Chilly Day Chili

Chilly Day Chili

7 Reviews 5 Pics
  • Prep

    15 m
  • Cook

    3 h 10 m
  • Ready In

    3 h 25 m
Recipe by  Cabinluvn

“Make this easy and surprisingly hearty chili with ground chicken or turkey. Simmer 3 hours on stove top, or 8 hours in a slow cooker on Low (3 hours on High).”

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Adjust Servings

Original recipe yields 8 servings



  1. Heat vegetable oil in a soup pot over medium heat. Cook and stir ground chicken in the hot oil until no longer pink and the chicken is crumbly, about 10 minutes. Drain.
  2. Stir in pinto beans, onions, diced tomatoes, Mexican-style stewed tomatoes, water, brown sugar, chili powder, vinegar, mustard, salt, and black pepper; bring to a boil. Reduce heat to low, cover, and simmer chili until thickened and flavors have blended, about 3 hours. Stir occasionally and add extra water if needed.

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Reviews (7)

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This is almost perfect chili! It's savory and tangy with lots of flavor. The small changes I made were to use ground turkey which I cooked in fajita seasoning with a little chicken broth and olive oil. Then I tossed the turkey mixture into the crock pot with the onions and the rest of the ingredients (did not use water and for beans I used one can of pinto, one can of black beans and one can of cannelini). I also used one can of Ro*Tel with habanero and cayenne pepper with sea salt to taste. After 30 minutes, I mixed the chili up then let it cook about 3 and half hours (you could do 8 hours but it isn't necessary). It turned out so good the husband says I could win a chili competition with it! Thanks for posting a great recipe!



Chilly Day Chili Haiku: "This was just alright. I'm not saying it was bad, just not outstanding." So I'll make and eat just about any variety of chili, and some blow me away, some are OK, but w/ a sprinkle of cheese, some fritos, and a squirt of Siracha sauce, I'm usually happy. This particular chili (which I followed as written, except using ground beef instead of chicken) was tasty, but not one that I think I'd make again, perhaps due to the vinegar/brown sugar taste, I'm not sure what it was, but it didn't satisfy my chilitch.



I made this recipe 2 different ways. I was on the hunt for a great chili recipe I could try as beans and no beans and using ingredients I had on hand. The batch with the beans I had to substitute the ground chicken for stew meat. The second and no beans chili, I used ground beef. I did amp up the spices to taste. This was a fabulous recipe. Both chili's came out most holy delicious!!!! 3 hrs high was perfect time in the crock pot for both. I'm so glad I tried this and know I will be making this again and again!!!! Thank you so much for sharing xoxoxoxoxoxo

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Amount Per Serving (8 total)

  • Calories
  • 305 cal
  • 15%
  • Fat
  • 4.7 g
  • 7%
  • Carbs
  • 32 g
  • 10%
  • Protein
  • 33.6 g
  • 67%
  • Cholesterol
  • 66 mg
  • 22%
  • Sodium
  • 1250 mg
  • 50%

Based on a 2,000 calorie diet



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Pub-Style Vegetarian Chili


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Mexican Chili Soup