Southwest Three Bean Chicken Chili

Ingredients

• to tasteolive oil spray
• 1 mediumyellow onion
• 2 clovesgarlic, minced
• 1 1/2 teaspoonskosher salt
• 907 g (2 pounds)lean ground chicken or turkey
• 3 tablespoonsSouthwest seasoning
• 794 g (28 ounces)canned crushed fire-roasted tomatoes
• 425 g (15 ounces)canned tomato sauce
• 425 g (15 ounces)canned black beans, rinsed and drained
• 425 g (15 ounces)canned light red or pink kidney beans, rinsed and drained
• 425 g (15 ounces)canned pinto beans, rinsed and drained
• 120 ml (1/2 cup)water
• to tastecharred sweetcorn
• to tastediced avocado
• to tastediced red onion
• to tastesliced radish
• to tastechopped coriander
• to tasteplain fat-free Greek yoghurt or sour cream
• to tastelime wedges
• to tastetortilla chips

Instructions

1. 1

   Prepare the pot

   Spray the bottom of a Dutch oven with olive oil spray.

2. 2

   Soften the aromatics

   Add the onion and garlic with a pinch of kosher salt. Sauté for 5–8 minutes, until the onion is soft and translucent.

3. 3

   Cook the chicken

   Add the ground chicken or turkey and cook for about 10 minutes, until it is no longer pink.

4. 4

   Add the beans

   Add the three beans, Southwest seasoning, crushed tomatoes and tomato sauce. Pour the water into the tomato can, swirl it around, then add it to the chilli.

5. 5

   Simmer the chilli

   Stir everything together, bring the chilli to a simmer and cook for 30 minutes.

6. 6

   Serve with toppings

   Ladle the chilli into bowls and add the toppings as desired.

What is three-bean chicken chilli?

This is a Tex-Mex-style chilli built around ground chicken, tomatoes and black, kidney and pinto beans. It draws on the familiar Southwest combination of beans and spiced tomato, with chicken making the meat base lighter in flavour than a beef version.

Fire-roasted tomatoes bring a savoury, smoky note, while the mix of beans gives each spoonful substance. The toppings add fresh, creamy and crunchy contrasts to the simmered base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 517 calories, 44g protein, 59g carbs, 14g fat.

The beans and tomatoes provide much of the carbohydrate, while the ground chicken supplies most of the protein. The chicken and olive oil spray contribute fat, with avocado adding more if used as a topping. Serve with plenty of fresh toppings and a side of vegetables to round out the plate.

The ingredients that build flavour

Aromatics: Onion and garlic form the starting point, so give the onion time to soften before adding the meat.

Southwest seasoning: The seasoning goes in with the beans and tomatoes, where it can spread through the whole pot as the chilli simmers.

Three beans: Rinsing and draining the canned beans keeps their canning liquid from becoming part of the sauce and lets each type retain its own texture.

Cooking the chicken evenly

Brown the ground chicken or turkey in the pot after softening the onion and garlic. Break it up as it cooks so there are no large clumps, and use the colour cue in the method: it should no longer be pink before you add the other ingredients.

Lean mince can cook quickly, so avoid leaving it unattended while it is in the pot. Once the tomato and beans go in, the simmer brings the flavours together.

Getting the chilli texture right

The tomato sauce and crushed tomatoes make a thick, spoonable base, while the measured water loosens it slightly. Swirling the water in the tomato can helps collect some of the sauce left inside.

Let the pot reach a simmer before starting the 30-minute cooking period. Stir occasionally so the beans and tomato mixture stay evenly combined.

Choosing the toppings

Fresh toppings: Diced avocado, red onion, sliced radish and chopped coriander bring coolness, sharpness and crunch to the warm chilli.

Creamy and crisp: A spoonful of fat-free Greek yoghurt or sour cream softens the spiced tomato flavour, while tortilla chips add crunch. Lime wedges can be squeezed over the bowl just before eating.

What to serve alongside it

The beans and chicken make this chilli substantial enough to serve in bowls on its own, with the listed toppings set out for everyone to add as they like.

For a fuller meal, pair it with a simple green salad or extra charred sweetcorn. Keep tortilla chips on the side if you want them to stay crisp.

Recipe notes & tips

• Rinse and drain all three types of beans before adding them.
• Chop the onion and mince the garlic before heating the pot so they are ready to go.
• Break up the mince as it cooks to distribute it through the chilli.
• Swirl the water around in the tomato can to collect the sauce clinging to its sides.
• Set the toppings out separately so each person can finish their bowl to taste.

Variations

• Use turkey: Replace the ground chicken with the same amount of ground turkey, as the method allows.
• Adjust the toppings: Add more radish, red onion or coriander for a fresher finish.
• Make it creamy: Choose Greek yoghurt or sour cream to top each serving.
• Add extra corn: Use charred sweetcorn generously for a sweet, smoky contrast.
• Serve with crunch: Offer tortilla chips on the side or crumbled over each bowl.

Common mistakes to avoid

• Adding the beans unwashed: Rinse and drain them first so their canning liquid does not thin or cloud the chilli.
• Skipping the onion cooking time: Sauté it for 5–8 minutes until soft and translucent before adding the meat.
• Adding the tomatoes too soon: Cook the chicken until it is no longer pink before mixing in the beans and tomatoes.
• Forgetting the can water: Swirl the measured water in the tomato can to pick up sauce before adding it.
• Serving straight from the pot without tasting the texture: Allow the full 30-minute simmer so the ingredients come together.

How to store

Refrigerate leftover chilli in a covered container and use within 3–4 days. Reheat in a saucepan over a low heat, stirring until piping hot; keep fresh toppings and tortilla chips separate until serving.

Frequently asked questions