Texas Chili
This Texas Chili is a simple, hearty skillet meal made with ground chicken, red kidney beans, pinto beans, white beans, peppers, chili seasoning, and tomato sauce.
Everything comes together in one large skillet, making it an easy option for a filling dinner with minimal cleanup. The ground chicken adds protein, the three kinds of beans make the chili hearty, and the tomato sauce and chili seasoning create a rich, flavorful base.
Why You’ll Love This Texas Chili
- Easy to make: Everything cooks in one large skillet for simple prep and cleanup.
- Hearty and filling: Ground chicken and three kinds of beans make this chili satisfying enough for a full meal.
- Simple ingredients: You only need ground chicken, beans, peppers, chili seasoning, and tomato sauce.
- Packed with texture: Kidney beans, pinto beans, white beans, and peppers give every bite plenty of variety.
- Great for leftovers: This chili stores and reheats well, making it a practical option for meal prep.
- Full of chili flavor: Chili seasoning and tomato sauce create a rich, savory base without a long ingredient list.
Recipe Tips
- Use a large skillet. The skillet should be large enough to comfortably hold the chicken, beans, peppers, and tomato sauce without overflowing.
- Break the chicken into small crumbles. This helps distribute the chicken evenly throughout the chili.
- Drain and rinse the beans. This keeps excess canning liquid out of the skillet.
- Keep the heat low while simmering. Tomato sauce can scorch if the heat is too high, so stir the chili occasionally.
- Let it simmer long enough to thicken. The chili should be thick and spoonable when ready.
Recipe Variations
- Beef Chili: Replace the ground chicken with ground beef for a richer, more traditional chili.
- Turkey Chili: Use ground turkey instead of chicken for a slightly different flavor and texture.
- Spicy Chili: Use hotter peppers and a spicy chili seasoning blend for more heat.
- Mild Chili: Choose mild peppers and a mild chili seasoning blend for a gentler version.
- Two-Bean Chili: Use only two types of beans for a simpler bean combination.
- Bean-Free Chili: Leave out the beans and adjust the tomato sauce and seasoning to create a separate bean-free chili recipe.
- Vegetarian Chili: Omit the ground chicken and build a separate meatless version around beans, peppers, tomato sauce, and chili seasoning.
- Slow Cooker Chili: Adapt the ingredients and cooking method into a separate slow cooker recipe with its own timing and instructions.
Ingredient Notes
- Ground Chicken: Use 1 pound of ground chicken. Cook it thoroughly before adding the remaining ingredients. Ground chicken should reach an internal temperature of 165°F.
- Red Kidney Beans: Red kidney beans add a firm, hearty texture. Drain and rinse them before adding them to the skillet.
- Pinto Beans: Pinto beans add a softer texture and help make the chili more filling.
- White Beans: White beans add a mild flavor and creamy texture. Drain and rinse them before using.
- Peppers: Chopped peppers add color, texture, and flavor. The exact heat level will depend on the type of peppers you use.
- Chili Seasoning: Chili seasoning provides the main seasoning for the recipe. The salt and spice level can vary depending on the brand.
- Tomato Sauce: Use 1 jar of tomato sauce. It creates the saucy base for the chili and coats the chicken, beans, and peppers.
Texas Chili
Ingredients
Equipment
Method
- Add the ground chicken to a large skillet over medium heat.
- Cook for 7 to 9 minutes, breaking the chicken into small crumbles as it cooks. Continue cooking until no pink remains
- Add the chopped peppers and cook for 4 to 5 minutes, stirring occasionally, until they begin to soften.
- Add the chili seasoning and stir until the chicken and peppers are evenly coated.
- Pour in the jar of tomato sauce and stir well.
- Add the drained and rinsed kidney beans, pinto beans, and white beans. Stir until combined.
- Reduce the heat to low and simmer for 20 to 25 minutes, stirring occasionally, until the chili is hot, thick, and the peppers are tender.
- Remove from the heat and serve hot.
Notes
- Use a large skillet with enough room to stir all the ingredients comfortably.
- Drain and rinse all three cans of beans before using.
- The chili seasoning and peppers determine most of the spice level.
- Keep the heat low once the tomato sauce is added to help prevent scorching.
Approximate Nutrition
Per serving, based on 6 servings:- Calories: 370
- Protein: 28 g
- Carbohydrates: 50 g
- Fat: 8 g
- Saturated Fat: 2 g
- Fiber: 12 g
FAQ: Texas Chili
Yes. Cook the chili completely, cool it promptly, and refrigerate it in an airtight container for up to 4 days.
Yes. Different varieties of white beans can be used without substantially changing the recipe.
It can be gluten-free when the chili seasoning, tomato sauce, beans, and all other packaged ingredients are confirmed gluten-free.
The chicken should no longer be pink
It may need a few more minutes of simmering. Keep it over low heat and let some of the moisture cook off.
The spice level depends on the peppers and chili seasoning you use.
Yes. Divide cooled chili into airtight containers and refrigerate for up to 4 days.
Yes. Frozen peppers can be used, although they may release more moisture and become softer.
Yes. You can replace the ground chicken with ground turkey or ground beef
Yes, but you will need a skillet large enough to hold the increased quantity safely and allow room for stirring.
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