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Chicken Chili Without Beans

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Servings: 4 people


  • 16 oz Ground Chicken I use organic
  • 2 TBS Olive Oil (or oil of choice)
  • 1/2 Chopped Yellow Onion
  • 1 Chopped Bell Pepper Red, yellow, or orange
  • 2 cloves Chopped Garlic
  • 2 Cubed Zucchini
  • 1 can Rotel Diced Tomatoes with Green Chilies don't drain liquid
  • 1 can Tomato Paste (no salt added)
  • 1/2 cup Tomato Sauce
  • 1/4 cup Chicken Broth More if you like a brothier chili
  • 1/2 TBS Cumin
  • 1/2 TBS Chili Powder
  • 1/2 TBS Oregano
  • 1/2 TBS Basil
  • 1/2 TSP Cayenne Pepper Use 1/2 TBS if you like spicy
  • 1/2 TBS Ground Black Pepper
  • Garnishes-cilantro, avocado, vegan cheese


  • Heat oil on medium in pot and add garlic, onion, and bell pepper. Saute for about 5 minutes.
  • Add ground chicken, stir, and cook until lightly browned. About 5-7 minutes. Then add zucchini  and jalapeno and stir.
  • Add tomato paste, tomato sauce, canned tomatoes (pour juice from can too) and all seasonings. Stir well.
  • Slowly pour in chicken broth and stir. If you prefer a brothier chili, you can add more broth.
  • Turn the flame down to medium-low and let simmer for 20-30 minutes, stirring occasionally.
  • Serve in bowl and top with toppings of choice!