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Kid-friendly Chicken Chilli Recipe

This hearty chicken chilli recipe is perfect for cold winter evenings! The dish is packed with protein and veggies and is perfect for the whole family!
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Course: Dinner
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes


  • 500 grams of Ground Chicken / Chicken Kheema
  • 1 large Onion diced
  • 4 fat cloves of Garlic finely minced or grated
  • 3 small Bell Peppers in assorted colors (or you can just use the green ones), diced. Keep few teaspoons aside to garnish the finished chili
  • 3 cups of cooked Red Kidney Beans rajma or 2 (15 oz.) cans of Red Kidney Beans, drained and rinsed well
  • 2 big and juicy Tomatoes pureed or 1 (14.5 oz.) can of Diced Tomatoes
  • 2 teaspoon of Cumin Powder
  • 1 teaspoon of Red Chili Powder or Paprika if you prefer less heat
  • ½ teaspoon of dried Oregano
  • A teaspoon of Sugar optional, but it balances the tart flavor of the tomatoes
  • 4 cups of Water or Chicken Stock
  • Salt to taste
  • 3 tablespoons of Cooking Oil canola/veg/sunflower/olive
  • Handful of Coriander Leaves or Cilantro to garnish


  • In a big soup pot or large saucepan, heat 3 tablespoons of oil on medium heat and sauté the minced garlic and diced onions till soft.
  • Add the ground chicken (chicken keema) to the pot, breaking them into smaller bits with the spatula. Stir continuously, till it is thoroughly cooked - about 6-7 minutes.
  • Add the spices - cumin, oregano, and red chili powder (or paprika), salt and sugar (if using) and mix well.
  • Add the pureed tomatoes, diced bell peppers and the cooked kidney beans and mix well.
  • Next, add 4 cups of water (or chicken stock) and bring to a boil. Reduce the heat and simmer (with the lid on) for half an hour.
  • After half an hour, check and adjust seasoning. It is always advisable to add less salt initially. Also add more water or stock, if the chili looks too thick. If too watery, increase the heat and boil off some liquid.
  • Finish off with a handful of chopped coriander leaves (cilantro). Ladle into serving bowl and garnish with shredded cheese, more coriander leaves (cilantro), a dollop of sour cream or thick yogurt, and reserved diced bell peppers for a sweet crunch.