Heart-Healthy Chili Chicken
Savor the bold flavors and nourishing goodness of Heart-Healthy Chili Chicken, a vibrant, guilt-free dish packed with lean protein, low-sodium ingredients, and a medley of colorful vegetables. Perfect for clean eating, this recipe features tender, bite-sized chicken breast simmered in a rich base of crushed tomatoes and hearty black and kidney beans, enhanced with aromatic spices like cumin, chili powder, and smoked paprika. Diced bell peppers and onions add a subtle sweetness and welcome crunch, while optional garnishes of fresh cilantro and a squeeze of lime lend a refreshing finish. Ready in just under an hour, this quick and wholesome meal is ideal for busy weeknights or make-ahead meal prep. Whether you’re looking for a nutritious family dinner or a satisfying dish to share, this heart-healthy take on chili promises big flavor with minimal effort.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breast
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, diced
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 3 cloves garlic cloves, minced
- 1 can (15 oz) canned low-sodium black beans, rinsed and drained
- 1 can (15 oz) canned low-sodium kidney beans, rinsed and drained
- 1 can (28 oz) canned tomatoes, crushed
- 1 cup low-sodium chicken broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon salt
- 0.25 cup fresh cilantro, chopped (optional for garnish)
- 1 lime lime wedges (optional for garnish)
Instructions
Begin by dicing the chicken breast into bite-sized pieces. Set aside.
Heat a large pot over medium heat and add the extra virgin olive oil.
Once the oil is hot, add the diced onion and sauté for about 3-4 minutes until translucent.
Add the diced red and green bell peppers to the pot and continue to sauté for another 3 minutes.
Stir in the minced garlic and cook for an additional 1 minute, ensuring not to burn the garlic.
Add the diced chicken to the pot, cooking and stirring until the chicken is browned on all sides, about 5 minutes.
Mix in the low-sodium black beans, kidney beans, crushed tomatoes, and chicken broth.
Season the mixture with chili powder, ground cumin, smoked paprika, ground black pepper, and salt. Stir to combine all ingredients well.
Bring the chili to a boil, then reduce the heat to low and let simmer uncovered for 20 minutes, stirring occasionally.
Taste and adjust seasoning if necessary. If desired, garnish with chopped cilantro and serve with lime wedges on the side.
Serve hot as a wholesome, heart-healthy meal.
Nutrition Facts
Calories |
2108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.9 g | 65% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3813 mg | 166% | |
| Total Carbohydrate | 214.3 g | 78% | |
| Dietary Fiber | 70.7 g | 252% | |
| Total Sugars | 37.4 g | ||
| Protein | 201.8 g | 404% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 575 mg | 44% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 5528 mg | 118% | |
*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.
