Best Ground Chicken Chili Recipe ~ Gluten Free

Best Ground Chicken Chili Recipe ~ Gluten Free

This recipe is SO yummy, simple and quick to make! It’s also very versatile – you can use ground chicken, turkey, pork or beef or a combination of any ground meats to satisfy your taste buds. Plus, add beans/legumes, corn, potatoes, etc. I hope you enjoy this Chili recipe as much as we do! 🙂

  • 2 lbs Ground Chicken (or any ground meat you desire)
  • 1/2 large Vidalia Onion (finely diced)
  • 3-4 cloves garlic (minced)
  • 2 15 oz, cans Tomato Sauce (plain (spice mix recipe below) )
  • 1 15 oz. can Diced Tomatoes
  • 5-6 Tbsp Tomato Paste
  • 2 Tbsp Granulated Sugar (I use Dixie Crystals Extra Fine Granulated Sugar*)
  • 2 Cups Chicken Broth
  • 1 15.25 oz. can Corn (Yellow or White) (drained)

Chili Spice Mixture:

  • 4 Tbsp Chili Powder (or more, if desired (add 1 Tbsp at a time))
  • 2-3 tsp Garlic Powder
  • 2-3 tsp Ground Cumin
  • 1 tsp Paprika
  • 1/2 tsp Salt (table)
  • 1/4 tsp Ground Black Pepper

Toppings:

  • Chopped Green Onions
  • Chopped Vidalia Onions
  • Sour Cream
  • Shredded Hard Cheese (Monterey Jack or Cheddar are our favorites)
  1. Using a large pot, combine the ground Chicken (or other ground meat), Onions and Garlic and heat over medium until the meat is thoroughly cooked (about 8-10 minutes).
  2. Next, add the Tomato Sauce, Diced Tomatoes and Tomato Paste and stir until thoroughly combined.
  3. Add the Broth, Sugar, Chili Spice Mixture and Corn (add canned Beans now, if using) to the pot, stirring until well mixed.
  4. Bring to a low boil, then reduce temperature to Low and simmer for about 15 minutes to bring out the flavors.
  5. Serve with your favorite toppings and Enjoy! 🙂
Dinner, Lunch, Main Dish



Instant Pot Turkey Chili

Instant Pot Turkey Chili

I don’t think that there is anything better than a hot bowl of Chili and fresh Corn Bread on a cold afternoon! Plus, making it in an Instant Pot brings this delicious Chili to fruition in about 30 minutes (prep and cook time!) I hope you enjoy this yummy Turkey Chili as much as we do 🙂
A HUGE “Thank You” to Olena @ ifoodreal.com for sharing the original version of this wonderful recipe – due to multiple food allergies I had to make some changes and omissions to her recipe.

  • 1-2 Tbsp Canola Oil
  • 2 lbs Ground Turkey
  • 2 Cups Beef Broth (you can use any other broth desired)
  • 3 tsp Garlic, minced (I use the garlic in a jar, found in the produce section)
  • 1/2 Large Vidalia Onion, chopped
  • 1 15 oz. Can Corn (If you like Corn, use 2 cans)
  • 4 Tbsp Chili Powder
  • 2 tsp Ground Cumin
  • 2 tsp Dried Oregano, Chopped
  • 1 tsp Paprika
  • 1 tsp Salt
  • 2 15 oz. Can Tomato Sauce
  • 1 12 oz. Can Tomato Paste (add more if you like a really thick chili)
  1. Gather all ingredients.
  2. In a 6-qt (or 8-qt) Instant Pot, add the 1-2 Tbsp Canola Oil and put in the “Saute” mode until the oil starts to shimmer.
  3. Swirl the Oil around to coat the bottom of the pot and add the Ground Turkey, breaking it up into smaller pieces; cook for 4-5 minutes (it does not have to cook completely at this stage).
  4. Add the Broth and press the “Cancel” button to turn the Instant Pot off.
  5. Next, add the Garlic, Onion, Corn, all of the Spices, Tomato Sauce and Tomato Paste: do NOT stir! (the bottom will Burn if you stir).
  6. Place the lid on the Instant Pot and seal; press the “Pressure Cook” button and make sure it’s on “High” – set for 15 minutes.
  7. After the 15 minutes cook time is up, release the pressure by turning or pressing down the Quick Release valve (this will take about 2-3 minutes)
  8. Once the Instant Pot has de-pressurized, remove the lid and stir thoroughly.
  9. Serve hot with your favorite toppings and some fresh Corn Bread or crusty French Bread 🙂

Store any leftovers in a airtight container in the refrigerator for 4-5 days.

You can also freeze fully cooked and cooled chili in an airtight container for up to 3 months; thaw on the stovetop on Low.

Dinner, Lunch, Main Dish, Soup, Stew