chicken chili in a bowl with cheese and sour cream and cubes of cornbread

A superr simple chicken (or turkey) chili that’s actually loaded with hidden veggies. The smells that will be going on in your kitchen with this one are enough reason to make it!

This is the perfect bean-free chili with all the flavor, protein, and nutrients. Plus, it only needs to cook for about 35 minutes, and it’s super easy to throw together. I basically have the recipe memorized by now- such a good cold weather staple to have in your back pocket!

We also love to make this for a quick and delicious weeknight dinner. We typically pair it with my gluten free pumpkin corn bread. It’s a must! The first time Blake and I share this meal we both gasped at how delicious the combo was. Cozy Fall heaven!

I am all about sneaking in those extra veggies, and this simple chili recipe definitely does just that. You would never know how many vegetables are packed in!

chicken chili in a bowl with cheese and sour cream and cubes of cornbread with a bowl of cornbread muffins

We served ours up with some organic shredded cheese (feel free to use dairy free cheese), a dollop of plain greek yogurt, and, of course, the pumpkin cornbread! So deliciously simple and nourishing.

I know you guys will love this one! Let me know what you think if you give this chili a try!


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Easy Chicken + Veggie Chili

  • Author: Mia Zarlengo
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 4-6 Servings
  • Category: Lunch, Dinner


Simple paleo chicken (or turkey) chili loaded with veggies for a protein and fiber-packed cozy meal! 


  • 1 tbsp avocado or olive oil 
  • 1 yellow onion, finely diced 
  • 3 cloves of garlic, minced 
  • 1 bell pepper, diced 
  • 1 medium zucchini, diced into small pieces 
  • 1 lb ground chicken (or sub ground turkey) 
  • 2 tbsp chili powder 
  • 1/2 tbsp smoked paprika 
  • 1 tsp sea salt
  • 1/2 tsp Italian seasonings
  • 1/4 tsp turmeric
  • Dash of cayenne (optional) 
  • 1 (28 oz) can crushed tomatoes 
  • 1 cup low sodium vegetable broth 
  • 1 bag of frozen riced cauliflower 


  1. Heat a large heavy bottomed pot over medium heat. once hot, add avocado oil and stir in onion and garlic. cook, stirring occasionally, for 5 minutes.
  2. Stir in bell pepper and zucchini. cook, stirring occasionally, for 3 minutes. 
  3. Add ground chicken, sea salt, and all other seasonings, and break up into small pieces and cook until chicken is cooked through, about 3-5 minutes.
  4. Pour in cauliflower rice, crushed tomatoes, and vegetable broth. stir and bring back to bubbling, then reduce heat to a simmer and cook for 35-40 minutes. Taste and adjust salt and/or spice level.

Appetizers + Sides, Gluten Free, Lunch + Dinner


Nov 3, 2019

Easy Chicken + Veggie Chili with Gluten Free Pumpkin Cornbread

Did you make this recipe? Be sure to tag @gatherednutrition on INstagram so I can see what you made! Leaving a rating and review on the site is a huge help too!

  1. Georgina says:

    This chili recipe is SO EASY and SO GOOD! Now that it’s cold out I’ve seriously been making it once a week for dinner and having leftovers for lunch! We love it!!!

  2. Chelsea says:

    Delicious and simple recipe. Was so pleased to see a bean-less chili recipe. The cauliflower rice addition is such a hack! Love the texture it adds to the chili – substantial and filling. A new cold-weather staple. Love.

  3. Cecelia says:

    Could the pumpkin bread be made with regular, not gluten-free, flour?

  4. Katie says:

    Very yummy, winter comfort dish. Was very good for weekly meal prepping. I added some noodles for an extra add-in, was a great touch!

  5. Megan L says:

    Words cannot describe how good this is!! The chili and the cornbread together is a must 😛 Best cornbread I’ve had or made!

  6. Tori Horton says:

    Almost cried tears of joy when you posted this, I hate beans and it’s so hard to find a chili recipe that is just as tasty without them, thank you!!

  7. Jess says:

    This recipe is the perfect comfort food! The pumpkin cornbread is AMAZING… definitely ate an extra slice for dessert.☺️

  8. Lindsey Keller says:

    I’m a BIG fan of this pumpkin cornbread. It’s incredible to pair with your chili! I’ve literally never had cornbread with chili before…but now this will forever be a staple side dish. Thanks so much Mia!!

  9. Katrina says:

    This chili was bonkers!!! So so good! I’m making it again tomorrow (by my 3 year olds request!) – this time I’m going to make the cornbread but I’d like to leave the pumpkin purée and spice out – would I just proceed with the rest of the recipe as is or do you think I would need to make any other changes to account for the lack of puree?
    Thank you so much!!!

  10. Abby says:

    OMG the cornbread is INSANE. Just finished making it and I’m in love. Thank you so much for the recipe, Mia!

  11. carly says:

    another amazing recipe … but like are we surprised!!

  12. Colleen says:

    Tasty and super easy! Perfect football Sunday dinner. I accidentally only bought a 14oz can of tomatoes so I added an additional 3/4cup vegetable broth and it still turned out great!

  13. Lindsey Carpenter says:

    I was a little nervous making this for the first time with guest over, but it had amazing flavor. I did add white beans to the meal, so it felt more like a true chili. Paired with the pumpkin cornbread, Ahhhmazing!

  14. Melissa says:

    Absolutely amazing! My family and I are obsessed with this chili! Loved how many veggies were packed into the dish, and the pumpkin corn muffins were the perfect complement. Just the right amount of sweet and savory. A million percent recommend 🙂

  15. Lauren says:

    Can I make this in the crockpot? If so how long do you think it would take?

  16. Molly says:

    best homemade cornbread ever!!! so moist & delicious with some fresh butter on top

  17. Kelsey says:

    This chili is SO GOOD! I make this for my husband and I every other week in the winter. It has also been a fan favorite for football watch parties. The men can’t believe it when I tell them what’s in it!!

  18. Allison says:

    Loved this! And all the veggies!

  19. Abbie says:

    So delicious and hearty! This will definitely be a staple meal in my house on cold, rainy Pacific NW days. I used ground turkey and made the GF pumpkin cornbread to pair.

  20. Dani says:

    The perfect comfort food packed with veggies! Amazing!

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