      I actually LOVE cumin!! I always add some finely diced celery, onions, and carrots to soups-they always add extra flavour! I love the idea of fennel however, I’m not a big fan!! Thanks for stopping by ;-)