High Protein Chili Chicken
Packed with bold spices, hearty beans, and tender chicken, this High Protein Chili Chicken is a satisfying, nutrient-dense meal perfect for busy weeknights or meal prep. This recipe combines lean boneless chicken breast with a medley of fiber-rich black and kidney beans, zesty bell peppers, and aromatic spices like chili powder, cumin, and smoked paprika. Simmered in a robust tomato-based broth, this dish is brimming with flavor and wholesome ingredients. In just under an hour, you’ll have a nutrient-packed chili that delivers a high dose of protein while remaining light and vibrant, thanks to a pop of fresh cilantro and lime juice. Ideal for serving straight from the pot, this chili is both hearty and healthy—perfect for health-conscious foodies looking for a quick, flavorful dinner idea!
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Recipe Information
Ingredients
- 600 grams Boneless chicken breast
- 2 tablespoons Olive oil
- 1 medium White onion, chopped
- 4 cloves Garlic cloves, minced
- 1 medium Red bell pepper, chopped
- 1 medium Green bell pepper, chopped
- 400 grams Canned black beans, drained and rinsed
- 400 grams Canned kidney beans, drained and rinsed
- 800 grams Canned diced tomatoes
- 2 tablespoons Tomato paste
- 250 milliliters Chicken broth
- 2 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped fresh cilantro
- 1 whole Lime, cut into wedges
Instructions
Begin by prepping your ingredients: chop the onion, bell peppers, and mince the garlic.
Cut the chicken breast into bite-sized cubes.
Heat olive oil in a large pot over medium-high heat.
Add the chicken cubes and season with salt and pepper. Cook until the chicken is browned on all sides, about 5-6 minutes.
Remove the chicken from the pot and set it aside.
In the same pot, add the onion, garlic, and both bell peppers. Sauté for about 5 minutes, until the vegetables are softened.
Add chili powder, ground cumin, and smoked paprika to the pot and stir well to coat the vegetables with the spices.
Stir in the canned diced tomatoes, tomato paste, and chicken broth. Bring the mixture to a simmer.
Return the chicken to the pot and add the rinsed black beans and kidney beans. Stir to combine.
Lower the heat to medium and let the chili cook for about 20-25 minutes, until it thickens and the flavors meld together.
Taste and adjust seasoning as needed, adding more salt or spices according to your preference.
Once done, remove from heat and stir in the freshly chopped cilantro.
Serve the chili hot, with lime wedges on the side for squeezing over individual servings.
Nutrition Facts
Calories |
612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 1753 mg | 76% | |
| Total Carbohydrate | 54.1 g | 20% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 12.2 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 197 mg | 15% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1752 mg | 37% | |
*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.
