Heart-Healthy Chili Verde
Dive into a bowl of vibrant, flavor-packed goodness with this Heart-Healthy Chili Verde! Designed with wellness in mind, this recipe combines lean chicken breast, nutrient-rich tomatillos, and creamy white beans to create a satisfying dish that's low in sodium yet brimming with bold Southwest-inspired flavors. Featuring aromatic spices like cumin, coriander, and oregano, along with a zesty kick from jalapeños and a squeeze of lime juice, this chili is as wholesome as it is delicious. Ready in just an hour, it's perfect for meal prepping or enjoying fresh with a garnish of cilantro and lime. Whether you're looking to warm up after a chilly day or simply craving a health-conscious comfort food classic, this green chili recipe delivers on flavor without compromise.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breast
- 2 tablespoons olive oil
- 1 unit small onion, diced
- 3 units garlic cloves, minced
- 1 unit green bell pepper, chopped
- 2 units jalapeño peppers, seeded and diced
- 2 14-ounce cans cans tomatillos, drained and chopped
- 3 cups low-sodium chicken broth
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon oregano
- 0.5 teaspoon ground black pepper
- 1 15-ounce can low-sodium canned white beans, rinsed and drained
- 0.25 cup fresh cilantro, chopped
- 2 tablespoons lime juice
Instructions
Cut the chicken breast into 1-inch pieces.
In a large pot, heat the olive oil over medium heat. Add the chicken pieces and cook, stirring occasionally, until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion and minced garlic. Sauté until the onion is translucent, about 3 minutes.
Add the chopped green bell pepper and diced jalapeños to the pot. Cook for another 2-3 minutes until the peppers soften slightly.
Stir in the chopped tomatillos, low-sodium chicken broth, cumin, coriander, oregano, and ground black pepper. Bring the mixture to a simmer.
Return the chicken to the pot and reduce the heat to low. Cover and let the chili simmer gently for 25 minutes, stirring occasionally.
Add the rinsed white beans to the pot and cook for an additional 10 minutes, uncovered, until the beans are heated through and the flavors meld.
Stir in the chopped cilantro and lime juice just before serving.
Serve hot with a garnish of extra cilantro and lime wedges, if desired.
Nutrition Facts
Calories |
1535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 614 mg | 27% | |
| Total Carbohydrate | 98.7 g | 36% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 15.7 g | ||
| Protein | 174.9 g | 350% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 379 mg | 29% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 3263 mg | 69% | |
*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.
