This is a ground chicken chili built around roasted tomatillos — fresh, tangy, and noticeably lighter than a standard beef or turkey chili. It comes together in about 80 minutes, and between the chicken, two cans of navy beans, and a full pound of tomatillos, you get a genuinely filling bowl without needing anything on the side. If you want a chili that doesn’t sit heavy, this is a solid weeknight option.
Why this recipe works
Two things drive this recipe. First, roasting the tomatillos before they go into the pot. Raw tomatillos are sharp and one-dimensional; 30 minutes at 350°F mellows that acidity and pulls out a mild sweetness, which means the finished chili has depth rather than just tang. Second, browning the ground chicken properly before adding any liquid. Ground chicken releases a lot of moisture — if you rush past that stage, the meat steams instead of browns and you lose the savory base the whole dish depends on. Cook it until that released water has fully evaporated and the chicken starts to stick slightly to the pot. That’s the moment to deglaze with lime juice. Those two steps are what separate a flat-tasting chili from one that actually holds your attention.
Troubleshooting
- Chili tastes thin and watery after simmering: Ground chicken and tomatillos both release water. If the chili isn’t thickening after 30 minutes, remove the lid and let it reduce uncovered for 10–15 minutes. Mashing a small scoop of the navy beans against the side of the pot and stirring them back in also thickens the broth quickly without adding anything extra.
- Tomatillo puree is too loose: If the roasted tomatillos released a lot of liquid on the sheet pan, drain some of that liquid before blending — or reduce the added water in the chili by half a cup to compensate.
- Ground chicken is clumping into large chunks: Break it up with a wooden spoon or spatula constantly during the first few minutes of cooking. Ground chicken sticks together more than beef or pork; once it’s partially cooked it’s much harder to break apart.
- Chili is underseasoned even after following the recipe: Canned navy beans absorb salt aggressively. Taste after the beans have simmered for at least 15 minutes, not before, and adjust salt at that point rather than earlier.
- Not sure the chicken is fully cooked: Ground chicken must reach an internal temperature of 165°F (74°C). If you don’t have a thermometer, make sure there is no pink remaining and the juices in the pot run clear before adding the beans.
Ingredient notes
- Tomatillos: Look for firm ones with tight, unbroken husks. Soft or shriveled tomatillos have lost moisture and roast unevenly. Wash them well after peeling — the husks leave a slightly sticky residue.
- Ground chicken: Lean ground chicken (breast) works but dries out faster; ground chicken thigh or a blend holds up better through a long simmer. Either is fine here since the beans and tomatillo puree keep the texture from getting chalky.
- Banana peppers: These are mild. If you want heat, swap in jalapeños as the recipe suggests — skip the banana peppers entirely rather than using both, or the pepper flavor becomes muddy.
- Navy beans: Two standard 15-oz cans, drained and rinsed. Cannellini or great northern beans are direct swaps. Skip the garnish — not worth the extra dish — unless you’re serving this to guests.
Make-ahead notes
This chili keeps well. Store it in an airtight container in the fridge for up to 4 days — the flavor actually improves on day two once the beans have absorbed the broth. For longer storage, freeze in portions for up to 3 months; leave a little headspace in the container because the beans expand slightly. Reheat on the stovetop over medium-low heat, adding a splash of water or chicken stock to loosen it — the chili thickens considerably when cold. The roasted tomatillo puree can also be made 2 days ahead and refrigerated separately, which cuts active cooking time on the day you make the chili.
Roasted Tomatillo Chicken Chili (White Bean)
Equipment
Ingredients
For the roasted tomatillos
- 1 ½ pounds tomatillos - fresh, peeled, washed and halved, about 680g
To build the chili
- ½ cup banana peppers - minced, about 75g — jalapeño peppers work just as well for more heat
1 tablespoon cumin - ground
- 2 cans navy beans - 15 oz / 425g each, drained and rinsed
Instructions
Roasting the tomatillos
- Preheat your oven to 350°F / 175°C (160°C fan-forced).
- Peel and discard the papery skins from the tomatillos. Then wash in warm salted water; drain thoroughly.1 1/2 pounds tomatillos, 1 teaspoon salt
- Cut the tomatillos in half and put in a mixing bowl with the rest of the ingredients for roasted tomatillos. Toss until they are all coated.1 1/2 pounds tomatillos, 1 teaspoon salt, 1 tablespoon lime juice, 1/2 teaspoon ground black pepper, 1 tablespoon olive oil
- Place on a lined sheet pan and roast for 30 minutes or until the tops take on a golden brown color.
- Once roasted, allow it to cool enough to be handled safely. Puree in a blender or food processor and set aside.
Building the chili
- Heat a large Dutch oven or heavy-bottomed soup pot over medium-high heat. Add the olive oil and let it shimmer, then add the ground chicken, salt, and pepper.3 tablespoons olive oil, 1 teaspoon salt, 2 teaspoons ground black pepper, 1 pound ground chicken (minced chicken)
- Break the chicken into small pieces with a wooden spoon and cook, stirring occasionally, until fully cooked through and any released liquid has completely evaporated. The chicken should begin to stick slightly to the bottom of the pot — this fond is essential for flavour.1 pound ground chicken (minced chicken)
- Pour in the lime juice and scrape up any browned bits from the bottom of the pot with a wooden spoon. This is your flavour base.2 tablespoons lime juice
- Add the diced onion, celery, minced garlic, and minced banana peppers. Cook, stirring frequently, for 4-5 minutes until the onion is softened and translucent.1 whole white onion, 2 stalks celery, 3 cloves garlic, 1/2 cup banana peppers
- Add the cumin, chili powder, tomatillo puree and water.1 tablespoon cumin, 2 teaspoons chili powder, 2 cups water
- Once it reaches a boil, add the drained and rinsed navy beans. Reduce heat to low and simmer for at least 30 minutes, stirring occasionally. The chili will thicken as it simmers — add a splash of water or stock if it becomes too thick. For a deeper flavour, simmer for up to 1 hour.2 cans navy beans
- Ladle into bowls and garnish with fresh cilantro if desired.1/4 cup cilantro (coriander)
Notes
Nutrition
Common questions
Can I use canned tomatillos instead of fresh?
Yes, but skip the roasting step and drain them well before pureeing. Canned tomatillos are already cooked and softer than fresh, so roasting them won’t add much — just blend them straight and add to the pot. The flavor will be slightly less complex but still works.
Is this chili enough on its own for a full meal, or do I need sides?
A single serving delivers ground chicken plus two cans of navy beans split across four portions, so protein and fiber are both solid. Most people find a bowl on its own is enough, though a piece of cornbread or some rice stretches it further if you’re feeding hungrier eaters.
Can I make this in a slow cooker?
You can, but brown the ground chicken in a skillet first and drain off the liquid before adding it to the slow cooker — skipping that step leaves you with a greasy, watery result. Add everything including the tomatillo puree and cook on low for 4–5 hours or high for 2–3 hours, then stir in the beans for the last 30 minutes.
How do I keep the chili from being too acidic?
The roasting step reduces the tomatillos’ sharpness considerably, but if the finished chili still tastes too bright, stir in a small pinch of sugar or a quarter teaspoon of extra cumin — both round out acidity without masking the tomatillo flavor. Avoid adding more lime juice until you’ve tasted the final seasoned version.
More mince recipes to try
- Chicken Macadamia Sausage Rolls
- Colombian Chicken Cheese Empanadas
- Hearty Beef Kale Soup
- Andean Chicken Potato Locro
