High Protein Chili Verde
Warm up your table with this hearty and flavorful High Protein Chili Verde—a vibrant twist on traditional chili that’s as nutritious as it is delicious. Packed with tender bites of seasoned chicken, creamy white and pinto beans, and zesty tomatillos, this dish is a protein powerhouse designed to satisfy every appetite. Fragrant garlic, diced onion, and jalapeños add layers of aromatic heat, while ground cumin and oregano bring depth to every spoonful. Simmered to perfection in low-sodium chicken broth, this chili verde is light but filling, perfect for weeknight meals or meal prep. Finished with fresh cilantro and a bright squeeze of lime, it's a healthy, gluten-free option that doesn’t skimp on bold flavors. Whether enjoyed alone or paired with your favorite toppings, this one-pot wonder will make you rethink comfort food.
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Recipe Information
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic cloves, minced
- 1 large green bell pepper, diced
- 2 medium jalapeños, seeds removed and minced
- 2 cups canned tomatillos, drained and chopped
- 2 cups low-sodium chicken broth
- 2 15-ounce cans canned white beans, drained and rinsed
- 1 15-ounce can canned pinto beans, drained and rinsed
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
Heat the olive oil in a large pot over medium-high heat.
Cut the chicken breasts into bite-sized pieces, season with a pinch of salt and pepper, and add to the pot.
Brown the chicken on all sides until lightly golden, about 5 minutes. Remove chicken from the pot and set aside.
In the same pot, add the diced onion and sauté until translucent, about 5 minutes.
Add the minced garlic, green bell pepper, and jalapeños; cook for another 3 minutes until the peppers start to soften.
Stir in the chopped tomatillos, low-sodium chicken broth, and browned chicken. Bring to a simmer.
Add the white beans, pinto beans, ground cumin, dried oregano, salt, and black pepper to the pot. Stir well to combine.
Reduce the heat to low, cover the pot, and let the chili simmer for 30-35 minutes to allow the flavors to meld and the chicken to become tender.
Check the seasoning and adjust with more salt or pepper to taste, if necessary.
Stir in the chopped fresh cilantro just before serving.
Serve the chili verde hot with lime wedges on the side for squeezing over the top before eating.
Nutrition Facts
Calories |
3087 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.6 g | 92% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 5880 mg | 256% | |
| Total Carbohydrate | 259.7 g | 94% | |
| Dietary Fiber | 79.3 g | 283% | |
| Total Sugars | 36.0 g | ||
| Protein | 362.3 g | 725% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 865 mg | 67% | |
| Iron | 39.3 mg | 218% | |
| Potassium | 7677 mg | 163% | |
*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.
