Heart-Healthy Hearty Chicken Chili
Discover the ultimate comfort food with our "Heart-Healthy Hearty Chicken Chili," a wholesome and flavorful twist on classic chili that's perfect for busy weeknights and meal prep. Packed with lean ground chicken, colorful bell peppers, protein-rich beans, and a medley of bold spices, this recipe delivers robust flavor while staying mindful of your health. Simmered to perfection in low-sodium chicken broth and brightened with fresh cilantro and zesty lime juice, this chili is a balanced, nutrient-rich powerhouse. Ready in under an hour, it’s a satisfying, heart-smart meal that warms your soul and nourishes your body. Perfect for serving with crusty whole-grain bread or a simple green salad, this guilt-free chili will quickly become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 medium red bell pepper, chopped
- 1 medium green bell pepper, chopped
- 4 cloves garlic, minced
- 1 pound lean ground chicken
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 cups low-sodium chicken broth
- 1 15-ounce can diced tomatoes, no salt added
- 1 15-ounce can kidney beans, rinsed and drained
- 1 15-ounce can black beans, rinsed and drained
- 1 cup sweet corn kernels, drained
- 0.25 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, red bell pepper, and green bell pepper to the pot. Sauté until the vegetables are softened, about 5 minutes.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the ground chicken to the pot. Cook while breaking it apart with a spoon until it is browned and cooked through, about 7-8 minutes.
Stir in the chili powder, ground cumin, dried oregano, salt, and black pepper. Cook for another 1 minute to toast the spices.
Pour in the low-sodium chicken broth and diced tomatoes with their juices. Stir well to combine.
Add the kidney beans, black beans, and corn to the pot. Bring the mixture to a boil.
Once boiling, reduce the heat to low. Cover and simmer the chili for 30 minutes, stirring occasionally.
Remove the pot from heat. Stir in the chopped cilantro and fresh lime juice.
Serve hot. Garnish with additional cilantro if desired.
Nutrition Facts
Calories |
1817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.0 g | 92% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 4035 mg | 175% | |
| Total Carbohydrate | 177.6 g | 65% | |
| Dietary Fiber | 47.3 g | 169% | |
| Total Sugars | 39.4 g | ||
| Protein | 126.0 g | 252% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 449 mg | 35% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 4560 mg | 97% | |
*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.
