Chicken Bell Pepper Chili Weight Watchers
Bursting with vibrant colors and bold flavors, this Chicken Bell Pepper Chili Weight Watchers recipe is a hearty yet wholesome spin on a classic comfort food. Packed with lean protein from tender chicken breast and nutrient-rich red, green, and yellow bell peppers, this chili is a fiber-filled feast thanks to the addition of black and kidney beans. A zesty blend of chili powder, cumin, and smoked paprika infuses the dish with a deep, smoky flavor, while low-sodium chicken broth and canned diced tomatoes keep it light and healthy. Ready in just 50 minutes, this one-pot meal is perfect for busy weeknights or meal prep. Serve it piping hot, topped with fresh cilantro and a dollop of creamy nonfat Greek yogurt for a guilt-free indulgence that fits seamlessly into a Weight Watchers plan.
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Recipe Information
Ingredients
- 1 lb Boneless skinless chicken breast
- 1 tbsp Olive oil
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 1 medium Yellow bell pepper, diced
- 14 oz Canned diced tomatoes (no salt added)
- 2 cups Low-sodium chicken broth
- 1 cup Canned black beans, rinsed and drained
- 1 cup Canned kidney beans, rinsed and drained
- 2 tsp Chili powder
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Fresh cilantro, chopped (for garnish)
- 0.25 cup Nonfat plain Greek yogurt (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Cut the chicken breast into bite-sized pieces. Add them to the pot and cook for 5-7 minutes, stirring frequently, until the chicken is browned on all sides. Remove the chicken and set it aside.
In the same pot, add the diced onion and minced garlic. Sauté for 2-3 minutes until the onion is translucent and fragrant.
Add the red, green, and yellow bell peppers to the pot. Cook for another 3-4 minutes, stirring occasionally, until the peppers begin to soften.
Stir in the chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook for 1 minute to toast the spices.
Return the chicken to the pot. Add the canned diced tomatoes, chicken broth, black beans, and kidney beans. Stir to combine.
Bring the chili to a simmer, then reduce the heat to low. Cover and simmer for 20 minutes, stirring occasionally, to allow the flavors to meld.
Taste the chili and adjust the seasoning with additional salt or pepper if needed.
Serve hot in bowls, garnished with fresh cilantro and a dollop of nonfat plain Greek yogurt if desired.
Nutrition Facts
Calories |
1588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 2547 mg | 111% | |
| Total Carbohydrate | 142.9 g | 52% | |
| Dietary Fiber | 43.0 g | 154% | |
| Total Sugars | 35.7 g | ||
| Protein | 175.6 g | 351% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 493 mg | 38% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 4284 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
