Skip to content

Speedy Eight Ingredient Chicken Chili

Try using vegetable juice instead of canned tomatoes to make this quick and delicious eight ingredient chili con carne. Really good served over brown rice or baked potatoes with sour cream!
Serves: 8
Prep Time: 15 min
Cook Time: 35 min


1 tbsp olive oil
2 cups onions, diced
2 tbsp chili powder
1 tsp cumin, ground
1 lb lean ground chicken
3 cups low-sodium vegetable juice
1 green pepper, diced
2 X 19 oz canned kidney beans

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Heat olive oil over medium-high heat. Add diced onion, stir and sauté about 5 minutes or until softened.

  2. Sprinkle onions with chili powder and ground cumin and stir to combine.

  3. Add ground chicken and sauté until cooked through and lightly browned. Use the back of a wooden spoon to break the meat into smaller pieces during cooking.

  4. Stir in the vegetable juice, diced green pepper and kidney beans with their liquid. Cover and bring to a boil. Uncover, reduce heat and simmer an additional 20 minutes or until liquid reduces and chili thickens.

Nutrition Info

Per 340 g serving Amount
Protein18 g
Fat10 g
Carbohydrate30 g
Fibre11 g
Sugar6 g
Cholesterol45 mg
Sodium550 mg
Per 340 g serving % Daily Value
Vitamin A30
Vitamin C80
Vitamin B611