Description
A hearty and healthy chicken chili recipe packed with lean protein, fiber, and fresh veggies, perfect for chilly nights.
Ingredients
Scale
- 1 pound of lean ground chicken (or turkey)
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 1 bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, with juices
- 2 cups low-sodium chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper, to taste
- Optional: 1 cup corn, frozen or fresh
- Optional toppings: avocado slices, fresh cilantro, shredded cheese, or Greek yogurt
Instructions
- Start by heating a large pot over medium heat. Add a splash of olive oil, then toss in your chopped onion and bell pepper. Sauté for about 5 minutes until they soften, stirring occasionally to avoid sticking.
- Once the onions are translucent, add the minced garlic. Cook for about a minute until fragrant, making sure not to let it brown too much as it can turn bitter.
- Increase the heat slightly and add the ground chicken to the pot. Break it up with a spatula as it cooks, ensuring it browns evenly. This should take around 5-7 minutes.
- After the chicken is fully cooked, sprinkle in your chili powder, cumin, and paprika. Stir well to combine, letting the spices toast for about a minute to release their aromas.
- Now it’s time for the canned goods. Pour in the drained black beans, kidney beans, and diced tomatoes. Add the chicken broth to get your chili to a soupy consistency—adjust based on how thick you prefer your chili.
- Bring everything to a gentle simmer, reduce the heat, and let it cook for about 20-25 minutes. This allows the flavors to meld beautifully. If you’re adding corn, toss it in during the last 5 minutes of cooking.
- When your chili is nicely thickened and bursting with flavor, taste and adjust seasoning with salt and pepper as needed before serving.
Notes
Feel free to substitute chicken with other proteins like turkey or tempeh. This recipe is perfect for meal prep and freezes well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 70mg