Ground Chicken Chili

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 163.

	this recipe	typical
liquid	123%	23%
fat	5%	1%
aromatics	51%	16%
salt	311%	0%
vegetables and beans	22%	58%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Where it stands out

• #2 of 163 for saltiness
• #2 of 163 for tenderness

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

27 g	2 tablespoons extra-virgin olive oil
150 g	1 large yellow onion, chopped
120 g	1 medium yellow bell pepper, chopped
18 g	6 cloves garlic, minced
454 g	1 pound ground chicken
33 g	2 tablespoons tomato paste
8 g	1 tablespoon chili powder
2 g	2 teaspoons dried oregano
2 g	1 teaspoon ground coriander
3 g	0.5 teaspoon salt
1 g	0.5 teaspoon ground pepper
879 g	2 (15.5 ounce) cans no-salt-added cannellini beans, rinsed
794 g	1 (28 ounce) can no-salt-added crushed tomatoes
480 g	2 cups reduced-sodium chicken broth
85 g	0.75 cup shredded Cheddar cheese
184 g	0.75 cup plain whole-milk strained yogurt, such as Greek-style
75 g	0.75 cup thinly sliced scallions
	Lime wedges for serving

Method: 3 steps, published by www.eatingwell.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This recipe was really easy to make on a weeknight, and now I have the leftovers to enjoy for lunch all week! I like the yellow bell pepper in here, it provides a slight sweetness to balance the spices. I topped mine with some cheese, sour cream and scallions.” — a cook, 5★

“Amazing flavor, light and easy to make. I brought it to work and all of my co-workers absolutely loved it asked for the recipe! This is in my winter rotation for sure.” — a cook, 5★